Lemon Cheesecake Bars With Shortbread Crust

These are the most delicious and creamy lemon cheesecake bars. They have a buttery shortbread crust with a cheesecake and lemon layer and are dusted with powdered sugar. They are the perfect dessert! A delicious, bright, and fresh lemon dessert can’t be beaten! I love them so much and lucky for you, I have a bunch more that you MUST try! This no-bake lemon pie, this lemon coconut cake or this delicious lemon curd that you can use in just about anything!

Homemade Lemon Cheesecake Bar Recipe

What better way to celebrate the warm summer months than with some amazing lemon cheesecake bars? I am a huge lemon lover, but I think even the non-lemon lover would love these bars! I brought them to a party and they were the first things to fly off the table. They got eaten so fast! Next time I will make a batch for myself and keep it at home to eat later! These lemon cheesecake bars are so delicious! They have a buttery shortbread crust on the bottom. The crust is followed by a lemon cheesecake layer and a lemon layer on top! This is the ultimate lemon lover dessert. But I think that these became my favorite because I love cheesecake and this combined the best of both worlds!

Ingredients in Lemon Cheesecake Bars

This dessert is simple to make and delightful to eat! Plus, the ingredients are simple and you probably already have most of them in your pantry! To see the exact measurements for each ingredient then just check out the recipe card at the bottom of the post.

Crust Layer

Butter: You definitely want your butter to be cold when you mix it in. This allows the butter to melt while it’s cooking and creates the perfect crust! Flour: I used all-purpose flour for this recipeLight Brown Sugar: I love the deep and sweet flavor that brown sugar adds to the crust. Salt: The salt enhances all of the flavors in the crust.

Cheesecake Layer

Cream Cheese: Unlike the butter, I let this sit out on my counter and come to room temperature before baking with it. Then I don’t have any lumps when I mix it in. Sugar: granulated sugar brings in the perfect, sweet taste. Egg: I always use large eggs whenever I am baking. Milk: I used one percent milk but you can use whatever you have on hand. Lemon Juice: You can use fresh lemon juice or juice from a bottle. Vanilla Extract: A splash of vanilla really complements the sweet flavor.

Lemon Layer

Eggs: Let your eggs come to room temperature and they will mix in better. Sugar: This balances out the tart flavor of lemon. Lemon Juice: Adding this in really makes this lemon layer stand out and brings the dessert together. Lemon Zest: The lemon zest makes the lemon flavor bright and fresh. Flour: I used all-purpose flour in this recipe!

How to Make Cheesecake Lemon Bars

This dessert only takes a little over an hour from start to finish and that includes baking time! Plus, this is a great dessert to make ahead of time and have it ready to go for any occasion!

Press and Bake the Crust

Make the Cheesecake Filling

Add the Lemon Layer on Top

In the Refrigerator: Put your lemon cheesecake bars in an airtight container and store them in your fridge. They will last about 3 days. In the Freezer: Once your bars have cooled then place them in an airtight container. If you need to stack them then just make sure to put some parchment paper between your layers. Label your container with the date and store it for up to 3 months!

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.