Creamy Lemon Cheesecake Bars Recipe

Name: Creamy Lemon Cheesecake Bars
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 1 1/2 cups graham cracker crumbs; 1/2 cup chopped pecans; 1/4 cup granulated sugar; 1/2 teaspoon ground cinnamon; 6 tablespoons melted unsalted butter; 16 ounces cream cheese; 14 ounces sweetened condensed milk; 8 ounces sour cream; 3 large eggs; zest of 1 lemon; 1/3 cup fresh lemon juice; 2 drops yellow food coloring

Indulge in these dreamy Creamy Lemon Cheesecake Bars! Light as a cloud and boasting the perfect texture, this recipe features a buttery graham cracker crust and a tangy, creamy lemon filling that will leave you craving more. Easily adaptable – try it with oranges for a twist! Requires a 5-hour chill for optimal enjoyment, so plan ahead for this delightful dessert. Optional: Add extra sugar to the cream cheese mixture for a sweeter treat.

Prep Time 30 mins

Cook Time 50 mins

Calories 679.4 kcal

Protein 23g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Creamy Lemon Cheesecake Bars

1 1/2 cups graham cracker crumbs
1/2 cup chopped pecans
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
6 tablespoons melted unsalted butter
16 ounces cream cheese
14 ounces sweetened condensed milk
8 ounces sour cream
3 large eggs
zest of 1 lemon
1/3 cup fresh lemon juice
2 drops yellow food coloring

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How to Make Creamy Lemon Cheesecake Bars

Preheat oven to 325°F (160°C). Position oven rack to the second-lowest position.
Grease and flour an 11x7 inch baking pan.
In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup chopped pecans, ¼ cup granulated sugar, 6 tablespoons melted unsalted butter, and ½ teaspoon ground cinnamon. Mix until well combined.
Reserve ½ cup of the crumb mixture for topping. Press the remaining crumbs firmly into the bottom of the prepared baking pan.
Bake for 6 minutes. Remove from oven and let cool completely on a wire rack.
In a large bowl, beat 16 ounces cream cheese until smooth and fluffy. Add 2 drops of yellow food coloring.
Add 14 ounces sweetened condensed milk and 8 ounces sour cream. Beat until well combined.
Add 3 large eggs, one at a time, beating well after each addition. Mix until just combined.
Stir in ⅓ cup fresh lemon juice and the zest of 1 lemon.
Pour the cream cheese mixture over the cooled crust.
Sprinkle the reserved crumb topping evenly over the filling.
Bake for 30-35 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
Let cool completely in the pan on a wire rack for at least 1 hour.
Refrigerate for at least 5 hours, or preferably overnight, before serving.