These Lemon Cheesecake Bars are the perfect combination of sweet and tangy! Made with a simple shortbread crust, cheesecake and lemon layers, they’re make ahead and freezer friendly.
I have a secret confession.
I’ve never liked Lemon Bars.
It’s weird, because I love everything lemon! But I’ve always found most lemon bars lacking.
They turned out kind of crumbly or pasty or just didn’t have an appetizing texture and not nearly enough flavor.
But these Lemon Cheesecake Bars?
One bite and I was in love.
They are sweet, they are tangy. They’ve got a good kick of citrus but the cheesecake layer balances it out perfectly.
They’re also from Karlynn Johnston’s latest cookbook, The Prairie Table (affiliate link).
I was gifted one of these gorgeous cookbooks from the publisher and I couldn’t wait to get my hands on it!
As a fellow prairie girl, I was thrilled to see Karlynn’s recipes for dinners, baking and desserts that brought me right back to my childhood.
Perogies (Karlynn — my grandma spelled it the same way!), Saskatoon Cheesecake Brownies, Borscht, Cabbage Rolls. This is the cookbook everyone, but especially every Canadian, needs!
How to make Lemon Cheesecake Bars:
- This recipe starts with a simple shortbread crust — just mix it together until crumbly and press it into the pan! It may look a little flourly in places, but don’t worry — it will bake up just fine!
- While the shortbread crust is baking, whip up your cheesecake layer. Spread it over the crust and bake just until set — this is important for getting those beautiful layers!
- While the cheesecake layer is baking, mix up your lemon layer. If you can, use freshly squeeze lemon juice for the best flavor! Bake until just set. It will continue to firm up while it cools!
- The hardest part — wait and cool thoroughly before slicing! I like to leave mine overnight in the refrigerator.
How to store Lemon Cheesecake Bars:
In the refrigerator:
These Lemon Bars can be store in the refrigerator for 2-3 days, but I promise they’ll never last that long within arm’s reach like that!
In the freezer:
To make them last beyond a couple hours after you slice them, store in an airtight container in the freezer (I like to put wax paper between the layers) for up to 3 months.
More lemon desserts you’ll love!
- Strawberry Lemon Angel Food Cake Roll
- Lemon Icebox Pie
- Easy Lemon Meringue Pie recipe
- Real Deal No Bake Lemon Cheesecake + RECIPE VIDEO
Lemon Cheesecake Bars
written by Ashley Fehr
Ingredients
Shortbread Crust
- 1 cup all-purpose flour
- ¼ cup cornstarch
- ¼ cup white sugar
- ½ cup salted butter
- 2 Tbsp grated lemon zest
Cream Cheese Layer
- 1 package (8 oz/226 cream cheese cubed
- ½ cup white sugar
- 1 egg
Lemon Layer
- 4 extra-large eggs room temperature
- 1â…” cups white sugar
- â…” cup all-purpose flour
- â…” cup lemon juice 2 to 3 large lemons
Instructions
- Preheat the oven to 350°Grease a 9- × 9-inch baking pan.
- Cut out a 9- × 9-inch square of parchment paper and lay on top of the greased bottom of the pan
- For the crust, use a pastry blender to combine the flour, cornstarch, sugar, butter, and lemon zest until the mixture is coarse crumbs, with the butter worked in. Press the dough into the greased baking pan, on top of the parchment paper. Bake for 15 minutes, until lightly browned. Remove and place the pan on a wire rack to cool slightly. Leave the oven switched on.
- For the cream cheese layer, fit a stand mixer fitted with the paddle attachment. Beat the cream cheese and sugar together until light and creamy, 3 to 4 minutes. Beat in the egg completely, then pour the mixture onto the warm crust. Return to the oven and bake for 10 to 15 minutes, until slightly set on top. You need to have the top cooked in a slight crust so the lemon layer doesn’t seep through when poured on top. Remove. Leave the oven switched on.
