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.
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!!
Lemon Cheesecake Bars with Fresh Berries
- 1 ½ cups graham cracker crumbs
- ½ cup butter melted
- 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
- 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.
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