Description
Sweet, tangy, and creamy dessert bars with a buttery crumb crust, perfect for any occasion.
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- Pinch of salt
- 1/2 cup (115g) unsalted butter, melted
- 16 ounces (450g) cream cheese, softened
- 2/3 cup (130g) granulated sugar
- 2 large eggs
- 3 tablespoons (45ml) fresh lemon juice
- 1 tablespoon (6g) lemon zest
- 1 teaspoon (5ml) vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13 baking pan with parchment paper.
- In a mixing bowl, combine 1 cup (120g) of all-purpose flour, 1/2 cup (100g) of granulated sugar, and a pinch of salt. Add 1/2 cup (115g) of melted butter and mix until crumbly. Press the mixture evenly into the bottom of the pan. Bake for 10 minutes, or until lightly golden.
- Beat 16 ounces (450g) of softened cream cheese until smooth. Add 2/3 cup (130g) of sugar, 2 large eggs, 3 tablespoons (45ml) of fresh lemon juice, 1 tablespoon (6g) of lemon zest, and 1 teaspoon (5ml) of vanilla extract. Mix until creamy and fully combined.
- Pour the cheesecake filling over the pre-baked crust, spreading it evenly. Bake for 25-30 minutes, or until the filling is set but slightly jiggly in the center.
- Allow the bars to cool to room temperature, then refrigerate for at least 2 hours before slicing.
- Lift the bars out using the parchment paper, slice into squares, and enjoy!
Notes
Ensure cream cheese is fully softened for a smooth filling. Zest lemons before juicing for convenience. Avoid overbaking to prevent cracks in the filling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Fat: 12
- Carbohydrates: 22
- Protein: 3
Keywords: lemon cheesecake bars, creamy dessert, easy dessert recipe, tangy lemon bars