Clear today’s plans, because these sunshine-bright Lemon Cheesecake Bars just took urgent priority status.

Lemon Cheesecake Bars with shortbread crust cut into squares and garnished with fresh lemon zest and cream

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With a buttery shortbread crust and luscious lemon cream cheese filling, these easy lemon cheesecake bars are the perfect dessert recipe that tastes like sunny afternoons spent lounging on a blanket on the grass.

Warm weather cries out for refreshing lemon, and these lemon cream cheese bars are here to answer. They are:

  • Easy-breezy and light, but still have a touch of specialness and decadence (think of them as the happy medium between Classic Lemon Bars and fancier Lemon Cake).
  • Transportable to summer gatherings.
  • Easy to pick up and polish off with nothing more than your fingers (like my top-rated Strawberry Oatmeal Bars).
  • Scrumptiously seasonal (as are these Mini Pumpkin Cheesecakes in the fall).
healthy lemon cream cheese squares topped with whipped cream

5 Star Review

“I made these last weekend to test them out for a neighborhood party this weekend. They are fantastic!”

— Beth —

How to Make Lemon Cheesecake Bars

These lemon cream cheese bars are a perfect dessert to enjoy at a backyard picnic of your own or to bring to a party or potluck. (Or if you’re looking for a lemony brunch recipe, try my Lemon Blueberry Bundt Cake.)


The Ingredients

  • Whole Wheat Pastry Flour and All-Purpose Flour. I love to use a blend of whole wheat pastry flour and all-purpose to sneak a little wholesome nutrition into these bars.

Substitution Tip

If you don’t have whole wheat pastry flour in your pantry, feel free to swap for equal amounts of all-purpose flour.

  • Powdered Sugar. Sweetens the crust and makes it melt-in-your-mouth delicious.
  • Butter. Essential to make the shortbread crust perfectly tender and ultra-buttery (like in this Strawberry Cream Cheese Pie).
  • Lemon Zest. My secret to giving the crust and filling a little brightness and extra lemony oomph (also key for Lemon Poppy Seed Cake).
  • Lemon Juice. Go with freshly squeezed lemon juice if you can, It makes a difference, I promise!
freshly squeezed lemon juice is the secret to the BEST lemon cheesecake bars
  • Cream Cheese. Light cream cheese (not fat-free) keeps these bars (and these Red White and Blueberry Cheesecake Bars) rich, creamy, and indulgent without feeling heavy.
  • Nonfat Greek Yogurt. Adds moisture and helps make the cheesecake light and fluffy. (Try this Greek Yogurt Cheesecake next.)
  • Egg Yolk. Contributes richness and natural yellow color to the lemon cheesecake.

TIP!

Add Strawberry Preserves. For a lovely addition that provides a surprise burst of summer berry flavor underneath the creamy lemon cheesecake, spread a thin layer of your favorite jam over the baked crust before pouring in the filling. You could also use a different fruit preserve of your choice.

The Directions

pulsing shortbread ingredients together in a food processor
  1. Pulse the crust ingredients together in a food processor.
pressing shortbread crust into a baking dish for lemon cheesecake bars
  1. Press the mixture into a greased baking dish.
a golden baked shortbread crust
  1. Bake until lightly browned, remove, and let cool.
a creamy mixture of cream cheese and greek yogurt
  1. Beat together the cream cheese, Greek yogurt, and sugar.
adding eggs to a thick and creamy lemon cheesecake bar filling with greek yogurt
  1. Add the eggs.
beating in vanilla to an easy lemon cream cheese filling for bars
  1. Stir in the remaining filling ingredients until smooth and creamy.
pouring silky cheesecake filling with lemon over a cooled shortbread crust
  1. Over the cooled crust, pour the cream cheese mixture. Bake lemon cheesecake bars at 350 degrees F for 28 to 32 minutes. Chill, then cut into bars and ENJOY!

Storage Tips

  • To Store. Keep leftover lemon cream cheese bars in an airtight container in the refrigerator for 2 days.
  • To Freeze. Wrap cheesecake bars tightly in a double layer of plastic, and freeze for up to 1 month. Let thaw in the refrigerator.
Lemon Cheesecake Bars with whipped cream

More Yummy Fruit Bars

Recommended Tools to Make this Recipe

The Best Baking Pan

The patented non-stick coating on this baking pan allows for easy clean-up and has great durability.

A Lemon Cheesecake Bars with shortbread crust cut into squares and garnished with fresh lemon zest and cream

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Easy Lemon cheesecake bars with Shortbread Crust

Brighten up someone’s day (including your own!) with this sweet, creamy, summery lemon dessert.

Frequently Asked Questions

Can I Double the Recipe?

I have not tried doubling this recipe myself, but I believe you can do so and bake it in a standard 9×13 pan. Note the bake time may need to be extended slightly depending on your oven so keep an eye on them for best results.

Can I Make Lemon Cheesecake Bars Without Greek Yogurt?

I have only ever made this recipe as it is written so omitting or swapping the Greek yogurt for an alternative ingredient would be an experiment. If you choose to leave out the Greek yogurt, I would replace it with another yogurt with a similar consistency to ensure the filling has the best chance to turn out with a similar texture and thickness. You could also swap sour cream.

