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limon bars

Creamy Lemon Cheesecake Bars

A rich, creamy cheesecake layer with a bright lemon flavor sits on top of a buttery crust. These bars are smooth, slightly tangy, and perfect for slicing into neat squares—just like the image you shared.
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Prep Time 20 minutes
Cook Time 35 minutes
3 hours
Total Time 3 hours 55 minutes
Servings: 12 bars
Course: Dessert
Cuisine: Américaine
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • For the crust:
  • 1 ½ cups graham cracker crumbs about 10–12 crackers
  • ⅓ cup granulated sugar
  • 6 tbsp unsalted butter melted
  • For the cheesecake filling:
  • 16 oz 450g cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • ¼ cup sour cream
  • ¼ cup fresh lemon juice about 2 lemons
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • Optional topping like swirl or glaze:
  • ¼ cup lemon curd store-bought or homemade

Equipment

  • 8×8-inch (20×20 cm) baking pan
  • Parchment paper
  • Mixing bowls (2–3)
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Zester or fine grater
  • Citrus juicer (optional)
  • Knife for slicing

Method
 

  1. Prepare the crust
  2. Preheat oven to 325°F (160°C).
  3. Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
  4. Mix graham crumbs, sugar, and melted butter until combined.
  5. Press firmly into the bottom of the pan.
  6. Bake for 8–10 minutes, then let cool slightly.
  7. Make the filling
  8. Beat cream cheese until smooth and creamy.
  9. Add sugar and mix until combined.
  10. Beat in eggs one at a time.
  11. Add sour cream, lemon juice, zest, and vanilla.
  12. Mix until smooth (avoid overmixing).
  13. Assemble & bake
  14. Pour filling over the crust.
  15. If using lemon curd, drop small spoonfuls on top and swirl with a knife.
  16. Bake for 30–35 minutes, until center is slightly set but still soft.
  17. Cool & chill
  18. Let cool at room temperature for 1 hour.
  19. Refrigerate for at least 3 hours (preferably overnight).
  20. Slice into squares using a clean, sharp knife.

Notes

  • Use room temperature cream cheese for smooth texture
  • Don’t overbake—center should jiggle slightly
  • Chill fully before cutting for clean edges
  • Wipe knife between cuts for neat squares