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- Essential ingredients for the crust: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar - Key ingredients for the filling: - 16 oz cream cheese, softened - 1 cup granulated sugar (for filling) - 3 large eggs - ½ cup sour cream - Zest of 2 lemons - ¼ cup fresh lemon juice - 1 teaspoon vanilla extract - Pinch of salt - Optional garnishes and serving suggestions: - Powdered sugar, for dusting - Fresh mint leaves, for garnish To make the graham cracker crust, start by preheating your oven to 325°F (160°C). In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and ¼ cup of granulated sugar. Mix these well until the crumbs are evenly coated. This step is crucial for a tasty base. Next, press the crumb mixture firmly into the bottom of a greased 9x9-inch baking pan. Use your hands or the bottom of a glass to make it even. Bake this crust in the preheated oven for 8-10 minutes. Look for a lightly golden color. After baking, take it out and let it cool completely. Now, it's time to make the filling. In a large mixing bowl, beat 16 oz of softened cream cheese with 1 cup of granulated sugar. Use a hand mixer or a stand mixer to make it smooth and creamy. This mixture should be thick but not lumpy. Add 3 large eggs, one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to mix everything evenly. Then, incorporate ½ cup of sour cream, the zest of 2 lemons, ¼ cup of fresh lemon juice, 1 teaspoon of vanilla extract, and a pinch of salt. Mix until it is smooth and well blended. The lemon zest adds a fresh and vibrant flavor. Pour the lemon cheesecake filling onto the cooled crust. Spread it evenly across the surface. Bake it in the oven for 30-35 minutes. The center should be set but can still jiggle slightly. This ensures a creamy texture. Once it’s done baking, remove it from the oven. Let it cool at room temperature for a bit. After that, transfer it to the fridge. Chill for at least 4 hours or overnight for the best taste. When you’re ready to serve, lift the bars out of the pan using the edges of the parchment paper. Slice them into squares or rectangles for serving. To get the best texture in your lemon cheesecake bars, watch for a few key points. First, avoid overmixing the cream cheese. Mix until smooth, then add eggs. Adding eggs too quickly can make your filling airy. Next, bake at the right temperature. I suggest 325°F (160°C). If you bake too hot, the filling may crack. Keep an eye on the time. The bars should jiggle slightly in the middle when done. This means they are creamy and not overbaked. Chilling is vital for texture. After baking, let your bars cool at room temp. Then, chill them in the fridge for at least 4 hours. This helps the filling set properly. Garnishing your cheesecake bars can make them look even more tempting. Here are some fun ideas: - Dust with powdered sugar for a sweet touch. - Add fresh mint leaves on top for color. - Use lemon slices or zest for a bright look. When serving, slice the bars into squares or rectangles. This makes them easy to grab at gatherings. Serve them on a pretty plate to impress your guests. You can also pair these bars with fresh berries or a scoop of vanilla ice cream for extra flair. {{image_2}} To make gluten-free lemon cheesecake bars, you can swap the graham cracker crumbs. Use crushed gluten-free cookies or almond flour instead. Both options provide a tasty base. - Crust Ingredients: - 1 ½ cups gluten-free cookie crumbs or almond flour - ½ cup unsalted butter, melted - ¼ cup granulated sugar To keep the flavor and texture, ensure the butter is melted well. Mix until all crumbs are coated. Press the mixture firmly into your baking pan. Tips: - Make sure to check for cross-contamination in gluten-free ingredients. - Taste your crust before baking to adjust sweetness if needed. For vegan lemon cheesecake bars, you need to replace dairy and eggs. Use a plant-based cream cheese and flaxseed meal instead of eggs. This keeps the filling rich and creamy. - Filling Ingredients: - 16 oz plant-based cream cheese - 3 tablespoons flaxseed meal + 9 tablespoons water (as egg substitute) - Replace sour cream with non-dairy yogurt To get a creamy texture, blend the filling well. Use a food processor for smooth results. Best Practices: - Let the cream cheese come to room temperature before mixing. - Chill the bars for at least 4 hours to set properly. These variations let you enjoy lemon cheesecake bars no matter your dietary needs! To keep your lemon cheesecake bars fresh, store them in the fridge. Place the bars in an airtight container. This helps to keep moisture in and prevents them from absorbing other smells. They can last in the fridge for about 5 days. If you want to save some for later, freezing is a great option. Wrap each bar in plastic wrap and then place them in a freezer-safe bag. This keeps them safe from freezer burn. They can last up to 3 months in the freezer. When you want to eat them, just thaw in the fridge overnight. You may want to reheat your cheesecake bars. To do this safely, preheat your oven to 300°F (150°C). Place the bars on a baking sheet and warm them for about 10 minutes. This helps the filling stay creamy. To maintain their texture and flavor, avoid the microwave. Microwaving can change the creamy texture. Instead, stick to the oven for gentle heating. Enjoy your bars warm or chilled! Look for a few signs. First, check the edges. They should look set and slightly puffed. The center should jiggle just a little when you shake it. If it's too wobbly, it needs more time. A toothpick inserted in the center should come out clean or with a few moist crumbs. Remember, overbaking can dry out your bars, so stay alert! Yes, you can prepare these bars a day in advance. Bake and cool them as directed. Once cooled, cover them tightly with plastic wrap. They will stay fresh in the fridge. Chilling overnight enhances the flavors and makes them easier to slice. This step is key for a smooth texture! These bars pair well with many treats. Fresh berries like strawberries or blueberries add color and flavor. A dollop of whipped cream complements the tangy taste. For drinks, serve them with iced tea or lemonade. A light dessert wine also makes a great choice. The right pairing can elevate your dessert experience! You can, but fresh lemon juice is best. It gives a brighter, more vibrant flavor. Bottled juice may taste less fresh and have added preservatives. If you use bottled juice, choose one that’s 100% pure without additives. For the zest, always use fresh lemons for the best results. In this post, we explored how to make delicious lemon cheesecake bars. We covered the must-have ingredients for both the crust and filling. You learned how to prepare, bake, and cool your dessert perfectly. I shared tips to achieve the best texture and creative serving ideas. You can even try gluten-free and vegan versions. Remember, these bars freeze well and can be reheated easily. With these insights, you’re ready to enjoy your baking adventure and impress others with your tasty results. Happy baking!

