Lemon Cheesecake Bars
These lemon cheesecake bars are such a delightful dessert where lemons meet cheesecake, and y’all know how much I LOVE Cheesecake!
It’s a quick dessert, and that is the best kind of dessert! This is why I present to you one of the most-desired sweet treats, the cheesecake, but with a lemony twist! The sweet and creamy cheesecake filling with a tangy taste, combined with a chewy wafer crust and topped with a minty glaze with lemon juice, makes for a lip-smacking dessert you can’t resist!
So, try my simple bars recipe if you’re craving something subtly sweet and zesty. I’m sure you won’t stop at one!
Why We Love Lemon Cheesecake Bars?
Everybody loves cheesecakes and lemon bars. But, when we combine both these delicacies, we get the heavenly lemon cheesecake bars!
Let’s start with the crust. It is made using crispy and sweet vanilla wafers and butter, which make a nice combo with the rich, creamy filling. Talking of the filling, it is fluffy, soft, and melts in the mouth. The cream cheese, the marshmallow fluff, and the sugar make it sweet, while the lemon zest and fresh lemon juice add a slight tanginess to it. Top the filling with the sugary, minty, and lemony glaze, and you have yourself a delectable sweet treat whipped up in just a few minutes.
Lemon cheesecake bars are the perfect afternoon snack, a dessert course after dinner, or something you can take to a BBQ party. Even if you’re not going anywhere and nobody is coming over, you can prepare these delicious bars to snack on while enjoying a movie night at home.
Ingredients for Lemon Cheesecake Bars
For the Crust
- 2 cups Vanilla wafers: Finely crush the wafers using a food processor, blender, or rolling pin.
- ½ cup Unsalted Butter: Use melted butter to hold the crust together.
For the Filling
- 16 oz. Cream Cheese: Use full-fat cream cheese at room temperature to avoid a lumpy filling.
- ¼ cup Granulated sugar: Adds sweetness and gives the filling a slightly grainy texture. It also evens out the tartness from the lemon zest and juice.
- 1 tsp. Vanilla extract: For that aromatic flavor
- 2 Eggs: Use eggs at room temperature
- 1 cup Marshmallow fluff: Marshmallow fluff gives the filling a cloudy velvety texture.
- 2 Tbsp. Lemon zest: To give the sweet filling a tangy flavor.
- 3 Tbsp fresh lemon juice: It’s lemon cheesecake bars, so lemon juice is a vital ingredient!
For the Topping/Glaze
- ¾ cup Granulated sugar: To give the topping a smooth glazed look.
- ¼ cup Lemon juice: For that zesty taste.
- 1 Tbsp Lemon zest: For added tanginess to the glaze.
- 1 Tbsp. Mint leaves: Use finely chopped mint leaves to add a minty flavor to the glaze.
- 4 Tbsp Unsalted butter: Use melted butter to add smoothness to the glaze.
Frequently Asked Questions
Here are some common queries regarding the lemon cheesecake bars recipe:
Q. How can I store the lemon cheesecake bars?
You can put the lemon cheesecake bars in an airtight container in the refrigerator for up to 5 days.
Q. How do I know that the glaze is ready?
When cooking the glaze in a saucepan, wait until it reaches a consistency as thick as custard. That is when the glaze is ready to be chilled and spooned over the cheesecake.
Q. Can I use powdered sugar instead of granulated sugar?
I have used granulated sugar in this recipe to give the cheesecake a grainy texture. However, if you don’t have granulated sugar at hand, you can use powdered sugar by all means; however, the texture will be off a bit.
Q. Can I freeze lemon cheesecake bars?
Yes, you can! Let the bars cool completely before wrapping them in a plastic wrap. Next, place them in a zip lock bag and into the freezer. They can last for up to 2 months in the freezer, if kept airtight.
Q. Can I Substitute Graham Crackers for the Vanilla Wafers?
You totally can! Who doesn’t love a traditional graham cracker crust for cheesecake?! I just love the more simplistic flavor that comes with vanilla wafters to help balance out the flavor profile of the lemons.
