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.
Hi Kelly!
My hub and I love cheesecake and homemade is certainly better than any…but, it’s just two of us. I only make the big ones for company but I have to tell you that these little bars are just as satisfying and I think my hub likes them better than a full on slice. They aren’t as sweet and have the perfect balance of lemon (although I use a bit more than one fresh squeezed tablespoon and extra zest on top too. So thank you for another very easy and extremely pleasing recipe for our tree full of lemons!
Best best, Lori
LOVE reading this, Lori! I’m thrilled you and your husband enjoyed the recipe!
I love this recipe! I added more lemon zest because I love lemon. Everyone that has tried these asks for the recipe.
I’m so happy you’ve been enjoying the recipe, Leslie!
I love the ease of this recipe. And the taste is delicious. Zesting some extra lemon peel over the top after it was done baking was a nice lemon flavor addition.
I’m so glad you enjoyed the recipe, Jane!
I have made both the 12 serving size and 24 bar size and used a 9×13 in baking dish which worked fine. It was just the right size. Also lining pan with foil made it easy to take out the entire cheesecake and cut with a long knife. Put individual pieces in flattened cupcake liners which made it easy to take a bar.
We have lots of gatherings in our community and I usually take home an empty plate. The garnish of whip cream makes it yummy. Thanks for an easy to make dessert that is popular among the active adult community!
You are so welcome, Diane! I’m thrilled you’ve been enjoying the recipe!
How long did you cook your double batch for?
Hi Diane I’m seeing i. The comments that other people wanted to make a 13×9 size. How long did you have to bake it for that size?
I’m so sorry but I think there’s some adjustments that need to be made to this recipe. First, yes add brown sugar to the crust! Second, an 8×8 pan is too small. The center was still gooey even after refrigeration. And they are way too thick. Perhaps another egg? Also, I used 2 tblsp of zest & some lemon extract & they finally tasted lemony. This is a good start but this recipe needs some adjusting in my humble opinion.
Thanks for your comment, Molly!
If I double or triple the recipe the size of the baking pan stays the same but the ingredients double or triple?
Hi Sandy! You would also need to adjust the pan size accordingly. :)
I made these and they are delicious! I’d like to double the recipe for a family gathering. Would I use a 9 X 13 pan and do I need to adjust the baking time?
So glad you’re enjoying the recipe, Lori! I haven’t tested this in a 13×9 so I’m not sure the exact baking time.
It came out so delicious thank you for the recipe I will be making this again
You are so welcome, Carolyn! I’m thrilled you enjoyed the lemon cheesecake bars!
Looks amazing and can’t wait to try for Friday night for a dessert after our lobster and pawn dinner I’m making my parents.
What is that on top of your lemon bars?
I see the zest, but curious on your white topping?
Thx!
Hi Richard! It’s a dollop of my Secret Ingredient Homemade Whipped Cream. Here’s the link to the recipe: https://www.justataste.com/video-secret-ingredient-homemade-whipped-cream-recipe/ Sounds like an amazing dinner you are preparing for your parents! :)
Luv these lemon bars with fresh fruit on top. Makes a great dessert.
I’m thrilled you enjoyed the recipe!
On the cheesecake bars…do you have to line the baking dish with foil? If so why?
Hi Patti! I prefer to line my baking dish with foil so that I can easily lift the bars out of the pan. Also, not using foil could cause the bars to stick.
Hi, is ita possible to freeze them for later?
Hi there! I haven’t tried freezing these bars so I’m not certain how the texture/taste would be once thawed. Let me know if you give it a shot!
Did you happen to try freezing them? If so, how did they turn out?
These lemon cheesecake bars are amazing. I do a different graham cracker crust. I find it prevent crumbling and its tastier. The only different it more butter so it sticks together more and some sugar.
I’m so glad you enjoyed the recipe, Kimberly!
Hi. How much butter did you end up using? I want to make these tonight, and would love for the crust to stay together better! Thanks
easy to make, everyone loves them, even me and I don’t like lemon that much!
Woohoo! I’m so thrilled you enjoyed the recipe, Amber!
Can I use a 9 x 13 inch pan and is the temperature and cooking time the same?
Hi Maritsa – Are you doubling the recipe?
Easy to make and tasty.
I’m thrilled you enjoyed the recipe, Sonnie!
These are so easy and so delicious! I added and beat in half a cup of fresh raspberries and about an ounce and a half of raspberry jam and it worked out so well. This recipe is one of the best things I’ve ever made.
Love your addition of raspberries, Katie! I’m so thrilled you enjoyed the recipe!
I am in love! Maybe I did something wrong, but the crust doesn’t stick together–it just fell apart when I lifted the bars out.
But seriously. This is amazing. Thank you so much!
I’m so thrilled you enjoyed the recipe, Jessica! Did you press the crust firmly into the pan?
