Lemon Cheesecake Bars

Baked Squares Recipes | 0 comments

I made these bars for my wedding.

Lemon Cheesecake Bars

Joan Donogh
Shortbread crust with a lemon and a cheesecake layer.
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 24 bars



  • 1 1/2 cups flour
  • 1/2 cup icing confectioners' sugar
  • 3/4 cup butter

Cheesecake Layer

  • 2 packages 8 oz. each cream cheese, softened
  • 1 cup white sugar
  • 2 eggs

Lemon Layer

  • 4 eggs
  • 1 1/2 cups white sugar
  • 2 tablespoons flour
  • 1 tablespoon grated lemon rind
  • 1/2 cup lemon juice



  • Preheat oven to 350 degrees F.
  • Put flour and sugar in food processor.
  • Cut butter into cubes. Turn food processor on and gradually add butter cubes. Process until mixture resembles coarse crumbs.
  • Press mixture into bottom of a 9 x 13 pan.
  • Bake until golden brown, about 15 minutes. Remove from oven.

Cheesecake Layer

  • In mixer bowl combine cream cheese and sugar and beat until smooth.
  • Add eggs and beat to combine.
  • Pour mixture over baked crust. Bake for 15 minutes and remove from oven.
  • Reduce oven temperature to 300 degrees F.

Lemon Layer

  • In a bowl whisk together the eggs and sugar. Whisk in remaining ingredients.Pour over partially baked cheesecake layer.
  • Bake for about 30 minutes, until filling is set.
  • Remove from oven and cool.
  • Sprinkle icing (confectioners) sugar over top if desired. Cut into bars and store in fridge.
  • They can be frozen.



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