Easy Lemon Cheesecake Bars
You will most definitely wow your family or guests with these delicious lemon bars. How could you go wrong with buttery shortbread, a perfectly fresh and tart lemon bar filling, a rich and creamy cheesecake, and lusciously smooth sweetened sour cream all together in one bar? You just can’t! Yes, it may seem these have an overdose of sugar, but it’s not much more than that cake I just baked. Also keep this in mind it will be split between about 20 servings. But who am I kidding, with these lemon cheesecake bars I’m not counting anything — I’m indulging in all of their goodness because they are worth every calorie! Self-control, gone. Good bye. Hello, lemon cheesecake bars! I actually originally shared these bars a few years ago, but I never did like the pictures. Since Easter is just around the corner, it’s given me the perfect excuse to remake them — so that I can remind you this is the dessert you should be making this Easter Sunday! Seriously, do it. You won’t regret it! I can’t get over how good these are every time I make them!
Lemon Cheesecake Bars Ingredients
For these easy lemon cream cheese bars, you’ll need:
All-purpose flour Granulated sugar Powdered sugar Salt Unsalted butter Lemon zest and juice Eggs Cream cheese Vanilla extract Sour cream
How to Make Lemon Cheesecake Bars
Preheat oven to 350 degrees F. Butter a 13×9-inch baking dish. Make the shortbread layer and press into the bottom of the baking dish. Bake in preheated oven until set. Prep lemon layer and set aside, then make cheesecake layer. Spread lemon filling over cooled crust, followed by the cheesecake layer. Bake until filling only jiggles slightly. Allow lemon bars to cool completely to room temperature, then chill in fridge for at least 2 hours. Spread sour cream layer over the chilled lemon cheesecake bars, then slice and serve.
Can I Make These Bars in Advance?
Yes, these bars keep well in the fridge up to two days before serving. Note that the crust won’t be super crisp, but it shouldn’t become soggy since the crust and filling are both baked.
How Should I Garnish These Bars?
I topped my lemon cheesecake bars with small lemon wedges and fresh berries. You can also add fresh mint leaves for an extra pop of color!
Tips for the Best Lemon Cheesecake Bars
Freshly squeezed lemon juice is a must for this recipe. It’s much stronger and brighter than the bottled stuff. The cream cheese should be so soft it’s almost melted. If the cream cheese isn’t soft enough, the cheesecake layer will be tough to spread over the lemon filling. These bars must be completely chilled before you add the sour cream layer on top!
More Lemon Dessert Recipes You’ll Love:
Lemon Cupcakes with Lemon Buttercream Frosting Lemon Crinkle Cookies Classic Lemon Bars Lemon Poppy Seed Cake with Cream Cheese Frosting Lemon Blueberry Bundt Cake Lemon Cheesecake Mousse Lemon Sugar Cookies