I checked out a number of recipes for lemon cheese bars, and choose this one for its ease. I used a combo of cream cheese and cherve. Next time I will add more lemon and zest . Thanks for a great day recipe.
I’m so glad you enjoyed the recipe, Larissa!
Do you bake the crust first
Hi Theresa! No, you do not bake the crust first – it all bakes together. :)
I made this recipe for the 4th of July! So easy and delicious! Definitely will be making again. I must confess I did add more lemon zest and fresh squeezed lemon juice. Appreciate a delicious easy recipe. Next time I’ll have to double it!!
I’m so thrilled you enjoyed the recipe, Joan!
I made these for dessert over the 4th of July! They were so easy and really delicious with little effort. I have to confess I did add more lemon zest and fresh squeezed lemon juice. Love the additional lemon tang. I definitely will make these again. I know I will have to double the recipe next time!!
These bars are SOOOOOO good. OB made them a few times and they are a huge hit with my family.
I’m thrilled you’ve been enjoying the recipe, Maura!
Mines in the oven right now! I am excited to taste these! Thanks for the easy recipe! I appreciate it very much as I am not a great cook so we’ll see!
I hope you enjoy the bars, Brandi!
Great recipe! I added a bit more lemon as I love extra lemon flavor. This recipe is definitely a keeper. My family thinks so as well. Thanks.
I’m so thrilled you and your family enjoyed the lemon cheesecake bars, Amber!
I made it for a Father’s Day celebration with friends and it was a huge hit! I doubled the amount of lemon juice and zest and will likely double that amount the next time I make it. I love it when I find a recipe that is delicious AND easy to make. Will be keeping this in my dessert rotation.
I’m so glad you enjoyed the recipe, Kelly!
Would light cream cheese work in this recipe ?
I haven’t tried that substitution so I’m not sure what the texture/taste would be like!
I added 1/2 cup of lemon juice & extra zest inside and out. Family was begging for more! Cooked perfect in toaster oven as new conventional oven stopped working!
So glad you enjoyed the recipe!
Do we need two 8-ounce packages of cream cheese (total 16onz) or total 8ounces of cream cheese?
Hi there! You will need 2 (8-oz.) packages cream cheese for a total of 16 ounces. :)
I made it about a couple months ago and everybody loved it. I’m making it again now for my mom she loves it.
I’m thrilled you’re enjoying the recipe, Brandy!
Tried this recipe, I love it. I used two cups of walnuts with two tablespoons of butter for the crust. I used Neufchâtel cheese instead of cream cheese and squeezed two lemons, no lemon zest add. Thank you….I will be making this again.
I’m so thrilled you enjoyed the recipe, Kay!
Hey! Can I substitute cooking spray with butter the store ran out with it?
Hi Rina! Yes, you can grease the foil with a little melted butter. Enjoy!
I forgot to put foil down! What can I do to make lifting them out of the pan easier?
Hi Sara – Gently and carefully run a knife around the edges, between the bars and the pan then use a thin metal spatula to lift the bars out. Hope that helps! :)
Can these be frozen?
Hi Alice! I haven’t tried freezing them so I’m not sure. Let me know if you give it a shot!
Did you try freezing them? If so, how did they turn out?
Has anyone tried this recipe using gluten free graham crackers?
Hi Nancy – I’ve never tried that but it *should* work!
Here’s a question for our times, Kelly! I have every ingredient for this, and am so dying to make (eat) these immediately. Problem is, I can’t find eggs! I do have egg beaters, which have no yolks, so do you happen to have any suggestions about adding anything else to make up for the missing yolks? (while keeping in mind I’m in the backwoods of Maine right now, so don’t go suggesting something all fan-ceee on me! :)
Hi Loen! As long as you follow the package’s directions for how to substitute egg beaters for whole eggs, you *should* be fine :) Looking forward to hearing your results!
hello~I just pulled these out of the oven. Do I pull them out of the pan by the foil and then cut into bars? Not sure what the foil is for. Or do I slice them first then pull them out of the pan?
thanks!
Hi Cathy! I find it easiest to lift the cheesecake out of the pan by the foil then slice into bars (of course this is after the 3 hour chill time in the fridge!).
Every one loved it
Made it numerous times
I’m so thrilled you’ve been enjoying the recipe, Russell!
Easy as can be! Nice flavor…forgot to put foil to line pan so it’ll probably fall apart but as long as it tastes good…
I’m so glad you enjoyed the recipe, Abby!
I just had these at a potluck and immediately asked for the recipe. Perfect balance of tastes and textures!
I’m so thrilled you enjoyed the cheesecake bars, Nina!
awesome!! everyone went wild!!
Woohoo! Thrilled to hear this, Pamela!
Hi Kelly, this recipe is awesome! I’ve made a few times verbatim and with different variations. Does the cake freeze well?
I’m so thrilled you’ve been enjoying the recipe, Lisa! And I’ve never tried freezing these cheesecake bars so I’m not certain how the texture/taste would be once thawed. Let me know if you give it a shot!
