Lemon Cheesecake Bars
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.
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
- ½ cup sugar
- Zest and juice of 1 lemon
- 1 ½ 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, butter and sugar 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.
Tried this recipe?Let us know how it was!