My Aunt Pam's Lemon Cheesecake Bars are made with lots of fresh lemon juice and zest so they're bursting with lemon flavor! Extra creamy, super easy and always a crowd pleaser! Top with powdered sugar, fresh raspberries, and extra lemon zest for a pretty presentation!
Course Dessert
Cuisine American
Keyword lemon cheesecake bars
Prep Time 10 minutesminutes
Cook Time 53 minutesminutes
Total Time 1 hourhour3 minutesminutes
Servings 9servings
Calories 425kcal
Author Trish - Mom On Timeout
Ingredients
Crust
8tbspunsalted buttersoftened
1/4cupsugar
1/4tspsalt
1tsplemon zest
1 1/4cupall-purpose flour
1tbsplemon juiceup to 2
Lemon Cheesecake
16ozcream cheesesoftened
2/3cupsugar
2eggsroom temperature
1tspvanilla extractor lemon extract
2tbsplemon juice
1tbsplemon zest
1tbspall-purpose flour
Instructions
Crust
Preheat oven to 350F.
Line an 8-inch or 9-inch square pan with parchment paper or foil and set aside.
In a large bowl, beat butter, sugar, salt, and lemon zest together until creamy.
Add flour and beat until crumbly.
Add 1 tablespoon of lemon juice and mix with hands until dough holds together. (Up to 1 additional tablespoon of lemon juice may be added.)
Press dough into the bottom of the prepared baking dish and bake for 18-20 minutes - just until set.
Lemon Cheesecake
In a large bowl, beat cream cheese and sugar together until smooth.
Add eggs, vanilla extract, lemon juice, lemon zest and flour.
Beat until smooth.
Pour over hot crust.
Bake for 30 to 35 minutes or until firm and puffed.
Let cool completely in refrigerator.
Take out 1 hour before serving and cut into squares.