Can this be doubled and cooked in a 9X13 pan?
That should work!
I made these for my son, using stevia, vegan butter, vegan cream cheese. They were delicious!! Thank you
I’m glad you enjoyed the recipe, Mary!
I’ve made these four times now, and they’ve been a hit every single time. Fantastic recipe! :)
Amazing! I’m so thrilled you’ve been enjoying the recipe, Jenna!
I made these with stevia (just under 1/2 the written for sugar) and low fat cream cheese. They’re delicious- the perfect light, summery dessert! Next time I might make them in mini muffin pans for cute cheesecake bites.
Awesome! I’m so thrilled you enjoyed the recipe, Katherine!
I love this recipe. I make them in a muffin tray. Line each muffin hole with two strips of baking paper (crossed over). I know its a bit fiddly but the end result is really great. I have also frozen them individually and take out when you need them. Saves eating them all at once!! I take them into work for my work colleagues regularly. Thanks for the recipe.
Love reading this, Lynda! I’m so thrilled you’ve been enjoying the recipe!
I have made this several times now; a few times with 2/3 lemon zest and 1/3 orange zest. Each time it comes out perfect. I take these bars to potlucks and they always disappear quickly…
After refrigerated, I cut up the bars in little squares and place them in a cup cake sleeve and place them on a serving tray. Looks fancy!
Woohoo! I’m so thrilled you’ve been enjoying the recipe, Ursula!
I made this two different ways…one with chocolate graham crackers for the crust and substituted orange zest and juice for the lemon. Outstanding!! Also tried regular graham crackers with lime zest and juice substitute for the lemon. Fantastic. Have yet to try it with the lemon. Goes together easily and makes an impressive dessert.
Love your variations, Lynda! I’m thrilled you’ve been enjoying the recipe!
This is the second time I made these. They freeze well. I used non stick foil works great. I added chocolate chip and almonds to the graham cracker crust.
I’m so glad you’ve been enjoying the recipe, Millie!
Yes, I have made the before. They are great. Freeze well. I used non stick foil, they come out easily. Double the recipe is even better. I added more lemon zest and lemon juice, I like the lemon flavor. Thanks for recipe.
I’m thrilled to hear you enjoyed the recipe!
Can this be frozen
Hi Isabel – I’ve never tried freezing these cheesecake bars so I’m not certain how the texture/taste would be once thawed. I would love to hear your results if you give it shot!
Lemon cheesecake is one of my favorites so I thought I’d try this simpler version. Loved it❤ i did add double the lemon juice and zest and it still turned out perfectly. Thank you for sharing this
I’m so thrilled you enjoyed the recipe, Amy!
How would you recommend storing these if you made them ahead for a party?
Hi Lea! You can store the bars in an airtight container in the fridge. Enjoy!
This is easy to make and delicious, even without any kind of topping. I lined the pan with parchment paper, that was the only thing I did differently. I used a 9″ x 9″ pan and I found that the squares were still a good height. This is a keeper.
Awesome! I’m thrilled to hear you enjoyed the recipe!
Made this as a thank you for our acting manager at the end of her assignment. Over the moon delicious & BEAUTIFUL presentation with lemon zest curls to “dress it up” nestled in colorful Mary Engelbreit cupcake papers. Making them again tomorrow for a birthday request in spite of the heat wave…
I’m so thrilled you enjoyed the recipe, Cookie!
Made this for a summer extended-family get-together. Loved it! Easy to prepare, and so good, with whipped topping and fresh fruit.
I’m thrilled you enjoyed the recipe, Kerryn!
What is the white cream on top I dont see that in the recipe? Cool whip maybe?
It’s homemade whipped cream! Here’s the link to my Secret Ingredient Homemade Whipped Cream recipe in case you’re interested: https://www.justataste.com/video-secret-ingredient-homemade-whipped-cream-recipe/
These came out amazing! I’m planning to make a batch as a gift, so I tried out the recipe first, and my whole family loved them.
So thrilled you enjoyed the recipe, Jen!
These were really yummy! I doubled the recipe and added approximately 10 minutes to my baking time, just kept checking it every few minutes. I probably tripled the amount of lemon juice and zest because initially it didn’t quite seem lemony enough for our taste. Also, used Nilla Wafers instead of graham crackers for the crust because that’s what I had on hand and that worked perfectly. It was a big hit. Thank you!
Awesome! So glad you enjoyed the recipe, Stephanie!
These look delicious! Would love to make for Easter brunch. If I double the recipe and bake in a 9×13 pan, would the cook time remain the same? Or would you recommend doubling the recipe and cooking in two 8 inch pans? Thanks!
Hi Sheila! I’d recommend doing a 13×9-inch pan and just doubling the recipe. Just keep an eye on the bake time!
This Delightful Goodie, Y U M
Thanks, Ann!