Lemon Cheesecake Bars
Creamy lemon cheesecake bars on a graham cracker crust, baked in an 8x8-inch pan and chilled for at least 8 hours before slicing.
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Ingredients
- 1 1/2 cups graham cracker crumbs for the crust
- 5 tablespoons unsalted butter melted; for the crust
- 1/3 cup granulated sugar for the crust
- 16 ounces cream cheese softened to room temperature
- 3/4 cup granulated sugar for the filling
- 1 tablespoon lemon zest
- 1/3 cup lemon juice fresh
- 1 teaspoon vanilla extract
- 1 egg large, at room temperature and lightly beaten
- nonstick cooking spray to lightly coat the foil
- confectioners’ sugar optional, for dusting
Instructions
- Heat the oven to 350°F. Line an 8x8-inch baking pan with aluminum foil and lightly coat it with nonstick cooking spray.
- Stir the graham cracker crumbs, melted butter and 1/3 cup granulated sugar until the mixture resembles wet sand. Press into the bottom of the pan and bake for 10 minutes. Set aside to cool while you make the filling.
- Reduce the oven temperature to 300°F.
- Beat the cream cheese until smooth and creamy, then beat in the remaining 3/4 cup granulated sugar. Beat in the lemon zest, lemon juice and vanilla. Gently fold in the lightly beaten egg with a silicone spatula until fully incorporated.
- Pour the filling over the crust. Bake for 30 to 35 minutes, until the edges feel firm but the center remains jiggly.
- Cool the cheesecake in its pan, refrigerating it within 2 hours of baking. Chill for at least 8 hours.
- Lift out the cheesecake using the foil and cut it into squares. Dust with confectioners' sugar if you like.
Notes
The total time includes the 8-hour chill. Keep the bars refrigerated.
Nutrition
Serving: 1servingCalories: 223kcalCarbohydrates: 21.7gProtein: 2.7gFat: 14.5gSodium: 134mgFiber: 0.3gSugar: 17.2g