Lemon Cheesecake Bars are creamy and lightly sweet with a bright, tangy lemon flavor throughout—an ideal spring dessert.
If you love lemon desserts, these Lemon Cheesecake Bars are for you. They showcase lemon in both the crust and the filling, delivering a lively citrus flavor balanced by creamy cheesecake texture.
I debated whether this recipe might be too lemony. The crust uses Lemon Oreos, and the filling includes fresh lemon juice, lemon zest, and lemon Greek yogurt. If you prefer a subtle citrus note, you can slightly reduce the lemon juice or use Golden Oreos for a milder crust. I kept the original amounts and loved the bright result, and the flavor softens after baking into a pleasant, balanced tang.
The lemon Greek yogurt adds extra creaminess and a complementary tang that brightens each bite. The aroma and flavor of lemon come through without overwhelming the smooth cheesecake base.
These bars are easier to make than a full-size springform cheesecake, making them a great option even for bakers who prefer simpler projects. They slice neatly after chilling and are perfect with a dollop of whipped cream or a light dusting of powdered sugar.
Below is the full recipe formatted for convenience. These bars chill overnight for the best texture, but they’re simple to prepare and always popular at gatherings.
Lemon Cheesecake Bars
Ingredients
Crust
- 20 Lemon Oreos, (use Golden Oreos if lemon varieties aren’t available)
- 4 Tbsp (57 g) butter, melted
Filling
- 16 oz (452 g) block-style cream cheese, two 8 oz blocks (full-fat or Neufchatel), room temperature
- 5.3 oz (150 g) lemon Greek yogurt, room temperature (regular, not fat-free)
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- zest of 1 lemon
- 1 Tbsp fresh lemon juice, about 1/2 lemon
Instructions
-
Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch square baking dish with cooking spray or line it with parchment paper for easy removal.
-
Make the crust: Pulse Lemon Oreos in a food processor until fine crumbs form. Transfer crumbs to the prepared dish, pour melted butter over them, and mix with your hands until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the pan. Bake for 12 minutes, until lightly browned and matte. Allow to cool about 15 minutes.
-
Prepare the filling: In a stand mixer fitted with the paddle attachment, beat the cream cheese, lemon Greek yogurt, and granulated sugar until smooth. Scrape the bowl. Add the eggs, egg yolk, lemon zest, and lemon juice, and mix until fully combined.
-
Pour the cream cheese mixture over the cooled crust. Return the pan to the oven and bake for about 28 minutes, until the top appears set and there is only a slight jiggle when the pan is moved.
-
Turn the oven off and crack the door open. Let the cheesecake cool in the oven for 1 hour. After that, cover and chill in the refrigerator for 4–8 hours or overnight. When fully chilled, cut into bars and serve with whipped cream if desired.
Notes
Sharing this recipe with a link is appreciated. Content and photographs are copyright protected.
Did you make this?
Don’t forget to leave a rating below and share your results on social media if you like!