These lemon cream cheese bars strike the perfect balance between tart and sweet. They’re easy to prepare, make-ahead friendly, and versatile enough for spring brunches, summer potlucks, or just a cozy dessert at home. The creamy filling paired with the soft crust creates a melt-in-your-mouth experience that’s hard to resist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Granulated sugar
Salt
Unsalted butter
Cream cheese
Eggs
Lemon juice (freshly squeezed)
Lemon zest
Vanilla extract
Powdered sugar (optional, for dusting)
Directions
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper and lightly grease it.
In a medium bowl, mix flour, granulated sugar, and salt. Cut in the butter until the mixture is crumbly and resembles coarse sand.
Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
Bake the crust for 15-18 minutes, or until lightly golden. Remove and let cool slightly.
In a separate bowl, beat the cream cheese until smooth. Add the eggs, lemon juice, lemon zest, and vanilla extract. Beat until the mixture is creamy and well combined.
Pour the cream cheese filling over the slightly cooled crust and smooth the top.
Bake for an additional 20-25 minutes, or until the center is set.
Let the bars cool completely at room temperature, then refrigerate for at least 2 hours (or overnight) before slicing.
Optionally, dust with powdered sugar before serving.
Servings and timing
This recipe yields about 9 to 12 bars depending on how you cut them. Prep time: 15 minutes Bake time: 35-40 minutes Chill time: 2 hours Total time: about 3 hours
Variations
Gluten-free version: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Add fruit: Add a handful of fresh raspberries or blueberries to the cream cheese layer before baking.
Extra lemony: Increase the lemon zest for a bolder citrus flavor.
Coconut twist: Mix shredded coconut into the crust or sprinkle some on top before baking.
Topping ideas: Serve with whipped cream, a lemon glaze, or a fruit compote for an elevated finish.
Storage/Reheating
Store the bars in an airtight container in the refrigerator for up to 5 days. For best texture, serve chilled or let them sit at room temperature for 10 minutes before eating. To freeze, wrap the bars tightly in plastic wrap and foil. Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving.
FAQs
Can I use bottled lemon juice?
Freshly squeezed lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.
How do I know when the bars are done baking?
The center should be just set and no longer jiggly. A slight golden edge and a matte surface are good indicators.
Can I make these bars ahead of time?
Yes, they actually taste better when made a day in advance and chilled overnight.
Should I use full-fat cream cheese?
Full-fat cream cheese gives the best texture and flavor. Avoid low-fat or whipped versions for baking.
Can I double the recipe?
Yes, you can double the ingredients and use a 9×13-inch baking pan. Adjust the baking time slightly.
Do these bars need to be refrigerated?
Yes, because of the cream cheese filling, they should be kept chilled when not being served.
Can I use a graham cracker crust instead?
Yes, a graham cracker crust works well as an alternative and adds a different texture.
What can I substitute for butter in the crust?
You can use margarine or plant-based butter for a dairy-free alternative, though it may slightly affect flavor and texture.
How long do they need to cool before slicing?
Let them cool completely, then chill for at least 2 hours to get clean, neat slices.
Can I use a lemon curd layer on top?
Absolutely. Swirl in or spread lemon curd on top of the cream cheese mixture before baking for a tangy twist.
Conclusion
Lemon cream cheese bars are a delightful, citrusy dessert that’s both rich and refreshing. With a smooth, creamy filling and a tender, buttery base, they’re an easy and elegant option for any occasion. Whether you enjoy them plain or dressed up with toppings, these bars are sure to bring a burst of sunshine to your table.
Lemon cream cheese bars are a sweet, tangy dessert featuring a buttery crust and a rich, lemony cheesecake-style filling. These bars are creamy, refreshing, and perfect for any occasion, from spring brunches to cozy desserts.
Author:Catherine
Prep Time:15 minutes
Cook Time:35-40 minutes
Total Time:3 hours (including chilling)
Yield:9–12 bars
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
8 oz cream cheese, softened
2 large eggs
1/3 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Powdered sugar (optional, for dusting)
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper and lightly grease it.
In a medium bowl, mix flour, granulated sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the bottom of the prepared pan.
Bake crust for 15–18 minutes, or until lightly golden. Remove and let cool slightly.
In another bowl, beat cream cheese until smooth. Add eggs, lemon juice, lemon zest, and vanilla extract. Beat until creamy and well combined.
Pour the filling over the cooled crust and smooth the top.
Bake for 20–25 minutes, or until the center is just set and no longer jiggly.
Cool completely at room temperature, then refrigerate for at least 2 hours or overnight.
Dust with powdered sugar before slicing and serving, if desired.
Notes
Use fresh lemon juice for the best flavor.Bars slice cleanest when fully chilled.Optional add-ins include fresh berries or a swirl of lemon curd.Use full-fat cream cheese for best texture.Can be made a day in advance for convenience and better flavor.
