Clear at the moment’s plans, as a result of these sunshine-bright Lemon Cheesecake Bars simply took pressing precedence standing.
With a buttery shortbread crust and luscious lemon cream cheese filling, these simple lemon cheesecake bars are the right dessert recipe that tastes like sunny afternoons spent lounging on a blanket on the grass.
Heat climate cries out for refreshing lemon, and these lemon cream cheese bars are right here to reply. They’re:
- Simple-breezy and lightweight, however nonetheless have a contact of specialness and decadence (consider them because the joyful medium between Classic Lemon Bars and fancier Lemon Cake).
- Transportable to summer season gatherings.
- Simple to choose up and polish off with nothing greater than your fingers (like my top-rated Strawberry Oatmeal Bars).
- Scrumptiously seasonal (as are these Mini Pumpkin Cheesecakes within the fall).
5 Star Evaluate
“I made these final weekend to check them out for a neighborhood get together this weekend. They’re implausible!”
— Beth —
Tips on how to Make Lemon Cheesecake Bars
These lemon cream cheese bars are an ideal dessert to get pleasure from at a yard picnic of your individual or to convey to a celebration or potluck. (Or for those who’re in search of a lemony brunch recipe, attempt my Lemon Blueberry Bundt Cake.)
The Elements
- Entire Wheat Pastry Flour and All-Goal Flour. I really like to make use of a mix of entire wheat pastry flour and all-purpose to sneak a little healthful diet into these bars.
- Powdered Sugar. Sweetens the crust and makes it melt-in-your-mouth scrumptious.
- Butter. Important to make the shortbread crust completely tender and ultra-buttery (like on this Strawberry Cream Cheese Pie).
- Lemon Zest. My secret to giving the crust and filling just a little brightness and additional lemony oomph (additionally key for Lemon Poppy Seed Cake).
- Lemon Juice. Go together with freshly squeezed lemon juice for those who can, It makes a distinction, I promise!
- Cream Cheese. Gentle cream cheese (not fat-free) retains these bars (and these Red White and Blueberry Cheesecake Bars) wealthy, creamy, and indulgent with out feeling heavy.
- Nonfat Greek Yogurt. Provides moisture and helps make the cheesecake gentle and fluffy. (Do that Greek Yogurt Cheesecake subsequent.)
- Egg Yolk. Contributes richness and pure yellow colour to the lemon cheesecake.
TIP!
Add Strawberry Preserves. For a beautiful addition that gives a shock burst of summer season berry taste beneath the creamy lemon cheesecake, unfold a skinny layer of your favourite jam over the baked crust earlier than pouring within the filling. You possibly can additionally use a unique fruit protect of your alternative.
The Instructions
- Pulse the crust components collectively in a meals processor.
- Press the combination right into a greased baking dish.
- Bake till frivolously browned, take away, and let cool.
- Beat collectively the cream cheese, Greek yogurt, and sugar.
- Add the eggs.
- Stir within the remaining filling components till easy and creamy.
- Over the cooled crust, pour the cream cheese combination. Bake lemon cheesecake bars at 350 levels F for 28 to 32 minutes. Chill, then minimize into bars and ENJOY!
Storage Suggestions
- To Retailer. Preserve leftover lemon cream cheese bars in an hermetic container within the fridge for two days.
- To Freeze. Wrap cheesecake bars tightly in a double layer of plastic, and freeze for as much as 1 month. Let thaw within the fridge.
Extra Yummy Fruit Bars
Beneficial Instruments to Make this Recipe
The Greatest Baking Pan
The patented non-stick coating on this baking pan permits for straightforward clean-up and has nice sturdiness.
Brighten up somebody’s day (together with your individual!) with this candy, creamy, summery lemon dessert.
Continuously Requested Questions
I’ve not tried doubling this recipe myself, however I consider you are able to do so and bake it in a normal 9×13 pan. Observe the bake time might should be prolonged barely relying in your oven so control them for greatest outcomes.
I’ve solely ever made this recipe as it’s written so omitting or swapping the Greek yogurt for an alternate ingredient can be an experiment. If you happen to select to depart out the Greek yogurt, I might change it with one other yogurt with an identical consistency to make sure the filling has the very best probability to end up with an identical texture and thickness. You possibly can additionally swap bitter cream.
The filling is gluten free, however the crust just isn’t. To make lemon cheesecake bars gluten free, swap the entire wheat and all function flours within the crust in your favourite gluten free 1-to-1 all function baking flour.
For the Shortbread Crust:
- 1/2 cup whole wheat pastry flour or substitute all function flour
- 1/4 cup all function flour
- 1/4 cup powdered sugar
- 1/4 teaspoon lemon zest
- 1/8 teaspoon kosher salt
- 6 tablespoons chilly unsalted butter minimize into small items
For the Lemon Cheesecake:
- 16 ounces gentle cream cheese, (two 8-ounce blocks) softened (don’t use fats free)
- 1/2 cup granulated sugar
- 2 teaspoons cornstarch
- 1/4 cup plain non-fat Greek yogurt at room temperature
- 2 giant eggs at room temperature
- 1 giant egg yolk at room temperature
- 1 tablespoon contemporary lemon juice
- 2 teaspoons lemon zest
- 1/4 teaspoon pure vanilla extract
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Preheat the oven to 350 levels F. Evenly grease an 8 x 8-inch pan with cooking spray.
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Within the bowl of a meals processor (or in a medium mixing bowl if not utilizing a meals processor), frivolously pulse the all-purpose flour, whole-wheat pastry flour, powdered sugar, 1/4 teaspoon of lemon zest, and salt. Add butter items and pulse simply till the combination is crumbly and resembles coarse cornmeal. (If not utilizing a meals processor, minimize butter items into the dry components with a fork or pastry blender.) The combination will really feel dry to the contact.
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Press the combination into the underside of the ready pan.
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Bake 20 to 22 minutes, till frivolously browned. Put aside to chill for at the least quarter-hour.
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In the meantime, within the bowl of a standing mixer fitted with the paddle attachment (or a big mixing bowl), beat collectively the cream cheese, Greek yogurt, and granulated sugar till easy.
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Add the egg and beat simply till blended.
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Combine within the contemporary lemon juice, cornstarch, vanilla, and remaining 1/4 teaspoon of lemon zest. Beat nicely.
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Pour the cream cheese combination over the crust, spreading it to the sides. Bake for 28 to 32 minutes, or till the cheesecake seems set on prime and solely jiggles barely while you wiggle the pan. Let cool on a wire rack for 1 hour then cowl and chill for 4 to eight hours. Minimize into bars and garnish with whipped cream, if desired.
- TO STORE: Preserve leftover lemon cream cheese bars in an hermetic container within the fridge for as much as 2 days.
- TO FREEZE: Wrap tightly in a double layer of plastic, and freeze for as much as 1 month. Let thaw within the fridge, then serve.
- RECIPE VARIATION: For a enjoyable fruity twist, unfold a skinny layer of your favourite fruit preserves over the cooled crust earlier than pouring within the creamy lemon cheesecake filling. Strawberry, raspberry, or blueberry preserves are a few of my favorites that pair completely with lemon.
Serving: 1barEnergy: 406kcalCarbohydrates: 56gProtein: 9gFats: 17gSaturated Fats: 10gPolyunsaturated Fats: 1gMonounsaturated Fats: 5gTrans Fats: 1gLdl cholesterol: 106mgPotassium: 230mgFiber: 2gSugar: 33gVitamin A: 595IUVitamin C: 4mgCalcium: 103mgIron: 1mg
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