Cheesecake Lemon Bars Recipe

Cheesecake Lemon Bars Recipe

Photos of Cheesecake Lemon Bars Recipe

How To Make Cheesecake Lemon Bars

Indulge in the smooth, rich, and creamy layers of cheesecake lemon bars on a buttery shortbread crust, giving a perfectly fresh and tart lemon flavor.

Preparation: 30 minutes
Cooking: 45 minutes
Cool and Chill Time: 2 hours 45 minutes
Total: 4 hours



For the Shortbread Layer:

  • cupsall purpose flour,scoop and level to measure
  • ½cuppowdered sugar
  • ¼tspsalt
  • ¾cupunsalted butter,cold and diced into small cubes

For the Lemon Layer:

  • cupsgranulated sugar
  • 1tbspall purpose flour
  • tbsplemon zest
  • ½cuplemon juice
  • 4large eggs

For the Cheesecake Layer:

  • 8ozcream cheese,(2 packages), softened well*
  • ¾cupgranulated sugar
  • 2large eggs
  • 1tspvanilla extract
  • ¼cupsour cream

For the Sour Cream Layer:

  • 1cupsour cream
  • 4tbsppowdered sugar


  1. Preheat oven to 350 degrees F. Butter a 13×9-inch baking dish, then set aside.

Shortbread Layer:

  1. In a mixing bowl, whisk together flour, powdered sugar, and salt. Using a pastry cutter or fork, cut butter into flour mixture until it resembles a coarse meal.

  2. Pour mixture into a prepared baking dish and spread and pat into an even layer. Bake in preheated oven for about 15 to 18 minutes until set. Set aside to cool slightly while preparing fillings.

Lemon Layer:

  1. In a mixing bowl, whisk sugar and flour, then add in lemon zest, lemon juice, and eggs. Whisk until well blended. Set aside.

Cheesecake Layer:

  1. In a mixing bowl, using an electric hand mixer set on low speed, cream together cream cheese and granulated sugar for about 30 seconds until smooth.

  2. Mix in eggs one at a time adding in vanilla with the second egg. Mix in the sour cream. Tap bowl against countertop about 10 times to release any large air bubbles.

Sour Cream Layer:

  1. In a small mixing bowl whisk together sour cream and powdered sugar. Set aside.

To Assemble Cheesecake Lemon Bars:

  1. Pour lemon filling over crust, then evenly drizzle cheesecake filling by the spoonful over lemon layer (work to evenly distribute, layers will separate once baked). Skim off any air bubbles.

  2. Gently spread cheesecake filling into an even layer. Bake in preheated oven for about 29 to 33 minutes until filling only jiggles slightly.

  3. Remove from oven and allow to cool at room temperature for about 45 minutes then transfer to refrigerator and chill at least 2 hours.

  4. Spread sour cream mixture into an even layer over chilled bars.

  5. Cut into squares. Store in an airtight container in the refrigerator.

Recipe Notes

*Cream cheese should be softened until it’s nearly be melted. This way it’s runnier and it will make the cheesecake filling easier to drizzle over the top of the lemon layer.


  • Calories: 291.68kcal
  • Fat: 15.16g
  • Saturated Fat: 8.70g
  • Trans Fat: 0.28g
  • Monounsaturated Fat: 4.05g
  • Polyunsaturated Fat: 0.87g
  • Carbohydrates: 36.05g
  • Fiber: 0.33g
  • Sugar: 28.02g
  • Protein: 3.96g
  • Cholesterol: 94.05mg
  • Sodium: 100.07mg
  • Calcium: 40.11mg
  • Potassium: 76.97mg
  • Iron: 0.81mg
  • Vitamin A: 149.04µg
  • Vitamin C: 3.07mg
Want to share your own twist on this Cheesecake Lemon Bars Recipe or discuss baking tips and techniques? Join the conversation in the Baking and Desserts forum!

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