Get ready to enjoy the perfect balance of tangy and creamy with these Mouthwatering Lemon Cheesecake Bars! The smooth, luscious cheesecake filling is complemented by a bright, zesty lemon flavor that will have your taste buds dancing with delight. With a buttery graham cracker crust and a fresh lemony twist, these bars are ideal for any occasion, from casual gatherings to elegant celebrations.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
For the Lemon Topping (optional):
- 1 tablespoon lemon juice
- 1/4 cup powdered sugar
Equipment Needed
- 9×9-inch baking pan
- Parchment paper or non-stick spray
- Electric mixer or whisk
- Mixing bowls
- Spatula
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is evenly moistened.
- Press the mixture firmly into the bottom of a greased 9×9-inch baking pan, forming an even crust. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, flour, lemon juice, lemon zest, and vanilla extract. Mix until fully combined and smooth.
- Bake the Cheesecake Bars:
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Bake for 30-35 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Afterward, transfer the pan to the refrigerator and chill for at least 3 hours, or until fully set.
- Prepare the Lemon Topping (Optional):
- In a small bowl, whisk together the lemon juice and powdered sugar until smooth.
- Drizzle the topping over the chilled cheesecake bars just before serving for an extra burst of lemon flavor.
- Serve and Enjoy:
- Once chilled and set, slice the cheesecake into bars. Serve chilled and enjoy!
Tips for Success
- Be sure to fully soften the cream cheese before mixing to avoid lumps in your filling.
- If you want a stronger lemon flavor, increase the amount of lemon juice or zest.
- These bars can be stored in the refrigerator for up to 5 days.
These Mouthwatering Lemon Cheesecake Bars are the perfect combination of creamy, tangy, and sweet. The smooth cheesecake filling and buttery graham cracker crust are elevated with a bright and zesty lemon flavor, making them a truly irresistible treat. Whether for a special occasion or a refreshing everyday dessert, these bars will surely be a crowd favorite! 🍋🎉 Enjoy!
Mouthwatering Lemon Cheesecake Bars!
Savor the zesty and creamy goodness of these Mouthwatering Lemon Cheesecake Bars! Perfectly balanced with tangy lemon flavor and a smooth, velvety texture.
Equipment
- 9x9-inch baking pan
- Parchment paper or non-stick spray
- Electric mixer or whisk
- Mixing bowls
- Spatula
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- For the Cheesecake Filling:
- 16 oz cream cheese softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- For the Lemon Topping optional:
- 1 tablespoon lemon juice
- 1/4 cup powdered sugar
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is evenly moistened.
- Press the mixture firmly into the bottom of a greased 9x9-inch baking pan, forming an even crust. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, flour, lemon juice, lemon zest, and vanilla extract. Mix until fully combined and smooth.
- Bake the Cheesecake Bars:
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Bake for 30-35 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Afterward, transfer the pan to the refrigerator and chill for at least 3 hours, or until fully set.
- Prepare the Lemon Topping (Optional):
- In a small bowl, whisk together the lemon juice and powdered sugar until smooth.
- Drizzle the topping over the chilled cheesecake bars just before serving for an extra burst of lemon flavor.
- Serve and Enjoy:
- Once chilled and set, slice the cheesecake into bars. Serve chilled and enjoy!
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