★★★★★

Lemon Cheesecake Bars

Lemon Cheesecake Bars: layers of cookie crust, lemon cheesecake and lemon cookie bars! One of the most delicious desserts ever, you won’t be able to stop eating these!

Lemon Cheesecake Bars: delicious layers of cookie crust, lemon cheesecake and a lemon cookie dough on top! Seriously amazing!!
Lemon Cheesecake Bars: delicious layers of cookie crust, lemon cheesecake and a lemon cookie dough on top! Seriously amazing!!
Lemon Cheesecake Bars: delicious layers of cookie crust, lemon cheesecake and a lemon cookie dough on top! Seriously amazing!!

More Lemon Desserts

Yield: 24 large bars

Lemon Cheesecake Bars

Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 5 hours

Sweet Lemon Cheesecake Bars have a graham cracker crust, lemon cheesecake filling, and white chocolate chip cookie topping!

Ingredients

For the Crust:

  • 2 cups Nilla Wafers, crumbs (about 60 cookies)
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Filling:

  • 2 packages (8oz each) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon lemon extract
  • 1 lemon, zested

For the Cookie layer:

  • ¾ cup unsalted butter, softened
  • 1 ½ cup granulated sugar
  • 1 large egg
  • ¾ teaspoon vanilla extract
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 2 cups all-purpose flour
  • 1 lemon, zested
  • 11oz white chocolate morsels (I use Ghirardelli)

Instructions

  1. Line a 13x9 baking dish with parchment paper. Set aside. Preheat oven to 350 degrees.
  2. In a food processor, pulse Nilla Wafer cookies with sugar until fine crumbs. Add in melted butter and pulse until combined.
  3. Press crumbs into the bottom of prepared baking dish. Using the palm of your hand, press crumbs firmly until they are pressed into the bottom of the dish.
  4. For the filling, beat cream cheese with sugar, eggs, lemon extract and lemon zest using the whisk attachment of your electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over cookie crust.
  5. For the cookie dough, beat butter and sugar for 2 minutes. Add egg, vanilla and lemon zest and beat until combined. Add in baking powder, salt and flour, beating until fully blended. Fold in white chocolate morsels. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Use your fingertips to spread gently until covered.
  6. Bake for 30-35 minutes until lightly browned. The center will still be jiggly, that's okay. Allow to cool completely. Refrigerate for 4 hours (or overnight). Slice and serve COLD. Enjoy!

Nutrition Information:

Yield:

24

Serving Size:

1 cookie bar

Amount Per Serving: Calories: 339Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 59mgSodium: 126mgCarbohydrates: 42gFiber: 0gSugar: 31gProtein: 3g

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 26, 2018

Comments & Reviews

  1. I have made these several times and I always have a hard time cutting them because the cheesecake layer is so soft. How do you cut them so that they maintain their structure?
    PS, everyone loves these lemon cheesecake bars!

    1. After refrigerating, they should be nice and set up firmly enough to cut into bars. Use a sharp knife and wipe it with a paper towel between cuts. You can also freeze these bars, cut while frozen for clean edges, then let thaw in refrigerator after cut.

  2. This was delicious! I reduced the sugar in the cookie topping and used scant measurements elsewhere and it was perfect – even when served to various, older Asian family friends. I also used 2 TBSP instead of lemon juice instead of lemon extract and the flavors came out well. Thank you for the recipe!

  3. These are AMAZING! And let me tell you, I make a lot of treats, and Shugary Sweets has become my go-to for new ideas! Amy, I almost always use your recipes with no changes needed. Yum! I read a lot of comments before making these, however, because I was leery of using lemon extract. Many asked if fresh lemon juice can be used. I used about 2 tablespoons of lemon juice in place of the extract and I also reduced the sugar to 1 cup in the cookie topping. (That was plenty sweet enough for me (and I am a sweet tooth for sure.) I’ve been making treats to share with friends and family during this COVID time and these will be delivered this weekend. 😊 Thank you for yet another FABULOUS recipe!!!

  4. Can you substitute lemon juice in place of the extract? If so, how much lemon juice should I use?

      1. I made this a few times and came out great, it was a hit for the holidays. However, I made it again last night and this time the “cheese” part came out very different, the texture is as if it’s curdled and almost seemed like the cheesecake part evaporated(didn’t have that thick cheesecakey layer). Not sure what went wrong and was wondering if you had any ideas what would make the texture that way?

        1. I’ve made it numerous times with no issues (as did you). It sounds like maybe one of your measurements was off this time.

  5. I haven’t ever had good luck using lemon extract, it always seems to taste artificial to me. Could real lemon juice be used as a substitute?

  6. Hi, My party is in 2 weeks can I make these now and reserve in the Ridge. Lemon Cheesecake Bars.

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