Lemon Cheesecake Bars Recipe
The tangy, sweet flavor of lemon cheesecake bars is impossible to resist. These delicious treats combine the creamy texture of cheesecake with the zesty freshness of lemons, creating a delightful dessert that will impress family and friends alike. Discover how to make these irresistible lemon cheesecake bars and why this recipe is a must-try for both beginner and experienced bakers.
Growing up, my grandmother always had a knack for baking and one of her signature desserts was a cheesecake with a perfect balance of tanginess and sweetness. On summer afternoons, she would bring out her homemade lemon cheesecake bars, and they quickly became a family favorite. Now, whenever I prepare this recipe, I’m reminded of those warm summer days spent enjoying dessert with family.
Why You’ll Love This Recipe
There are several reasons why this recipe for lemon cheesecake bars is so special. Firstly, the combination of creamy cheesecake and fresh lemon is a classic pairing that elevates any occasion. The recipe is simple to follow, making it accessible for beginner bakers while still offering enough complexity to interest more experienced cooks. Additionally, these bars are perfect for any gathering, as they are easy to transport and always sure to please a crowd. Lastly, they offer the perfect balance of indulgence and refreshment, making them an ideal dessert for warmer months.
Ingredients Notes
This recipe calls for a few key ingredients that can be easily found at your local grocery store. Fresh lemons are essential for that authentic citrus flavor, so opt for organic if possible. Cream cheese forms the base of the cheesecake, and full-fat varieties will provide the best texture. A buttery graham cracker crust adds a delightful crunch, and if you are gluten-free, substitute with gluten-free graham crackers or a nut-based crust. Ensure all your ingredients are at room temperature for easy mixing and the smoothest result.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper. Crush graham crackers into fine crumbs, mix with melted butter and a pinch of salt, then press firmly into the bottom of the pan to form the crust.
Step 2
In a large mixing bowl, beat softened cream cheese until smooth, then add sugar and beat until fully incorporated. Add eggs one at a time, mixing thoroughly after each addition. Finally, add fresh lemon juice and zest, stirring to combine.
Step 3
Pour the cream cheese mixture over the prepared crust, spreading evenly. Gently tap the pan on the counter to remove any air bubbles.
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Step 4
Bake in the preheated oven for 30-35 minutes, or until the filling is set and the edges are lightly golden. Allow to cool at room temperature before refrigerating for at least 2 hours.
Step 5
Once chilled, lift the cheesecake out of the pan using the parchment paper, cut into bars, and serve. Enjoy the burst of lemony freshness in every bite.
Storage Options
To keep your lemon cheesecake bars fresh, store them in an airtight container in the refrigerator for up to five days. For longer storage, these bars freeze well; simply wrap each bar individually with plastic wrap and place them in a freezer-safe bag or container for up to three months. Thaw in the refrigerator overnight before serving, and they’ll taste as delicious as the day they were made.
Variations & Substitutions
If you’re looking to tweak this recipe for dietary needs, consider using a low-fat cream cheese or a sugar substitute such as stevia for a lighter version. Add a touch of vanilla extract or swap the lemon zest for orange or lime for a fun twist on the classic flavor. Incorporating fresh berries or a berry compote as a topping can add a delightful pop of color and complement the lemony taste.
Serving Suggestions
Lemon cheesecake bars are a versatile dessert suitable for various occasions. Serve them at a picnic, brunch, or garden party for a refreshing treat. Pair them with a cup of hot tea or a glass of chilled Prosecco to elevate the tasting experience further. These bars can also be a perfect end to any meal, offering that sweet and citrusy note that lingers pleasantly.
Frequently Asked Questions
Can I use bottled lemon juice? While bottled lemon juice can be convenient, fresh lemon juice will provide a more vibrant and aromatic flavor that enhances the overall taste of the cheesecake bars. The zest of fresh lemons is also essential for capturing that authentic lemon scent and taste.
Can I make these bars ahead of time? Yes, these bars are excellent for making ahead. Prepare and bake them as directed, then refrigerate. This allows the flavors to meld, making them even more delicious the next day. It’s a great make-ahead dessert for entertaining guests or holiday gatherings.
How do I prevent the cheesecake from cracking? Cracks usually occur due to overbaking or rapid cooling. To avoid this, ensure not to exceed the recommended baking time and allow the bars to cool at room temperature before transferring them to the fridge. Gently tapping the pan before baking helps release air bubbles that can cause cracks.
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Lemon Cheesecake Bars Recipe
Ingredients
Main Ingredients
- 2.5 cups graham cracker crumbs about 18 graham crackers
- 0.5 cup unsalted butter melted
- 3 tablespoons granulated sugar for crust
- 3 packages cream cheese 8 oz each, softened
- 1 cup granulated sugar for filling
- 3 tablespoons all-purpose flour
- 3 large eggs
- 1 tablespoon lemon zest freshly grated
- 0.5 cup lemon juice freshly squeezed
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Preparation Steps
- Preheat your oven to 325°F (163°C). Line a 9x13 inch baking pan with parchment paper, allowing the paper to hang over the sides. This will make it easier to remove the bars from the pan later.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Mix until well combined, then press firmly into the prepared pan to form the crust.
- Bake the crust in the preheated oven for 10 minutes. Remove from oven and let cool while preparing the filling.
- In a large bowl, beat the cream cheese with a hand mixer until smooth. Add 1 cup of sugar and flour, and mix until well combined.
- Add the eggs, one at a time, mixing on low speed after each addition. Mix in the lemon zest, lemon juice, vanilla extract, and salt until well combined.
- Pour the cheesecake filling over the cooled crust and spread evenly.
- Bake for 30-35 minutes or until the center is set but still jiggles slightly. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 3 hours or until firm.
- Once chilled, use the parchment paper to lift the bars out of the pan. Cut into squares and serve.
Notes
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