Strawberry Lemon Cream Cheese Bars — Buttery shortbread crust topped with a bright and creamy lemon cheesecake and layer of strawberry jam.
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Strawberry Lemon Cream Cheese Bars

Yield: 9 bars
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Strawberry Lemon Cream Cheese Bars — Layers of buttery shortbread crust, strawberry jam, and creamiest lemon cheesecake. The perfect summer dessert!


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 Phil's Fresh Eggs — at room temperature
  • 1 large Phil's Fresh Egg yolk — at room temperature
  • 1 tablespoon  fresh lemon juice
  • 2 teaspoons lemon zest
  • 1/4  teaspoon pure vanilla extract
  • 3/4  cup strawberry preserves
  • Fresh sliced strawberries — and/or lemon slices for serving


  1. Preheat oven to 350 degrees F. Lightly grease an 8 x 8 inch pan with cooking spray.
  2. 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, ¼ teaspoon lemon zest, and salt. Add butter pieces and pulse just until 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 onto bottom of the prepared pan. Bake 20 to 22 minutes, until lightly browned. Set aside to cool for at least 15 minutes.
  3. 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 ¼ teaspoon lemon zest. Beat well.
  4. Spread preserves over the cooled shortbread. Pour the cream cheese mixture over preserves, spreading to edges. Bake an additional 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. Cover and chill 4 to 8 hours. Cut into bars and garnish with whipped cream and fresh strawberry slices.

Recipe Notes

Store leftover lemon cream cheese bars in an airtight container in the refrigerator for up to two days. To freeze, leave bars ungarnished, wrap tightly in a double layer of plastic, and freeze for up to 1 month. Let thaw in the refrigerator, then top with fruit just before serving.
Course: Dessert
Cuisine: American
Keyword: Easy Dessert Recipe, Strawberry Lemon Cream Cheese Bars

Nutrition Information

Amount per serving (1 bar) — Calories: 195, Fat: 10g, Saturated Fat: 6g, Cholesterol: 61mg, Sodium: 153mg, Carbohydrates: 23g, Fiber: 1g, Sugar: 16g, Protein: 4g

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