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These Lemon Cheesecake Bars have a buttery cookie crust, creamy lemon cheesecake, and a sweet crumble topping for a dessert that everyone will love. If you love lemon cheesecake you’ll love this recipe!
Why make a whole cheesecake when you can make cheesecake bars instead? Don’t get me wrong, I love a great cheesecake, but dessert bars are easier to make and easier to serve. No forks required!
These lemon cheesecake bars came to be after I realized I had all kinds of other lemon desserts like cookies, pies, and classic lemon bars but I’d yet to share a lemon cheesecake treat. There’s a recipe for a whole cheesecake in my book, so I definitely wanted to share a lemon cheesecake bar for the blog! I’m sorry it’s taken so long because this recipe is amazing.
They have a simple cookie crust, a creamy lemony cheesecake filling and an easy crumble topping to finish it off. Unlike traditional cheesecake, you don’t have to do a water bath or hover around the oven while it bakes. Bars are so much easier, but with all the same rich cheesecake and delicious crust.
Ingredient Notes
- The crust for this recipe is similar to the one I use for my apple cheesecake bars, but for this version I use Vanilla Wafer Cookies. You can swap graham crackers, Golden Oreos, or shortbread cookies.
- Make sure your cream cheese, egg, and sour cream are all at room temperature. It’s really important to with room temperature ingredients to avoid lumps.
- Lemon Zest and Lemon Juice give the cheesecake it’s totally lemon flavor.
How to make Lemon Cheesecake Bars
- This recipe is made in an 8-inch or 9-inch square pan. Pre-bake the cookie crust for a few minutes before adding the topping.
- One bowl wonder (almost!) You can use the same bowl for the crust and the crumble! Just give it a quick wipe with a paper towel after you press in the crust and you’re good to go.
- It’s faster to make the filling with a stand mixer, but you can use a handheld one. I will just take a little longer to mix it all.
- Keep your eyes on the prize (the edges!) Don’t just rely on time, watch those edges! When they’re nice and golden brown and the cheesecake filling has lost that glossy look, it’s done! A little jiggle in the center is okay, it’ll firm up as it cools.
Expert Tips
- Room temp is key! I know, I know, sometimes you just NEED cheesecake NOW. But trust me, making sure your cream cheese, egg, and sour cream are all at room temperature is the secret to a smooth, lump-free cheesecake filling. No one wants a chunky cheesecake!
- I know it’s hard, but that chilling time is CRUCIAL. Popping that cheesecake in the fridge for at least 2 hours (or even better, overnight!) lets the flavors meld and makes it way easier to slice into those perfect squares.
Lemon Cheesecake Bars Recipe
Recipe Video
Ingredients
Crust:
- 60 Nilla Wafers or similar cookie (from an 11 ounce box)
- 5 tablespoons (70g) unsalted butter , melted
- Pinch salt
Filling:
- 8 ounces (226g) block cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg at room temperature
- ½ cup (123g) sour cream at room temperature
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- 1 tablespoon (8g) all-purpose flour
Crumble:
- ¼ cup (57g) unsalted butter , softened
- ½ cup (100g) packed brown sugar
- ½ cup (62g) all-purpose flour
- ¼ cup (22g) quick cooking oats
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F. Line a 9×9” pan with foil and spray with cooking spray.
- Crush Nilla Wafers in a food processor. Stir with melted butter. Press crust into the botto of the pan. Bake for 8 minutes. Wipe out the bowl you used to mix the crust with a paper towel. Set aside to use when making the crumble.
- Beat cream cheese, egg, and sugar with a stand or a hand mixer in a larger bowl. Mix in sour cream, lemon juice, zest, vanilla, and flour. Mix until smooth. The trick to getting your cheesecake smooth and not lumpy is to make sure all the ingredients are room temperature!
- Make the crumble: mix the all crumble ingredients using a hand or stand mixer in a large bowl (which can be the same bowl as the one you made the crust in). The mixture will be stiff and crumbly.
- Pour the cheesecake mixture over the partially baked hot crust. Sprinkle the crumble over the top. Bake for an additional 28-32 minutes until the edges are browned and the cheesecake is no longer glossy. Cool completely then cover and chill for at least 2 hours before serving.
- Slice and store bars in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
If I make the crust using Golden Oreos and butter, will I still bake it? I make another recipe using Golden Oreos and butter and you do not bake it.
Would these turn out in a 9×13 pan?
Yes, they’ll just be thinner!
Going to make this for a teacher’s Christmas luncheon a couple of weeks before and freeze. I might be getting nit-picking but should I cut the bars first and then freeze.
I usually cut them first just because it’s easier to store, but you can do it either way!
Approx how many crumbs do 60 nilla wafers yield? I want to make this today but only have graham crumbs. How many should I use? Thanks!
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