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Lemon Cheesecake Bars are perfect for spring
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5 from 1 vote

Lemon Cheesecake Bars

Delicious lemon cheesecake bars. 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.
Prep Time2 hrs 10 mins
Cook Time25 mins
Total Time2 hrs 35 mins
Course: Dessert
Cuisine: American
Keyword: lemon cheesecake bars, lemon cheesecake bars recipe
Servings: 12 bars
Author: Rachael



  • 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


  • 4 ounces cream cheese
  • 1/2 cup powdered sugar
  • 2 Tbs lemon zest
  • 1-2 Tbs lemon juice fresh


  • Berries of choice
  • Lemon zest


  • 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.


Leftovers should be kept in an airtight container in the fridge for up to a week.