Lemon Cheesecake Bars are not your ordinary lemon bar. They have a layer of cheesecake like filling that takes these lemon bars far to a whole new level!
How to store Lemon Cheesecake Bars:
In the refrigerator:
These Lemon Bars can be store in the refrigerator for 2-3 days, but I promise they’ll never last that long within arm’s reach like that!
In the freezer:
To make them last beyond a couple hours after you slice them, store in an airtight container in the freezer (I like to put wax paper between the layers) for up to 3 months.
What people say about this Cheesecake Lemon Bars?
- Wonderful! I took these to a party, cut into 1.5″ squares, and they were a hit. I had trouble pressing the crust into the pan, and gave up half-way up the sides, which turned out to be the perfect height! The recipe also took 45 minutes to bake, not 30, but might have been my oven. Will definitely use again!
- Great lemon bar! This is the approach I took. Shortbread 1.5 cups of flour 1/3 cups of granulated sugar 1 stick of butter at room temp Filling (more lemon flavor) 4 eggs 1.5 cups sugar .5 cups of flour 1tbsp of lemon zest 3/4 cup of lemon juice cream cheese topping: 2-8oz packages cream cheese 1cup white sugar 2eggs Lastly I made a white chocolate drizzle by melting a cup of white chocolate chips in a double boiler. The sweet white chocolate really balances the tartness of the lemon and the cream cheese. Great base recipe. Outcome was great.
- AMAZING! These are much better than regular lemon bars. I loved everything about this recipe, even the crust was perfect. The only thing I did differently was to add 1 tsp. lemon extract to the lemon filling. I will be making this again.
- For the crust part I broke up a roll of sugar cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Than I baked it at 350 for 15 to 20 minutes or until light golden brown. Then added the rest. A little easier and delish!