Lemon Cheesecake Bars

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

With a buttery shortbread crust and luscious lemon cream cheese filling, these easy lemon cheesecake bars are the perfect dessert recipe that tastes like sunny afternoons spent lounging on a blanket on the grass.

They are ideal for any time you are craving lemon but want something more decadent than Lemon Bars (that’s less work than a Lemon Layer Cake).

About Lemon Cheesecake Bars

Perfectly transportable and always a crowd-pleaser, I love these lemon cheesecake bars for many reasons and know you and anyone you serve them to will too.

• They’re easy-breezy and light but still have a touch of specialness and decadence.
• The buttery crust complements the lemony brightness, just like in this Lemon Tart.
• They’re easy to pick up and polish off with nothing more than your fingers (like my top-rated Strawberry Oatmeal Bars).
• They are so much easier than cheesecake! No need to worry about cracks or water baths when baking cheesecake bars.

MORE SEASONAL CHEESECAKE

Summer coming to a close? Pivot to this other scrumptiously seasonal treat that’s equally delicious: Mini Pumpkin Cheesecakes.

How to Make Lemon Cheesecake Bars

These lemon cream cheese bars are a perfect dessert to enjoy at a backyard picnic of your own or to bring to a party or potluck.

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

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The Ingredients

• Whole Wheat Pastry Flour and All-Purpose Flour. I love to use a blend of whole wheat pastry flour and all-purpose to sneak a little wholesome nutrition into these bars.

SUBSTITUTION TIP

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

• Powdered Sugar. Sweetens the crust and makes it melt-in-your-mouth delicious.
• Butter. Essential to make the shortbread crust perfectly tender and ultra-buttery (like in this Strawberry Cream Pie).
• Lemon Zest. My secret to giving the crust and filling a little brightness and extra lemony oomph (also key for Lemon Cream Pie).
• Lemon Juice. Go with freshly squeezed lemon juice if you can; it makes a difference, I promise!
• Cream Cheese. It’s not cheesecake without it! Pick up an extra brick to make Red White and Blueberry Cheesecake Bars too.
• Greek Yogurt. A swap to give the same tang and creaminess as sour cream cheesecake. Yogurt adds moisture and helps make the cheesecake light and fluffy. (Try this Greek Yogurt Cheesecake next.)
• Egg Yolk. Contributes richness and natural yellow color to the lemon cheesecake.
7. lastic, and freeze for up to 1 month. Let thaw in the refrigerator.