I crafted these Cream Cheese Lemon Bars to marry cheesecake-like richness with bright lemon flavor atop a buttery shortbread crust. They’re creamy, zesty, and elegant—a dessert that’s both comforting and refreshing.
Why You’ll Love This Recipe
I love how a smooth, tangy lemon-cream cheese filling contrasts with the crisp, buttery crust. These bars walk the line between cheesecake and lemon bar, adding richness without overwhelming the citrus. They hold their shape beautifully yet remain soft and luxurious—perfect for serving at parties or enjoying anytime I want something special yet simple.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Crust
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All-purpose flour
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Granulated sugar
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Salt
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Cold unsalted butter, cubed
For the Lemon Cream Cheese Filling
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Cream cheese, softened
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Granulated sugar
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Flour
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Fresh lemon juice and lemon zest
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Eggs
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Vanilla extract (optional)
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Powdered sugar for dusting
Directions
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I preheat the oven to 350 °F (175 °C) and line a 9×13-inch baking pan with foil or parchment, leaving an overhang for easy lifting.
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I make the crust by blending flour, sugar, salt, and cubed cold butter until it resembles coarse crumbs. I press it firmly into the prepared pan.
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I bake the crust for about 10 minutes until it’s lightly golden. Then I reduce the oven temperature to around 325 °F (160 °C).
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Meanwhile, I beat the cream cheese and sugar until smooth. I mix in flour, lemon juice, lemon zest, eggs, and vanilla until the filling is creamy and well combined.
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I pour the cream cheese mixture over the warm crust and spread evenly.
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I bake again for about 30–45 minutes, until the edges are set and the center jiggles ever so slightly.
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I let the bars cool to room temperature, then refrigerate for at least 4 hours, ideally overnight, so they firm up.
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I lift the bars from the pan using the foil or parchment overhang and slice into squares. Just before serving, I dust them with a light coating of powdered sugar.
Servings And Timing
This recipe makes about 16 to 20 squares, depending on cut size.
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Prep time: ~15 minutes
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Bake time: ~40–55 minutes (including two baking stages)
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Chill time: Minimum 4 hours, preferably overnight
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Total time: about 5 hours, mostly passive chilling
Variations
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I swap part of the lemon juice with lime or add orange zest for citrus variation.
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I stir in fresh berries or swirl in blueberry jam for layered flavor and color.
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I use a graham cracker crust or vanilla wafer crust for a more delicate base.
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I fold a teaspoon of lemon curd into the filling for extra zing.
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I top with toasted coconut, finely chopped pistachios, or edible flowers before serving for flair.
Storage/Reheating
I store leftover bars in an airtight container in the refrigerator for up to 3 days. I serve them cold or bring to room temperature briefly for a softer texture. Since they rely on creamy consistency rather than melting or reheating, I don’t reheat these bars.
FAQs
Can I use bottled lemon juice instead of fresh?
I don’t recommend it. Fresh lemon juice and zest give the best bright, clean flavor.
Can I make these ahead?
Absolutely! I often bake them a day ahead and refrigerate overnight. Chilling helps the flavors meld and makes slicing much cleaner.
Can I freeze them?
Yes—I wrap them tightly and freeze for up to 2 months. I thaw in the refrigerator overnight before serving.
Why does the center jiggle slightly when done?
That slight wobble means the filling is still creamy—but it sets fully as the bars cool and chill in the fridge.
Are these sweeter or tarter than regular lemon bars?
Slightly sweeter and creamier because of the cream cheese. The tang is still bright, but it’s balanced by the richness.
Conclusion
I love making Cream Cheese Lemon Bars when I want a dessert that’s rich yet refreshing, elegant yet simple. With a tender shortbread crust and velvety lemon-cream cheese filling, each bar is a perfect bite of tart-sweet indulgence. Great for gatherings, potlucks, or a quiet treat at home—these bars always impress.
Print
Cream Cheese Lemon Bars
- Prep Time: 15 minutes
- Cook Time: undefined
- Total Time: Approximately 5 hours
- Yield: 16–20 squares
- Category: Dessert
- Method: Baked
- Cuisine: American/Modern
- Diet: Vegetarian
Description
Creamy, tangy lemon‑cream cheese bars built on a crisp buttery shortbread base—elegant and refreshing with the richness of cheesecake and the brightness of citrus.
Ingredients
Crust: all‑purpose flour, granulated sugar, salt, cold unsalted butter (cubed)
Filling: cream cheese (softened), granulated sugar, a little flour, fresh lemon juice and zest, eggs, vanilla extract (optional)
Powdered sugar (for dusting)
Instructions
- Preheat oven to 350 °F (175 °C) and line a 9×13‑inch pan with foil or parchment, leaving an overhang.
- Mix flour, sugar, salt, and cubed butter until coarse crumbs form. Press firmly into the prepared pan.
- Bake crust for ~10 minutes until lightly golden. Reduce oven temperature to around 325 °F (160 °C).
- Beat cream cheese and sugar until smooth, then add flour, lemon juice, zest, eggs, and vanilla until combined.
- Pour filling over warm crust, spread evenly, and bake 30–45 minutes until edges are set and center jiggles slightly.
- Cool to room temperature, then refrigerate for at least 4 hours (ideally overnight) to firm.
- Lift bars out using overhang and slice into squares. Dust with powdered sugar before serving.
Notes
Use fresh lemon juice and zest for best brightness.
Add citrus variations: lime, orange zest, or swirl lemon curd.
Try graham cracker or vanilla wafer crust for different flavor.
Top with berries, toasted coconut, or chopped pistachios for visual interest.
Chill fully before slicing for clean edges.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 55mg
