Introduction:
These Creamy Lemon Cheesecake Bars are a delightful combination of a buttery graham cracker crust, a smooth and tangy lemon cheesecake filling, and a light, creamy texture. These bars offer a refreshing citrus twist on the classic cheesecake, perfect for spring and summer gatherings. Easy to make and irresistibly delicious, they will surely be a crowd-pleaser!
Recipe:
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
For the Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Topping (Optional):
- 1 cup whipped cream
- Lemon zest or thin lemon slices for garnish
Instructions:
- Prepare the Crust:
- Preheat oven to 325°F (163°C).
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for 8-10 minutes, then let it cool while preparing the filling.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, lemon juice, lemon zest, and vanilla extract until fully incorporated.
- Bake the Cheesecake:
- Pour the cheesecake batter over the cooled crust, spreading it evenly.
- Bake for 30-35 minutes, or until the center is set but slightly jiggly.
- Let it cool at room temperature for 1 hour, then refrigerate for at least 3 hours (or overnight) for best results.
- Serve & Enjoy:
- Lift the cheesecake out using the parchment paper and cut into bars.
- Top with whipped cream and lemon zest for an extra touch.
- Serve chilled and
enjoy!
