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Lemon Cream Cheese Bars

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These lemon cream cheese bars combine the zingy aroma of fresh lemon with the creamy richness of cheesecake for a tangy, indulgent treat that’s quick and easy to make.

Ingredients

Scale
  • 1 ½ cups (190 grams) all-purpose flour
  • ½ cup (115 grams) unsalted butter, softened
  • ¼ cup (50 grams) granulated sugar
  • ¼ teaspoon salt
  • 8 ounces (225 grams) cream cheese, softened
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup (60 ml) fresh lemon juice (about 2 large lemons)
  • 1 tablespoon lemon zest
  • 2 tablespoons (16 grams) all-purpose flour
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving some overhang on the sides to lift the bars out easily later.
  2. Make the crust: In a medium bowl, combine 1 ½ cups (190 g) all-purpose flour, ¼ cup (50 g) granulated sugar, and ¼ teaspoon salt. Add ½ cup (115 g) softened unsalted butter. Using a fork or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. It should hold together when pressed but not be greasy.
  3. Press the crust evenly into the bottom of your prepared pan. Use the back of a spoon or the bottom of a measuring cup to compact it tightly. Bake for 15 minutes until it’s just starting to turn golden around the edges. Remove and set aside to cool slightly.
  4. Prepare the filling: In a large mixing bowl, beat 8 ounces (225 g) softened cream cheese with ¾ cup (150 g) granulated sugar until smooth and creamy. Add 2 large eggs one at a time, mixing well after each addition. Stir in ¼ cup (60 ml) fresh lemon juice, 1 tablespoon lemon zest, 2 tablespoons (16 g) all-purpose flour, and 1 teaspoon vanilla extract. Mix until everything is fully combined and silky smooth.
  5. Pour the lemon cream cheese filling over the warm crust. Spread it evenly with a spatula. Return the pan to the oven and bake for 30-35 minutes. The filling should be set but still have a slight jiggle in the center.
  6. Cool completely at room temperature, then refrigerate for at least 2 hours or overnight to allow the bars to firm up and slice cleanly.
  7. Once chilled, lift the bars out using the parchment overhang. Cut into 12 squares with a sharp knife, wiping the blade clean between cuts for neat edges.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Avoid overbaking to prevent cracks in the filling. Let bars chill overnight for best texture and flavor. Fresh lemon juice and zest are recommended for the best citrus flavor. For a lighter crust, substitute half the butter with coconut oil. For gluten-free, use almond flour in the crust but expect a more crumbly texture.

Nutrition

Keywords: lemon bars, cream cheese bars, lemon dessert, easy lemon recipe, homemade lemon bars, tangy dessert, quick dessert

Find it online: https://realityeats.com/lemon-cream-cheese-bars-recipe-5-easy-steps-for-zesty-homemade-treats/