Cream Cheese Lemon Bars

Alright, these cream cheese lemon bars? They’re smooth, tangy, and perfectly sweet—with a rich, creamy twist. Like classic lemon bars, but even better thanks to that silky layer of cream cheese.

I made them one weekend when I couldn’t decide between cheesecake and lemon bars. So I combined both. Pressed a buttery crust into the pan, whipped up a lemony cream cheese filling, and baked until golden and set.

The result? A soft, melt-in-your-mouth bar with bright lemon flavor and just the right amount of richness. They’re easy to slice, easy to serve, and yep—super hard to stop eating.

If you love lemon desserts with a creamy upgrade, this one’s calling your name. Let’s bake them—you’re gonna love every bite.

Why You’ll Love This Recipe

• Proven Crowd-Pleaser: This recipe never fails to impress, whether you’re baking for family, friends, or a classroom party. The flavors are familiar yet special, making them disappear quickly from any dessert tray.
• Creamy, Tangy Filling: The combination of real cream cheese and lemon juice creates a filling that’s smooth and rich, with a distinct citrus punch that wakes up your taste buds.
• Sturdy Yet Tender Crust: The crust is just firm enough to support the soft filling, yet tender and buttery enough to melt with every bite. It holds its shape for neat slices and easy serving.
• Simple Ingredients, Elegant Results: You don’t need fancy tools or hard-to-find ingredients. The steps are clear, and the process is manageable for even the most beginner baker.
• Perfect for Make-Ahead: These bars actually taste even better after they’ve had time to chill in the fridge, making them ideal for prepping a day before an event.
• Adaptable for Occasions: Serve these bars at birthday parties, picnics, baby showers, or bring them to a potluck. They transport well and always get positive feedback.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes (includes making the crust and the filling)
• Bake Time: 38 to 45 minutes (varies by oven, watch for the filling to set)
• Cooling & Chilling: Let the bars cool in the pan for about 1 hour, then refrigerate for at least 1 more hour before slicing. This helps the filling firm up, making bars easy to cut and serve.
• Total Time: About 2 hours and 15 minutes (including chilling). Hands-on time is minimal; most of the time is spent waiting for the bars to cool and set.

Servings:

• This recipe makes 16 standard-size bars when using a 9×13-inch pan. Cut into smaller pieces for parties, or larger squares for a generous treat.

Difficulty:

• Beginner-friendly: Clear steps make it hard to mess up, but following the chilling time is key for perfect results.
• Rewarding for all levels: Experienced bakers will appreciate the consistent results and versatility.

Flavor Profile:

• Bright, tart lemon flavor, softened and enriched by creamy cheese and balanced by a buttery, lightly sweet crust.

Required Kitchen Tools

• 9×13-inch Baking Pan: Standard size, metal or glass both work. Metal yields slightly crisper edges.
• Parchment Paper: Lining the pan helps lift the bars out cleanly for neat slices, but you can grease the pan if you don’t have parchment.
• Mixing Bowls: At least one large and one medium bowl for mixing crust and filling.
• Hand Mixer or Stand Mixer: For the creamiest filling, use a mixer to blend cream cheese and sugar until completely smooth. If you don’t have one, use a sturdy whisk and soft cream cheese.
• Whisk: For mixing the eggs and incorporating flour into the filling.
• Measuring Cups & Spoons: Precision helps the crust and filling set up just right.
• Rubber Spatula: For scraping every bit of filling out of the bowl.
• Zester or Microplane: To finely grate fresh lemon zest for the brightest citrus flavor.
• Sharp Knife: For slicing the bars cleanly once chilled.

Ingredients for Cream Cheese Lemon Bars

For the Crust:

• All-purpose flour: Gives structure and a tender bite. Spoon and level for best accuracy.
• Granulated sugar: Sweetens the crust just enough, without overpowering the lemon.
• Salt: Enhances the flavors and balances the sweetness.
• Unsalted butter, cold and cubed: Cold butter cut into flour creates a crumbly, tender crust. If using salted butter, reduce the added salt by half.

For the Filling:

• Cream cheese, softened: Use full-fat brick-style cream cheese for a smooth, rich filling. Let it come to room temperature for easy mixing and best texture.
• Granulated sugar: Sweetens the filling and helps balance the tart lemon.
• Eggs: Provide structure so the filling sets into neat bars.
• Fresh lemon juice: The star ingredient—use freshly squeezed for the brightest, cleanest citrus flavor.
• Lemon zest: Packs extra lemony aroma and depth.
• All-purpose flour: Thickens the filling, so it’s sliceable but still creamy.
• Vanilla extract: Adds subtle warmth and rounds out the flavors.

For the Topping:

• Powdered sugar: Optional, for dusting after baking. Adds a touch of sweetness and an elegant look.

Variations for Cream Cheese Lemon Bars

• Add Extra Lemon Zest: Stir in another tablespoon of zest if you like your bars extra tangy and bright.
• Berry Lemon Bars: Swirl 1/3 cup of berry preserves (raspberry, blueberry, or strawberry) into the top of the filling before baking for a colorful, fruity twist.
• Shortbread-Almond Crust: Replace 1/4 cup of the flour in the crust with finely ground almonds for a nutty flavor and extra tenderness.
• Coconut Topping: Sprinkle 1/2 cup of sweetened shredded coconut over the filling before baking for a tropical flair.
• Gluten-Free Option: Use a 1:1 gluten-free baking flour blend in both crust and filling for a gluten-free dessert.

