Description
Tangy and creamy lemon cheesecake bars with a buttery graham cracker crust, perfect for a refreshing dessert. These smooth, citrusy bars are ideal for gatherings or an indulgent homemade treat.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 tablespoon vanilla extract
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 325°F (163°C) and line a 9×9-inch baking pan with parchment paper or lightly grease it.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until evenly moistened.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust layer.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the sugar, eggs one at a time, sour cream, vanilla extract, lemon juice, and lemon zest. Beat until fully combined and smooth.
- Pour the cheesecake batter over the prepared crust and spread evenly.
- Bake for 35 to 40 minutes, or until the center is set and slightly jiggles when gently tapped.
- Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Once chilled, cut into squares and serve.
Notes
- For cleaner slices, wipe the knife clean between cuts.
- Store in an airtight container in the refrigerator for up to 5 days.
- You can substitute Greek yogurt for sour cream if desired.
- Add extra lemon zest for a stronger citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 300 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 95 mg
