Instructions
Step 1: Preheat oven to 325°F (160°C). Line a 9×13-inch baking dish with parchment paper.
Step 2: In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside.
Step 3: In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream, lemon juice, zest, and vanilla until creamy.
Step 4: Pour cheesecake filling over the crust and smooth the top.
Step 5: Bake for 30–35 minutes, or until the center is set but slightly jiggly.
Step 6: Cool to room temperature, then refrigerate for at least 2 hours before slicing into bars.
Tips & Secrets
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Don’t overbake — cheesecake should be slightly soft in the center.
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For clean slices, use a sharp knife dipped in hot water and wiped clean between cuts.
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Chill overnight for the best texture.
Serving & Storage
Serve chilled, plain or with whipped cream and extra lemon zest. Store in the refrigerator for up to 5 days, or freeze bars (individually wrapped) for up to 2 months.
Variations
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Swap lemon with lime or orange for a citrus twist.
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Add a blueberry or raspberry swirl before baking.
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Top with a thin lemon glaze for extra zing.
Conclusion
These Creamy Lemon Cheesecake Bars are smooth, tangy, and irresistible with their buttery crust and refreshing flavor. Easy to make yet elegant, they’re perfect for any occasion where you want a light but satisfying dessert.
