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Close-up of a lemon cheesecake bar held above the pan showing creamy center and lemon topping

Lemon Cheesecake

Creamy Lemon Cheesecake bars with a cookie crust and a smooth lemon topping. Chill, slice, and serve for an easy make-ahead dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Rest time 3 hours
Total Time 4 hours 5 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

For the crust (Assumption):
  • 2 cups cookie crumbs about 240 g
  • 6 tbsp unsalted butter melted (85 g)
  • 2 tbsp granulated sugar 25 g, optional
  • Pinch of salt
For the creamy layer (Assumption):
  • 16 oz cream cheese softened (454 g)
  • 1/2 cup granulated sugar 100 g
  • 1 tsp vanilla extract 5 mL
  • 2 large eggs
For the lemon topping (Assumption):
  • 3/4 cup fresh lemon juice 180 mL
  • 1 tbsp lemon zest about 2 lemons
  • 3/4 cup granulated sugar 150 g
  • 2 large eggs If you used 4 eggs total in your version, swap to 4 here.
  • 6 tbsp unsalted butter 85 g
To finish (optional):
  • 1 –2 tbsp powdered sugar 8–16 g
  • Lemon slices

Equipment

  • 9×9-inch baking pan
  • Parchment paper
  • Mixing bowls
  • Hand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Microplane zester
  • Citrus juicer
  • Saucepan
  • Whisk
  • Fine-mesh strainer
  • Knife for slicing

Method
 

  1. Heat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper, leaving overhang.
  2. Mix cookie crumbs, melted butter, sugar (if using), and salt. Press firmly into the pan.
  3. Bake crust 8–10 minutes, then cool slightly.
  4. Beat cream cheese and sugar until smooth. Mix in vanilla, then add eggs and mix just until combined.
  5. Pour filling over crust and smooth the top. Bake until mostly set with a slight jiggle in the center.
  6. For the lemon topping, whisk lemon juice, zest, sugar, and eggs in a saucepan. Cook over medium-low heat, whisking constantly, until thickened.
  7. Whisk in butter until smooth and glossy. Strain through a fine-mesh strainer into a bowl.
  8. Pour lemon topping over the baked filling and smooth it out.
  9. Bake again briefly until the topping looks set.
  10. Chill until fully firm, then slice into bars. Dust with powdered sugar and garnish as desired.

Nutrition

Serving: 16barsCalories: 280kcalCarbohydrates: 28gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 90mgSodium: 180mgPotassium: 85mgFiber: 0.5gSugar: 20gVitamin A: 500IUVitamin C: 8mgCalcium: 60mgIron: 1mg

Video

Notes

  • For the smoothest filling, fully soften cream cheese before mixing.
  • Keep lemon topping heat gentle and whisk constantly to prevent curdling.
  • Graham cracker crumbs are the easiest US option, but vanilla wafers also work well.
  • Chill thoroughly for clean slices; wipe your knife between cuts.

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