Creamy, tangy, and refreshing lemon cheesecake bars with a buttery graham cracker crust. Perfect for spring and summer gatherings!
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 24 ounces cream cheese, softened (3 standard 8oz packages)
- 1 cup granulated sugar
- 1/4 cup lemon juice (freshly squeezed preferred)
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 4 large eggs
- Optional Topping:
- Powdered sugar for dusting.
Instructions:
- Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 9×13 inch baking pan lined with parchment paper.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add lemon juice, lemon zest, and vanilla extract. Beat until well combined.
- Add eggs one at a time, beating after each addition until just combined. Do not overmix.
- Assemble and Bake:
- Pour the cheesecake filling over the cooled crust, spreading evenly.
- Bake for 30-35 minutes, or until the edges are set and the center is just slightly jiggly.
- Turn off the oven and let the cheesecake bars cool in the oven for 1 hour with the door slightly ajar. This helps prevent cracking.
- Remove from oven and let cool completely on the counter.
- Cover and refrigerate for at least 4 hours, or preferably overnight, before cutting.
- Serve:
- Once chilled, remove the cheesecake bars from the pan using the parchment paper overhang.
- Cut into bars and dust with powdered sugar, if desired.
- Enjoy!