Lemon Cheesecake Bars – WellPlated.com

Clear today’s plans, because these are radiantly bright Lemon Cheesecake just received urgent priority status. Rich, creamy, and bursting with lemon flavor—they’re the easy version of cheesecake you can pick up with your fingers!

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With a buttery shortcrust pastry crust and a delicious lemon cream cheese filling, these easy Lemon Cheesecake Bars are the perfect dessert recipe that tastes like sunny afternoons spent lying on a blanket in the grass.

They’re ideal when you’re craving lemon but want something more decadent than lemon bars (that’s less work than a lemon layer cake).

Simple lemon cheesecake bars with a shortcrust pastry base

5 star rating

“I made them last weekend to try them out for a neighborhood party this weekend. You are fantastic!”

— Beth —

Via Lemon Cheesecake Bars

Perfectly portable and always a crowd pleaser. I love these Lemon Cheesecake Bars for many reasons and know that you and everyone you serve them to will too.

  • They are airy and light, but still have an air of distinctiveness and decadence.
  • The buttery crust complements the lemony brightness, just like with this lemon tart.
  • They’re easy to pick up and polish with just your fingers (like my top rated Strawberry Oatmeal Bars).
  • They’re so much easier than cheesecake! When baking cheesecake bars, you don’t have to worry about cracking or water bathing.

More seasonal cheesecake

Is summer coming to an end? Opt for this other yummy, seasonal treat that’s just as delicious: Mini Pumpkin Cheesecake.

Healthy Lemon Cream Cheese Squares with Whipped Cream

How to make Lemon Cheesecake Bars

These lemon cream cheese bars are a perfect dessert to enjoy on a backyard picnic or to bring to a party or potluck.

(Or if you’re looking for a lemony brunch recipe, try my Lemon Blueberry Bundt Cake.)


The ingredients

  • Wholemeal Pastry Flour and All-Purpose Flour. I love using a mix of whole wheat pastry flour and all purpose flour few healthy nutrition in these bars.

replacement tip

If you don’t have whole wheat pastry flour in your stash, feel free to trade it in for equal amounts of all-purpose flour.

  • powdered sugar. Sweetens the crust and lets it melt in your mouth.
  • butter. Essential for making the shortcrust pastry crust perfectly tender and super buttery (like this strawberry cream tart).
  • Lemon peel. My secret for adding a little shine and extra lemon zest to the crust and filling (also essential for lemon cream pie).
  • lemon Juice. If possible, use freshly squeezed lemon juice; It makes a difference, I promise!
Freshly squeezed lemon juice is the secret to the BEST Lemon Cheesecake Bars
  • cream cheese. It’s not cheesecake without it! Take an extra brick to make red, white, and blueberry cheesecake bars as well.
  • Greek yogurt. A swap to achieve the same flavor and creaminess as sour cream cheesecake. Yogurt moisturizes and ensures that the cheesecake turns out light and fluffy. (Next, try this Greek Yogurt Cheesecake.)
  • egg yolk. Gives the lemon cheesecake fullness and a natural yellow color.

TOP!

Add to canned strawberries. For a nice optional topping that gives the creamy lemon cheesecake a surprising kick of summer berry flavor, spread a thin layer of your favorite jam on the baked crust before pouring in the filling. You can also use another fruit jam of your choice.

The directions

Pulse the shortbread ingredients in a food processor
  1. Blend the crust ingredients in a food processor.
For lemon cheesecake bars, press the shortcrust pastry base into a casserole dish
  1. Press the mixture into a greased casserole dish.
a golden brown baked shortcrust pastry crust
  1. Bake until lightly browned. Take out and let cool.
a creamy mix of cream cheese and Greek yogurt
  1. Mix together cream cheese, Greek yogurt, and sugar.
Add eggs to a thick and creamy lemon cheesecake bar filled with Greek yogurt
  1. Add the eggs.
Stir in vanilla until you have an easy lemon cream cheese filling for bars
  1. Stir in the remaining filling ingredients until smooth and creamy.
Pour a silky cheesecake filling with lemon over a cooled shortcrust pastry base
  1. Pour the cream cheese mixture over the cooled crust. Bake Lemon Cheesecake Bars at 350 degrees F for 28 to 32 minutes. Let cool, then cut into bars and ENJOY!

storage tips

  • To store. Store leftover lemon cream cheese bars in an airtight container in the refrigerator for two days.
  • Freeze. Wrap cheesecake bars tightly in a double layer of plastic and freeze for up to 1 month. Thaw in the fridge.
Lemon cheesecake bars with whipped cream

What to serve with Lemon Cheesecake Bars

Round off your summer dessert with other simple, fruity summer treats.

