Lemon Bar Cheesecake Recipe

If you love the bright, citrusy zing of lemon bars and the rich, velvety texture of cheesecake, this Lemon Bar Cheesecake is your perfect match. It’s the best of both worlds—refreshing, creamy, and completely irresistible.

Baking a cheesecake can feel intimidating, but don’t worry—I’ve got you covered with step-by-step instructions, helpful tips, and ideas for variations. Whether you’re making this for a family gathering, a holiday dessert, or just because you love a good cheesecake, this recipe is sure to impress.

Why You’ll Love This Recipe

• Two desserts in one – A perfect blend of classic cheesecake and zesty lemon bars.
• Silky and creamy texture – The filling is smooth and rich, with just the right balance of sweetness and tartness.
• Make-ahead friendly – Cheesecake always tastes better the next day!
• Customizable – Swap out flavors, add toppings, or tweak the crust to make it your own.

Ingredients To Prepare Lemon Bar Cheesecake

Crust:

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup cold butter, cubed
• 2 egg yolks
• 1 to 2 tablespoons ice-cold water

Cheesecake Filling:

• 4 (8-oz.) packages cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups lemon curd, divided (store-bought or homemade)

Optional Garnish:

• Candied lemon slices
• Fresh berries
• Whipped cream

Step-by-Step Instructions : Lemon Bar Cheesecake

1. Make the Crust

1. In a food processor, pulse together flour, powdered sugar, and salt a few times to mix.
2. Add the cold butter and pulse until the mixture becomes crumbly.
3. In a small bowl, whisk together egg yolks and 1 tablespoon of ice-cold water. Add to the flour mixture and process until a dough forms. If needed, add the remaining water, a teaspoon at a time.
4. Shape the dough into a disk, wrap it in plastic, and chill for at least 4 hours (or up to 24 hours).
5. Once chilled, roll the dough into a 14-inch circle on a floured surface. Press it into a greased 9-inch springform pan, trimming any excess dough. Chill for 30 minutes.

2. Prepare the Filling

1. Preheat the oven to 325°F.
2. In a large mixing bowl, beat cream cheese on medium speed until smooth (about 3 minutes).
3. Gradually add sugar, mixing until fully combined.
4. Add eggs one at a time, beating just until each is incorporated.
5. Stir in the vanilla extract.

3. Assemble the Cheesecake

1. Pour two-thirds of the cheesecake batter into the prepared crust.
2. Dollop 1 cup of lemon curd over the batter and gently swirl with a knife.
3. Pour the remaining cheesecake batter on top, smoothing the surface.

4. Bake and Cool

1. Bake at 325°F for 60-70 minutes, until the center is just set.
2. Turn off the oven and let the cheesecake rest inside for 15 minutes.
3. Remove and run a knife around the edges to loosen it from the pan.
4. Cool completely on a wire rack, then refrigerate for at least 8 hours (or overnight).

5. Add the Finishing Touches

1. Before serving, spoon the remaining 1 cup of lemon curd over the top.
2. Garnish with candied lemon slices, fresh berries, or whipped cream.

Tips for Success

• Use room temperature ingredients – This ensures a smooth, lump-free filling.
• Chill the dough – It makes it easier to roll out and prevents shrinkage during baking.
• Avoid over-mixing the batter – Beating too much air into the mixture can cause cracks.
• Let it set overnight – The flavors meld beautifully, making the cheesecake even better the next day.

Variations & Modifications

• Gluten-Free: Swap the all-purpose flour for a gluten-free blend.
• Crust Alternative: Use a graham cracker or shortbread crust instead.
• Berry Swirl: Mix in raspberry or blueberry preserves for an extra fruity touch.
• Extra Tart: Increase the lemon curd for an even stronger lemon kick.

For more lemony delights, check out my Best Lemon Tart Recipe for a simple yet stunning dessert.

Serving Suggestions

This cheesecake is a showstopper on its own, but pairing it with a light tea or coffee makes it even more enjoyable. If you love tea pairings, try this Blueberry Mint Green Tea Refresh for a perfect match.

For another classic custard-based dessert, you might love this Egg Custard Pie—it’s just as rich and satisfying.

Storing and Freezing

• Refrigerate: Store the cheesecake in an airtight container for up to 5 days.
• Freeze: Wrap slices individually and freeze for up to 3 months. Thaw overnight in the fridge before serving.

FAQs

What are the ingredients in lemon square cheesecake?

Lemon square cheesecake typically includes a crust made from flour, sugar, and butter, with a creamy filling of cream cheese, sugar, eggs, vanilla extract, and lemon curd for a tangy flavor.

What does lemon juice do in a cheesecake?

Lemon juice enhances the tangy flavor of the cheesecake and helps balance the richness of the cream cheese. It also slightly reacts with the dairy, contributing to a smoother texture.

Can you freeze lemon cream cheese bars?

Yes! Lemon cream cheese bars freeze well. Wrap individual slices tightly in plastic wrap, place them in an airtight container, and freeze for up to 3 months. Thaw in the fridge overnight before serving.

What’s in a lemon bar?

A classic lemon bar consists of a shortbread crust and a tangy lemon filling made with eggs, sugar, lemon juice, and sometimes a bit of flour or cornstarch to thicken the mixture.

Final Thoughts

This Lemon Bar Cheesecake is the ultimate dessert for lemon lovers. It’s creamy, dreamy, and bursting with citrus flavor. Whether you’re making it for a celebration or just because, it’s bound to become a favorite.

Have you tried this recipe? Let me know in the comments! And if you love it, don’t forget to pin this to your favorite dessert board on Pinterest.

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