These Cheesecake Bars are everything you love about classic cheesecake, simplified! This recipe features a buttery graham cracker crust and a super-creamy, slightly tangy cheesecake filling with a hint of lemon. With just a few easy steps, you’ll be on your way to cheesecake perfection.
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Cookie bars. Granola bars. S’mores bars. Pecan pie bars. You name the dessert and I have sliced and diced it into every bar shape possible. But cheesecake bars? This is a new one around here.
Don’t get me wrong. I’ve indulged in the bar form of everyone’s favorite sweet and tangy cheese-turned-cake creation. But this recipe takes “easy” to a whole new level when it comes to whipping up cheesecake from scratch.
It’s exactly everything you want of the classic dessert, sans the stress of a water bath, the potential of a cracked top, and fussing and fretting over texture that commonly accompanies making a stellar cheesecake.
We’re talking a 2-ingredient graham cracker crust that bakes up moist yet with just enough crunch. And on top? Creamy, creamy, creamy cheesecake filling! Six simple ingredients blended together into a slightly lemony yet definitely vanilla-y mixture that’s baked and then chilled to cheesecake perfection.
Best of all? These bars can be made a day in advance, stored in the fridge, and then sliced and topped when you’re ready to serve them. Opt for a dollop of whipped cream, a spoonful of fresh fruit, or a drizzle of caramel or chocolate. Sweet success indeed!
- Graham crackers: The base of our buttery, crunchy crust. Crush them finely for the best texture.
- Unsalted butter: Binds the graham cracker crumbs together to form the crust.
- Cream cheese: Be sure to use blocks of full-fat cream cheese for that dense yet creamy cheesecake texture. Reduced-fat versions can lead to a watery or rubbery consistency—nobody wants that! Let it come to room temperature for silky-smooth blending; I usually set mine out about 30 minutes before starting. Lastly, I always opt for Philadelphia cream cheese for the creamiest results but any brand will work.
- Sugar: Just enough to sweeten the cheesecake filling without overpowering the tangy cream cheese.
- Lemon zest and juice: A touch of fresh lemon brightens up the filling and balances its richness.
- Vanilla extract: Enhances the flavor.
- Eggs: Essential for setting the filling and giving it that classic cheesecake texture.
See the recipe card for full information on ingredients and quantities.
- Crush the graham crackers. Use a food processor to grind the graham crackers into fine crumbs. (No processor? No problem! Seal them in a zip-top bag and use a rolling pin to crush them.)
- Add the graham cracker crumbs and melted butter to a bowl. Stir them together until evenly combined.
- Press the mixture firmly and evenly into your prepared 8-inch square baking pan. For the most compact crust, I like to use the bottom of a measuring cup. I like to use the bottom of a measuring cup or glass, to ensure the crust is well-pressed into the pan.
- Make the cheesecake filling. In a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), beat the softened cream cheese, sugar, lemon zest, lemon juice, and vanilla until smooth and creamy. Add the eggs one at a time, beating just until combined.
- Pour the batter atop the crust. Use a spatula to spread it evenly for a perfectly smooth top.
- Bake. Pop it in a 350°F oven for 20–25 minutes, or until the center is just slightly jiggly—it will finish setting as it cools. Allow the bars to cool completely at room temperature, then cover the pan with plastic wrap and refrigerate for at least 3 hours (or overnight!) to set.
- For perfectly clean-cut slices, like you see in my photos, use a sharp, warmed knife. Use the parchment paper (or foil) overhang to lift the cheesecake out of the pan and onto a cutting board. Warm a knife under hot water, dry it with a towel and slice. Warming the knife and wiping it clean after each cut is key. (This is the same technique I use for cutting brownies cleanly.)
- Be sure your cream cheese is completely softened to room temperature. This is key for a smooth, creamy cheesecake filling.
- Don’t overbeat the eggs. Only beat until combined to prevent cracking. You want to mix the filling enough, but not too much.
- Want to skip the lemon juice and zest? While the lemon juice and zest enhance the tanginess, the cheesecake bars will still taste delicious without them.
- Need a graham cracker substitution? Use Biscoff cookies or vanilla wafers instead! Both are delicious and would pair well with the lemon cheesecake filling.
Make-Ahead and Storage Instructions
Lemon cheesecake bars are the perfect make-ahead dessert! Make them up to 2 days in advance and store them covered in the fridge until ready to serve.
These bars freeze beautifully, too! Place cooled bars (cut or uncut) on a plate and freeze uncovered until firm. Then, wrap in heavy-duty aluminum foil, seal in a freezer bag and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Topping Ideas
While I love a simple dollop of homemade whipped cream with a sprinkle of lemon zest, these bars are a blank canvas for your favorite toppings. Here are a few ideas to take them to the next level:
- Chocolate ganache
- Bourbon caramel sauce
- Butterscotch sauce
- Blueberry sauce
- Sugared cranberries – They add a festive touch during the holiday season!
