Cream Cheese Lemon Bars are a luscious dessert that blends the creamy richness of cheesecake with the bright, tangy flavor of lemon. Set atop a buttery shortbread crust, these bars are the perfect treat when I want something refreshing, sweet, and simple to prepare.
Why You’ll Love This Recipe
I love how this recipe strikes the perfect balance between sweet and tangy. The cream cheese adds a smooth, indulgent layer, while the fresh lemon juice gives it that zippy citrus punch. It’s one of those desserts that feels fancy but is actually really easy to make. Whether I’m baking for a party or just indulging myself, these bars never disappoint.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
- all-purpose flour
- granulated sugar
- salt
- butter, chilled and cubed
For the filling:
- cream cheese, softened
- granulated sugar
- all-purpose flour
- lemon juice (fresh-squeezed)
- powdered sugar
- eggs
- vanilla extract
Directions
- I start by preheating the oven to 350°F and lining a 9x13-inch baking pan with parchment or foil, leaving a bit hanging over the sides.
- Then I combine the flour, sugar, salt, and cold butter in a food processor and pulse until the mixture resembles fine crumbs. I press this firmly into the pan to make the crust, then bake it for about 10 minutes.
- While the crust bakes, I whip together the cream cheese and sugar until smooth. I add the flour, powdered sugar, lemon juice, eggs, and vanilla, and blend until well mixed.
- I pour the filling over the pre-baked crust and return the pan to the oven for another 30 minutes, until the center is set.
- Once it’s done baking, I let it cool at room temperature for 20 minutes, then chill it in the fridge for at least 4 hours—or even better, overnight.
- After chilling, I lift the bars out using the parchment overhang, slice them into squares, and dust the tops with powdered sugar before serving.
Servings and Timing
This recipe makes about 20 bars.
- Prep time: 15 minutes
- Cook time: 40 minutes
- Chill time: 4 hours
- Total time: 4 hours 55 minutes
Variations
- Lemon zest boost: Sometimes I add a teaspoon of lemon zest to the filling for extra citrus intensity.
- Berry swirl: I like swirling in a bit of raspberry puree for a fruity twist.
- Crust swap: When I want a different flavor, I’ll use graham crackers or vanilla wafers instead of the shortbread base.
- Gluten-free: I use a gluten-free flour blend in both the crust and filling with great results.
Storage/Reheating
I store the lemon bars in an airtight container in the fridge for up to 5 days. If I want to keep them longer, I freeze them—wrapped individually and sealed well. They thaw beautifully in the fridge overnight. I always serve them chilled, so there's no need to reheat.
FAQs
How do I know the bars are done baking?
I look for a set center and slightly golden edges. If the filling doesn’t jiggle in the middle, it’s ready.
Can I use bottled lemon juice?
I prefer fresh-squeezed lemon juice because it gives the best flavor, but bottled works in a pinch.
Why is my crust crumbly?
That usually happens if the butter isn’t cold enough or I didn’t press it firmly into the pan. I make sure to pack it down really well.
Can I make these ahead of time?
Absolutely. I often bake them a day ahead—they taste even better after chilling overnight.
Do I need to line the baking pan?
Yes, lining the pan makes it easy to lift the bars out and slice them neatly. It also makes cleanup a breeze.
Conclusion
These Cream Cheese Lemon Bars are one of my favorite desserts to make when I want something bright, rich, and crowd-pleasing. They’re simple but impressive, with a silky lemon filling that always hits the spot. Whether for a party or a personal treat, these bars are always a winning choice.
Cream Cheese Lemon Bars
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Cook Time: 40 minutes
- Total Time: 4 hours 55 minutes
- Yield: ~20 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cream Cheese Lemon Bars are the perfect blend of tangy lemon and rich cream cheese layered over a buttery shortbread crust. This easy-to-make dessert is ideal for any occasion, delivering a refreshing bite that lemon dessert lovers will adore.
Ingredients
- For the crust:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 cup (2 sticks) butter, chilled and cut into small cubes
- For the filling:
- 8 ounces cream cheese, softened
- 2 cups granulated sugar
- ¼ cup all-purpose flour
- ¾ cup fresh-squeezed lemon juice
- ⅓ cup powdered sugar, plus more for topping
- 6 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with foil or parchment, leaving overhang for easy removal.
- In a food processor or large bowl, combine flour, sugar, salt, and butter. Blend or cut in until mixture forms fine crumbs.
- Firmly press mixture into the prepared pan and bake for 10 minutes.
- In a large bowl, beat cream cheese and sugar until smooth. Add flour, powdered sugar, lemon juice, eggs, and vanilla. Mix until fully blended.
- Pour filling over warm crust and bake for 30 minutes, or until center is set.
- Let cool at room temperature for 20 minutes. Refrigerate for at least 4 hours or overnight.
- Lift bars from pan using the foil overhang. Slice and dust with powdered sugar before serving.
Notes
- For extra lemon flavor, add 1 teaspoon of lemon zest.
- Add fresh raspberries or blueberries to the filling for a fruity variation.
- To make gluten-free, substitute with a gluten-free flour blend.
- Best served chilled; store in the fridge for up to 5 days or freeze for up to 1 month.
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