- For the lemon layer, whisk together all the ingredients by hand. Gently pour over the cream cheese layer, trying not to disturb it. Spread out the lemon in an even layer.
- Return to the hot oven and bake for another 25 to 30 minutes, until the filling is just set in the center.
- Cool at room temperature, then refrigerate uncovered to letthe filling set completely. This should be refrigerated at least 3 hours, but more time may be needed.
- Sprinkle with icing sugar if desired. Slice into squares to serve.
- These can be stored in an airtight container for 2 to 3 days in the refrigerator, or frozen in a freezer-safe container for up to 3 months.
Nutrition Information
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Patty Thaxton says
I had to use an 8×8 pan, and make time adjustments. My first two didn’t turn out quite right-still very tasty. The third one, I spooned the lemon filling over the cheesecake layer. Perfect.
The Recipe Rebel says
Hi Patty! So glad you enjoyed the recipe! Thank you for this kind review and feedback on adjustments!
Kelly says
It needs to say on the recipe that the cheesecake layer needs to cool completely. It fell apart as soon as I poured the lemon layer on. It’s a disaster
The Recipe Rebel says
Hi Kelly! You should not be cooling the cheesecake layer completely. I’m sorry this didn’t work out for you. I do not allow them to cool any longer than it takes to make the lemon layer, maybe 5-10 minutes, which is what I am doing after Step 4, that’s why we need to leave the oven on. This recipe is from a friend’s cookbook, and that’s how the recipe is written and it works for me! It is important to make sure the cream cheese layer is baked enough that it doesn’t seep through. I hope that helps!
deb schmidt says
like other have said the recipe did not state that you needed to let the cream cheese layer cool. There is not lemon layer and the top got really dark like it looks burned. Very disappointed in the recipe.
The Recipe Rebel says
Hi Deb, I’m sorry this didn’t work out for you. I do not allow them to cool any longer than it takes to make the lemon layer, maybe 5-10 minutes, which is what I am doing after Step 4, that’s why we need to leave the oven on. This recipe is from a friend’s cookbook, and that’s how the recipe is written and it works for me! It is important to make sure the cream cheese layer is baked enough that it doesn’t seep through. I hope that helps!
Katie says
Really poor recipe. The cheese cake layer completely absorbed the lemon layer, even though I cooked it until it had a slight crust, as the recipe indicated. Upon reading through the comments, the author says you should actually let the cream cheese layer cool first. THE RECIPE ITSELF SHOULD SAY THAT.
Wendi says
It would have been nice to know ahead of time that the cream cheese layer needed to cool before adding the lemon layer. It now looks like a souffle. Ah well……
The Recipe Rebel says
Hi Wendi! There is not a whole lot of time between baking the cream cheese layer and adding the lemon layer. Your cream cheese layer needed to have a nice crust and be baked until set, as stated in the blog post and Steps 4 & 5 of the recipe card. I haven’t had the results you had, so I am unsure of what went wrong with yours.
Karen P. says
Absolutely my all time favourite and so easy to make!
Ashley Fehr says
Thanks Karen!
Gerard says
Hard to describe. “Decadent” comes to mind, although I might have to add a “thoroughly” or “utterly” in front of “decadent”.
I had similar troubles as others with the cream cheese layer breaking, I will let it cool longer next time and perhaps add a few minutes baking time before adding the lemon layer. I did sprinkle some candied lemon zest ( 2 Tbsp zest and 1/4 cup sugar) on it after I pulled it from the oven, it semi-melted and became crunchy when I pulled the whole thing from the fridge this AM. I think it really added to the overall dessert. This will be made again and again.
Ashley Fehr says
Thanks Gerard!
Haley says
For those who already have a lemon curd like I did, here’s the modification-
Follow the recipe as written until you pull it out of the oven the second time (cooking the cheesecake part). Do the jiggle test, and if the cheesecake is done, let it cool. It only took about 30 minutes in my cold laundry room to completely cool. Then spread the lemon curd on top.
