Crust:<\/h3>\n\n- Shortening:<\/strong> This recipe makes a sturdy, cookie-like crust instead of the usual graham crumb crust. Shortening is one of the crucial ingredients that helps create the cookie-like texture.<\/li>\n
- Brown sugar:<\/strong> Brown sugar retains some of the molasses that\u2019s refined out of white sugar, so using it in the crust helps create a butterscotch-y, cookie-like flavor to complement the lemon filling.<\/li>\n
- All-purpose flour:<\/strong> Flour helps give the crust its sturdy, cookie-like texture.<\/li>\n
- Rolled oats:<\/strong> The oats in this recipe provide the crust with added texture, increasing the resemblance to a cookie, but they also give it a bit of welcome crumbliness. They add a bit of fiber too, which makes the dessert healthier.<\/li>\n
- Raspberry jam:<\/strong> The raspberry jam provides a tart-sweet flavor that complements the lemon filling beautifully. It also helps keep the cheesecake filling from soaking into the pre-baked crust and making it soggy.<\/li>\n<\/ul>\n
Filling:<\/h3>\n\n- Cream cheese:<\/strong> Other cultures use other cheeses, including quark or ricotta, but American-style cream cheese gives a cheesecake filling a uniquely smooth mouthfeel.<\/li>\n
- Granulated sugar:<\/strong> Plain white granulated sugar sweetens the filling without adding a distinctive flavor of its own to interfere with your enjoyment of the clean lemon taste.<\/li>\n
- All-purpose flour:<\/strong> Flour helps thicken the cheesecake filling.<\/li>\n
- Lemon juice:<\/strong> The bright, tart lemon juice gives the cheesecake filling its signature fresh flavor, balancing the sweetness of the sugar and the richness of the cream cheese.<\/li>\n
- Lemon zest:<\/strong> Adding lemon zest to the filling complements the lemon juice and brings a brighter, more intense lemon flavor.<\/li>\n
- Eggs:<\/strong> Eggs are almost as important in a cheesecake as the cream cheese. They add richness, but more important, the protein in the egg whites is what makes the filling set.<\/li>\n<\/ul>\n
Directions<\/h2>\nStep 1: Prepare the crust<\/h3>\n
![\"A](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Cheesecake-Bars_TOHD2024_15811_LaurenHabermehl_1.jpg?fit=700%2C1024\")
Lauren Habermehl for Taste Recipes<\/span><\/span><\/p>\nPreheat the oven to 350\u00b0F. In a large mixing bowl, cream the shortening and brown sugar together until they\u2019re very light and fluffy, five to seven minutes. In a separate bowl, stir the flour, oats and salt together, then slowly add them to the creamed sugar mixture and mix well.<\/p>\n
Editor\u2019s Tip:<\/em> If you have a stand mixer, it\u2019s a more convenient option than holding your hand mixer for up to seven minutes as you cream the fat and sugar.<\/p>\nStep 2: Bake the crust<\/h3>\n
![\"Spreading](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Cheesecake-Bars_TOHD2024_15811_LaurenHabermehl_3.jpg?fit=700%2C1024\")
Lauren Habermehl for Taste Recipes<\/span><\/span><\/p>\nPress the finished dough into a greased 13×9-inch baking dish. Bake the crust for 15 to 18 minutes, until it\u2019s golden brown. Remove the pan from the oven, and spread the crust with the raspberry jam.<\/p>\n
Step 3: Prepare the cheesecake filling<\/h3>\n
![\"A](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Cheesecake-Bars_TOHD2024_15811_LaurenHabermehl_2.jpg?fit=700%2C1024\")
Lauren Habermehl for Taste Recipes<\/span><\/span><\/p>\nWhile the crust bakes, beat the softened cream cheese, sugar and flour together into a smooth mixture. Beat the lemon juice and zest into the mixture, then add the softly beaten eggs, beating the filling over low speed until the eggs are just incorporated. Carefully spoon the filling over the jam, to fill the pan.<\/p>\n
Step 4: Bake the lemon cheesecake bars<\/h3>\n
![\"Taste](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Cheesecake-Bars_TOHD2024_15811_LaurenHabermehl_4.jpg?fit=700%2C1024\")
