Want a low-effort dessert that tastes like lemon cheesecake dusted with sugar? This easy recipe is for you!
Just when I thought I had tried every kind of lemon bar out there, this recipe popped up. Cream cheese lemon bars take the rich and tangy taste of classic lemon bars to the next level with a thick and creamy spin. The addition of cream cheese to the golden filling makes them taste like a lemon cheesecake!
These cream cheese lemon bars burst with both tart and sweet flavors that refresh the palate and leave your taste buds tingling. They’re soft, slightly tangy, and melt-in-your-mouth creamy. I like to make these during the summer for a citrusy pick-me-up after a meal or a crowd-pleasing dessert at a get-together. You could even include them in a brunch buffet to sweetly start your day.
Don’t be fooled by the recipe timeframe—most of it is spent chilling in the fridge, so it’ll happen while you’re sleeping! The rest of the steps are really easy, making this recipe the perfect make-ahead for picnics, potlucks, and special occasions of all kinds.
Classic lemon bars vs. cream cheese lemon bars
At first glance, these cream cheese lemon bars look a lot like classic lemon bars—but there are some key differences. The main distinction is the addition of cream cheese to the filling in this recipe, which makes these bars denser, richer, and even tangier than the traditional version. Because of the cream cheese, the bars need to bake a bit longer to ensure the filling sets properly and all the flavors meld together.
Like regular lemon bars, these start with a buttery shortbread-style crust made from flour, sugar, salt, and butter. Some lemon bar recipes use graham cracker crumbs for a more crumbly, buttery base, but that’s less traditional. Both versions are typically finished with a dusting of powdered sugar, but the cream cheese variation offers a creamier, more cheesecake-like texture compared to the lighter, custardy filling of classic lemon bars.
How do I store leftovers?
Once they’ve chilled, store any leftover cream cheese lemon bars in an airtight container in the fridge for up to 5 days. Alternatively, you can freeze them for up to 2 months, making sure to thaw them in the fridge overnight before enjoying them cold or at room temp. It’s a good idea to sprinkle them with powdered sugar just before serving, as it may dissolve if added before freezing or refrigeration.
Serving suggestions
Dust your cream cheese lemon bars with powdered sugar by running the sugar through a sieve while tapping gently. One of my favorite afternoon snacks is cream cheese lemon bars with a cold glass of Frosted Raspberry Lemonade With Peaches, Strawberry Agua Fresca, or Tropical White Moscato Sangria. These lemon bars also go magnificently well with other citrusy desserts like Lemon Cookies and Mini Key Lime Pies.
Ingredients
For the Crust:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup cold butter cut into small cubes
For the Filling:
- 8 ounces cream cheese softened
- 2 cups granulated sugar
- 3 tablespoons all-purpose flour
- 5 tablespoons powdered sugar plus extra for topping
- 3/4 cup fresh-squeezed lemon juice
- 6 large eggs
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F. Line a 9×13-inch baking pan with aluminum foil, leaving extra overhang on the sides for easy lifting.
- In a food processor or large bowl, mix together the flour, granulated sugar, and salt. Incorporate the cold butter cubes, then pulse or use a pastry cutter to blend until the mixture resembles fine crumbs.
- Press the crumb mixture firmly into the bottom of the prepared pan to create an even layer. Bake for 10 minutes.
- In a large bowl, beat softened cream cheese with sugar until smooth. Add the flour, powdered sugar, lemon juice, eggs, and vanilla. Mix just until everything is incorporated.
- Pour the filling evenly over the warm crust. Return the pan to the oven and bake for 30 minutes, or until the filling is set.
- Take the pan out of the oven and let it cool at room temp for about 20 minutes. Then cover and refrigerate for at least 4 hours or overnight.
- After chilling, carefully lift the cheesecake out of the baking pan using the foil overhang. Slice the cake into squares and sprinkle with additional powdered sugar, if desired. Serve cold..
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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