Easy Lemon Cheesecake Bars

this recipe

Whether you are looking for the perfect springtime treat, a summer dessert, or something to bring to wedding or baby showers, these lemon cheesecake bars are the perfect treat. You can always have Classic Lemon Bars, but if you’re looking to bring lemon bars to a whole new level, these easy lemon cheesecake bars are exactly what you’re looking for. These bars will satisfy your sweet tooth with their light, lemony flavor, creamy cheesecake filling, and homemade lemon curd topping. 

Why put lemon in cheesecake? 

Many cheesecake recipes call for a bit of lemon juice to balance out the heavy flavor of the cream cheese. But, having lemon-flavored cheesecake bars with a vanilla wafer crust highlights the refreshing flavor of the lemon without its overpowering tartness. 

What to serve with lemon cheesecake?

These refreshing, easy cheesecake lemon bars could be served as a dessert following any summertime bbq meal. Also, consider pairing this creamy goodness with a blueberry or peach lemonade.

Next time you can try these substitutions in your lemon cheesecake squares recipe!

I am sure lemon bars have been modified a bajillion times since they were first created. And, I am a huge fan of trying out new modifications and seeing what works well.

If you are looking to change up this recipe a bit next time, you can swap out the vanilla wafer cookies for graham crackers or make a shortbread crust for the base.

You may also enjoy using fresh berries with this recipe!

TOOLS & EQUIPMENT TO MAKE THIS EASY LEMON CHEESECAKE RECIPE

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• 9×9 Baking Dish
• Food Processor
• Measuring Cups, Measuring Spoons, or Kitchen Scale
• Mixing Bowls
• Spatula
• Parchment Paper – have you used Parchment Paper Sheets yet? They’re a dream to use! You will never want to go back to using parchment rolls again!
• Wire Cooling Rack
• Saucepan 

HELPFUL TIPS TO MAKE EASY LEMON CHEESECAKE BARS

• For best results, make sure to follow baking and cooling directions precisely to prevent cracks in the cheesecake.
• Give the lemon curd glaze time to chill before placing it onto the cheesecake.
• Continue to enjoy these lemon cheesecake bars by storing them in an airtight container in the refrigerator for up to 5 days. 

HOW TO MAKE LEMON CHEESECAKE BARS

Assemble the crust

First, preheat the oven to 350°F /177°C.

You’ll need to crush the vanilla wafers by crushing them into fine crumbs by crushing the cookies with a cup, placing the cookies into a sealed plastic bag, and crushing them with a rolling pin, or pop them into a food processor.

Then, take the vanilla wafer crumbs and mix them with the melted butter until fully incorporated.

Place the mixture into a prepared 9×9 square baking pan that is lined with parchment paper, and sprayed with nonstick cooking spray. If you make sure to allow extra parchment paper to rise above the pan, you can easily lift the bars out of the pan after it is baked.

Distribute the crust mixture evenly into the bottom of the pan and press down to form the crust, and then bake for 8 minutes.

For the Lemon Cheesecake Filling

Once the crust has finished baking, take it out of the oven and allow it to cool while you prepare the creamy cheesecake filling (Keep the oven set at 350 degrees.)

In a large bowl, place cream cheese and granulated sugar together. Use an electric mixer and cream together on medium speed until the mixture is creamy and smooth.

After it’s reached a creamy consistency, add the vanilla extract, and large eggs, and mix well.

After that’s combined, add the marshmallow fluff and keep mixing until it is well incorporated.

Finally, add in the lemon zest and fresh lemon juice, and mix until it’s evenly blended.

Pour the cheesecake batter over the baked crust and evenly distribute it into an even layer. Place it in the oven to bake for 20 minutes.

After the first 20 minutes are up, turn the temperature down to 200°F/93°C and then bake for another 30 minutes or until the center is set. (During this step, don’t open the oven!) 

Once the baking is complete, turn the oven off and keep the cheesecake in the oven for a final 10 minutes.

Finally, take the baked cheesecake out of the oven and place it on a wire rack. Leave it there to come to room temperature.

For the Glaze

While the cheesecake layer is cooling, prepare the glaze.

Start by placing the sugar, egg, lemon juice, lemon zest, and mint leaves in a small saucepan over medium heat.

Whisk everything together, until combined, and then add the melted butter. Make sure when you cook the glaze to be constantly stirring it.

The glaze will thicken over time and should come to a thicker, custard consistency. Once the glaze is thick, remove it from the heat and transfer it into a small bowl.

Place the bowl in the refrigerator to cool off while the cheesecake returns to room temperature.

After the cheesecake has cooled, drizzle the glaze over the surface of the cheesecake, being sure to spread it out evenly over the entire surface.

Finally, place the cheesecake in the refrigerator for at least three hours to fully set. Once chilled, cut into 12 squares, serve cold, and enjoy!

If you want to make these creamy lemon cheesecake bars stand out, you can decorate the bars with thin lemon slices on top and garnish them with mint leaves.

YOU WILL ALSO LOVE THESE DELIGHTFUL LEMON DESSERTS!

• Classic Lemon Bars
• Classic Lemon Meringue Pie
• Strawberry Lemon Blondies with Strawberry Glaze
• Lemon Crinkle Cookies
• Lemon Rhubarb Bars
• Raspberry filled cupcake with Lemon Buttercream Frosting
• White Chocolate Cranberry Lemon Scones

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