Description
Tangy and creamy Lemon Cheesecake Bars featuring a buttery graham cracker crust topped with a luscious lemon-infused cream cheese filling. These bars are baked to perfection, chilled, and served with whipped cream and fresh lemon slices for a refreshing dessert perfect for any occasion.
Ingredients
Scale
Crust
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 1/2 cups graham cracker crumbs
Filling
- 3/4 cup granulated sugar
- 2 (8-ounce) packages cream cheese, softened
- 2 large eggs
- 1 1/2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Topping
- Whipped cream, for serving
- Lemon slices, for garnish
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for baking the crust and filling.
- Prepare Crust Mixture: In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
- Form Crust: Press the graham cracker mixture evenly into the bottom of a greased 9×9-inch baking pan to create the crust layer.
- Bake Crust: Bake the crust in the preheated oven for 8-10 minutes or until it is slightly golden. Remove from oven and let it cool while you prepare the filling.
- Mix Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese with the remaining 3/4 cup granulated sugar until smooth and creamy, ensuring no lumps remain.
- Add Eggs: Add the eggs one at a time to the cream cheese mixture, beating well after each addition for a smooth batter.
- Incorporate Flavors: Stir in the lemon zest, fresh lemon juice, and vanilla extract until fully combined and fragrant.
- Assemble Bars: Pour the cream cheese mixture evenly over the cooled graham cracker crust, spreading it out smoothly using a spatula.
- Bake Filling: Return the pan to the oven and bake for 25-30 minutes, or until the center is set and only slightly jiggles when the pan is gently shaken.
- Cool and Chill: Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours to fully set the cheesecake filling.
- Serve: Once chilled, slice the cheesecake into 12 squares. Top each serving with a dollop of whipped cream and garnish with fresh lemon slices for an elegant presentation.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Do not overbake the filling; a slight jiggle in the center indicates perfect doneness.
- Chilling the bars overnight enhances flavor and texture.
- You can substitute the graham cracker crumbs with digestive biscuits if desired.
- For a tangier flavor, increase lemon zest to 2 teaspoons.