This post may contain affiliate links. Please read our privacy policy.
A cookie crust, tangy cheesecake, and swirl of lemon curd make these lemon cheesecake bars a dream come true. Take these to your next potluck and watch them disappear in no time!
Since I’m kind of the cheesecake queen, it makes sense that I’d want to take cheesecake to just about any event I go to.
But regular cheesecakes aren’t the easiest when it comes to sharing at a potluck or cookout, ya know?
Cheesecake bar recipes or recipes like my nana’s easy cheesecake really are so much easier to cut and share with a group of friends.
When I was testing these lemon cheesecake bars, I took them to some cookouts and lemme tell ya, they were a HUGE hit.
I love the combo of lemon with cream cheese, whether it’s in mini lemon cheesecakes, layered lemon dessert, or lemon cream cheese frosting. So obviously these lemon cheesecake bars are one of my favorite recipes I’ve made lately.
Bake these up, take them to your next potluck, tailgate, or game night, and you’ll be everyone’s favorite guest!
Bright and tangy lemon cheesecake bars
These lemon cheesecake bars take everything I love about my classic lemon cheesecake and turn it into a more portable bar dessert.
The recipe starts with a crust made from lemon sandwich cookies, with a bit of added lemon zest (because we really love lemon around here!).
The creamy cheesecake filling is flavored with lemon juice and more lemon zest and is swirled with lemon curd. The swirl bakes up to create little pockets of lemon curd throughout the bars.
The bars are tangy from the cream cheese, bright from the lemon, and just a little bit sweet from the crust. It’s the perfect balance of flavors!
How to make lemon cheesecake bars
Ingredients you’ll need
These lemon cheesecake bars have a cookie crust topped with a lemony cheesecake filling. For the crust, you will need:
- 15 lemon sandwich cookies, crushed into crumbs
- 1 teaspoon lemon zest
- 2 tablespoons melted unsalted butter
If you can’t find lemon sandwich cookies, feel free to use vanilla sandwich cookies (aka vanilla oreos) instead.
For the filling, you will need:
- 3/4 cup granulated sugar
- 2 teaspoons lemon zest
- 16 ounces room-temperature cream cheese
- 2 large eggs at room temperature
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- ⅓ cup lemon curd
For the smoothest cheesecake filling, make sure your cream cheese is at room temperature before you start baking. If you forget to set it out ahead of time, check out my tips for how to soften cream cheese quickly.
I also suggest making sure the eggs are at room temperature. If you have never done this before, I’ve got a post on how to bring eggs to room temperature.
I love using my microwave lemon curd in these bars, but feel free to use your favorite store-bought lemon curd if you prefer.
Making this recipe
These lemon cheesecake bars are baked in an 8×8-inch pan. Before you get started, line your pan with foil, leaving an overhang for removing the bars later, and spray the foil with nonstick spray.
To make the crust, mix together the cookie crumbs, lemon zest, and melted butter until well combined. Press this into the bottom of the prepared pan—I like to use the bottom of a glass to do this, but you can use your hands, too.
Bake the crust at 325°F for 10 minutes. Leave the oven on and set the crust aside while you make the filling.
For the filling, add the sugar and lemon zest to a large bowl. Work the two ingredients together with your fingertips until the sugar is moistened and fragrant.
Add the cream cheese. With a mixer, beat on medium-high until smooth and well combined. This will take 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape the sides of the bowl with a spatula as needed. Mix in the lemon juice and vanilla until well combined.
Pour the cheesecake filling over the prepared crust. Spoon dollops of the lemon curd across the top, then use a chopstick, skewer, or thin knife to swirl the curd into the cheesecake filling.
Bake for 45-50 minutes. The edges should be set but the center should still jiggle slightly when you shake the pan.
Leave the pan in the oven. Turn the oven off and crack the door open. Let the bars rest in the cooling oven for 30 minutes, then remove them to a wire rack to finish cooling.
Once cool, cover the bars and refrigerate for at least 3 hours or up to 24 hours before serving.
Storage and freezing tips
Store sliced bars in an airtight container in the refrigerator for up to 3 days. If you need to stack the bars in the container, I suggest separating the layers with a piece of parchment paper.
You can also freeze these lemon cheesecake bars for up to 1 month for longer-term storage. Cut the bars into slices and wrap each one well in a layer of plastic wrap and then a layer of foil. Freeze in an airtight container or zip-top bag.
When you want to enjoy a cheesecake bar, let it thaw overnight in the refrigerator or set out at room temperature for about 2 hours.
Lemon Cheesecake Bars
Ingredients
For the crust:
- 15 lemon sandwich cookies crushed into crumbs
- 1 teaspoon lemon zest
- 2 tablespoons unsalted butter melted
For the filling:
- ¾ cup granulated sugar
- 2 teaspoons lemon zest
- 16 ounces cream cheese room temperature
- 2 large eggs room temperature
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- ⅓ cup lemon curd
Instructions
- Preheat oven to 325°F. Line (1) 8×8-inch baking pan with aluminum foil, leaving overhang on the sides, and spray with nonstick cooking spray. Set aside.
- In a bowl, stir together the cookie crumbs and lemon zest with the melted butter until well combined. Press this mixture firmly into the bottom of the prepared baking pan using your hands, the bottom of a glass, or the bottom of a measuring cup.15 lemon sandwich cookies, 1 teaspoon lemon zest, 2 tablespoons unsalted butter
- Bake the crust for 10 minutes. Set aside to cool while you prepare the filling. Leave the oven on.
- In a large bowl, combine the sugar and lemon zest with your fingertips until the sugar is moistened and fragrant. Add the cream cheese and, using an electric mixer, mix on medium-high speed until smooth and well combined, 2-3 minutes.3/4 cup granulated sugar, 2 teaspoons lemon zest, 16 ounces cream cheese
- Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Add the lemon juice and vanilla and mix until well incorporated and the cheesecake batter is smooth.2 large eggs, ¼ cup freshly squeezed lemon juice, 1 teaspoon pure vanilla extract
- Pour the batter over the prepared crust.
- Spoon dollops of the lemon curd across the top of the cheesecake batter, then use a chopstick, skewer, or thin knife to gently swirl the lemon curd into the cheesecake mixture.⅓ cup lemon curd
- Bake for 45-50 minutes or until the edges are set but the center still jiggles slightly. At this point, turn off the oven and crack the oven door. Allow the cheesecake to remain in the oven for about 30 minutes before removing to a cooling rack to cool completely. Cover the pan and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving.
- To serve, lift the cheesecake out of the pan using the foil handles. Slice into bars and serve.
Notes
- You can substitute vanilla sandwich cookies for the lemon sandwich cookies in the crust.
- Since ovens vary, if you find the top of your cheesecake is starting to brown, you can loosely lay a piece of foil over the pan to prevent further browning.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