Lauren Habermehl for Taste Recipes<\/span><\/span><\/p>\nBake the lemon cheesecake bars, still at 350\u00b0, for 30 to 35 minutes, or until the center is almost set but still slightly jiggly when you shake the pan. Remove the pan from the oven and cool it completely on a wire rack. Cover the pan, and refrigerate it until you\u2019re ready to serve the bars.<\/p>\n
![\"Taste](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Cheesecake-Bars_TOHD2024_15811_LaurenHabermehl_5.jpg?fit=700%2C1024\")
Lauren Habermehl for Taste Recipes<\/span><\/span><\/p>\nLemon Cheesecake Bar Variations<\/h2>\n\n- Swap lemon for lime or orange:<\/strong> This is an easy variation, and a quick way to change the flavor of your dessert. Just replace the lemon juice and zest with lime or orange juice and zest, using exactly the same quantities. In the case of an orange cheesecake bar, you could even double down on the orange flavor by using marmalade in place of the jam (lime marmalade is harder to find, but it would be a good addition to the lime version).<\/li>\n
- Use the crust you know:<\/strong> The unusual crust called for in this recipe is very good, and it\u2019s well worth trying at least the first time you make the recipe. That being said, if you love the crumb crust that\u2019s usually used with cheesecakes, or if you have a shortbread crust<\/a> that you like to use in your bar recipes, by all means use those instead.<\/li>\n
- Add a meringue topping:<\/strong> If you love lemon meringue pie, or lemon bars with a meringue topping, don\u2019t be shy: Add a meringue topping to this recipe as well. The meringue in this lemon bars<\/a> recipe is already sized for a 13×9-inch pan, so use that for guidance, if necessary.<\/li>\n<\/ul>\n
How to Store Lemon Cheesecake Bars<\/h2>\n
Once your pan of cheesecake lemon bars has cooled to room temperature, cover it and transfer it to your fridge. If you don\u2019t eat all the bars the first time you serve them, you can either leave the uneaten portion in the original pan or save space by transferring the remaining bars to one or more food-safe storage containers with tight-fitting lids.<\/p>\n
How long will lemon cheesecake bars keep?<\/h3>\n
Your finished cheesecake bars will keep for four or five days in the refrigerator, if you have the willpower to not nibble at them constantly.<\/p>\n
Can I make lemon cheesecake bars ahead of time?<\/h3>\n
This lemon cheesecake bar recipe is a great option when you\u2019re hosting a gathering or suspect company might drop in. You can make them a day or two in advance and still have a couple of days left to keep any leftovers in your fridge.<\/p>\n
Can I freeze lemon cheesecake bars?<\/h3>\n
These cheesecake bars freeze well, which isn\u2019t something you can typically say for plain lemon bars. The cream cheese helps stabilize the filling, so it doesn\u2019t \u201cweep\u201d or break when it thaws. You may find it to be slightly moister than it was before freezing, but that\u2019s not a deal-breaker. It\u2019s best to freeze them in a single layer in their pan or a freezer-safe storage container, and then to thaw them overnight in the fridge. If you\u2019re in a hurry you can thaw them at room temperature, though some condensation may form on top of the bars. If so, just blot it up with a paper towel.<\/p>\n
Lemon Cheesecake Bar Tips<\/h2>\n
![\"A](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Cheesecake-Bars_TOHD2024_15811_LaurenHabermehl_6.jpg?fit=700%2C1024\")
Filling:<\/h3>\n\n- Cream cheese:<\/strong> Other cultures use other cheeses, including quark or ricotta, but American-style cream cheese gives a cheesecake filling a uniquely smooth mouthfeel.<\/li>\n
- Granulated sugar:<\/strong> Plain white granulated sugar sweetens the filling without adding a distinctive flavor of its own to interfere with your enjoyment of the clean lemon taste.<\/li>\n
- All-purpose flour:<\/strong> Flour helps thicken the cheesecake filling.<\/li>\n
- Lemon juice:<\/strong> The bright, tart lemon juice gives the cheesecake filling its signature fresh flavor, balancing the sweetness of the sugar and the richness of the cream cheese.<\/li>\n
- Lemon zest:<\/strong> Adding lemon zest to the filling complements the lemon juice and brings a brighter, more intense lemon flavor.<\/li>\n
