Description
This dessert is ideal for spring and summer gatherings, afternoon treats, or whenever you crave something refreshing yet indulgent. The tangy lemon cuts through the richness of the cream cheese, creating a balanced flavor that isn’t overly sweet.
Ingredients
For the Crust & Crumb Topping:
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup unsalted butter (cold, cubed)
- 1 large egg
For the Lemon Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper for easy removal.
In a large bowl, combine flour, sugar, salt, and baking powder. Add cold butter and mix until crumbly. Stir in the egg until a coarse dough forms.
Press about two-thirds of the crumb mixture firmly into the bottom of the prepared pan to create an even crust.
In another bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well. Stir in lemon juice, zest, and vanilla extract.
Pour the lemon cheesecake mixture evenly over the crust. Crumble the remaining dough over the top.
Bake for 40–45 minutes, or until the top is lightly golden and the center is set.
Allow bars to cool completely, then refrigerate for at least 2 hours before slicing for clean cuts.
Notes
Do not overbake the bars. The center should still have a slight jiggle when removed from the oven—it will firm up as it cools.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 320 kcal
- Sodium: 150 mg
- Fat: 18 g
- Carbohydrates: 35 g
- Protein: 5 g