Decadent cream cheese bars infused with lemon juice for a hint of tang, these delicious lemon-flavored cheesecake bars will knock your socks off! The rich, creamy taste and texture of the cheesecake marries well with the tart lemon.   

These lemon bars are small and dense but they pack a punch! They make the perfect dessert for any occasion such as barbeques, birthday parties, baby showers! Serve these yummy cake bars after supper and your family will Gobble Them Up!

Simple Instructions

This Lemon Bars recipe is simple to understand and easy to execute, in order to make this dessert, I used straightforward techniques that anyone could follow effortlessly. If you don’t have access to some of the equipment, I’ve listed alternatives that can be used instead.

 

So Good!

These scrumptious lemon cheese bars have become my new favorite! They are so soft yet moist, sweet yet tangy, and they are so Yummy! I enjoy eating mine chilled with a swirl of lemon zested whipped cream on the side. So Good!

 

How To Serve

Cream Cheese Lemon Bars taste best when they’re chilled, Dust them with some powdered sugar or topped with lemon custard. Pair this tasty dessert with some fresh fruits or a generous swirl of whipped cream, grab a fork, and your good to go!   

 

Serving Size

This recipe yields about 20 lemon bars or more, depending on how small you’re willing to cut them. With this serving size, you can accommodate friends and family on any occasion be it at parties, potlucks, family reunions, or snack time. If the serving is too small, you can double or even triple the recipe to suit your needs.

 

Equipment Needed

Electric Mixer– Use a stand mixer or hand mixer. A wooden spoon and bowl can also be used to mix manually.

Food Processor – You can use any standard food processor, blender, or pastry cutter. 

Baking Pan – I used a 9×13 inch pan but you can also use a heatproof dish or ceramic dish of the same size.

 

Type of Main Ingredient

Philadelphia Cream Cheese– I found that using this brand of cream cheese gave the cheesecake a very rich flavor.

Bob’s Red Mill AP Flour– Of all the brands I’ve tried, this flour yielded the best result for the crust.

Land O’ Lakes– This butter gave the crust a very rich flavor.

 

Substitutes

White Sugar & Cornstarch– If you’re running low on powdered sugar, you can make your own at home. Blend 1 cup white sugar and 1 tbs cornstarch until fine and powdered. Store in an airtight container.

Lime– Don’t have any lemon juice? Replace it with the next best thing, lime juice! Both lemon and lime share a similar flavor which makes it the ideal sub. This can be used in a 1:1 ratio.

 

The Ingredients

  • Flour– Mixed with sugar, salt, and butter to make the crust.
  • Sugar– Adds sweetness to the crust and filling.
  • Salt– Enhances the flavor of the crust.
  • Butter– Acts as a binding agent for the crust.
  • Cream Cheese– Creamed with the sugar until light and smooth.
  • Lemon Juice – Adds flavor and masks the egg taste in the filling.
  • Eggs– Emulsifies and thickens filling.
  • Vanilla– Gives the filling flavor.
  • Powdered Sugar– Used to dust the finished cheesecake.

 

The Instructions

  1. Preheat the oven to 350 degrees and line a 9×13 cake pan with baking paper, leaving extra parchment on both ends. This will be used to remove the cheesecake later.
  2. Using a food processor, combine the crust ingredients until it forms small crumbs.
  3. Shape the crust into the bottom of the pan and bake for 10 minutes, while you make the cheese filling.
  4. Using an electric mixer, cream the cheese and sugar until smooth, add the remaining filling ingredient and beat until combined.
  5. Pour the cream cheese filling onto the crust and bake for 30 minutes. Allow the cheesecake to cool for 20 minutes, then cover and place in the fridge for 4 hours (leave overnight for best results).
  6. Use the long edges of the parchment to lift the cake from the pan. Slice into the squares and dust with powdered sugar.

 

Prebake The Crust

Once the crust was fitted into the bottom of the baking pan, I blind-baked it for 30 minutes. Doing this ensures that the crust will remain firm and will not sag or fall apart when the filling is added.

 

Cut In Butter

To make the crust, I mixed all the ingredients using a food processor until crumbs are formed, it’s quick and easy. However, if you don’t have a processor, a blender can work, or a pastry cutter. A pastry cutter requires manual labor but it will still do the trick.

 

Storage Tips

To store leftover cheesecake, cover with plastic wrap, place in an airtight container, and put it in the fridge, this will last for up to a week. For longer storage, wrap tightly in foil or cling wrap, place in an airtight container, and freeze. This can last for up to 2 months.

 

These cream cheese lemon bars are moist and creamy with a hint of tang. This recipe makes enough lemon bars to serve at an intimate gathering. Make a batch of these delicious treats and bring in with you to a bake sale, potluck, or housewarming. Everyone will be dying to know your secret!

Cream Cheese Lemon Bars

Cream Cheese Lemon Bars

Yield: 20 Servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Chilling Time: 4 hours
Total Time: 4 hours 55 minutes

Tangy, sweet, and creamy, these Cream Cheese Lemon Bars will have you hooked with just one taste.

Ingredients

Crust

  • 2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/2 tsp salt
  • 1 cup butter (cubed)

Filling

  • 1 cup cream cheese
  • 2 cups white sugar
  • 1/4 cup flour
  • 3/4 cups lemon juice (freshly squeeze)
  • 6 eggs
  • 1 tsp vanilla
  • 1/3 cup confectioner's sugar

Instructions

  1. Preheat the oven to 350°F or 180°C
  2. Using parchment paper, line a 9x13 inch baking pan, leaving excess to hang on each side.
  3. To make the crust, combine sugar, flour, salt, and butter using a food processor. Blend until the mixture forms fine bread crumbs.
  4. Press the crust mixture into the prepared pan and blind bake for 10 minutes, prepare the filling in the meantime.
  5. To prepare the filling, beat the cream cheese and sugar in a bowl until smooth, then add the lemonjuice, flour, eggs and vanilla. Beat until well combined.
  6. Pour all the filling on top of the prebaked crust and return to the oven for half an hour.
  7. Once baked, cool for 20 minutes , cover, and place it in the fridge for at least 4 hours before serving. Use the excess overhanging parchment to lift the cheesecake from the pan, slice and serve.

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