- Eggs:<\/strong> Eggs are almost as important in a cheesecake as the cream cheese. They add richness, but more important, the protein in the egg whites is what makes the filling set.<\/li>\n<\/ul>\n
Directions<\/h2>\nStep 1: Prepare the crust<\/h3>\n
Lauren Habermehl for Taste Recipes<\/span><\/span><\/p>\nPreheat the oven to 350\u00b0F. In a large mixing bowl, cream the shortening and brown sugar together until they\u2019re very light and fluffy, five to seven minutes. In a separate bowl, stir the flour, oats and salt together, then slowly add them to the creamed sugar mixture and mix well.<\/p>\n
Editor\u2019s Tip:<\/em> If you have a stand mixer, it\u2019s a more convenient option than holding your hand mixer for up to seven minutes as you cream the fat and sugar.<\/p>\nStep 2: Bake the crust<\/h3>\n
Lauren Habermehl for Taste Recipes<\/span><\/span><\/p>\nPress the finished dough into a greased 13×9-inch baking dish. Bake the crust for 15 to 18 minutes, until it\u2019s golden brown. Remove the pan from the oven, and spread the crust with the raspberry jam.<\/p>\n
Step 3: Prepare the cheesecake filling<\/h3>\n
Lauren Habermehl for Taste Recipes<\/span><\/span><\/p>\nWhile the crust bakes, beat the softened cream cheese, sugar and flour together into a smooth mixture. Beat the lemon juice and zest into the mixture, then add the softly beaten eggs, beating the filling over low speed until the eggs are just incorporated. Carefully spoon the filling over the jam, to fill the pan.<\/p>\n
Step 4: Bake the lemon cheesecake bars<\/h3>\n
Lauren Habermehl for Taste Recipes<\/span><\/span><\/p>\nBake the lemon cheesecake bars, still at 350\u00b0, for 30 to 35 minutes, or until the center is almost set but still slightly jiggly when you shake the pan. Remove the pan from the oven and cool it completely on a wire rack. Cover the pan, and refrigerate it until you\u2019re ready to serve the bars.<\/p>\n
Lauren Habermehl for Taste Recipes<\/span><\/span><\/p>\nLemon Cheesecake Bar Variations<\/h2>\n\n- Swap lemon for lime or orange:<\/strong> This is an easy variation, and a quick way to change the flavor of your dessert. Just replace the lemon juice and zest with lime or orange juice and zest, using exactly the same quantities. In the case of an orange cheesecake bar, you could even double down on the orange flavor by using marmalade in place of the jam (lime marmalade is harder to find, but it would be a good addition to the lime version).<\/li>\n
- Use the crust you know:<\/strong> The unusual crust called for in this recipe is very good, and it\u2019s well worth trying at least the first time you make the recipe. That being said, if you love the crumb crust that\u2019s usually used with cheesecakes, or if you have a shortbread crust<\/a> that you like to use in your bar recipes, by all means use those instead.<\/li>\n
- Add a meringue topping:<\/strong> If you love lemon meringue pie, or lemon bars with a meringue topping, don\u2019t be shy: Add a meringue topping to this recipe as well. The meringue in this lemon bars<\/a> recipe is already sized for a 13×9-inch pan, so use that for guidance, if necessary.<\/li>\n<\/ul>\n
How to Store Lemon Cheesecake Bars<\/h2>\n
Once your pan of cheesecake lemon bars has cooled to room temperature, cover it and transfer it to your fridge. If you don\u2019t eat all the bars the first time you serve them, you can either leave the uneaten portion in the original pan or save space by transferring the remaining bars to one or more food-safe storage containers with tight-fitting lids.<\/p>\n
How long will lemon cheesecake bars keep?<\/h3>\n
Your finished cheesecake bars will keep for four or five days in the refrigerator, if you have the willpower to not nibble at them constantly.<\/p>\n
Can I make lemon cheesecake bars ahead of time?<\/h3>\n
This lemon cheesecake bar recipe is a great option when you\u2019re hosting a gathering or suspect company might drop in. You can make them a day or two in advance and still have a couple of days left to keep any leftovers in your fridge.<\/p>\n
Can I freeze lemon cheesecake bars?<\/h3>\n
