Easy Lemon Cheesecake Bars

Alrighty, friends! Gather ’round. Today, we’re diving into the world of Easy Lemon Cheesecake Bars. What makes these dazzlers so special? The zesty lemon pulling on your taste buds, the creamy cheesecake layer that melts in your mouth — oh, it’s a love affair with citrus that you didn’t know you needed! Trust me, once you’ve had a bite, you’ll see why these bars are kind of like a siren song for your sweet tooth.

Okay, picture this: it’s a lazy Sunday, and I am, as always, trying to balance a pint-sized cyclone of a toddler and making something scrumptious. These Lemon Cheesecake Bars not only saved the day but became the star of our family get-together. My husband, usually the chocolate guy, bites into one and — boom — he’s converted. My little one? Finger swiped right across the tops before I could blink. And honestly, I can’t blame ’em. These bars are now a staple at our table and maybe even a bribe to get my husband to do the dishes once in a while.

Why You’ll Love This Easy Lemon Cheesecake Bars

Now hear me out, these things are:
– **Tangy** — They’ve got that lemon zing that makes your mouth dance a happy jig.
– **Creamy** — Because sometimes we all need a little hug from inside.
– **Foolproof-ish** — I say ish because, yeah, my kiddo tried dipping his cheese stick in it once. Also, it still tasted divine.
– **Perfect for Sharing** — Or not. Your call.

How to Make It

Alright, so here’s the deal — making these is easier than getting a toddler into a snowsuit. First things first, do the pan dance! Line it with parchment paper or foil if you want the cleanup to be a breeze. Mix the crust — it’s all about feeling the vibes, you know? The crunch from the crumbs, that buttery goodness… Give it a little pat-pat in the pan, then toss it in the oven for a quick tan.

Now, onto the good stuff: the cheese, oh the creamy cheese. Mix it till it looks like smooth talker. Add the personality — aka the lemon juice. Give it a swirl, pour it onto the crust, and bake, bake, bake! Once it cools, cut them into bars and *voila!* Devour!

Ingredient Notes

– **Lemon Juice**: Fresh is best, my friend. Trust me, I tried a shortcut with bottled once and, yikes, not the same.
– **Cream Cheese**: The cream cheese fortress. Let it soften or you’ll be fighting blobs.
– **Graham Crackers**: I’ve used the knock-off brand — no one noticed, ha! Do whatever works.

Recipe Steps:
1. Preheat your oven and line your baking pan.
2. Mix and press the crust into the pan. Bake shortly.
3. Beat cream cheese, add sugar, and blend in lemon juice.
4. Pour cheesecake goodness over crust.
5. Bake the full shebang till it’s all set. Chill and slice.

What to Serve It With

Tips & Mistakes

– Don’t rush the cooling, trust me, I know — it’s a soggy sad sight otherwise.
– Be generous with that lemon. Sunshine in the form of citrus is never a wrong choice.

Storage Tips

Pop leftovers in the fridge, if they actually make it to “leftover” status (good luck with that!). And, oh my, if you sneak one cold in the morning — hey, no shame, we’ve all been there. It’s practically like breakfast cheesecake. Right?

Variations and Substitutions

Alright, so maybe you’re out of lemons. Try limes if you dare — turns out they’re just as zingy. Or toss some berry love on top if you’re feeling wild. And good ol’ honey can stand in for sugar, too! I’ve even swapped in almond meal for the crust when my pantry’s playing hide and seek.

Frequently Asked Questions

Easy Lemon Cheesecake Bars

Deliciously tangy and creamy lemon cheesecake bars with a buttery graham cracker crust. Perfect for any dessert table!

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.75 cups graham cracker crumbs
• ▢ 0.5 cup unsalted butter melted
• ▢ 4 package cream cheese 8 oz each, softened
• ▢ 1 cup granulated sugar
• ▢ 3 large eggs
• ▢ 0.5 cup fresh lemon juice
• ▢ 2 tablespoons all-purpose flour
• ▢ 1 teaspoon lemon zest

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter until mixture resembles wet sand. Press firmly into the bottom of a greased 9x13 inch pan.
• Bake crust for 10 minutes, then remove from oven and let cool slightly.
• In a large bowl, beat softened cream cheese until smooth. Add sugar and beat until combined.
• Add eggs one at a time, mixing well after each addition. Stir in lemon juice, lemon zest, and flour until fully incorporated.
• Pour cheesecake filling over the cooled crust and smooth the top.
• Bake for 25-30 minutes until the edges are set but the center is slightly jiggly.
• Cool completely at room temperature, then refrigerate for at least 2 hours before slicing and serving.

Notes

For extra zest, garnish with fresh lemon slices or a dusting of powdered sugar before serving.