Lemon Cheesecake Bars

These Lemon Cheesecake Bars are citrus bliss– a pairing of bright, tangy lemon with classic creamy cheesecake flavor. These triple lemon cheesecake bars are made with lemon zest and extract in the cheesecake filling and lemon zest and juice in the glossy lemon curd sauce. It’s the kind of tangy flavor that will make your cheeks hurt a little when you smile, but in the best possible way.

There are four elements to these cream cheese lemon bars: the crumbly vanilla wafer crust, the lemon-flavored cheesecake filling, the layer of whipped topping with crushed vanilla wafers, and then the lemon sauce drizzled on top. They are so yummy. You have to try these!

If you like desserts with citrus flavor, you also have to try these Raspberry Lemonade Cupcakes, Raspberry Lemonade Cookies, and our Easy Key Lime Pie Recipe.

Ingredients

• Cream Cheese: We used full-fat cream cheese blocks (not the whipped version). Let them sit out for at least 2 hours so they are room temperature before you mix them.
• Vanilla Wafers: We're going to use these for the crust and the topping. Nilla Wafers are a great choice though any high-quality vanilla wafer will work.
• Eggs: Eggs bind everything together and add richness, creaminess, and moisture to the cheesecake mixture.
• Lemon Zest, Lemon Juice, and Lemon Extract: Fresh lemons are essential for this recipe. You're going to want the zest, juice and some lemon extract for an extra punch of lemon flavor.
• Sour Cream and Butter: Full-fat sour cream adds moisture and a little bit of tangy flavor to the filling. We recommend using unsalted butter for the crust.
• Brown Sugar: Adding brown sugar to the crust adds a subtle caramel note. 
• Thickeners: A small amount of flour helps stabilize and thicken up the cheesecake filling while cornstarch thickens the lemon sauce for the lemon cheesecake squares. 
• Whipped Topping: You can find store-bought whipped topping in the frozen section of the grocery store or make your own homemade if you prefer!

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Use Graham Crackers or Biscoff Cookies: Instead of vanilla wafers, you could make the crust out of graham crackers or Biscoff cookies instead. 
• Gluten-Free Version: You can easily make these gluten-free by making the crust out of gluten-free wafers or gluten-free graham crackers.
• Citrus Flavor: Instead of lemon, you could also use lime juice and zest, or do a mix of both in the cheesecake.
• Berry-Lemon Flavor: Raspberry and blueberry both go well with lemon. Reduce a cup of berries with a few tablespoons of sugar, then swirl it into the cheesecake before baking. Top with fresh berries for more flavor and color. 

How to Make Lemon Cheesecake Bars

Before you start assembling this lemon cream cheese bars recipe, preheat your oven to 350°F. Line a 13x9 baking dish with parchment paper and spray it with a nonstick cooking spray.

1. Step 1: Make the Crust. Add the crushed vanilla wafers, sugar, and melted butter in a medium bowl. Mix everything, then transfer the crust to the prepared baking dish. Press the crumbs down so they're spread evenly.

2. Step 2: Make the Cheesecake Filling. Place the cream cheese and sugar in a large bowl. Beat them until smooth and creamy. Add one egg at a time until it's well blended.

3. Step 3: Add the Rest of the Bar Ingredients. Add the flour, vanilla extract, lemon zest, lemon extract, and sour cream. Beat until well combined.

4. Step 4: Pour Over the Crust and Bake. Pour the base of the bars over the crust and smooth it out. Bake for 40-45 minutes or until lightly browned. Cool completely, then refrigerate for 4+ hours.

5. Step 5: Add the Whipped Topping. Spread it over the chilled cheesecake and sprinkle on the crushed vanilla wafers.

6. Step 6: Make the Lemon Sauce. Add lemon zest, lemon juice, sugar, and cornstarch in a saucepan over medium heat. Bring to a boil as you stir continuously. Then reduce the heat to low and stir for 2-3 minutes until the sauce thickens. Cool and then drizzle over the top of your lemon bars.

Storage Directions 

• Storing: Leftovers keep in an airtight container in the refrigerator for up to 3 days.   
• Freezing: Want to save some of these bars for later? Once they've cooled completely, you can freeze either the whole batch or individual slices. Wrap them well in plastic wrap to prevent freezer burn, pop them in a freezer bag. If you are freezing them, wait to add the lemon sauce on top. Once you're ready to serve them, thaw the bars in the fridge overnight, then add the lemon sauce the next day. They’ll keep in the freezer for 2-3 months.

Serving Suggestions

These cheesecake lemon bars are a great dessert or snack any time of year. If you're serving more than 6 people, we recommend making a double batch. They disappear fast!

• For a fancy presentation, placed very thinly sliced lemon slices or wedges over each square that you cut or serve them with fresh berries and a mint leaf. Top each slice with a little whipped cream or a sprinkle of powdered sugar.
• For the most luxurious dessert, serve with a scoop of homemade vanilla ice cream.
• Have a summer picnic or barbecue with grilled teriyaki chicken, creamy cucumber salad, and strawberry shortcake along with these cheesecake lemon bars.

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