Lemon Cream Cheese Bars
These Lemon Cream Cheese Bars feature a buttery lemon crumb crust, a rich and creamy lemon cheesecake filling, and a crisp crumb topping. Bright, tangy, and perfectly sweet, they're an easy dessert for spring, summer, holidays, or any special occasion.
Equipment
- 8x8-inch baking pan
- stand mixer
- paddle attachment
- whisk attachment
- parchment paper
- wire cooling rack
- measuring cups and spoons
Ingredients
- cooking spray
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 12 tablespoons unsalted butter, melted
- 1 large egg
- 2 tablespoons finely grated lemon zest
- 8 oz cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon finely grated lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides to create a sling. Lightly coat the pan and parchment with cooking spray.
- In a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Add the melted butter, egg, and lemon zest. Mix on low speed for about 2 minutes until the mixture is crumbly.
- Reserve 1¼ cups of the crumb mixture for the topping. Press the remaining mixture firmly into the prepared baking pan to form an even crust.
- Bake the crust for 14 to 20 minutes, or until the edges are lightly golden. Let cool for 10 minutes.
- Wash and dry the mixer bowl. Beat the cream cheese, sugar, egg, and lemon zest with the whisk attachment on medium speed for about 3 minutes until smooth and creamy.
- Spread the cream cheese filling evenly over the cooled crust.
- Sprinkle the reserved crumb mixture evenly over the filling.
- Bake for about 30 minutes, until the filling is set but the center still has a slight jiggle.
- Place the pan on a wire rack and cool completely, about 2 hours.
- Run a thin knife around the edges, lift the bars out using the parchment sling, and cut into 9 or 12 squares before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. To freeze, wrap individual bars in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before serving.