Delicious Lemon Cheesecake Bars
These Lemon Cheesecake bars are fresh and delicious. They are great for birthday celebrations, picnics, sweet weekend treats, gatherings, and more. Here are some of the top things we love:
- The graham cracker crust holds the cream cheese filling beautifully, creating a delicious salty and sweet flavor.
- The cream cheese filling is rich, creamy, and not overly sweet
- The lemon curd swirls create a lovely, fruity, and tangy surprise, bringing the whole dessert together
- No water bath is needed for this cheesecake recipe
- Kids and adults love it
- You can easily transport it
- Feel free to keep it refrigerated for a few days or frozen for up to a month.
Essential ingredients
Below are the essential ingredients needed to make these excellent Lemon Cheesecake Bars. We purchased all of the ingredients at our local Lidl store.
Lemon zest and juice - Always choose bio lemons for the grated lemon zest and lemon juice.
Lemon paste - adds another layer of intense lemon flavor.
Graham Cracker Crumb—We use graham cracker cookies for the base. However, you can crush your favorite butter cookies using a rolling pin or food chopper.
Cream cheese - In this recipe, we used Milbona cream cheese from our local Lidl store (600g). However, we often use Philadelphia cream cheese, and as it's more creamy, we also add sour cream to get a smooth, luscious texture.
Vanilla extract - Vanilla and cream cheese are the most fantastic combination. We chose vanilla extract in this recipe; however, using a small amount of vanilla paste or seeds from a pod will also work.
Sugar - Always use white sugar in this recipe, as we need the cheesecake cream to be as light and bright as possible.
How do we know when our cheesecake is done?
Your cheesecake is baked when the edges are solid and set. The center should still be a bit jiggly and soft. Don't over-bake your cheesecake; it won't be as tasty, creamy, and smooth. It is essential to place the lemon cheesecake bars in the fridge for at least 4 hours, or even better, overnight. Your cheesecake will set and become extra creamy, rich, and delicious.
Storing and freezing
These Lemon Cheesecake Bars can be stored in two different ways.
Store the baked and cooled cheesecake (whole or cut into slices) in an airtight container in a fridge for up to 5 days. Before serving, transfer to room temperature for 10 minutes.
Feel free to freeze the cheesecake bars. Place them in an airtight container and freeze for up to 1 month. Defrost the cheesecake by bringing it to room temperature (it will take approximately an hour).
How to make Lemon Cheesecake Bars at home (video)
Check this short video to learn how to make homemade lemon cheesecake bars.
Next, try these cheesecake-inspired recipes
Made in collaboration with Lidl Slovenija d.o.o. k.d.
METHOD
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lemon curd
Add sugar and freshly grated lemon zest to a bowl. Using your fingertips, rub the sugar and lemon between your fingers to combine the ingredients and for the lemon to release its delicious flavors. Add the lemon paste and egg yolks. Using a whisk, mix everything. Pour the lemon juice, stir with a whisk, and transfer to a deep pan. Cook over low heat until the mixture reaches 80 °C / 175 °F. Remove from the heat and strain through a fine sieve. While the mixture is still warm, stir in the butter until it melts and combines. Set aside until needed.
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graham cracker base
Add the graham cracker crumbs, sugar, and melted butter to a bowl. Using a spatula, stir to combine. Line a 20 cm x 20 cm (8-inch x 8-inch) baking dish with parchment paper. Add the graham cracker mixture and spread it evenly over the dish's bottom. Press the mixture using a glass to arrange it evenly and achieve an even base thickness. Place in the preheated oven on the middle rack. Bake for 10 - 12 minutes at 180 °C /350 °F or until golden brown. Remove from the oven and set aside for 15 minutes.
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cheesecake mixture
Add the cream cheese, sour cream, lemon juice, vanilla, and sugar to a bowl. Using an electric mixer, beat into a smooth mixture. Mix for about 2 - 3 minutes. Add the eggs and quickly mix to incorporate for about 30 seconds. Pour the mixture over the slightly chilled graham cracker base.
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Lemon Cheesecake Bars
Spoon dollops of the lemon curd over the filling and use a teaspoon handle or a butter knife to carefully swirl it into the batter. Avoid cutting into the crust. Place in the preheated oven on the middle rack and bake for 40 minutes at 150 °C / 300 °F or until slightly jiggly in the center and set on the edges. Set aside for one hour, then transfer to the fridge for 4 hours or overnight for the best flavor and texture. Cut into 12 large pieces.
