Lemon Cheesecake Bars

A lemon cheesecake bar on a plate with lemons in the background.

5 from 1 vote

We love these Lemon Cheesecake Bars in our house! Lemon and cheesecake just go so well together. This no-fuss recipe is beginner-friendly and gives you airy, soft, decadent cheesecake texture with the perfect crumbly crust.

Prep Time20

Cook Time45

Chill Time4

Total Time5 5

Course: Dessert

Cuisine: American

Keyword: Lemon Cheesecake Bars

Servings:

Calories: 186kcal

Author: Ryan Allen

Equipment

Ingredients

Crust

2½ cups vanilla wafers crushed
2 tablespoons brown sugar
½ cup unsalted butter melted

Cheesecake Filling

3 (8 ounce) cream cheese softened
1 cup granulated sugar
4 large eggs
¼ cup flour
2 teaspoons vanilla extract
1 teaspoon lemon zest
1 teaspoon lemon extract
½ cup sour cream

Lemon Sauce

½ teaspoon lemon zest
¼ cup lemon juice
¼ cup granulated sugar
½ tablespoon cornstarch

Topping

8 ounce whipped topping
¼ cup vanilla wafers crushed

Instructions

Crust

Preheat the oven to 350℉. Line a 13X9 baking dish with parchment paper and spray it with a nonstick cooking spray.
Add crushed vanilla wafers, sugar, and melted butter in a medium bowl. Mix until well combined and transfer to the prepared baking dish. Press the crumbs down in an even layer in the bottom of the baking dish.

Cheesecake Filling

In a large bowl, beat creamy cheese and sugar until smooth and creamy.
Add one egg at a time and beat until well blended.
Add flour, vanilla extract, lemon zest, lemon extract, and sour cream. Beat until well combined.
Pour filling over the crust and smooth out.
Bake for 40 - 45 minutes or until lightly browned. Cool completely, then refrigerate for 4+ hours.

Topping

Spread whipped topping over chilled cheesecake. Then sprinkle crushed vanilla wafers over whipped topping.

Lemon Sauce

Add lemon zest, lemon juice, sugar, and cornstarch in a saucepan over medium heat. Stirring continuously, bring to a boil.
Reduce heat to low and stir for 2-3 minutes until sauce thickens. Allow to cool completely.
Drizzle sauce over the top before serving, and enjoy!

Notes

The secret to silky-smooth cheesecake is letting your cream cheese, eggs, and sour cream sit out and warm up to room temperature before mixing.
Before juicing your lemons, roll them firmly on the counter with your palm. This simple trick helps release more juice and essential oils for maximum lemon flavor.
Mix your ingredients on low speed and only until just combined. Think gentle folding rather than vigorous beating. This prevents excess air that can cause cracks and sinking.
Dip your knife in hot water and wipe clean between each cut. This prevents the filling from sticking and gives you beautiful, clean slices.

Nutrition