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Spring Lemon Cheesecake

These Spring Lemon Cheesecake Bars are creamy, bright, and bursting with fresh citrus flavor—perfect for celebrating the season. A buttery graham cracker crust supports a smooth lemon-infused cheesecake layer that’s rich yet refreshing. Easier than a traditional cheesecake, these bars bake beautifully with minimal effort and maximum payoff. Their light, tangy taste makes them ideal for Easter gatherings, spring parties, or anytime you want a dessert that feels special without being heavy. Serve them chilled with fresh berries, whipped cream, or a dusting of powdered sugar for a dessert that looks stunning and tastes even better.
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Prep Time 15 minutes
Cook Time 35 minutes
Course: Dessert, Side Dish, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ingredients You’ll Need
  • For the Crust
  • 1½ cups finely crushed graham crackers
  • ⅓ cup butter melted
  • ¼ cup granulated sugar
  • For the Lemon Cheesecake Layer
  • 16 ounces cream cheese softened to room temp
  • ¾ cup granulated sugar
  • 2 large eggs
  • ¼ cup sour cream
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract

Method
 

1. Heat things up. Set your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
    2. Build the crust. Combine the graham cracker crumbs, melted butter, and sugar until evenly moistened. Press the mixture firmly into the bottom of the pan. Bake for about 10 minutes, then remove and let it cool slightly.
      3. Make the filling. Beat the cream cheese with sugar until silky smooth. Add the eggs one at a time, mixing just until combined after each.
        4. Add the flavor. Mix in the sour cream, lemon juice, lemon zest, and vanilla. Stir until everything is creamy and well blended.
          5. Bake to perfection. Pour the filling over the cooled crust and smooth the top. Bake for 30–35 minutes, until the edges look set and the center has a gentle wobble.
            6. Chill before slicing. Let the bars cool at room temperature, then refrigerate for at least 2 hours before cutting into squares.

              Notes

              Topping Ideas (Optional but Highly Recommended)

              • Powdered sugar dusting for a clean, classic look
              • Fresh berries like raspberries or blueberries
              • Lemon curd drizzle for extra citrus punch
              • Whipped cream for a soft, creamy finish
              • White chocolate shavings for a sweet contrast

              ❓ FAQs

              Can I make these ahead of time?
               Yes! These bars actually taste better after chilling overnight.
              How do I store leftovers?
               Keep them covered in the fridge for up to 5 days.
              Can I freeze lemon cheesecake bars?
               Absolutely. Wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.
              Why is my center slightly jiggly?
               That’s perfect! It firms up as it chills—no overbaking needed.

              🍋 Final Thoughts

              These lemon cheesecake bars are creamy, bright, and effortlessly elegant. They’re easy enough for a casual gathering but polished enough for holidays and special occasions. Whether you serve them plain or dressed up with toppings, they deliver big flavor with minimal fuss. Simple, fresh, and totally irresistible—this is one recipe you’ll come back to again and again.