These cheesecake bars freeze well, which isn\u2019t something you can typically say for plain lemon bars. The cream cheese helps stabilize the filling, so it doesn\u2019t \u201cweep\u201d or break when it thaws. You may find it to be slightly moister than it was before freezing, but that\u2019s not a deal-breaker. It\u2019s best to freeze them in a single layer in their pan or a freezer-safe storage container, and then to thaw them overnight in the fridge. If you\u2019re in a hurry you can thaw them at room temperature, though some condensation may form on top of the bars. If so, just blot it up with a paper towel.<\/p>\n
Lemon Cheesecake Bar Tips<\/h2>\n
Directions<\/h2>\nStep 1: Prepare the crust<\/h3>\n
Preheat the oven to 350\u00b0F. In a large mixing bowl, cream the shortening and brown sugar together until they\u2019re very light and fluffy, five to seven minutes. In a separate bowl, stir the flour, oats and salt together, then slowly add them to the creamed sugar mixture and mix well.<\/p>\n Editor\u2019s Tip:<\/em> If you have a stand mixer, it\u2019s a more convenient option than holding your hand mixer for up to seven minutes as you cream the fat and sugar.<\/p>\n Press the finished dough into a greased 13×9-inch baking dish. Bake the crust for 15 to 18 minutes, until it\u2019s golden brown. Remove the pan from the oven, and spread the crust with the raspberry jam.<\/p>\n While the crust bakes, beat the softened cream cheese, sugar and flour together into a smooth mixture. Beat the lemon juice and zest into the mixture, then add the softly beaten eggs, beating the filling over low speed until the eggs are just incorporated. Carefully spoon the filling over the jam, to fill the pan.<\/p>\n Bake the lemon cheesecake bars, still at 350\u00b0, for 30 to 35 minutes, or until the center is almost set but still slightly jiggly when you shake the pan. Remove the pan from the oven and cool it completely on a wire rack. Cover the pan, and refrigerate it until you\u2019re ready to serve the bars.<\/p>\n Once your pan of cheesecake lemon bars has cooled to room temperature, cover it and transfer it to your fridge. If you don\u2019t eat all the bars the first time you serve them, you can either leave the uneaten portion in the original pan or save space by transferring the remaining bars to one or more food-safe storage containers with tight-fitting lids.<\/p>\n Your finished cheesecake bars will keep for four or five days in the refrigerator, if you have the willpower to not nibble at them constantly.<\/p>\n This lemon cheesecake bar recipe is a great option when you\u2019re hosting a gathering or suspect company might drop in. You can make them a day or two in advance and still have a couple of days left to keep any leftovers in your fridge.<\/p>\n These cheesecake bars freeze well, which isn\u2019t something you can typically say for plain lemon bars. The cream cheese helps stabilize the filling, so it doesn\u2019t \u201cweep\u201d or break when it thaws. You may find it to be slightly moister than it was before freezing, but that\u2019s not a deal-breaker. It\u2019s best to freeze them in a single layer in their pan or a freezer-safe storage container, and then to thaw them overnight in the fridge. If you\u2019re in a hurry you can thaw them at room temperature, though some condensation may form on top of the bars. If so, just blot it up with a paper towel.<\/p>\nLauren Habermehl for Taste Recipes<\/span><\/span><\/p>\nStep 2: Bake the crust<\/h3>\n
Lauren Habermehl for Taste Recipes<\/span><\/span><\/p>\nStep 3: Prepare the cheesecake filling<\/h3>\n
Lauren Habermehl for Taste Recipes<\/span><\/span><\/p>\nStep 4: Bake the lemon cheesecake bars<\/h3>\n
Lauren Habermehl for Taste Recipes<\/span><\/span><\/p>\nLauren Habermehl for Taste Recipes<\/span><\/span><\/p>\nLemon Cheesecake Bar Variations<\/h2>\n
\n
How to Store Lemon Cheesecake Bars<\/h2>\n
How long will lemon cheesecake bars keep?<\/h3>\n
Can I make lemon cheesecake bars ahead of time?<\/h3>\n
Can I freeze lemon cheesecake bars?<\/h3>\n
Lemon Cheesecake Bar Tips<\/h2>\n