Zesty Lemon Cream Cheese Bars
Bright, creamy lemon cheesecake bars over a buttery graham crust. Zesty, smooth, and perfect for make-ahead desserts.
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Servings:
Ingredients
Main Ingredients
- 1.75 cup graham cracker crumbs for crust
- 0.25 cup granulated sugar for crust
- 0.13 tsp fine salt for crust
- 6 tbsp unsalted butter, melted for crust
- 16 oz cream cheese, softened
- 0.75 cup granulated sugar for filling
- 0.33 cup sour cream
- 1.5 tbsp fresh lemon zest
- 1 tsp pure vanilla extract
- 0.25 tsp fine salt for filling
- 0.33 cup fresh lemon juice
- 2 tbsp cornstarch
- 2 tbsp powdered sugar for dusting, optional
Instructions
Preparation Steps
- Heat oven to 325°F. Line an 8-inch square pan with parchment, leaving overhang.
- Stir crumbs, sugar, and salt in a bowl. Pour in melted butter; mix until evenly moistened.
- Press mixture firmly into pan. Bake 9–11 minutes until lightly set. Cool while you prepare filling.
- Beat cream cheese and sugar until smooth and fluffy, about 2 minutes.
- Blend in sour cream, lemon zest, vanilla, and salt. Scrape the bowl well.
- Whisk lemon juice with cornstarch until smooth. Beat into filling just to combine.
- Pour filling over warm crust. Smooth the top and tap to release bubbles.
- Bake 24–28 minutes, until edges are set and center jiggles slightly.
- Cool completely on a rack. Chill at least 3 hours to set.
- Dust with powdered sugar. Slice into bars and serve chilled.
Notes
Variation: Swirl 1/4 cup raspberry jam into the filling before baking, or sprinkle toasted coconut over the crust. Storage: Refrigerate bars, covered, up to 5 days or freeze up to 2 months.
This recipe is an original creation inspired by classic Zesty Lemon Cream Cheese Bars flavors. All ingredient ratios and instructions are independently developed.