Light fluffy lemon cheesecake bars, these baked cheesecake bites are a beautiful and easy spring dessert! Made with fresh Meyer lemons, they are the perfect balance between sweet and sour. Guaranteed to be gone from the plate in seconds!
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Happy Spring Break!!!! Woohoo!
I am SO excited to have this week off work. It is the perfect opportunity to get some serious hustle done with THCK and gives me a little insight in the magical world of working from home (*sob… I wish!).
But seriously, working from home is the ultimate dream at the moment and I am secretly looking forward to the big summer break when I get a whole 2 and a half months off to blog! It’s gonna be amazing!
So far, this spring break, I allowed myself the weekend off doing anything blog related (kinda). I did make these lemon cheesecake bars but I think that’s an exception!
I helped Adam with woodwork (I know, who am I?). While I refused to use his table saw (cos’ that sheeet is scary), we did put together a raised garden bed in preparation for our summer garden! I can’t wait to fill our garden with fresh vegetables and herbs, and maybe a lemon tree so I can make these lemon cheesecake bars any time I want!
Spring is in the air and I am SO happy about it. Winter, you suck bring on the sunshine!
I wanted to bring you a really light and fresh dessert because I realised I haven’t made a dessert for a while and we had a TON of Meyer lemons from our imperfect produce box this week. On a side notes – check out imperfect produce, they rock!
The lemons were insanely good, not too sour but with a really bold lemon flavour, great for cheesecake! These would be great to take along on a family picnic or take to an Easter potluck.
Recipe Tips for Lemon Cheesecake Bars!
These lemon cheesecake bars and not too sweet and not too sour, in fact, they have the perfect balance of that fresh lemon flavour you want in a dessert without it being too overpowering. This recipe is really easy to make, and as it is baked, you don’t have to worry about letting it set in the fridge for ages!
I will work on an unbaked cheesecake I think this year, but for now, let’s rock the baked cheesecake! You with me?
- Crust – the crust is a combination of Honey Maid Graham Crackers, butter and sugar. You can either use brown sugar or white sugar, I’ve used both before I like them equally! For my Australian readers, as you don’t have graham crackers, Marie biscuits will work just fine!
- Mixture – to avoid lumpy mixture, the cream cheese needs to be at room temperature. Whisk the cream cheese first before adding the ingredients. You want the mixture to be blended and smooth so beating takes a good 5+ minutes.
- Baking – I use an 8″x8″/20x20cm square baking dish. I grease it first with a little butter, then cut a piece of parchment paper to size. Leave a little overhang on one side to make it easier to lift onto a cutting board. Baking time is about 35-40 minutes. The cheesecake should be firm around the edges with a slight wobble in the middle. It will set more when it cools and when it is refrigerated.
- Serving – these lemon cheesecake bars are best served cold with just a garnish of lemon. Adam wanted to try his hand at making candied lemon peel so we did that as well! You could also serve with a little blob of whipped cream.
- Storage – store in an airtight container, but they are best eaten within 1-2 days.
Yay for spring! And I do hope I didn’t blind you with the obnoxiously contrasting colours on those images! I think my pinterest image is just a touch bright?
Have a great Tuesday!
Georgie x x
Lemon Cheesecake Bars
- 3.5 oz melted butter, approx 6.5 tbsp
- 3.5 oz graham crackers , or Marie biscuits
- 1/3 cup brown sugar, or sub white sugar
- 8 oz cream cheese, at room temperature
- 1/2 cup sugar
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1/4 cup sour cream
- 1 egg
- 1 tbsp cornstarch
- Using a blender, crush up graham crackers/Marie biscuits to fine crumbs. Alternatively, place crackers in a snap lock bag and beat with a rolling pin until fine.
- Combine sugar, graham crackers and butter in a small bowl and mix together until combined.
- Line a lightly buttered 8x8"/20x20cm square baking dish with parchment paper, leaving an overhang on one side (see images in post).
- Place graham cracker base into the baking dish, and use fingertips or a measuring cup base to evenly and gently press the base into the dish. The base should be even in depth for an even cooking time.
- Preheat oven to 350F/180C
- Beat cream cheese in a large bowl until smooth.
- Add sugar, egg, lemon zest, lemon juice, sour cream and cornstarch and beat on medium for 5 minutes, until mixture is smooth and silky.
- Pour cheesecake filling onto the base and use a spatula to smooth over the top to make sure you get an even cover.
- Bake in the oven for 35 to 40 minutes. Cheesecake should be firm on the outside and slightly wobbly in the middle. The cheesecake should not be overly browned.
- Cool cheesecake, then gently remove from baking dish onto a chopping board.
- Cut into 9 equal pieces and serve with lemon wedges or whipped cream.
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We took him to a new dog park over the weekend that is next to the river. I think he liked it! I also think he was a racehorse in his past life!