Lemon Cheesecake Bars
Lemon Cheesecake Bars
Ingredients
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Lemon Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons cornstarch
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 3 eggs, large
- 1/4 cup heavy cream
For the Lemon Curd Topping
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 3 egg yolks, large
- 1/4 cup unsalted butter, cold, cut into pieces
Instructions
- 1
Preheat your oven to 350°F and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and 1/4 cup of granulated sugar for the crust. Mix until well combined and the crumbs are moistened.
⏱️ 3 min
- 3
Press the graham cracker mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from the oven and set aside to cool slightly.
⏱️ 10 min•🌡️ 350
- 4
Reduce the oven temperature to 325°F.
⏱️ 1 min•🌡️ 325
- 5
In a large mixing bowl, beat the softened cream cheese, 1 cup of granulated sugar, and 2 teaspoons of cornstarch with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
⏱️ 5 min
- 6
Add the lemon zest, fresh lemon juice, and vanilla extract to the cream cheese mixture. Beat until just combined.
⏱️ 2 min
- 7
Add the eggs one at a time, beating on low speed after each addition until just incorporated. Do not overmix.
⏱️ 3 min
- 8
Gently stir in the heavy cream until just combined, creating a smooth cheesecake batter.
⏱️ 1 min
- 9
Pour the cheesecake filling evenly over the pre-baked graham cracker crust in the pan.
⏱️ 2 min
- 10
Bake for 40-50 minutes, or until the edges are set and the center has a slight jiggle when gently shaken. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
⏱️ 50 min•🌡️ 325
- 11
Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. Once cooled, refrigerate for at least 2 hours to firm up.
⏱️ 120 min
- 12
While the cheesecake is cooling, prepare the lemon curd topping. In a medium saucepan, whisk together 1/2 cup of granulated sugar, 1 tablespoon of cornstarch, lemon zest, fresh lemon juice, and egg yolks until smooth.
⏱️ 5 min
- 13
Cook the mixture over medium heat, continuously whisking, until it thickens to a pudding-like consistency, about 5-7 minutes. Do not boil.
⏱️ 7 min
- 14
Remove the saucepan from the heat and immediately whisk in the cold butter pieces until fully melted and incorporated, creating a glossy, smooth lemon curd.
⏱️ 2 min
- 15
Transfer the lemon curd to a bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool completely at room temperature, then refrigerate until chilled, about 1 hour.
⏱️ 60 min
- 16
Once both the cheesecake and lemon curd are completely chilled, spread the lemon curd evenly over the top of the cheesecake bars.
⏱️ 3 min
- 17
Refrigerate the entire pan for at least 4 hours, or preferably overnight, to allow all layers to set firmly.
⏱️ 240 min
- 18
Using the parchment paper overhang, lift the cheesecake out of the pan and transfer it to a cutting board. Cut into desired bar sizes and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Cheesecake Bars
Ingredients
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Lemon Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons cornstarch
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 3 eggs, large
- 1/4 cup heavy cream
For the Lemon Curd Topping
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 3 egg yolks, large
- 1/4 cup unsalted butter, cold, cut into pieces
Instructions
- 1
Preheat your oven to 350°F and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and 1/4 cup of granulated sugar for the crust. Mix until well combined and the crumbs are moistened.
⏱️ 3 min - 3
Press the graham cracker mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from the oven and set aside to cool slightly.
⏱️ 10 min•🌡️ 350 - 4
Reduce the oven temperature to 325°F.
⏱️ 1 min•🌡️ 325 - 5
In a large mixing bowl, beat the softened cream cheese, 1 cup of granulated sugar, and 2 teaspoons of cornstarch with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
⏱️ 5 min - 6
Add the lemon zest, fresh lemon juice, and vanilla extract to the cream cheese mixture. Beat until just combined.
⏱️ 2 min - 7
Add the eggs one at a time, beating on low speed after each addition until just incorporated. Do not overmix.
⏱️ 3 min - 8
Gently stir in the heavy cream until just combined, creating a smooth cheesecake batter.
⏱️ 1 min - 9
Pour the cheesecake filling evenly over the pre-baked graham cracker crust in the pan.
⏱️ 2 min - 10
Bake for 40-50 minutes, or until the edges are set and the center has a slight jiggle when gently shaken. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
⏱️ 50 min•🌡️ 325 - 11
Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. Once cooled, refrigerate for at least 2 hours to firm up.
⏱️ 120 min - 12
While the cheesecake is cooling, prepare the lemon curd topping. In a medium saucepan, whisk together 1/2 cup of granulated sugar, 1 tablespoon of cornstarch, lemon zest, fresh lemon juice, and egg yolks until smooth.
⏱️ 5 min - 13
Cook the mixture over medium heat, continuously whisking, until it thickens to a pudding-like consistency, about 5-7 minutes. Do not boil.
⏱️ 7 min - 14
Remove the saucepan from the heat and immediately whisk in the cold butter pieces until fully melted and incorporated, creating a glossy, smooth lemon curd.
⏱️ 2 min - 15
Transfer the lemon curd to a bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool completely at room temperature, then refrigerate until chilled, about 1 hour.
⏱️ 60 min - 16
Once both the cheesecake and lemon curd are completely chilled, spread the lemon curd evenly over the top of the cheesecake bars.
⏱️ 3 min - 17
Refrigerate the entire pan for at least 4 hours, or preferably overnight, to allow all layers to set firmly.
⏱️ 240 min - 18
Using the parchment paper overhang, lift the cheesecake out of the pan and transfer it to a cutting board. Cut into desired bar sizes and serve.
⏱️ 5 min