Lemon Cheesecake Bars

$- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar (for the crust) - 16 oz cream cheese, softened to room temperature - 1 cup granulated sugar (for the filling) - 3 large eggs, at room temperature - ½ cup sour cream, room temperature - Zest of 2 lemons - ¼ cup freshly squeezed lemon juice - 1 teaspoon vanilla extract - A pinch of salt - Powdered sugar, for dusting (optional) - Fresh mint leaves, for garnish (optional) I love using fresh ingredients for my Lemon Cheesecake Bars. They make the dessert bright and flavorful. Start with graham cracker crumbs. They form the base and add crunch. I mix them with melted unsalted butter and a bit of sugar for sweetness. This mixture creates a crust that holds everything together. Next, I use cream cheese as the star of the filling. It gives the bars a rich and creamy texture. Make sure to soften it first; this helps avoid lumps. I add sugar to sweeten it up and blend well until smooth. Eggs come next. They add structure and help the bars set. I add them one at a time, mixing well after each. Then, I introduce sour cream for a tangy twist. Lemon zest and juice bring a bright, zesty flavor that makes these bars pop. I finish the filling with vanilla extract and a pinch of salt. This balance is key to enhancing all the flavors. Optional garnishes like powdered sugar and mint leaves can make your bars look extra special. Gather these ingredients, and you’re on your way to making a delicious treat! - Preheat your oven to 325°F (160°C). - In a medium bowl, mix together: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar - Stir until all crumbs are coated with butter. - Firmly press the mixture into a greased 9x9-inch baking pan. - Bake for 8-10 minutes until lightly golden brown. - Remove and let it cool completely. - In a large bowl, beat together: - 16 oz cream cheese, softened - 1 cup granulated sugar - Mix until smooth and creamy. - Add 3 large eggs, one at a time. - Mix well after each egg, scraping the bowl's sides. - Add: - ½ cup sour cream - Zest of 2 lemons - ¼ cup lemon juice - 1 teaspoon vanilla extract - A pinch of salt - Mix on low speed until fully combined. - Carefully pour the lemon cheesecake filling over the cooled crust. - Bake for 30-35 minutes. The center should jiggle slightly. - Remove from the oven and cool at room temperature for 30 minutes. - Transfer to the fridge and chill for at least 4 hours, or overnight. - Once chilled, lift the cheesecake out of the pan using parchment paper. - Slice into squares and enjoy! To achieve a creamy filling, start with softened cream cheese. This helps mix well and avoids lumps. Beat the cream cheese with sugar until smooth. Add the eggs one at a time. Mix gently after each egg until combined. This method keeps your filling light and airy. Avoiding overbaking is key. Bake the cheesecake bars until the center just jiggles a little. If it sets completely, the bars may turn out dry. After baking, let them cool at room temperature. Chill them in the fridge for at least four hours. This step makes the texture rich and creamy. For serving suggestions, cut the bars into neat squares or rectangles. Use a sharp knife for clean edges. Place them on a pretty plate to make them look even better. You can also serve them with fresh fruit or a dollop of whipped cream for extra flair. Garnishing tips can elevate your dessert. Dust the tops with powdered sugar right before serving. This adds sweetness and makes them look elegant. A few fresh mint leaves can add a pop of color. This simple touch invites your guests to dig in! {{image_4}} You can switch up the flavor in your lemon cheesecake bars easily. Here are some fun ideas: - Adding different citrus fruits: Try mixing in zest from oranges or limes. This adds a bright twist. You can even use grapefruit for a unique taste. Each fruit brings its own flavor to the dessert. - Incorporating flavored extracts: Use almond or coconut extracts for a new layer of taste. Just a teaspoon can change the whole vibe. Experimenting with extracts can yield yummy surprises. You can make these delicious bars fit different diets: - Gluten-free options: Swap graham cracker crumbs with ground almonds or gluten-free cookies. It keeps the crust tasty and safe for those with gluten issues. - Vegan adaptations: Replace cream cheese with a vegan version made from nuts. Use flax eggs instead of chicken eggs. You can still enjoy a creamy texture without dairy, making it perfect for plant-based diets. To keep your lemon cheesecake bars fresh, store them in the refrigerator. Use an airtight container or cover the pan tightly with plastic wrap. This helps prevent them from drying out or absorbing other smells. These bars will stay good for about 5 days in the fridge. If you want to save some for later, freezing is a great option. First, slice the bars and wrap each piece in plastic wrap. Then, place the wrapped bars in a freezer-safe bag or container. This protects them from freezer burn. They can last up to 3 months in the freezer. To enjoy them later, thaw the bars in the fridge overnight. This way, they will stay creamy and delicious. You can also let them sit at room temperature for about 30 minutes before serving. This helps restore their lovely texture and taste. How long do these bars last? These lemon cheesecake bars can last up to five days in the fridge. Store them in an airtight container for best results. Can I use store-bought crust? Yes, you can use a store-bought graham cracker crust. This saves time and still tastes great. What can I substitute for sour cream? Greek yogurt works well as a substitute for sour cream. It keeps the bars creamy and adds a nice tang. Is it possible to make these bars ahead of time? Absolutely! You can make them a day in advance. Just remember to chill them for at least four hours. Can I double the recipe? Yes, you can double the recipe. Use a larger baking pan to accommodate the extra filling. What to do if the filling is too runny? If your filling is runny, beat it more to incorporate air. You can also bake it a little longer to firm it up. How to cut the bars cleanly? To cut the bars cleanly, use a sharp knife. Dip the knife in hot water and wipe it dry between cuts for neat edges. Lemon cheesecake bars are simple to make with key ingredients and steps. Start by preparing the crust and filling, then bake to perfection. Remember tips for texture and presentation to impress everyone. There are fun variations to explore, along with easy storage tips. These bars are a delicious treat for any occasion. Enjoy making and sharing them with friends and family!$

Lemon Cheesecake Bars

Indulge in the delight of Zesty Lemon Cheesecake Bars that are sure to become your new favorite dessert! This easy-to-follow recipe features a buttery graham cracker crust topped with a creamy lemon-infused filling, perfect for any occasion. With simple ingredients and step-by-step instructions, you'll impress your family and friends.

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Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar (for the crust)

16 oz cream cheese, softened to room temperature

1 cup granulated sugar (for the filling)

3 large eggs, at room temperature

½ cup sour cream, room temperature

Zest of 2 lemons

¼ cup freshly squeezed lemon juice

1 teaspoon vanilla extract

A pinch of salt

Powdered sugar, for dusting (optional)

Fresh mint leaves, for garnish (optional)

Instructions

Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and ¼ cup of granulated sugar. Stir well until all crumbs are evenly coated with butter.

Bake the Crust: Firmly press the crumb mixture into the bottom of a greased 9x9-inch baking pan, ensuring an even layer. Bake in the preheated oven for about 8-10 minutes, or until the crust is lightly golden brown. Once baked, remove it from the oven and allow it to cool completely.

Make the Filling: While the crust cools, in a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese and 1 cup of granulated sugar together until the mixture is smooth and creamy, with no lumps.

Add Eggs: Incorporate the eggs into the mixture one at a time. Mix well after each addition, and don’t forget to scrape down the sides of the bowl as needed to ensure everything is well combined.

Incorporate Other Ingredients: Add the room temperature sour cream, lemon zest, freshly squeezed lemon juice, vanilla extract, and a pinch of salt to the bowl. Mix on low speed until everything is fully combined and the mixture is smooth and luscious.

Combine Filling and Crust: Carefully pour the lemon cheesecake filling over the cooled crust, spreading it out evenly with a spatula for a flat surface.

Bake the Bars: Place the pan back into the oven and bake for 30-35 minutes. The center should be set but may still jiggle slightly when you gently shake the pan. Avoid overbaking to keep a creamy texture.

Cool Down: Once baked, remove the cheesecake bars from the oven and allow them to cool at room temperature for approximately 30 minutes. After cooling, transfer the pan to the refrigerator and chill for at least 4 hours, or preferably overnight for the best flavor and texture.

Slice and Serve: After chilling, use the edges of the parchment paper to lift the cheesecake out of the pan. Place it on a cutting board and slice into squares or rectangles, as desired.

Garnish and Enjoy: Just before serving, dust the cheesecake bars with powdered sugar for a hint of sweetness and a lovely finish. Garnish with fresh mint leaves for an inviting presentation.

Prep Time: 20 minutes | Total Time: 5 hours (including chilling) | Servings: 12