A lemon cheesecake bar with a shortcrust pastry base, cut into squares and topped with fresh lemon zest and whipped cream

did you make this recipe

Tell me what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Make someone’s day (including yours!) with this sweet and creamy summer lemon dessert.

frequently asked Questions

Can I double the recipe?

I haven’t tried doubling this recipe myself, but I believe you can do it and bake it in a standard (9×13) pan. Note that the baking time may need to be increased slightly depending on your oven. So keep an eye on them for best results.

Can I make Lemon Cheesecake Bars without Greek Yogurt?

I’ve only ever made this recipe as written, so omitting the Greek yogurt or substituting an alternative ingredient would be an experiment. If you choose to omit the Greek yogurt, I would substitute another yogurt of a similar consistency to ensure the filling has the best chance of getting a similar texture and thickness. You can also substitute sour cream.

Are Lemon Cheesecake Bars Gluten Free?

The filling is gluten-free, but the crust is not. To make lemon cheesecake bars gluten-free, swap out the whole wheat and all-purpose flour in the crust for your favorite 1:1 all-purpose gluten-free baking flour.

For the shortcrust pastry base:

For the Lemon Cheesecake:

  • 16 ounces light cream cheese, (two 8-ounce blocks) soft (do not use fat-free)
  • 1/2 Cup granulated sugar
  • 2 teaspoon cornstarch
  • 1/4 Cup easy non-fat greek yogurt at room temperature
  • 2 Big Eggs at room temperature
  • 1 large yolk at room temperature
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon Lemon peel
  • 1/4 teaspoon pure vanilla extract

  • Preheat the oven to 350°F. Lightly grease an 8″ x 8″ skillet with cooking spray.

  • In the bowl of a food processor (or medium-sized mixing bowl if you don’t use a food processor), lightly pound together the all-purpose flour, whole-wheat pastry flour, confectioner’s sugar, 1/4 teaspoon lemon zest, and salt. Add butter bits and pulse until mixture is crumbly and resembles coarse cornmeal. (If you’re not using a food processor, use a fork or a pastry blender to cut pieces of butter into the dry ingredients.) The mixture will feel dry to the touch.

  • Squeeze the mixture onto the bottom of the prepared pan.

  • Bake for 20 to 22 minutes until lightly browned. Leave to cool for at least 15 minutes.

  • Meanwhile, in the bowl of a stand mixer (or large mixing bowl) fitted with the mixer attachment, beat together the cream cheese, Greek yogurt, and caster sugar until smooth.

  • Add the egg and mix until well combined.

  • Mix in fresh lemon juice, cornstarch, vanilla, and remaining 1/4 teaspoon lemon zest. hit well.

  • Pour the cream cheese mixture over the base and spread to the brim. Bake for 28 to 32 minutes, or until cheesecake is set on top and only slightly wobbles when you wiggle the pan. Cool on a wire rack for 1 hour, then cover and refrigerate for 4 to 8 hours. Cut into bars and garnish with whipped cream if you like.

  • TO STORE: Store leftover lemon cream cheese bars in an airtight container in the refrigerator for up to 2 days.
  • FREEZE: Wrap tightly in a double layer of plastic and freeze for up to 1 month. Thaw in the fridge and then serve.
  • RECIPE VARIANT: For a fun, fruity twist, spread a thin layer of your favorite fruit jam on the cooled base before pouring in the creamy lemon cheesecake filling. Strawberry, raspberry, or blueberry preserves are some of my favorites that pair perfectly with lemon.

Portion: 1barCalories: 406kcalCarbohydrates: 56GProtein: 9GFat: 17GSaturated Fatty Acids: 10GPolyunsaturated fat: 1GMonounsaturated fatty acids: 5Gtrans fats: 1GCholesterol: 106mgPotassium: 230mgFiber: 2GSugar: 33GVitamin A: 595IUVitamin C: 4mgCalcium: 103mgIron: 1mg

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