How to Make Cream Cheese Lemon Bars – Step-by-Step Instructions

1. Prepare the Crust

A. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, granulated sugar, and salt. Whisk them together until evenly blended.

B. Cut in the Butter:
Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or clean fingertips, work the butter into the flour until the mixture resembles coarse crumbs. Some small, pea-sized lumps of butter are good—they help create a flaky crust.

C. Press into the Pan:
Line your 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal (or grease the pan well if you’re not using parchment). Pour the crumb mixture into the pan and press it down firmly with your hands or the bottom of a measuring cup, making sure it’s spread evenly into all corners. Pack it tight for a solid base.

D. Bake the Crust:
Preheat your oven to 350°F (175°C). Bake the crust in the center rack for about 18–20 minutes, or until the edges are just starting to turn light golden brown. The crust should look set but not fully browned.

E. Cool Slightly:
Take the pan out and let the crust cool for about 5–10 minutes while you prepare the filling. This step keeps the crust crisp and prevents sogginess when the filling is added.

2. Make the Cream Cheese Lemon Filling

A. Beat the Cream Cheese:
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy, about 1–2 minutes. Scrape down the bowl as needed to remove any lumps.

B. Add Sugar and Blend:
Add the granulated sugar and beat again until well incorporated and smooth, about 30 seconds.

C. Add Eggs One at a Time:
Beat in the eggs one at a time, mixing well after each addition. This helps keep the filling smooth and prevents lumps.

D. Add Lemon Juice, Zest, Flour, and Vanilla:
Pour in the fresh lemon juice and lemon zest. Sprinkle in the flour and add vanilla extract. Beat on low speed just until everything is combined and the mixture is silky and pourable. Do not overmix—this keeps the filling from cracking.

Tip:
If your filling looks lumpy, use a spatula to press out any lumps against the side of the bowl before pouring over the crust.

3. Assemble and Bake

A. Pour the Filling:
Once the crust has cooled slightly, gently pour the cream cheese lemon mixture over the crust. Use a spatula to spread the filling evenly from edge to edge.

B. Bake:
Return the pan to the oven and bake at 350°F (175°C) for 23–25 minutes, or until the center is just set and the edges look slightly puffed. The filling may jiggle a little in the middle—this is normal and will firm up as it cools.

C. Cool Completely:
Remove the pan from the oven. Let the bars cool to room temperature in the pan. Once cool, transfer the pan to the refrigerator and chill for at least 1 hour (longer is even better). This ensures the filling is firm and easy to cut.

4. Slice and Serve

A. Remove from Pan:
Lift the bars out using the parchment paper overhang or run a knife around the edges if not using parchment.

B. Dust with Powdered Sugar (Optional):
Just before serving, use a fine mesh sieve to dust a light layer of powdered sugar over the bars.

C. Slice into Squares:
Using a sharp knife, cut into 16 squares for classic bars or smaller pieces for bite-sized treats. For the neatest slices, wipe the knife clean between cuts.

Serving and Decoration

Cream Cheese Lemon Bars look beautiful on their own, but here are some ways to serve or dress them up:

• Arrange on a white platter and garnish with a few lemon slices or twists.
• Sprinkle with extra lemon zest for added color.
• Top each bar with a single fresh berry (like a raspberry or blueberry) for a pop of color.
• Serve chilled, straight from the fridge, for the creamiest texture.

Storing Cream Cheese Lemon Bars

• Refrigerator:
  Store the cooled, cut bars in an airtight container in the refrigerator. They’ll stay fresh and creamy for up to 5 days. Separate layers with parchment or wax paper to prevent sticking.
• Freezer:
  To freeze, wrap individual bars in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge before serving for the best texture.

Tips and Tricks for Success

• Use Fresh Lemons:
  Fresh lemon juice and zest provide the best flavor. Avoid bottled juice if possible.
• Room Temperature Cream Cheese:
  Softened cream cheese blends smoothly and prevents lumps in the filling.
• Don’t Overbake:
  Bars should be set at the edges and barely jiggle in the center. Overbaking can cause cracking or dryness.
• Chill Completely:
  Chilling after baking helps the filling set and makes slicing clean and easy.
• Neat Slices:
  Wipe your knife between cuts for sharp, bakery-style squares.

Nutrition

Serving Size	Calories	Total Fat	Saturated Fat	Cholesterol	Sodium	Carbohydrates	Sugar	Protein
1 bar (1/16)	210	11g	6g	58mg	100mg	27g	18g	3g

Nutritional values are approximate and may vary based on exact ingredients and serving size.

Cream Cheese Lemon Bars FAQs

1. Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch. The taste will be less vibrant.

2. What’s the best way to slice lemon bars cleanly?
Chill bars fully, then use a sharp knife, wiping it clean between each cut.

3. Can I make these ahead?
Yes. Cream Cheese Lemon Bars are perfect for making a day ahead and storing in the fridge until ready to serve.

4. Can I freeze lemon bars?
Absolutely. Wrap individually and freeze up to 2 months. Thaw in the fridge before serving.

5. Why is my filling runny or cracked?
Underbaking or not allowing enough chill time can lead to runny bars. Overbaking or overmixing eggs may cause cracking.

Conclusion

Cream Cheese Lemon Bars are a bright, creamy treat with a crisp, buttery crust and a luscious, tangy filling. This recipe uses simple techniques and easy-to-find ingredients, producing consistently delicious results. Whether you’re baking for a crowd or as a family snack, these bars are a reliable and refreshing dessert that never goes out of style.