Description
Creamy, tangy lemon cheesecake bars with a buttery graham cracker crust, perfect for summer gatherings.
Ingredients
Scale
- 2.25 cups graham cracker crumbs
- 6.5 tbsp unsalted butter, melted
- 2.5 tbsp granulated sugar
- 0.125 tsp fine sea salt
- 24 oz cream cheese, softened
- 0.75 cup powdered sugar
- 0.35 cup fresh lemon juice
- 1.25 tbsp finely grated lemon zest
- 0.75 tsp vanilla extract
- 0.55 cup sour cream (room temperature)
- 0.8 cup heavy cream (cold, for whipping)
- 0.6 cup lemon curd (optional, for topping)
- 1 tsp extra lemon zest (optional, for garnish)
Instructions
- Prepare the Crust: Combine graham cracker crumbs, melted butter, granulated sugar, and fine sea salt in a bowl. Press firmly into the bottom of a 9×9-inch baking dish. Bake for 10 minutes at 350°F, then let cool.
- Make the Cream Cheese Filling: Beat softened cream cheese until creamy. Gradually add powdered sugar, followed by the lemon juice, lemon zest, and vanilla extract, mixing until light and airy.
- Fold in Sour Cream: Mix the sour cream into the cream cheese mixture until incorporated.
- Whip the Heavy Cream: Whip the heavy cream until soft peaks form. Gently fold it into the lemon-infused cream cheese mixture.
- Combine and Pour: Pour the filling over the cooled crust, smoothing it into an even layer. Cover and refrigerate for at least 4 hours, preferably overnight.
- Serve: Cut into squares and top with lemon curd or extra lemon zest if desired.
Notes
Ensure cream cheese is at room temperature to avoid lumps. Use fresh lemons for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg