The crust goes in first: flour, sugar, brown sugar, butter, and salt pressed into the pan and baked for about ten minutes until just set. The cheesecake layer follows; low-fat cream cheese, sugar, lemon juice, lemon zest, and egg, poured over the warm crust and baked until slightly puffed and the center is dry to the touch, about thirty-five minutes. The lemon curd comes last, cooked separately from lemon juice, sugar, eggs, and butter, then strained to remove any possibility of lumps and poured directly over the cheesecake the moment it comes out of the oven. The curd sets as everything cools.
The overnight rest in the fridge is not optional, it is what gives the bars their structure and what allows the three layers to set cleanly enough to cut into distinct squares. The low-fat cream cheese keeps the cheesecake layer genuinely light, which matters when this is the dessert after a full meal rather than the meal itself. Six bars from one small pan: the right amount to have on hand without a full cheesecake sitting in the fridge demanding attention all week.
Why You Will Keep Making This
Low-fat cream cheese is the deliberate choice that makes this cheesecake layer lighter than a standard bar. Full-fat cream cheese produces a denser, richer filling that can feel heavy when eaten on top of a buttery shortbread crust; low-fat gives you the flavor and structure of cheesecake without the weight. Pouring the lemon curd directly onto the warm cheesecake rather than waiting for it to cool is the technique that bonds the two layers, the warmth of both means they set together rather than as two separate elements that can be peeled apart. Refrigerating uncovered is specific: a cover traps condensation that would drip onto the curd and disturb its surface. The overnight rest is what gives the bars their ability to cut cleanly. A cheesecake that hasn’t fully set will smear at the cut rather than showing the three distinct layers that make these worth making.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
FOR THE CRUST
- Butter
- Granulated sugar
- Light brown sugar
- All-purpose flour
FOR THE CHEESECAKE
- Cream cheese, low fat
- Granulated sugar
- Lemon juice
- Lemon zest
- Egg
FOR THE LEMON CURD
- Lemon juice
- Granulated sugar
- Eggs
- Butter
How to Make Lemon Cheesecake Bars
Step 1 – Beat the butter and sugars together in a mixing bowl until light and fluffy, this will take about 2 minutes. Add the flour and salt and mix on low speed until the mixture is clumping together in small crumbles. You can do this easily with a hand mixer.
Step 2 – Spread crumble in the baking pan, lined with parchment paper (6×6 inches) and use a small measuring cup or spoon to press it into an even layer across the bottom.
Bake the bottom for about 10 minutes in a 375°F oven.
Step 3 – In a bowl, combine cream cheese, sugar, lemon juice and lemon zest and process until smooth. Add the egg and process again until smooth.
Step 4 – Pour the cheesecake onto the cooled crust and bake it until sides are slightly puffed and center is dry to the touch. This will take about 35 minutes.
Step 5 – For the lemon curd, whisk and combine lemon juice, sugar and eggs until most of the sugar is dissolved. Pour it into a saucepan and heat over low-medium heat until the curd is thickening (do not boil). In about 10 minutes, the temperature of the lemon curd should be 170°F or the lemon curd leaves a path on the back of a spoon. Take the curd off the heat, add the butter, and stir until the butter has melted. If you do have lumps pour the curd through a strainer.
Step 6 – When the cheesecake comes out of the oven, pour all the curd onto the cheesecake and use offset spatula to spread it evenly. Cool at room temperature, then refrigerate overnight, or at least 5 hours. Refrigerate uncovered.
Step 7 – Cut into 9 bars of 2×2 inches. Use a damp kitchen towel to wipe the blade of your knife to have clean cuts.
Alternatives & Substitutes
- Instead of a shortbread crust you can simplify these bars further by making a crust of graham crackers and melted butter.
- A more creamier, but also heavier cheesecake bar can be reached by using full fat cream cheese.
- Instead of a lemon curd, try a orange curd or a passion fruit curd; read here how to make it.
Storage Notes
- Store in the refrigerator uncovered for the first night, then in an airtight container for up to 4 days. The bars cut most cleanly straight from the fridge. Allow them sit at room temperature for about 10 minutes before serving for the best texture.
- If you want to store these bars longer, you can do this in the freezer for about 3 months. Please be aware that lemon curd can sometimes separate after being frozen and thawed; the curd layer may be more watery, or become slightly grainy. The bars are perfectly safe to eat; they may have just lost a little bit of their beautiful looks.
Other Dessert Bars to Try
Lemon Cheesecake Bars
Pin Recipe Facebook Share by TextIngredients
For the crust
- 4.5 ounce all-purpose flour
- 1/4 cup granulated sugar
- 3 tablespoons light brown sugar
- 2.8 ounce butter, room temperature
- 1/4 teaspoon salt
For the cheesecake
- 8 ounces cream cheese, low fat
- 1/4 cup granulated sugar
- 1 3/4 tablespoon lemon juice
- 1/2 tablespoon lemon zest
- 1 egg
For the lemon curd
- 1/2 cup lemon juice
- 1/2 cup granulated sugar
- 2 eggs
- 1 ounce butter
Instructions
The crust
- Preheat the oven to 375°F.
- With a hand mixer, beat the butter and sugars together in a bowl until light and fluffy, about 2 minutes or so.
- Add the flour and salt and mix on low speed until the mixture is clumping together in small crumbles.
- Spread crumble in a 6×6 baking dish lined with parchment paper and use a small cup or a spoon to press the crumble into an even layer across the bottom.
- Bake in the oven for about 10 minutes or until the crust is barely golden.
The cheesecake
- Combine cream cheese, sugar, lemon juice and zest and process until smooth.
- Add the egg and process again until smooth.
- Pour cheesecake onto the slightly cooled crust and bake it until sides are slightly puffed and center is dry to the touch. This will take about 35 minutes.
The lemon curd
- Whisk lemon juice, sugar and eggs until thoroughly combined and most of the sugar has dissolved. Pour lemon mixture in a saucepan.
- Cook over low-medium heat, stirring constantly until the curd is steaming but not boiling and registers about 170°F or the lemon curd has thickened enough it leaves a path on the back of a spoon.
- Take the curd off the heat, add the butter, and stir until the butter has melted. Pour the curd through the strainer if you need to get rid of any lumps.
- When the cheesecake comes out of the oven, pour all the curd onto the cheesecake while it is still warm. Use an offset spatula to spread evenly.
- Cool at room temperature, and then refrigerate (uncovered) overnight or at least 5 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.