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Lemon Cheesecake Bars

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 minutes
Cook Time 53 minutes
Total Time 1 hour 3 minutes
Servings 9 servings
Calories 425kcal
Author Trish - Mom On Timeout



  • 8 tbsp unsalted butter softened
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 tsp lemon zest
  • 1 1/4 cup all-purpose flour
  • 1 tbsp lemon juice up to 2

Lemon Cheesecake

  • 16 oz cream cheese softened
  • 2/3 cup sugar
  • 2 eggs room temperature
  • 1 tsp vanilla extract or lemon extract
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp all-purpose flour



  • 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.


Calories: 425kcal | Carbohydrates: 37g | Protein: 6g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 119mg | Sodium: 242mg | Potassium: 102mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1045IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg