Creamy Lemon Cheesecake Bars Recipe with Perfect Shortbread Crust

Let me just say, the first time I pulled these creamy lemon cheesecake bars out of the oven, the bright citrus aroma filled my kitchen, and I knew I was onto something special. The buttery shortbread crust was golden and crisp, and the tangy, luscious lemon cheesecake layer had just the right hint of sweetness. It was the kind of dessert that makes you pause, close your eyes, and savor every bite. Honestly, these bars have become a family favorite—so much so that I have to hide them if I want to save any for myself!

Years ago, my grandmother used to make a similar lemon dessert for family gatherings. It was one of those recipes that everyone looked forward to, and I always wanted to recreate that magic. After a few trial runs (and a lot of taste tests), I finally landed on this recipe that’s just as nostalgic but with a modern twist. My kids sneak these bars off the cooling rack whenever they think I’m not looking, and they’ve quickly become a staple for potlucks and special occasions. You’re going to want to bookmark this one—it’s pure sunshine in dessert form!

Why You’ll Love This Recipe

• Quick & Easy: The recipe comes together in under an hour, and most of the time is spent waiting for them to bake and cool.
• Simple Ingredients: Nothing fancy here—everything you need is likely already in your pantry or fridge.
• Perfect for Any Occasion: Whether it’s a casual Sunday afternoon treat, a holiday dessert table, or a gift for a friend, these bars fit the bill.
• Crowd-Pleaser: Creamy, tangy, and sweet—an unbeatable combination that everyone loves.
• Unbelievably Delicious: The texture of the shortbread crust paired with the smooth lemon cheesecake layer is heavenly.

What really sets this recipe apart is the balance between the buttery shortbread crust and the rich, creamy lemon filling. It’s not overly sweet, and the bright citrus cuts through the richness, giving it a refreshing finish. Plus, the recipe is super versatile if you want to tweak the flavors or make it a bit healthier. This isn’t just another lemon dessert—it’s the kind that makes people ask for the recipe after the first bite.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a delightful texture. You won’t need anything fancy, and there are plenty of ways to make substitutions to suit your needs!

For the Shortbread Crust:

• 1 cup (125g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted butter, softened
• Pinch of salt (enhances flavor)

For the Creamy Lemon Cheesecake Filling:

• 8 oz (225g) cream cheese, softened
• 1/2 cup (120ml) fresh lemon juice (approximately 2-3 lemons)
• 1 tablespoon lemon zest
• 1/2 cup (100g) granulated sugar
• 2 large eggs, room temperature
• 1/4 cup (60ml) heavy cream
• 1 teaspoon vanilla extract

Feel free to use Meyer lemons for a slightly sweeter, floral flavor or regular lemons for a more traditional tang. You can also substitute heavy cream with Greek yogurt for a lighter option!

Equipment Needed

• Mixing bowls (one large, one medium)
• Hand mixer or stand mixer
• 9×9-inch baking pan
• Parchment paper
• Microplane or zester (for the lemon zest)
• Spatula or spoon

If you don’t have a zester, a fine grater works in a pinch. And if you’re looking to save money, a simple hand mixer will get the job done just as well as a fancy stand mixer!

Preparation Method

1. Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper for easy removal.
2. In a medium mixing bowl, combine the flour, sugar, softened butter, and a pinch of salt. Mix until the dough comes together and resembles coarse crumbs.
3. Press the shortbread dough evenly into the bottom of the prepared pan. Use the back of a spoon or your fingers to smooth it out. Bake for 15 minutes, or until lightly golden. Set aside to cool.
4. While the crust is baking, prepare the filling. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar, fresh lemon juice, and lemon zest, and mix until fully combined.
5. Next, add the eggs one at a time, beating well after each addition. Stir in the heavy cream and vanilla extract until the mixture is smooth and silky.
6. Pour the lemon cheesecake filling over the cooled crust, spreading it evenly with a spatula.
7. Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly. Avoid overbaking—it will finish setting as it cools.
8. Let the bars cool completely at room temperature, then refrigerate for at least 2 hours (or overnight) before slicing into squares.

Pro tip: For clean cuts, wipe your knife with a damp cloth between slices!

Cooking Tips & Techniques

• Don’t overmix: When making the shortbread crust and cheesecake filling, mix just until combined to avoid a tough crust or overly dense filling.
• Room temperature ingredients: Make sure the cream cheese, butter, and eggs are at room temperature for a smoother texture.
• Pressing the crust: Use an even amount of pressure when pressing the crust into the pan to avoid uneven baking.
• Watch the filling: The cheesecake layer should have a slight jiggle when it comes out of the oven—this means it’ll set perfectly as it cools.
• Cool completely: Patience is key! Let the bars chill thoroughly before cutting to ensure clean slices and perfect presentation.

Variations & Adaptations

• Gluten-free option: Substitute the all-purpose flour in the shortbread crust with almond flour or a gluten-free flour blend.
• Dairy-free twist: Use dairy-free cream cheese and coconut cream in place of the heavy cream.
• Berry addition: Add a layer of blueberry or raspberry preserves between the crust and cheesecake filling for a fruity twist.
• Orange swap: Replace the lemon juice and zest with orange for a sweeter citrus flavor.

I’ve tried the berry variation myself, and it’s a hit during summer potlucks. The tartness of the fruit pairs beautifully with the creamy filling!

Serving & Storage Suggestions

Serve these bars chilled for the best flavor and texture. They’re perfect on their own, but you can also garnish them with a dollop of whipped cream or a sprinkle of powdered sugar for extra flair. Pair with a cup of coffee or tea for a truly delightful treat.

To store, keep the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them—just wrap each bar in plastic wrap and place them in a freezer-safe container. To thaw, let them sit in the fridge overnight.

Pro tip: The lemon flavor deepens as the bars sit, so they’re even more delicious on day two!

Nutritional Information & Benefits

Here’s a rough estimate per serving (based on 12 bars):

• Calories: 210
• Fat: 14g
• Carbohydrates: 18g
• Protein: 3g

Lemons are a fantastic source of vitamin C, supporting immune health and giving these bars their refreshing zing. For those watching their sugar intake, you can swap the granulated sugar with a natural alternative like erythritol or stevia.

Conclusion

These creamy lemon cheesecake bars with shortbread crust are the perfect balance of tangy, sweet, and buttery. Whether you’re making them for a special occasion or just to brighten up your week, you’ll find yourself coming back to this recipe again and again. I love how versatile and crowd-pleasing they are—it feels like a little burst of sunshine every time I make them.

If you try this recipe, I’d love to hear how it turned out! Let me know in the comments, share your favorite variations, and don’t forget to save this recipe to share with your friends and family. Happy baking, and here’s to indulging in life’s little treats!

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the best flavor, but bottled juice can work in a pinch. Just make sure it’s 100% pure lemon juice without added sweeteners.

Can I double the recipe?

Absolutely! Use a 9×13-inch pan and double all the ingredients. You may need to adjust the baking time slightly—keep an eye on the crust and filling for doneness.

How do I prevent cracks in the cheesecake layer?

Don’t overmix the filling, and avoid overbaking. The filling should still have a slight jiggle in the center when you remove it from the oven.

Can I make these bars ahead of time?

Yes, they’re even better when made a day ahead! Just store them in the refrigerator until you’re ready to serve.

What can I use instead of parchment paper?

If you don’t have parchment paper, grease the pan thoroughly with butter or cooking spray to prevent sticking.

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