Description
Light, zesty, and creamy lemon cheesecake bars with a buttery graham cracker crust. This easy recipe requires no stand mixer, uses simple pantry ingredients, and is ready in under 45 minutes of active time plus chilling.
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- Pinch of salt
- 24 oz (680g) full-fat cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 2 tablespoons (30ml) heavy cream
- 3–4 tablespoons (45-60ml) fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons (15g) all-purpose flour
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the long sides for easy removal.
- In a medium bowl, mix graham cracker crumbs, melted butter, 2 tablespoons sugar, and salt until it resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool. Turn oven off.
- In a large mixing bowl, beat softened cream cheese and 1 cup sugar until completely smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
- Beat in eggs one at a time on low speed, mixing just until combined. Do not overmix.
- Add heavy cream, vanilla extract, lemon juice, and lemon zest. Mix until just combined.
- Stir in flour until no white streaks remain. The batter should be thick, smooth, and pale yellow.
- Pour filling over the cooled crust and spread evenly. Tap the pan gently on the counter to release air bubbles.
- Bake at 350°F for 20-25 minutes. The edges should be set, but the center should still have a slight jiggle.
- Let bars cool in the pan on a wire rack for 15 minutes.
- Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight, until firm.
- Lift bars out of the pan using parchment overhang. Cut into squares using a sharp knife, wiping the knife with a damp cloth between cuts.
Notes
Ensure cream cheese is fully softened to avoid lumps. Do not overmix the batter after adding eggs to prevent cracking. For clean slices, wipe the knife with a hot, damp cloth between cuts. These bars are best served chilled and can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20
- Sodium: 180
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
Keywords: lemon cheesecake bars, easy dessert, 5pm dessert, no mixer dessert, graham cracker crust, lemon bars, quick baking, family friendly dessert