Lemon Cheesecake Bars
This decadent dessert is the combination of lemon bars and cheesecake. With great burst of lemon flavor, they aren’t too sweet, and are utterly delicious.
Indulge in a burst of citrus with our irresistible Lemon Cheesecake Bars! Made with a buttery crust, a creamy lemon cheesecake filling that will leave you craving more.
Lemon Bars meet cheesecake in this delightfully refreshing spring dessert. These easy bars start with a cake mix, and are amplified until they are better than the box with burst of lemon flavor, and just enough sweetness to enjoy! Top with fresh berries and lemon zest for a bright, fresh, treat.
Serve as a dessert after a lovely Citrus Shrimp Spring Salad or Santa Fe Salad!
Lemon Cheesecake Bars
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Sometimes in life you want the ultimate dessert, and you want it to be Eazy Peazy. Which is why this dessert is one of my favorites. It starts with a boxed cake mix, and is then made better by skipping the traditional use, and instead repurposing the mix.
Instead of a cake, I used it to form the crusty bottom of our lemon cheesecake bars. Using a lemon cake mix, and adding extra fresh lemon juice helped to really bring up the lemon flavor. Then it is topped with a thin cheesecake layer, baked it all up, and then topped with even more no-bake cheesecake goodness.
The most challenging part of this dessert is being patient while it cools and sets. When you first pull it out of the oven, the top of the bars will be a little wet, and gooey. But by letting it chill in the fridge for an hour or so, they set into that lemon bar like goodness.
Then you top them with a special cheesecake layer or cream cheese, powdered sugar, and plenty of lemon juice for that extra burst of citrus-y goodness.
Stand alone, it is phenomenal. Add some fresh berries, and it is out of this world. It is the ideal spring dessert because it is just so light and bright. It makes you welcome flowers and sunshine!
Can we just talk about how great berries and lemon are together? They are like the ultimate combination of delicious-ness. Now I like these to be rather thin, so you get just the right amount of the three layers in each bite. But if you want a thicker bar, feel free to bake in an 8×8 pan, and increase baking time by about 5 minutes.
Storing Leftovers
To store lemon cheesecake bars, follow these steps:
- Cool Completely: Allow the cheesecake bars to cool completely at room temperature before storing. This helps prevent condensation from forming inside the storage container.
- Refrigerate: Place the cooled cheesecake bars in an airtight container or wrap them tightly with plastic wrap. Refrigerate for up to 5-7 days.
- Avoid Odor Absorption: Store the cheesecake bars away from strong-smelling foods in the refrigerator to prevent them from absorbing odors.
- Freezing (Optional): If you want to freeze the cheesecake bars, wrap them individually in plastic wrap and then aluminum foil. They can be frozen for up to 1-2 months. Thaw them overnight in the refrigerator before serving.
- Serve: When ready to serve, cut the cheesecake bars into squares and enjoy them chilled or at room temperature. Garnish with fresh lemon zest or a dollop of whipped cream, if desired.
Tips for Stronger Lemon Flavor
- Use fresh lemon juice: Freshly squeezed lemon juice has a more vibrant flavor compared to bottled juice. Use it in both the cheesecake filling and the glaze for a fresh, citrusy taste.
- Add lemon zest: Incorporate finely grated lemon zest into the cheesecake batter for an extra burst of lemon flavor. The zest contains aromatic oils that will intensify the citrus taste. Or garnish with lemon zest on top of the berries. This is my favorite zester!
- Use lemon extract: If you want a more pronounced lemon flavor, add a small amount of lemon extract to the cake mix batter. Start with a teaspoon and adjust to taste.
- Increase the amount of lemon juice: If you prefer a stronger lemon taste, increase the amount of lemon juice in the recipe. Be careful not to add too much, as it can affect the texture of the cheesecake.
- Let the flavors meld: For the best flavor, refrigerate the lemon cheesecake bars for several hours or overnight before serving. This allows the lemon flavor to fully develop and meld with the other ingredients.
- Add lemon curd: Swirl a layer of lemon curd into the cheesecake topping when covering the bars, this will give it a more intense lemon flavor and a marbled appearance.
Other Great Desserts
- Lemon Meringue
- Lemon Shortbread Cookies
- Lemon Cupcakes with Lemon Raspberry Buttercream
- Lemon Squares
- Brownie Lovers Cheesecake with Ultimate Hot Fudge Sauce
- White Chocolate Peppermint Cheesecake
- Raspberry Cheesecake Trifle
Lemon Cheesecake Bars
Ingredients
Crust:
- 1 box 16.25 ounces unprepared, Lemon Cake Mix (Ginger Evans brand)
- 1/4 cup butter softened
- 1 egg
- 2 Tbs lemon juice
Cheesecake Layer:
- 8 ounces cream cheese softened
- 2 Tbs lemon juice
- 1 cup powdered sugar
- 2 Tbs lemon zest
- 2 eggs
Topping:
- 4 ounces cream cheese
- 1/2 cup powdered sugar
- 2 Tbs lemon zest
- 1-2 Tbs lemon juice fresh
Garnish:
- Berries of choice
- Lemon zest
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix together crust ingredients using a hand mixer, until combined.
- Spray a 9 x 13 inch pan with non-stick cooking spray
- Press crust mixture into the bottom, spreading it evenly.
- In a clean bowl, use hand mixer to cream together cream cheese, powdered sugar, lemon juice and zest. Once smooth, add in the 2 eggs, and beat until mixed well.
- Spread evenly over crust mixture.
- Bake in preheated oven for 23-26 minutes, until crust is lightly browned, and cheescake mixture is set.
- Refrigerate for an hour.
- Meanwhile, mix together topping by combining everything in a large bowl, and beating until smooth, use as much lemon juice as needed to get the consistency you want.
- Once bars are cooled, spread topping mixture over top, and let chill.
- Slice into 12 even sized bars, top with fresh berries and additional lemon zest, and enjoy.
- Leftovers should be kept in an airtight container in the fridge for up to a week.
Notes
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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