Lemon Cheesecake Bars

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Lemon Cheesecake Bars

More Recipes | Gluten Free | Slow Cooker Meals | Kitchen Deals

These Lemon Cheesecake Bars are now my favorite summertime dessert!  The shortbread crust is topped with a layer of refreshing lemon and a layer of creamy cheesecake.  It is absolute perfection!  These bars are lemon-y but not so strong that it overpowers the rest of the flavors.  The lemon and cheesecake blend perfectly to make the ideal summer treat!  I topped mine with blueberries but they would be delicious with raspberries as well!

I just made these for my sister-in-law’s birthday and they were a huge hit!  I will be making these for church potlucks, BBQ’s and any other celebration that comes up.  Add these Lemon Cheesecake Bars to your rotation.  I promise you won’t be disappointed!

Lemon Cheesecake Bars


1 1/2 c. Flour
1/2 c. Confectioners’ Sugar
3/4 c. Butter, melted
4 Eggs
1 1/2 c. Sugar
2 Tblsp. Flour
2/3 c. Lemon Juice
2 (8 oz) packages Cream Cheese, softened
1 c. Sugar
2 Eggs


Preheat oven to 350 and lightly spray a 9×13 baking dish with baking spray.

Whisk together 1 1/2 c. flour and confectioners’ sugar in a mixing bowl.  Mix in the melted butter until well blended.  Press into the bottom and halfway up the sides of the prepared baking dish to form a crust.

Bake for 15-18 mins. or until golden brown.  Remove and set aside.

Whisk together the 4 eggs, 1 1/2 c. sugar, 2 tablespoons flour and lemon juice in a bowl.  Pour lemon mixture into the prepared crust.  Skim off any bubbles from the surface of the filling.  Mix the cream cheese and 1 c. sugar until well blended.  Whisk in 2 eggs, then spread over the lemon mixture.  It may look a bit strange but the mixtures will separate during baking.

Bake until the filling is set, about 30 minutes.  Once cooled, refrigerate overnight then cut into squares.  Serve alone or with blueberries or raspberries.


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