These Lemon Cheesecake Bars are dense, rich, creamy and full of bright and tangy fresh lemon flavor! They’re easy to make and the perfect sweet treat for spring and summer.
If you’re looking for a way to boost the protein in cheesecake, add a container of cottage cheese in place of some of the cream cheese. After being puréed in the food processor, it’s completely smooth and creamy, so the “curd” texture won’t be an issue. Explore more sweet and savory ways to enjoy cottage cheese!
Here are some tips and tricks for the best cheesecake bars:
- Don’t use fat-free ingredients. The filling will likely be rubbery and lacking in flavor. Also, the taste won’t be as rich, and the texture won’t be as creamy. Low fat or full fat yield the best results, depending on your preference.
- Make sure the cheesecake filling ingredients are at room temperature. This will ensure that they combine thoroughly and result in a smooth and creamy filling.
- Use a measuring cup or a glass to tamp down the crust into the pan. This will ensure that the crust doesn’t crumble and fall apart.
- Use a food processor for the most consistent and smooth crust and filling.
- Scrape down the sides and bottom of the food processor to prevent lumps in the filling.
- Chill for at least 6 hours, but overnight is best.
- Don’t overbake the cheesecake bars or they may crack on top and be dry.
Another favorite dessert bar recipe: Creamy Pumpkin Pie Bars. They taste like a cross between pumpkin pie and pumpkin cheesecake! Love lemon desserts? Be sure to also try No-Bake Lemon Coconut Macaroon Cheesecake.
Lemon Cheesecake Bars
- 20 minutes
- 20 minutes
- 9 servings
Ingredients
Crust:
- 6 graham crackers
- 3 tablespoons melted butter
- 1 tablespoon granulated sugar
Lemon Cheesecake:
- 8 ounces low fat cream cheese, room temperature
- 16 ounces low fat cottage cheese
- 2 eggs
- 1/2 cup sugar
- Zest and juice of 1 lemon
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 350° F. Spray a 9x9 baking pan with cooking spray.
- Add the graham crackers to a food processor and pulse until the mixture becomes coarse and sandy.
- Dump the mixture into the baking pan and spread it into an even layer. Use the bottom of a glass or measuring cup to firmly pack down the crust. Bake for 6-7 minutes or until lightly browned around the edges. Let the crust cool while you make the filling.
- Wipe out the bowl of the food processor and add all the cheesecake ingredients. Purée until smooth scraping down the sides of the bowl as needed.
- Pour the filling onto the crust and smooth it out into an even layer with a rubber spatula. Bake for 30-35 minutes, or until the center still slightly jiggles. Remove from the oven and let it cool completely. Cover and refrigerate for at least 6 hours or overnight. Before serving drizzle with lemon curd, if desired.
Notes
- Cheesecake bars can be stored in an airtight container in the refrigerator for up to 4 days.
- Cheesecake bars can be frozen! Freeze the bars in an airtight container for up to 2 months. Let them defrost in the refrigerator overnight or on the counter for a couple hours. If you plan to freeze the cheesecake, don’t drizzle with the lemon curd. Wait to add it when you’re ready to serve and eat the bars.