Tips and Tricks for Lemon Cheesecake Bars Recipes
Here are some tricks and tricks to make the best lemon cheesecake bars:
1. Follow the correct baking and cooling directions to avoid cracks in the cheesecake.
2. You must cool down the cheesecake before spreading the glaze on it.
3. You must also chill the glaze for a while before placing it on the cheesecake.
4. For a cleanly cut lemon cheesecake bar, refrigerate before cutting it into bars. I recommend chilling for 2 hours. If you want super clean lines from cutting, you can pop it in the freezer for 35-45 minutes.
5. Don’t over-beat the batter; otherwise, the cheesecake will collapse when taken out of the oven. Just beat it enough for the ingredients to combine well.
6. Stir the glaze constantly while cooking to avoid
More Easy And Delicious Dessert Recipes To Make:
- Lemon Ginger Bundt Cake
- Reeses Pieces Chocolate Chip Cookies
- Homemade Cinnamon Roll Recipe
- Easy To Make Golden Grahams Cinnamon Rolls
- Cream Cheese Pound Cake Recipe
- Pineapple Banana Cake
- Root Beer Mug Cake
- This S’mores Pizza Is The Best Dessert
- Blueberry Lemon Cake
Lemon Cheesecake Bars
These lemon cheesecake bars are citrusy and creamy dream! It's a perfect dessert for any occasion.
- 2 cups Vanilla wafers- finely crushed
- ½ cup Unsalted Butter- melted
- 16 oz. Cream Cheese- room temperature
- ¼ cup Granulated sugar
- 1 tsp. Vanilla extract
- 2 Eggs
- 1 cup Marshmallow fluff
- 2 Tbsp. Lemon zest
- 3 Tbsp Fresh lemon juice
- ¾ cup Granulated sugar
- 1 egg
- ¼ cup Lemon juice
- 1 Tbsp Lemon zest
- 1 Tbsp. Mint leaves- finely chopped (optional)
- 4 Tbsp Unsalted butter- melted
1.Preheat oven to 350 degrees Fahrenheit.
2.Start by taking the vanilla wafer crumbs and mixing with the melted butter until fully incorporated.
3.Place the mixture into a prepared 9x9 baking dish.
4.Distribute evenly and press down the mixture to compact it.
5.Bake the crust for 8 minutes.
6.Once done baking, take out and allow to cool while preparing the filling.
7.Keep the oven set at 350 degrees.
8.In a large mixing bowl, place in the cream cheese and granulated sugar.
9.Beat until creamy and smooth.
10.Once creamy, add the vanilla extract and eggs.
11.Once mixed, add the marshmallow fluff.
12.Mix until well incorporated.
13.Add in the lemon zest and juice, mix until fully incorporated.
14.Pour the filling over the crust and evenly distribute it.
15.Place in the oven and bake for 20 minutes.
16.Once the 20 minutes are up, without opening the door, turn the temperature down to 200 degrees and bake for another 30 minutes or until the center is set.
17.Once the baking is complete, turn the oven off and allow the cheesecake to sit in the oven for 10 minutes.
18.Remove from the oven and place on a wire rack and allow to come to room temperature.
19.While the cheesecake is cooling, prepare the glaze.
20.Start by placing the sugar, egg, lemon juice, lemon zest and mint leaves in a small saucepan over medium heat.
21.Whisk until fully mixed.
22.Once mixed, add the melted butter.
23.Allow the glaze to cook while constantly stirring.
24.The glaze will thicken over time and should come to a custard consistency.
25.Once thickened, remove from the heat and transfer into a small bowl.
26.Cover and place in the refrigerator to cool until the cheesecake has reached room temperature.
27.Once the cheesecake has reached room temperature, spoon the glaze over the surface of the cheesecake, being sure to spread it out evenly over the entire surface.
28.Place the cheesecake in the refrigerator for at least three hours to fully set.
29.Once chilled, cut into 12 squares and serve cold.
1.It is crucial to follow the correct baking and cooling directions to prevent cracks in the cheesecake.
2.It is important that the glaze has time to chill before placing it onto the cheesecake.
3.Store in an airtight container in the refrigerator for up to 5 days.