Lemon Cream Cheese Bars with Graham Cracker Crust
Buttery graham crust topped with a tangy lemon cheesecake filling, chilled and cut into squares.
Equipment
- 8x8 inch baking pan
- Parchment paper
- Large mixing bowl
- Hand mixer
- zester
Ingredients
Main Ingredients
- 1 ½ cup graham cracker crumbs
- ¼ cup granulated sugar for the crust
- 6 tbsp unsalted butter melted
- 16 oz cream cheese two 8 oz blocks, softened
- ½ cup granulated sugar for the filling
- 2 large eggs room temperature
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 2 tbsp powdered sugar for dusting, optional
- ½ cup raspberries for topping, optional
Instructions
Cooking
- Make the crust. Mix the graham crumbs, 1/4 cup sugar, and butter, press into a lined 8x8 pan, and bake at 325 degrees F for 10 minutes.
- Mix the filling. Beat the cream cheese and 1/2 cup sugar smooth, then beat in the eggs one at a time, followed by the lemon zest, juice, and vanilla.
- Bake. Pour over the warm crust and bake 30 to 35 minutes until the center is set but slightly jiggly.
- Chill. Cool 45 minutes, then refrigerate at least 2 hours before slicing.
- Finish. Dust with powdered sugar and top with berries before serving.
Notes
Substitutions: Use blueberries or strawberries in place of raspberries.
Tips: Soften the cream cheese fully and cool the bars slowly.
Storage: Refrigerate up to 4 days or freeze wrapped up to 2 months.