Lemon Cheesecake Bars

Lemon Cheesecake Bars


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These lemon cheesecake bars are so light and moist; they will just melt in your mouth. Serve up these delicious dessert bars at your next gathering, and they'll be gone before you know it!

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Time needed

10 min preparation + 25 min cooking

Serving Size / Yield

6 servings


  • For Crust:
  • 1 stick (8 tbsp) butter, melted
  • 1/2 C. granulated sugar
  • 1 C. graham cracker crumbs
  • For Filling:
  • 8 oz cream cheese, softened
  • 3 eggs
  • 1/3 C. butter, softened
  • 1 box lemon cake mix
  • 1 C. powdered sugar
  • 2 T. grated lemon peel
  • 2 T. lemon juice

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Preheat oven to 350 degrees. In a small bowl, combine together all the ingredients for the crust until a crumble is formed. Press crumb crust mix firmly into the bottom of an un-greased baking pan. The best size for this recipe is a 13x9 pan and set aside. Combine the lemon cake mix, butter, and 1 egg. Once well blended, pour batter over crust. Using an electric mixer beat cream cheese until smooth and then slowly blend in powdered sugar. Add the lemon peel and juice, stirring until smooth. Set aside ½ cup of the mix and keep chilled in refrigerator while lemon bars are in the oven. Do not allow to set all the way. Beat in the remaining 2 eggs into cream cheese mix and then spoon over cake mixture, spreading gently as to not mix the layers. Bake for 25 minutes, or until set, then remove from oven and allow bars to cool completely. Once cooled, spread reserved ½ cup of batter on top of lemon bars. Return to refrigerator until firm.

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