This post may contain affiliate links, view our disclosure policy.

Lemon Cheesecake Bars are the perfect dessert for all the lemon lovers! A creamy cheesecake filling with freshly squeezed lemon juice with a buttery graham cracker crust – creates the perfect combination between sweet, buttery, tangy, and citrus flavors.

One square of cheesecake bar with whipped cream and a lemon wedge.

Creamy Lemon Cheesecake Bars Recipe

Lemon cheesecake bars are the perfect balance between a tangy and bright citrus classic lemon bars, a no bake lemon cheesecake, and of course traditional cheesecake. Complete with a creamy and luxurious cheesecake filling atop a buttery cracker crust. They’re a bright and light tasting treat that’s perfect for summertime, picnics, and gatherings.

Because cheesecake needs refrigeration time – it’s also the perfect dessert to make ahead of time! Cheesecake gets better and better with a longer chill time so I always make these bars the day before and chill them overnight for the best thick texture and flavor.

Cut bars with lemon and whipped cream as garnish.

Simple Ingredients Needed To Make Easy Lemon Cheesecake Bars

Buttery Graham Cracker Crust Ingredients

Graham Cracker Crumbs : You can buy these at the grocery store in the baking aisle or put whole sheets of graham crackers into a food processor, or ziplock bag, and crush into fine crumbs.
Granulated Sugar
Melted Butter

Lemon Cheesecake Filling

Full-Fat Cream Cheese : It’s important to use full fat cream cheese, and not lite or reduced-fat, because it provides more of a stable and thicker texture to the cheesecake bars.
Granulated Sugar
Large Eggs : It’s best if the eggs are at room temperature but I have made the recipe with eggs from the fridge and it’s just fine. If you remember to, place the eggs on the countertop about 20-30 minutes before making the recipe.
Lemon Zest
Freshly Squeezed Lemon Juice : Do not substitute with bottled lemon juice. You need the juice of 1 large lemon (two lemons if they’re smaller or not as juicy) for the best lemon flavor, always use fresh!
Vanilla Extract

How To Make Cream Cheese Lemon Bars (Printable Full Recipe)

Preheat the oven to 350 degrees F. Spray an 8×8-inch square baking dish with cooking spray, or line it with parchment paper. if using parchment paper, I like to first spray the baking dish and then press the parchment paper into it. The cooking spray helps the parchment paper adhere and stay stuck on the pan.

In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined and the cracker crumbs are evenly coated in butter. Press the mixture firmly into the prepared baking dish. Use the bottom of a measuring cup, or small cup, to pack the crust firmly into an even layer.

Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the lemon cheesecake filling.

In a large bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, beat the cream cheese and granulated sugar until smooth, creamy, and fluffy. About 2 minutes of mixing.

Add the eggs, one at a time, beating after each egg just until combined.

Add in the lemon zest, lemon juice, and vanilla extract. Beat just until combined.

Pour the lemon cheesecake mixture into the baking dish over the baked crust, and spread it out evenly.

Bake for 25-30 minutes, or until the edges are set but the center is somewhat set but still slightly jiggly.

Let the cheesecake bars cool to room temperature. Once cooled, cover the dish with a lid or plastic wrap, and refrigerate for at least 2 hours (or up to overnight – 12 hours) until set.

How To Store Lemon Cream Cheese Bars

Fridge : Keep the cheesecake bars stored in the fridge, either in an airtight container, or cover the baking dish with plastic wrap or a lid. The will keep well for up to 4-5 days. The cracker crust does get softer the longer they are stored in the fridge.
Freezer : For longer storage, wrap each bar individually in plastic wrap and then again in aluminum foil. Place the wrapped bars inside a freezer-safe Ziploc bag and store in the freezer for up to 2 months. When ready to enjoy, let the bar(s) thaw in the fridge overnight before eating.

Overhead pic of the cheesecake cut into squares.

Recipe FAQ’s

How To Serve Lemon Cheesecake Bars?

Enjoy the cheesecake bars chilled from the fridge. Leave the cheesecake bars in the fridge and take them out only right before serving.

What Are Some Garnishes For Cheesecake Bars?

Freshly whipped cream is a great garnish for each individual square of cheesecake for serving. You could also use whipped cream from a spray can or Cool Whip for easier prep. Other ideas are white chocolate curls, lemon zest, or lemon cookie crumbles.

Can I Make Them Ahead of Time?

Yes! This recipe is the perfect make-ahead desert because the cheesecake bars need refrigeration time in order to set up properly before serving. They need a minimum of 2 hours of chill time, but I recommend doing it for longer, like 6-8 hours or up to overnight even.

Lemon Cheesecake Bars Recipe

Creamy Lemon Cheesecake Bars Recipe