Lemon Cream Cheese Bars

I love these Lemon Cream Cheese Bars—they’re tangy, creamy, and perfectly sweet. A buttery crust supports a luscious layer of lemon‑flavored cream cheese, making each bite bright and rich at the same time.

Why I’ll Love This Recipe

I’ll love this recipe because the refreshing lemon flavor and velvety cream cheese balance beautifully with the crisp, buttery base. It feels indulgent yet light, and these bars transform simple ingredients into something irresistible. They’re ideal for gatherings, snacking, or a sweet finish after dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Unsalted butter, melted and cooled slightly

• Cream cheese, softened

• Powdered sugar

• Fresh lemon juice and lemon zest

• Egg

• Vanilla extract (optional)

• Pinch of salt

directions

1. I preheat the oven to 350°F (175°C) and line an 8×8‑inch baking pan with parchment paper or grease it lightly.

2. I stir together flour, granulated sugar, melted butter, and a pinch of salt until the mixture resembles coarse crumbs.

3. I press the crust mixture firmly into the bottom of the pan to form an even layer.

4. I bake the crust for about 12 minutes, until it’s set and lightly golden. I remove it from the oven but leave the oven on.

5. Meanwhile, I beat the softened cream cheese until smooth, then add powdered sugar, lemon juice, lemon zest, egg, and vanilla extract if using.

6. I pour the lemon‑cream cheese filling over the hot crust and smooth the top evenly.

7. I return the pan to the oven and bake for another 20–25 minutes, until the filling is set but still slightly jiggly in the center.

8. I let the bars cool completely at room temperature, then chill them in the fridge for at least 2 hours before slicing.

Servings and timing

• Servings: about 9 bars (or 16 small squares)

• Prep Time: 15 minutes

• Bake Time: 12 minutes crust + 20–25 minutes filling

• Total Time: approximately 1 hour (including 2 hours chilling)

Variations

• I add a graham cracker crust instead of using flour and butter for a different flavor base.

• I swirl in a berry jam or raspberry puree on top before chilling.

• I zest lime instead of lemon for a zesty lime‑cream cheese version.

• I cut them into small bites for a dessert platter.

• I sprinkle a dusting of powdered sugar or top with lemon slices before serving.

storage/reheating

I store the chilled bars in an airtight container in the refrigerator for up to 4 days. To serve, I slice while cold and bring them to room temperature if desired. I don’t reheat them—they’re best enjoyed chilled.

FAQs

What texture do Lemon Cream Cheese Bars have?

They have a crisp, buttery crust with a smooth, creamy filling that sets yet remains slightly soft in the center.

Can I make them ahead?

Yes, I bake them ahead and chill them; they actually taste even better the next day when flavors have melded.

Are these bars very sweet?

They’re balanced—bright lemon flavor cuts the sweetness, and the cream cheese layer adds richness without being overly sugary.

Can I use low-fat cream cheese?

Yes, I can substitute low-fat cream cheese. The texture will be a bit lighter but still delicious.

Can I freeze these bars?

Yes, I can freeze cut bars in a single layer (wrapped) or in a sealed container with parchment between layers, and store for up to one month. I thaw them in the fridge before serving.

Conclusion

These Lemon Cream Cheese Bars are a bright and indulgent treat I can enjoy any time. The combo of tangy lemon and creamy cheese over a buttery crust makes them feel special yet easy. I’m excited to make them again and share them with friends or savor them solo.