These creamy lemon cheesecake bars have a smoother texture than the usual custard texture of a boxed lemon bar mix. I just about died when I had them the first time. A good friend made them for another friend's birthday. I immediately asked her for the recipe as my Christmas present. She courteously obliged. They are the best!

Recipe Summary

prep:
10 mins
cook:
40 mins
additional:
2 hrs 45 mins
total:
3 hrs 35 mins
Servings:
16
Yield:
1 9x13 pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Crust:
Cheesecake Filling:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil.

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  • Mix shortbread crumbs, flour, and brown sugar in a medium bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Press over the bottom of the prepared pan.

  • Bake in the preheated oven for 15 minutes.

  • Meanwhile, beat cream cheese and white sugar using an electric mixer until well blended. Add eggs and flour. Mix well. Blend in lemon juice, lemon zest, and baking powder. Pour filling over the crust.

  • Bake in the preheated oven until center is set, 25 to 28 minutes. Let cool completely, at least 45 minutes. Refrigerate until well chilled, about 2 hours. Sprinkle with confectioners' sugar right before serving.

Nutrition Facts

411 calories; protein 6g 12% DV; carbohydrates 52.6g 17% DV; fat 20.9g 32% DV; cholesterol 95.5mg 32% DV; sodium 234.4mg 9% DV. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/05/2019
Very good. For the crust, I used: 1/2 pound softened unsalted butter, 1/2 cup sugar, 2 cups flour and pinch salt. I combined and pressed into a 9x13 pan (lined with foil), and baked for 20 minutes at 350F. (Cooled it down) Then followed recipe for filling as written. It was nice and tart, creamy and very lemony. After cooling, I chilled it, the removed the whole cake using the foil and cut it into bars. Took it to a Christmas potluck. It was a hit. Read More
(4)

Most helpful critical review

Rating: 1 stars
03/05/2019
A real disappointment. The crust was good but the filling was gritty. My guess is that the 4 tbsp flour should have been decreased or not added at all. My husband and I each ate a piece and agreed to dump the rest in the garbage. Read More
(2)
30 Ratings
  • 5 star values: 22
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
12/04/2019
Very good. For the crust, I used: 1/2 pound softened unsalted butter, 1/2 cup sugar, 2 cups flour and pinch salt. I combined and pressed into a 9x13 pan (lined with foil), and baked for 20 minutes at 350F. (Cooled it down) Then followed recipe for filling as written. It was nice and tart, creamy and very lemony. After cooling, I chilled it, the removed the whole cake using the foil and cut it into bars. Took it to a Christmas potluck. It was a hit. Read More
(4)
Rating: 1 stars
03/05/2019
A real disappointment. The crust was good but the filling was gritty. My guess is that the 4 tbsp flour should have been decreased or not added at all. My husband and I each ate a piece and agreed to dump the rest in the garbage. Read More
(2)
Rating: 5 stars
07/11/2018
baked an extra 8 minutes Read More
(2)
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Rating: 5 stars
09/11/2018
Another winner for my Women's Club meeting! I had to use a graham cracker crust as I didn't have any shortbread but that did not affect the flavor of the bars. Next time I will buy the shortbread cookies and make the crust in the recipe. Read More
(2)
Rating: 5 stars
10/31/2019
Very good - but nothing like the picture - which looks like a traditional lemon bar. This is definitely a cheesecake. i made a homemade raspberry syrup and swirled it through and baked. Delicious. Read More
(1)
Rating: 5 stars
02/25/2019
It was wonderful. No changes. I like it better than cheesecake..not as rich. It would be wonderful ad a key lime in exchange for the lemon. Read More
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Rating: 5 stars
01/21/2019
I will make it again. Everyone loved it. Found the removing foil before cutting works best. Read More
Rating: 5 stars
01/30/2019
made as directed. Came out awesome this is my go to recipe from now on. Read More
Rating: 5 stars
07/08/2019
So good...family loved it! Read More