Lemon Cream Cheese Bars
These Lemon Cream Cheese Bars feature a buttery graham cracker crust topped with a velvety cream cheese filling infused with fresh lemon zest and juice. The perfect balance of tangy and sweet, they’re a refreshing, make-ahead dessert that’s equally suited for special occasions or everyday treats.
Ingredients
For the Crust
- 1½ cups graham cracker crumbs about 10 full sheets
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
- Pinch of salt
For the Filling
- 16 oz 2 blocks cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- 3 tablespoons fresh lemon juice from about 2 lemons
- 2 tablespoons lemon zest from about 2-3 lemons
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
Optional Toppings
- Powdered sugar for dusting
- Thin lemon slices or candied lemon peel for garnish
- Fresh berries blueberries or raspberries pair beautifully
Instructions
- Prepare your baking pan by lining an 8×8 inch baking dish with parchment paper, leaving overhang on the sides for easy removal later. Preheat your oven to 325°F (165°C).
- Make the graham cracker crust by combining graham cracker crumbs, sugar, melted butter, and salt in a medium bowl. Mix until the texture resembles wet sand and all crumbs are moistened.
- Press the crust mixture firmly into the bottom of your prepared pan, using the bottom of a measuring cup to compact it evenly. Bake for 10 minutes until just beginning to turn golden. Remove from oven but keep the oven on.
- Beat the cream cheese and sugar in a large bowl using an electric mixer on medium speed until completely smooth and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add eggs one at a time, beating well after each addition. Mix in the lemon juice, lemon zest, and vanilla extract until just combined.
- Fold in the flour and salt gently with a spatula until incorporated, being careful not to overmix. The filling should be silky smooth with no lumps.
- Pour the filling over the pre-baked crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.
- Bake for 35-40 minutes until the edges are set but the center still has a slight jiggle when you gently shake the pan. The bars will continue to set as they cool.
- Cool completely at room temperature for about 1 hour, then refrigerate for at least 3 hours or overnight for the best texture and flavor development.
- Cut into squares using a sharp knife dipped in hot water and wiped clean between cuts. Dust with powdered sugar just before serving if desired.
Notes
- For the brightest flavor, use fresh lemons rather than bottled juice. Meyer lemons make an exceptional variation when in season.
- Bringing ingredients to room temperature is crucial for a smooth, lump-free filling.
- These bars can be made up to 3 days ahead and stored covered in the refrigerator.
- For a more pronounced lemon flavor, add an additional tablespoon of zest.
- To achieve clean cuts, freeze the bars for 15 minutes before slicing with a hot knife.
- For a festive touch, add a drop of yellow food coloring to the filling.