- Fresh fruit – Think blueberries, strawberries or raspberries!
- Chopped nuts
Ingredients
- Cooking spray
- 1 1/2 cups finely crushed graham crackers
- 3 Tablespoons unsalted butter, melted
- 2 (8-oz.) packages cream cheese, at room temp
- 1/2 cup sugar
- 1 teaspoon fresh lemon zest
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat the oven to 350°F. Line an 8-inch square baking pan with foil then grease it with cooking spray.
- In a medium bowl, stir together the crushed graham crackers and melted butter. Transfer the mixture into the prepared pan and press it firmly into an even layer.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, sugar, lemon zest, lemon juice and vanilla extract until well combined. Add the eggs one at a time, beating between each addition, then pour the cheesecake mixture atop the crust, spreading it into an even layer.
- Bake the cheesecake for 20 to 25 minutes until the center is almost set.
- Remove the cheesecake from the oven and let them cool completely before covering the pan with plastic wrap and refrigerating the cheesecake for 3 hours.
- Remove the cheesecake from the fridge, slice it into bars and serve.
Kelly’s Notes
- Storage Instructions: Store the bars in an airtight container in the fridge for up to 3 days.
- Freezing Instructions: These bars freeze beautifully, too! Place cooled bars (cut or uncut) on a plate and freeze uncovered until firm. Then, wrap in heavy-duty aluminum foil, seal in a freezer bag and freeze for up to 2 months. Thaw in the fridge overnight before serving.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe adapted from Philadelphia Cream Cheese.
Your receipts are fantastic. Easy to make and so Yummy! Great with a cup of tea or coffee and good friends.
Thank you so much for the kind words, Patricia!
This didn’t do it for me. Leaving it out made it a weird/curdled texture. It doesn’t mix well… it wasn’t creamy and it doesn’t seem enough butter for the amount of graham cracker.
What did you leave out, Ann? The texture shouldn’t be curdled if you follow the recipe.
I make these every year for a party with my fiancée’s family and they are always a huge hit! I top mine with a bit of raspberry jam because I love the flavor combo but they are so good on their own too. Thank you for this delicious recipe!
P.s. Trust me on this one – you’re gonna want to make a double batch!
I’m so happy you’re enjoying it, Aubrey!
You can use the multiplier to make a larger recipe but nowhere in the instructions does the size of the pan you use change can you please tell me what the two times and the three times pans would be used. Thank you
I added lemon curd on top. It was so good . Love this recipe. The cream cheese filling was so creamy and the layer of curd I added made it more tart and lemony.
So glad you enjoyed them, Shannah!
I added extra juice & zest since I like it tart. Great recipe! Love the simplicity which makes for consistent quality. I made it three times. It was the hit of the potluck! Thank you !
I’m so glad you’ve enjoying the recipe, Cecilia!
I added extra zest and lemon juice because I like it tart and man it was to die for. I’m going to make it into cupcake form for easier serving (pot luck) and I can’t wait to eat it again.
Thrilled you enjoyed the recipe, Beth!
Delicious!! My new go to.
I’m so glad you enjoyed it, Angie!
Can I double this recipe for a 9×13 pan instead? Will that change the cooking time at all?
That should work, Stephany! You make need to increase the baking time. Just keep an eye on them!
Easy and delicious!
I’m so glad you enjoyed it, Abby!
Followed this easy recipe results were delicious definitely a keeper
I’m thrilled you enjoyed the recipe, Ann!
What size baking dish would I use if I double the recipe? Thanks.
Hi Peggy! I’d recommend using a 9×13 pan when doubling the recipe. I haven’t tested this recipe in that size pan, however, so I’m not sure of the exact baking time.
It is a great recipe!! We loved it so much we tried it with limes, and that was fabulous.
YUM! I’m so thrilled you’ve been enjoying the recipe, Debbie!
Simple & delicious!! Thank you for the wonderful recipe. I’m wondering if you’d ever consider posting a smaller image of the prepared item. Printing out your recipes WITH the current-sized photos means the recipe will be one page longer. That’s alot of paper being used for your dishes; I try to only print “one page” recipes. Thanks for your great website!
Thanks so much for your feedback, Frannie! There’s actually an option to print the recipe without the image at all, but I do see that the image needs to be much smaller. So glad you enjoyed the recipe!
The cheesecake bar was delicious, very creamy and rich. However, the lemon flavor was very, very mild and I was hoping for a punchier flavor. Might try again with more juice/zest, wondering how much I can add without affecting the overall texture. Otherwise, they were very good, just not the rich lemon flavor I was going for.
Feel free to add more zest, Tina!
Thanks for asking this Tina. I like a lot of lemon too, so I’ll add more zest when I make them!
Hi. Anyone ever try freezing it?
Hi Suzy! I haven’t tried freezing these bars so I’m not certain how the texture/taste would be once thawed.