Lemon Cream Cheese Bars

If there’s one dessert that always takes me back to my childhood kitchen, it’s these lemon cream cheese bars. Every spring, just as the first lemons ripened on the tree outside our kitchen window, my mom would pull out her stained old recipe card and whip up a batch of these sweet, tangy bars.

I remember standing on a stool, sneaking pinches of buttery crust dough and stealing spoonful of the lemony cream cheese filling before it even made it to the oven. The scent of citrus and vanilla would fill the house, and we’d always fight over the first slice once they were chilled and dusted with powdered sugar.

Over the years, I’ve tested and tweaked that old recipe to make it even more fool proof and flavorful, just the right balance of creamy, bright, and indulgent. Whether you’re new to lemon desserts or already obsessed, these lemon cream cheese bars will become your go-to recipe for brunches, bake sales, or simply satisfying your sweet tooth on a sunny afternoon.

Why You’ll Love This Lemon Cream Cheese Bars Recipe

• Easy to make with simple ingredients
• Buttery shortbread crust paired with a creamy, tangy lemon filling
• Perfectly balanced sweet and citrusy flavor
• No special equipment needed—just a bowl and whisk
• Great for make-ahead, parties, brunches, or Easter
• Can be customized with gluten-free flour, Meyer lemons, or a lemon curd swirl

Optional: Add a touch of vanilla extract for a smoother flavor or swap some sugar with honey for a natural twist.

How to make Lemon Cream Cheese Bars

Step by Step Instructions for making Lemon Cream Cheese Bars

1. Prep and Preheat

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy lifting.

2. Make the Crust

In a bowl, combine melted butter, flour, powdered sugar, salt, and vanilla. Stir until a crumbly dough forms.
Press evenly into the bottom of the pan and bake for 10–12 minutes, or until lightly golden. Remove from oven and set aside to cool slightly.

3. Make the Cream Cheese Lemon Filling

In a separate bowl, beat softened cream cheese until smooth. Add eggs, sugar, flour, lemon juice, lemon zest, and vanilla extract. Mix until completely smooth, about 2–3 minutes.

4. Assemble and Bake

Pour the filling over the warm crust and spread evenly.
Return to oven and bake for 25–30 minutes, or until edges are set and the center has a slight jiggle.

5. Cool and Chill

Let the bars cool to room temperature, then refrigerate for at least 2 hours (or overnight) to help them fully set.

6. Slice and Serve

Lift the bars from the pan using the parchment overhang. Slice into squares. Dust with powdered sugar if you wish before serving.

Tips for Perfect Lemon Cream Cheese Bars

• Always use fresh lemon juice for the best flavor. Bottled juice lacks brightness.
• Make sure the cream cheese is fully softened before mixing to avoid lumps.
• Don’t skip the chilling step—it ensures the bars are set and slice cleanly.
• Use a hot knife to get smooth, bakery-style slices.

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Additions & Variations

• For a Gluten free Crust : Use a 1:1 gluten-free flour blend.
• Berry twist: Add a swirl of raspberry or blueberry jam to the filling.
• Coconut Crust: Mix shredded coconut into the crust for a tropical touch.
• Lemon – Lime combo: Use a mix of lemon and lime zest / juice for a citrus twist.

How to Store the Lemon Cream Cheese Bars

• Refrigerate: Store in an airtight container in the fridge for up to 5 days.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Make Ahead Tip: Add a touch of vanilla extract for a smoother flavor or swap some sugar with honey for a natural twist.

Serving Suggestions

• Serve chilled for the best texture and flavor. These bars slice cleanly and taste brighter straight from the fridge.
• Garnish with a lemon slice or zest for a pretty presentation at parties or brunch.
• Pair with hot tea or iced coffee to balance the sweet, tangy flavor.

Nutritional Information

Serving: Per Bar (approx.)
Calories: 210 kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g
Saturated Fat: 6g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.5g
Cholesterol: 35mg | Sodium: 90mg | Fibre: 0.5g | Sugar: 18g

Note: These values are estimates and can vary depending on the exact brands and ingredients used (especially butter, cream cheese, and sugar).

Recipe FAQ’s

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor. Bottled juice is more acidic and can alter the taste.

Why is my filling runny?

It may be underbaked or not fully chilled. Bake until the center is just set and chill for at least 2 hours before cutting.

Can I make these ahead of time?

Yes! These bars are perfect for prepping a day or two in advance and taste even better the next day.

Can I double this recipe?

Yes, but use a larger sheet pan (like a jelly roll pan) and increase baking time slightly. Watch the center for doneness

Try These Next …

If you loved this lemon cream cheese bars, here are a few more no bake recipes to try:

• Lemon Oatmeal No bake Cookies
• Coconut Oatmeal Energy Bites
• No Bake Peanut Butter Oatmeal Cookies