Description
Creamy, citrusy cheesecake baked on a buttery graham-cracker base — bright, sliceable bars that chill beautifully and make a perfect make-ahead dessert.
Ingredients
Scale
Crust
- 1½ cups graham-cracker crumbs
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
Lemon Cheesecake Filling
- 16 oz (2 packages) full-fat cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- Zest of 1 large lemon
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Grease an 8×8-inch square pan or line it with parchment (spray the pan first to help the parchment stick).
- In a bowl, stir together the graham crumbs, sugar, and melted butter until the crumbs are evenly moistened. Press this mixture tightly into the bottom of the prepared pan to form an even layer. Use the bottom of a measuring cup to really compact the crust.
- Bake the crust for 10 minutes. Remove from the oven and let it cool slightly while you make the filling.
- In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and airy (about 2 minutes). Add the eggs one at a time, beating just until each is incorporated.
- Mix in the lemon zest, lemon juice, and vanilla until the batter is uniform. Pour this mixture over the warm crust and spread it into an even layer.
- Bake for 25–30 minutes. The edges should look set while the center still has a gentle wobble — that’s perfect. Avoid overbaking; the bars will finish setting as they cool.
- Let the pan cool to room temperature, then cover and chill in the refrigerator for at least 2 hours (I prefer 6–8 hours or overnight for best texture).
- Lift the bars from the pan using the parchment, slice into squares, and serve chilled. Top with whipped cream or extra lemon zest if desired.
Notes
Notes & Tips
- Use full-fat cream cheese for the best texture and flavor — reduced-fat versions alter the final result.
- Room-temperature ingredients blend more smoothly; let the cream cheese and eggs sit out briefly before starting.
- For clean slices, chill thoroughly and wipe your knife between cuts.
- Bars keep in the fridge for 4–5 days or can be frozen individually (wrap well) for up to 2 months; thaw in the fridge overnight.
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 35 minutes
- Category: Desserts
Nutrition
- Calories: 326kcal
- Sugar: 21g
- Sodium: 263mg
- Fat: 23g
- Saturated Fat: 13g
- Carbohydrates: 27g
- Fiber: 0.4g
- Protein: 4g
- Cholesterol: 90mg