Description
These Easy Lemon Cheesecake Bars offer a delightful combination of tangy lemon flavor and creamy cheesecake texture atop a buttery graham cracker crust. Perfectly balanced sweetness with a lightly jiggly center, they make an elegant yet simple dessert that’s ideal for gatherings or a refreshing treat any time.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ⅓ cup granulated sugar
Filling
- 16 ounces cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 1 tablespoon lemon zest
- ⅓ cup fresh lemon juice
- 1 teaspoon vanilla bean paste
- 1 large egg, at room temperature, lightly beaten
- Confectioners’ sugar, for dusting (optional)
Instructions
- Prepare the Crust: Preheat your oven to 350ºF. Line an 8×8-inch baking pan with aluminum foil and spray it lightly with nonstick spray to prevent sticking.
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, and ⅓ cup granulated sugar. Stir the mixture until it resembles wet sand.
- Bake the Crust: Press the crumb mixture firmly into the bottom of the prepared pan. Bake it for 10 minutes until set, then remove from the oven and allow it to cool as you prepare the filling.
- Adjust Oven Temperature: Lower the oven temperature to 300ºF for baking the filling.
- Beat the Cream Cheese: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add ¾ cup granulated sugar and continue beating until well combined.
- Add Flavoring: Incorporate the lemon zest, fresh lemon juice, and vanilla bean paste into the cream cheese mixture. Beat until everything is fully combined.
- Fold in the Egg: Using a silicone spatula, gently fold the lightly beaten egg into the filling batter until completely incorporated, being careful not to overmix.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust in the pan. Bake for 30 to 35 minutes, or until the edges are firm but the center remains slightly jiggly when you gently shake the pan.
- Cool and Chill: Allow the cheesecake bars to cool completely in the pan at room temperature. Then refrigerate for at least 8 hours to let them set fully, enhancing the texture and flavor.
- Serve: Carefully lift the foil with the cheesecake from the pan and place on a cutting board. Cut into 16 squares and dust with confectioners’ sugar if desired before serving.
Notes
- Ensure the cream cheese and egg are at room temperature to achieve a smooth batter and prevent lumps.
- Do not overbake; the center should remain slightly jiggly to maintain a creamy texture once cooled.
- For extra lemon flavor, add a teaspoon of lemon extract if desired.
- Store cheesecake bars covered in the refrigerator for up to 3-4 days.
- You can substitute the vanilla bean paste with pure vanilla extract if unavailable.
