Lemon Cheesecake Bars with Fresh Berries
The tang from the fresh lemons is a delicious match with the creamy Lemon Cheesecake Bars. No extra sugar in the crust and just enough sweetness in the batter to compliment the zing from the lemons. These bars are perfect to share at a party!
Better yet, if you just feel like making yourself a special dessert, and if you really-really like the creamy filling ratio to match the graham cracker crust like I do, then baking the cheesecake in a 9” X 11” pan is the way to go!
Cheesecake Bars With Fresh Fruit
The last few weeks have been so exciting for me any my family. Some hard work is finally paying off, and the tree is bearing some fruit!
After 5 years of college life and living several hours away, pulling all nighters to work on a thesis, managing a part-time job, and picking up extra money as a nanny (gotta love anyone for doing that!), our daughter is moving closer to us.
Like S-U-P-E-R-close.
Now I’ll be able to give her a 15 minute phone call warning….”I’m on my way!” Heehee
The joy is compounded by the fact that I’m thrilled that she even considered coming back home, she found a cute house to rent, AND…..drum roll please…. she has a job!!
She’ll be a first year English teacher at a local high school. How cool is that?!!
So please join me in the happy food dance and let’s celebrate with Lemon Cheesecake Bars! I have some bubbly chilled, and it’s ready to be popped!!
Craving another sweet lemon treat? How about try these Lemon Sugar Cookie Cups from That’s My Home!
Lemon Cheesecake Bars with Fresh Berries
Ingredients
- CRUST
- 1 ½ cups graham cracker crumbs
- ½ cup butter melted
- FILLING
- 2 8 ounce packages cream cheese, room temperature
- 2/3 cups sugar
- 2 large eggs
- 6 Tablespoons sour cream
- 4 tablespoons fresh lemon juice
- 4 teaspoons finely grated lemon peel
- 2 teaspoons vanilla extract
- Fresh berries
Instructions
- Preatheat oven to 350 degrees. Line 9″ X 11” pan with foil, leaving overhand on the two long sides of the pan. Lightly coat with cooking spray.
- Combine graham cracker crumbs and melted butter together mixing until butter is evenly distributed. Press crumbs evenly onto the bottom of the prepared pan, Bake for 10-12 minutes or until crust is golden brown. Remove crust and cool.
- Beat cream cheese and sugar in a large bowl until smooth. Beat in eggs one at a time, and then add sour cream, lemon juice, lemon peel, and vanilla. Spread batter over prepared crust.
- Bake for 30 minutes or until cheesecake is slightly puffed and set in center. Cool completely in pan. Chill cheesecake until cold (at least 2 hours).
- Lift cheesecake out of the pan using the foil overhang as leverage. Cut into 16 inch squares. Top with berries. Serve chilled.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Recipe adapted from Bon Appétit, July 2009
Thank, Heidy!
What a great cheesecake! I love lemon anything. I featured this recipe at my Sunday Dinner Link Party! Thanks for sharing!
Thanks so much, Sarah! It’s the season for lemon recipes to start popping up 🙂
Sandra, I wonder how they would be leaving the 3 ingredients out for the lemon flavoring to make regular cheese cake flavoring for the dipped chocolate? Or does it taste real lemony? Have you ever done it that way? Love cheesecake and would love to dip in chocolate. Just not huge fan of lemon. They look wonderful. Yay for you and your daughter!!
Robin, no problem leaving out the lemon for a plain flavor. I don’t think they’re over powered with tartness. Either way, anything with chocolate is amazing!!!
It doesnt show how many cups of sugar…unless I am not seeing it.
Hi Cindy! It’s right under the cream cheese, 2/3 cups of sugar. Hope you give it a try!
Sandra these cheesecake squares are so so pretty!!! I think I need them. Also– your photos are super!
Yay for your daughter! Glad she has a job and so glad for you that she’ll be close by!
Champagne for sure.
Thanks so much, Heather! I found a spot in our house that gives me a short opportunity to use natural light! Wow, what a difference!! Cheers 🙂
Can these be frozen?
Hi Deb, Yes, these can be frozen and stored in an airtight container or freezer bag for up to two months.
They can be addicting 🙂
Love the portion size squares and the presentation.
Thank you, Norma!!
awwwww I’m so excited too 😀 The countdown is on… 16 days!
Eeck 🙂
I love lemony cheesecakes and glad to see these are cut into portion restraining sizes otherwise might eat the whole pan. Wishing you a super week. Take Care, BAM
Thanks Bam! I cut a few into even smaller pieces, then proceeded to eat two 🙂