• Prep Time: 20 mins
  • Cooking Time: 35 mins
  • Serves: 16

Classic Lemon Cheesecake Bars

  • Recipe Submitted by on

 Ingredients List

  • For the crust:
  • 1 and 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/3 cup sugar
  • For the filling:
  • 16 ounces cream cheese, softened
  • 3/4 cups sugar
  • 1 tablespoon lemon zest
  • 1/3 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • confectioners' sugar for dusting, optional


Make the crust:
Preheat oven to 350ºF. Line an 8x8 baking pan with aluminum foil and spray lightly with nonstick spray. Set aside.
Combine the graham cracker crumbs, butter, and sugar in a medium bowl. Stir until the mixture resembles wet sand. Press it into the bottom of the prepared pan and bake for 5 minutes. Cool completely while making the filling.

Make the filling:
Reduce the oven temperature to 300ºF.
Beat cream cheese in a mixing bowl until smooth and creamy. Beat in the sugar until well combined. Add the lemon zest, lemon juice, and vanilla. Beat until combined. Using a silicone spatula, gently fold the egg into the batter until fully incorporated.
Pour over prepared crust and bake for 30-35 minutes or until the edges of the filling feels firm but the center remains jiggly. Leave cheesecake in pan to cool completely then refrigerate for at least 8 hours.
Lift the foil out of the pan and cut the cheesecake into squares. Dust with confectioner's sugar if desired.
The bars will keep for up to 5 days stored in an airtight container in the refrigerator. The bars can be frozen for up to 2 months. Thaw overnight in the refrigerator.

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