Description
Tangy lemon cheesecake on a buttery crust bright, creamy, and perfect for dessert or a sweet treat.
Ingredients
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Filling:
16 oz cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
2 tbsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract
Optional Topping:
Powdered sugar for dusting
Lemon slices for garnish
Instructions
1. Preheat oven to 350°F (175°C).
2. Mix graham cracker crumbs, sugar, and melted butter; press into greased 8×8-inch pan. Bake 8–10 minutes; cool slightly.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time. Stir in sour cream, lemon juice, zest, and vanilla.
4. Pour filling over crust; smooth top. Bake 25–30 minutes until edges set.
5. Cool to room temperature; refrigerate at least 2 hours.
6. Dust with powdered sugar and garnish with lemon slices if desired.
Notes
Use full-fat cream cheese for best texture.
Can double recipe for a 9×13-inch pan.
Store in fridge for up to 5 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
Keywords: lemon cheesecake bars, tangy cheesecake, lemon dessert