Skip to main content New<> this month
Get the Allrecipes magazine

Lemon Cheesecake Bars

Rated as 4.2 out of 5 Stars
8

"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!"
Added to shopping list. Go to shopping list.

Ingredients

3 h 35 m servings 411
Original recipe yields 16 servings (1 9x13 pan)

Directions

{{model.addEditText}} Print
  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil.
  2. 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.
  3. Bake in the preheated oven for 15 minutes.
  4. 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.
  5. 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


Per Serving: 411 calories; 20.9 52.6 6 95 234 Full nutrition

Explore more

Reviews

Read all reviews 14
  1. 15 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 shortbrea...

Most helpful critical review

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 agre...

Most helpful
Most positive
Least positive
Newest

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 shortbrea...

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 agre...

baked an extra 8 minutes

It's delicious

I used inexpensive shortbread cookies because that’s all that was available nearby. I won’t do that again. It was the weak piece in an otherwise delicious, flavorful dessert.

This was nice. I cut the recipe in half, and put the filling in a prepared nine inch gram crust. I baked it till set but forgot the powdered sugar on the top, but it still turned out well. Thank...

Worked out perfectly, loved it, no changes needed!

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.

Came out tasting great, but was not firm. The lemon filling was a bit soupy even after chilling overnight. Baked 30 min @ 350 degrees. suggestions please!