Description
Creamy baked lemon cheesecake bars with a buttery graham cracker crust and a bright, tangy lemon flavor—easy, refreshing, and perfect for any occasion.
Ingredients
Scale
-
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- Cheesecake Filling:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan.
- Bake crust for 8–10 minutes, then set aside to cool slightly.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing on low speed to avoid air bubbles.
- Mix in sour cream, lemon juice, lemon zest, and vanilla until creamy.
- Pour filling over the crust and smooth the top.
- Bake for 30–35 minutes or until the center is set but slightly jiggly.
- Cool completely, then refrigerate for at least 3 hours before slicing.
- Cut into bars and serve chilled.
Notes
- For extra lemon flavor, add an additional teaspoon of zest.
- Use room-temperature cream cheese for a smoother batter.
- Chill thoroughly to achieve clean slices.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg