Cream Cheese Lemon Bars are the dessert you never knew you needed, but bake them once, and you’ll never go without them again. Sweet, cream cheesy, lemony, buttery, and so easy! 

For more quick desserts, try my recipes for Apple Slab Pie, Salted Caramel Pecan Pie Bars, and Cream Cheese Lemon Crumb Cake. 

Confession: I’m a lemon dessert lover. And a cheesecake lover. So it only makes sense that I put these two flavors together into one easy dessert, right? 


for the crust

▢2 cups all-purpose flour

▢1/2 cup granulated sugar

▢1/2 teaspoon salt

▢1 cup (2 sticks) butter, chilled and cut into small cubes

for the filling

▢8 ounces cream cheese, softened

▢2 cups granulated sugar

▢1/4 cup flour

▢3/4 cups fresh-squeezed lemon juice

▢6 large eggs

▢1 teaspoon vanilla

▢1/3 cup powdered sugar

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Preheat oven to 350 degrees and line a 9x13 inch pan with foil or parchment with plenty of overhang around the edges to lift the bars out of the pan before cutting.

Prepare the crust by combining flour, sugar, salt, and butter cubes in a food processor or blender. Cover and pulse until fine crumbs form. (You can also do this with a pastry cutter, fork, or with your fingers in a large bowl.)

Press crust into prepared pan and bake for 10 minutes while you prepare the filling.

Prepare the filling by combining cream cheese and sugar in a large bowl. Cream together until smooth. Mix in lflour, emon juice, eggs, and vanilla until completely incorporated.

Pour filling over crust and return to oven for 30 minutes.

Allow to cool for about 20 minutes, then cover and transfer chill in the fridge 4 hours or overnight. Lift the foil edges to remove the bars from the pan, slice into squares, sprinkle with powdered sugar, and serve.


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