Are Lemon Cheesecake Bars Gluten Free?

The filling is gluten free, but the crust is not. To make lemon cheesecake bars gluten free, swap the whole wheat and all purpose flours in the crust for your favorite gluten free 1-to-1 all purpose baking flour.

A Lemon Cheesecake Bars with shortbread crust cut into squares and garnished with fresh lemon zest and cream

Lemon Cheesecake Bars

5 from 3 votes
These lemon cheesecake bars marry buttery shortbread crust, with a light, fluffy lemon cream cheese filling made with Greek yogurt. Simple!

Prep: 20 mins
Cook: 40 mins
Total: 1 hr

Servings: 9 bars

Ingredients
  

For the Shortbread Crust:

  • 1/2 cup  whole wheat pastry flour  or substitute all purpose flour
  • 1/4 cup  all purpose flour
  • 1/4  cup powdered sugar
  • 1/4 teaspoon lemon zest
  • 1/8  teaspoon kosher salt
  • 6 tablespoons cold unsalted butter cut into small pieces

For the Lemon Cheesecake:

  • 16  ounces light cream cheese, (two 8-ounce blocks) softened (do not use fat free)
  • 1/2 cup  granulated sugar
  • teaspoons cornstarch
  • 1/4 cup plain non-fat Greek yogurt at room temperature
  • 2 large eggs at room temperature
  • 1 large egg yolk at room temperature
  • 1 tablespoon  fresh lemon juice
  • 1/4 teaspoons lemon zest
  • 1/4  teaspoon pure vanilla extract

Instructions
 

  • Preheat the oven to 350 degrees F. Lightly grease an 8 x 8-inch pan with cooking spray.
  • In the bowl of a food processor (or in a medium mixing bowl if not using a food processor), lightly pulse the all-purpose flour, whole-wheat pastry flour, powdered sugar, 1/4 teaspoon of lemon zest, and salt. Add butter pieces and pulse just until the mixture is crumbly and resembles coarse cornmeal. (If not using a food processor, cut butter pieces into the dry ingredients with a fork or pastry blender.) The mixture will feel dry to the touch.
  • Press the mixture into the bottom of the prepared pan.
  • Bake 20 to 22 minutes, until lightly browned. Set aside to cool for at least 15 minutes.
  • Meanwhile, in the bowl of a standing mixer fitted with the paddle attachment (or a large mixing bowl), beat together the cream cheese, Greek yogurt, and granulated sugar until smooth.
  • Add the egg and beat just until blended.
  • Mix in the fresh lemon juice, cornstarch, vanilla, and remaining 1/4 teaspoon of lemon zest. Beat well.
  • Pour the cream cheese mixture over the crust, spreading it to the edges. Bake for 28 to 32 minutes, or until the cheesecake appears set on top and only jiggles slightly when you wiggle the pan. Let cool on a wire rack for 1 hour then cover and chill for 4 to 8 hours. Cut into bars and garnish with whipped cream, if desired.

Notes

  • TO STORE: Keep leftover lemon cream cheese bars in an airtight container in the refrigerator for up to 2 days.
  • TO FREEZE: Wrap tightly in a double layer of plastic, and freeze for up to 1 month. Let thaw in the refrigerator, then serve.
  • RECIPE VARIATION: For a fun fruity twist, spread a thin layer of your favorite fruit preserves over the cooled crust before pouring in the creamy lemon cheesecake filling. Strawberry, raspberry, or blueberry preserves are some of my favorites that pair perfectly with lemon.

Nutrition

Serving: 1barCalories: 406kcalCarbohydrates: 56gProtein: 9gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 106mgPotassium: 230mgFiber: 2gSugar: 33gVitamin A: 595IUVitamin C: 4mgCalcium: 103mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Made these over the weekend- delish! I didn’t have whole wheat flour or strawberry preserves so I substituted all purpose flour and raspberry preserves. Definitely a keeper! I ended up freezing the leftovers and am excited to be able to pull out a sweet treat whenever I get a craving.5 stars

    1. Your raspberry version sounds amazing, Kristen! Thanks so much for giving the recipe a try and reporting back!

  2. I made these last weekend to test them out for a neighborhood party this weekend. They are fantastic!5 stars

    1. I am so excited to hear that Beth! I hope you enjoy them the second time around too :) Thanks for taking time to leave this wonderful review!

  3. hi, have you ever made this in a 9×13 size? would you simply double the recipe? they look tasty, thinking of making them for a party this weekend.

    1. Hi JD, I haven’t done that myself, but it should work! And yes, I would double the recipe. I hope you enjoy the bars!

  4. Making this delicious looking recipe and have a Question on the lemon zest. The ingredient lists call for 1/4tsp and 2tsp. 1/4tsp for the crust and the remaining 1/4tsp in the cheesecake. where did the other 3/4tsp go?

    1. Hi Kathy! Thank you so much for pointing this out. Please refer to the recipe instructions, using 1/4 teaspoon for the crust and 1/4 teaspoon for the filling. I’ll update the recipe accordingly. I hope you enjoy the bars!

  5. These lemon cheesecake bars are out of this world!! You won’t have cheesecake out that taste better than this and I guarantee they aren’t using 1/2 the fat cream cheese and Greek yogurt. Thank you for sharing this recipe!5 stars