These lemon cheesecake bars have a buttery biscuit crust, a smooth and creamy lemon filling, and a fluffy white topping finished with fresh lemon zest. The combination of sweet, creamy and tangy flavors makes them perfect for a dessert table or afternoon treat. Similar lemon cheesecake bars commonly use a graham-cracker crust, cream cheese filling and lemon topping.

Ingredients

For the Crust

• 2 cups finely crushed graham crackers or digestive biscuits
• ½ cup unsalted butter, melted
• 2 tablespoons granulated sugar
• Pinch of salt

For the Lemon Filling

• 16 oz (450 g) cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup sour cream
• ¼ cup fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 1 teaspoon vanilla extract

For the White Topping

• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ cup marshmallow fluff or marshmallow creme

For Decoration

• 1–2 tablespoons finely grated lemon zest

Method

1. Prepare the Crust

Preheat the oven to 325°F (160°C).

Mix the crushed graham crackers, melted butter, sugar and salt until the crumbs are evenly moistened.

Line a 9 × 9-inch (23 × 23 cm) baking pan with parchment paper, leaving some overhang on the sides.

Press the crumb mixture firmly and evenly into the bottom of the pan.

Bake for 8–10 minutes, then remove and allow the crust to cool slightly.

2. Make the Lemon Cheesecake Layer

In a large bowl, beat the softened cream cheese and sugar until completely smooth.

Add the sour cream, lemon juice, lemon zest and vanilla. Mix until combined.

Add the eggs one at a time, mixing on low speed just until incorporated. Avoid overmixing, which can introduce too much air into the cheesecake.

Pour the lemon mixture over the prepared crust and smooth the surface.

Bake at 325°F (160°C) for approximately 30–35 minutes, until the edges are set and the center still has a slight jiggle. This type of cheesecake bar is typically chilled thoroughly after baking to achieve a clean, firm texture.

Allow to cool completely at room temperature, then refrigerate for at least 3–4 hours.

3. Prepare the Fluffy Topping

Beat the cold heavy cream with powdered sugar and vanilla until soft peaks form.

Gently fold in the marshmallow fluff until smooth and fluffy.

Spread the topping evenly over the completely chilled lemon cheesecake.

4. Finish

Sprinkle finely grated fresh lemon zest over the white topping.

For the appearance shown in the photo, chill the finished dessert for another 30–60 minutes, then cut into neat rectangular bars.

For very clean cuts, use a sharp knife dipped in hot water and wiped dry between cuts.

Tips

• Use full-fat cream cheese for the creamiest texture.
• Fresh lemon juice and freshly grated zest give the best flavor.
• Don’t overbeat the eggs into the cheesecake mixture.
• Chill the bars thoroughly before cutting.
• Press the biscuit crust firmly so it doesn’t crumble when served.
• If you prefer a simpler topping, whipped cream can be used instead of the marshmallow mixture.

Storage

Store the lemon bars covered in the refrigerator for up to 4–5 days. Cheesecake bars can also be frozen for longer storage; wrap them well and thaw them overnight in the refrigerator.

Yield

16 bars

Prep time: 25 minutes
Bake time: 40–45 minutes
Chilling time: 3–4 hours
Total time: About 4½ hours