Description

These easy, budget-friendly lemon cheesecake bars feature a buttery graham cracker crust and a tangy, creamy filling. They are simple to make, kid-approved, and taste even better the next day.

Ingredients

Scale

1 ½ cups (150g) graham cracker crumbs
⅓ cup (75g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
½ teaspoon ground cinnamon
16 oz (450g) full-fat cream cheese, softened to room temperature
1 cup (200g) granulated sugar
2 large eggs plus 1 egg yolk
½ cup (120g) sour cream
1 teaspoon vanilla extract
⅓ cup (80ml) fresh lemon juice
1 tablespoon lemon zest
2 tablespoons (15g) all-purpose flour
½ cup (60g) powdered sugar (for glaze)
1–2 teaspoons lemon juice (for glaze)

Instructions

Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides.
In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon until it resembles wet sand. Press firmly into the bottom of the prepared pan.
Bake the crust for 8-10 minutes until lightly golden. Remove and let cool while making the filling.
In a large bowl, beat the softened cream cheese on medium-high speed until completely smooth and creamy.
Reduce mixer speed to low. Add granulated sugar and beat until combined. Add sour cream, vanilla extract, and eggs (plus extra yolk). Beat just until combined; do not overmix.
Add lemon zest, lemon juice, and flour. Mix on low speed until just incorporated.
Pour batter over the pre-baked crust and spread evenly. Tap the pan gently to release air bubbles.
Bake for 25-30 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle.
Let bars cool in the pan on a wire rack for 1 hour, then refrigerate for at least 4 hours or overnight.
Lift bars out of the pan. Whisk powdered sugar and lemon juice together to make a glaze. Drizzle over the top and let set for 10 minutes.
Cut into squares using a sharp knife dipped in hot water and wiped dry between cuts.

Notes

Ensure all ingredients, especially cream cheese and eggs, are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracking. Fresh lemon juice is crucial for bright flavor. Bars taste better after chilling overnight.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 220
Sugar: 18
Fat: 13
Saturated Fat: 8
Carbohydrates: 24
Protein: 3

Keywords: lemon cheesecake bars, easy dessert, budget-friendly, family treat, graham cracker crust, make ahead dessert