Thanks for the recipe! Every recipe I found used graham cracker crumbs (which of course I didn’t have), but I think I like the shortbread crust better!
Ashley Fehr says
Thanks for sharing Haley! That’s a great idea!
Sana says
My lemon mixture is very watery, liquid consistency, not sure if thats how it’s suppose to be ?
Sana says
Ahhh the lemon layer was not how it looked like in the picture :'(
It was white and hard
what did I do wrong!!??? T.T
Ashley Fehr says
Hi Sana, I’m sorry that happened! The lemon layer will be liquid, until it is baked, and then it will be the same texture as any lemon bar. The trick is to let the cheesecake layer cool slightly before adding the lemon, and pouring very gently so that it does not disrupt the cheesecake layer when you add it.
Sana says
I thought so, will try again!!!
Ashley Fehr says
I’d love to hear how it goes!
Joshua Martinez says
This tasted really good, but my cheesecake layer broke when I poured in the lemon mixture. I definitely cooked the cheesecake layer through though. Any suggestions?
Ashley Fehr says
It is tough sometimes! I have found that letting the cheesecake layer cool a bit in between helps, and just pouring really slowly and gently.
Robin says
I added about a tsp of zest to the cream cheese because you can never have too much lemon…it was delicious!
Ashley Fehr says
That’s a great idea!
Danielle says
I added a tsp of coconut extract to the cream cheese! Tasted delicious as well!!
Ashley Fehr says
Great idea!
Anushka Dsouza says
awesome recipe
just remember to let it cool down before adding the last lemon layer , i barely did and because of that it mixed a bit
Ashley Fehr says
yes, it’s very important!
Diva says
I tried this recipe this weekend. The bars tasted phenomenal as I suspected they would, but I ran into a problem. I need to know if you allowed the cheesecake to cool a little before you poured the lemon layer on top. I followed the instructions, but once I began pouring the lemon layer onto the cheesecake after taking it out of the oven, the cheesecake layer broke and the lemon layer seeped integrated in certain sections. Did I miss a step?
Thanks.
Ashley Fehr says
I’m so glad they tasted well! I do not allow them to cool any longer than it takes to make the lemon layer, maybe 5-10 minutes. This recipe is from a friend’s cookbook, and that’s how the recipe is written and it works for me! It is important to make sure the cream cheese layer is baked enough that it doesn’t seep through. I hope that helps!
Diva says
Okay, got it. I prepared the lemon layer while the cheesecake section was baking. Next time I’ll try waiting a few minutes to give the cheesecake a few minutes to cool off so it can firm up before pouring this layer on. Everyone loved them. Some sections did not seep through, but some did.
Ashley Fehr says
I think that will definitely help!
Morgan says
Awesome recipe! I was curious if I could freeze it before I cut them into squares?
Ashley Fehr says
yes you could! I would probably just freeze a few hours, then cut before they are too firm.
Ashley Fehr says
Mine too!
Becky Hardin says
These are so good. The perfect tartness with a little added sweetness. YUM
Ashley Fehr says
Thanks Becky!
Rachael Young says
These sound amazing but my boyfriend doesn’t like lemon or lime. Would it work with blueberry or orange juice and what quantities would you need?
Ashley Fehr says
I think you could definitely use another flavor! I would substitute with the same amount of whichever flavor you choose
Sara says
I love these so much! They are just like my nana used to make every year!
Ashley Fehr says
They’re a hit here every time!
Rachael Yerkes says
these are a must make
Ashley Fehr says
Thanks Rachael!
wilhelmina says
The shortbread crust really sends these bars over the top! Love them!
Ashley Fehr says
Yes, and makes them so easy!
Toni says
These are really perfect treats!! Everyone at my house loved it!
Ashley Fehr says
Thanks Toni! We all love them too!