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!!

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If any of you follow my blog for new updates, you may have noticed last week I dropped to only two new recipes. I meant to share these Lemon Cheesecake Bars on Thursday…but I was curled up in a ball crying in the corner.

You see. As excited as I am that my son has plans for his post high school life…it also terrifies me. I have mentioned before that he is heading off to Marine boot camp this summer. Well, we found out his date has moved up and it’s 3 weeks away.

I just want to hold and protect him forever. But you see, that’s the switch that happened. I’ve spent the past 18 years loving him, helping him learn and grow into the man he is today. 18 years of protecting him.

Now, he is the one who is leaving the nest to protect ME. And you. I’m so extremely proud and humbled by this thought. So bear with me the next few weeks as I am sure to be a mess of emotions!

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

You know what helps? Yep. Eating my emotions. I’m that kind of person. And these Lemon Cheesecake Bars are here for me when I’m feeling sad and scared. And after I’ve eaten the entire batch, I guess I just need to make some more, right?

Last month I proclaimed these Snickerdoodle Cheesecake Bars one of the best desserts I’ve ever made. And now I went and made them with a lemon twist. Which is pretty much my favorite flavor treat…I adore LEMON desserts. So I’d like to amend my previous statement and declare these Lemon Cheesecake Bars THE BEST DESSERT EVER MADE.

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

I’m totally losing credibility with you guys. Right? But, before I lose you. Make these. Then you’ll trust me again!! 

If you’re looking for the best Lemon Bars with Shortbread Crust, this one is it. Easy cookie crust with a sweet and tangy lemon filling and lemon glaze, topped with powdered sugar!

Here are some more Cheesecake Bars you’re sure to enjoy!!

Snickerdoodle Cheesecake Bars

 Snickerdoodle Cheesecake Bars: a sweet and salty crust topped with a divine cinnamon sugar cookie!


 Pumpkin Cheesecake Bars: the pumpkin cheesecake filling with the chocolate chip cookie is perfect ANY time of year!


Peanut Butter Cheesecake Bars: a peanut butter cookie with extra Reese’s gives this cheesecake bar a decadent twist!

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MORE Lemon Desserts

Lemon Cheesecake Bars recipe and video tutorial:



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!


For the Crust:

  • 2 cup 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 tsp lemon extract
  • 1 lemon, zested

For the Cookie layer:

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


  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:



Serving Size:

1 cookie bar

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

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

Today’s recipe for Lemon Cheesecake Bars was originally published on Shugary Sweets on June 22, 2015 and has been republished in August 2018.

See the recipe Lemon Cheesecake Bars on YouTube


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. 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!

  2. 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!!!

  3. 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.

  4. 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?

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

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