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Cheesecake Lemon Bars

Cheesecake Lemon Bars

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Julie Lucia Anderson

A light lemony cheesecake dessert that makes two layers, one lemony layer, and another cheesecake layer. You'll be coming back for more!

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish.
  2. Whisk together 1 1/2 cup flour and confectioners' sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust.
  3. Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside.
  4. Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking.
  5. Bake in the preheated oven until the filling is set, about 30 minutes.
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Reviews

Cassondra
161
6/17/2011

Made these last night and they were very, very good. The reason I gave it 4 stars is because there wasn't enough lemon flavor for me. When I make this again I will double the lemon mixture. The cream cheese mixture is super thick and creamy so it can definitely stand the larger lemon amount. Very excited to have found a lemon bar recipe that's a little different from the rest. I think I will also try it with Key lime juice. I think this would be beautiful for a wedding or baby shower.

Lisa D
110
6/17/2011

These turned out great. A lot of steps but well worth it. I topped mine with a thin layer of sweetened sour cream (about a cup of sour cream w/ confectioners sugar to taste and a drop...litterally a drop...of lemon extract). I only topped it because I liked the more finished look. These were a hit with our family and friends. Great refreshing summer dessert w/o instant pudding or cool whip! (no offense to those desserts, I make them too!) :)

Whelma
97
6/13/2011

Excellent recipe. I put the cream cheese on top of the lemon mixture and thought there was no way this was going to set and separate. I was wrong, turned out great and everyone loved it. Whelma