Lemon Cheesecake Bars

Indulge in these delightful Zesty Lemon Cheesecake Bars that bring a burst of citrus flavor to your dessert game! With a buttery graham cracker crust and creamy lemon filling, these bars are easy to make and perfect for any occasion. Discover how to whip up this refreshing treat with simple ingredients and straightforward steps.
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

16 oz cream cheese, softened

1 cup granulated sugar (for filling)

3 large eggs

½ cup sour cream

Zest of 2 lemons

¼ cup fresh lemon juice

1 teaspoon vanilla extract

Pinch of salt

Powdered sugar, for dusting (optional)

Fresh mint leaves, for garnish (optional)

Instructions
 

Prepare the Crust: Preheat the oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and ¼ cup granulated sugar. Mix until the crumbs are fully coated.

    Bake the Crust: Press the crumb mixture firmly into the bottom of a greased 9x9-inch baking pan. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let cool.

      Make the Filling: In a large mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar until smooth and creamy, using a hand mixer or stand mixer.

        Add Eggs: Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

          Incorporate Other Ingredients: Add the sour cream, lemon zest, lemon juice, vanilla extract, and pinch of salt. Mix until fully incorporated and smooth.

            Combine Filling and Crust: Pour the lemon cheesecake filling onto the cooled crust, spreading it evenly.

              Bake the Bars: Bake in the preheated oven for 30-35 minutes, or until the center is set and only slightly jiggles when shaken. Avoid overbaking for a creamier texture.

                Cool Down: Remove from the oven and let it cool at room temperature before transferring to the refrigerator. Chill for at least 4 hours or overnight for best results.

                  Slice and Serve: Once chilled, lift the bars from the pan using the edges of the parchment paper. Slice into squares or rectangles.

                    Garnish and Enjoy: Dust with powdered sugar before serving and garnish with fresh mint leaves for an extra touch.

                      Prep Time: 20 minutes | Total Time: 5 hours (including chilling) | Servings: 12