Lemon bars and cheesecake are two of the best desserts out there. This recipe combines them both, with a tart and sweet lemon bar base topped with a rich and creamy cheesecake layer.
The combination of texture and flavor is perfect in these bars. If you love cheesecake and love lemon then you should really try these, they're delicious.
You can always add some delicious cheesecake toppings to this recipe!
Lemon Cheesecake Bars
Lemon bars and cheesecake are two of the best desserts out there. This recipe combines them both, with a tart and sweet lemon bar base topped with a rich and creamy cheesecake layer.
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Servings: 24 Servings
Calories: 228kcal
Ingredients
for the crust:
- 1 cup butter - softened
- ½ cup sugar
- 2 cups all-purpose flour
for the lemon filling:
- 4 eggs
- 1 ½ cups sugar
- ¼ cup all-purpose flour
- 2 lemons - juiced
- 1 tablespoon lemon zest - or more for more zesty bars
for the cheesecake topping:
- 2 packages cream cheese - 8oz
- 1 cup sugar
- 2 eggs - beaten
Instructions
- Preheat an oven to 350 F (175 C) and lightly great a large (9 x 13") baking dish.
for the crust:
- Put the butter, sugar and flour in a medium bowl and blend together with your hands or a pastry cutter until it form small bread crumb like pieces. Press this mixture gently into the bottom of the prepared baking dish then bake for 20 - 25 minutes, until golden brown.
- Remove and let cool slightly. (while it cools, make the lemon filling and cream cheese topping)
for the lemon filling:
- In a large bowl, whisk together the eggs, sugar, flour, lemon juice and zest. Pour this mixture on top of the prepared crust and skim off any bubbles from the surface.
for the cheesecake topping:
- Use an electric mixer and mix the cream cheese and sugar until blended then mix in the beaten eggs and spread over the lemon mixture. (the mixtures will separate while baking)
- Bake until the filling is set, about 30 - 35 minutes.
Nutrition
Calories: 228kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 87mg | Potassium: 81mg | Fiber: 1g | Sugar: 26g | Vitamin A: 331IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1mg
Jim Trogdon
I live at an altitude of 5200 feet. It took 50 minutes of baking to get the end results. Is there any adjustments for the altitude, like a little more flour?
Debbie Hughes
Made these for my lemon-loving son. He said they were just ok and preferred other things I have made. I followed the directions to the T. I always try recipes twice to see if I missed something, so we will see how the second go round goes.
Anonymous
I just made these again love them can never stop at one I also put a layer of apples on half can't wait for it too finish cooking
Tiara
Can i half this recipe? and if i can How would i do it? Thanks
Anonymous
I am going to try this with gluten-free flour, and cornstarch in the filling instead of flour. I know it takes 1/2 the amount of cornstarch, so that will be the changes, but my mouth is watering already.... 😉
Anonymous
Can these be frozen? If so for how long
Anonymous
Just put first layer in oven :).
comfortablefood
Great! Please let me know how they turn out for you, I LOVE this recipe. 🙂 Enjoy!!
All That's Left Are The Crumbs
These look amazing. I can't wait to try them although that could be a little dangerous because I am not sure I could stop eating at just one of them.
Anonymous
White sugar? Is this the same as powdered sugar?
Alison
How much lemon juice and zest? Did you use the jumbo lemons or regulars size?
Ruth
For the cheesecake topping, do the beaten eggs include the whites and the yolk?????