Best Lemon Cream Cheese Bars

Lemon Cream Cheese Bars are a true family favorite. My mom made these for years when we were growing up and we all loved them. The luscious, creamy bar cookies took center stage at every family reunion, every picnic, and every weekend lake trip and they were always the first thing to be devoured. I like them more than traditional lemon bars because they’re much creamier and more like cheesecake. The buttery crust layer and crumble on top complement the light, fluffy lemony cream cheese mixture. They’re so yummy; you will absolutely love this recipe.

Ingredients in these Lemon Cheesecake Bars

All you need for luscious, rich lemon cream cheese bars is six ingredients! This dessert comes together really fast. Here’s all you need:

Lemon cake mix – you can always find lemon cake mixes in the baking aisle of your grocery store. This little shortcut gives you all the flour, salt, baking soda, and other baking ingredients right in one cake mix and gives the recipe a delicious shortbread crust. Vegetable oil – you could try other types of oil, or melted butter but regular vegetable oil helps give this the perfect consistency. Eggs – you’ll need one for the cakelayer and another for the cream cheese layer. Cream cheese – make sure it’s room temperature before you start to whip together your ingredients for a smooth, light texture that makes a creamy cheesecake filling. Lemon juice – use lemon juice from a bottle, or you can use a sharp knife to cut a fresh lemon in half and squeeze fresh lemon. Then save a little of the lemon zest to sprinkle in for an extra zingy lemon flavor. Sugar – regular white sugar works great.

Benefits of Lemon

Cooking and baking with lemons is not just delicious; there are so many health benefits too! Lemons are high in vitamin C, fiber and is known to control cholesterol and improve overall health. Of course this is a rich dessert, but everything in moderation, right?

Tips for the Perfect Lemon Cream Cheese Bars

These bars taste delicious cold. When we were little, our mom would pack these cream cheese squares in a cooler and bring them to the lake. I also love them right out of the refrigerator or freezer. They are a bit more chewy when they’re cold, which I love! Make sure to grease your baking pan by spraying a light layer of cooking spray or a sheet of parchment paper. Then, to the bottom of the prepared baking dish, gently press the crust into a nice, even layer. Sometimes I find that using my fingers is the best way to get it even. Pour in the cream cheese filling, then top with the rest of the crust in crumbles. You can get fancy and top these with blueberries, raspberries or strawberries too. So delicious! When mixing the filling, make sure your cream cheese is at room temperature! Cream cheese at room temperature mixes up light and fluffy with absolutely no lumps. Use an electric mixer at low to medium speed, then whip at high speed until it’s fluffy and creamy.

How to Store Lemon Dessert

Store Lemon Cream Cheese Bars covered in the refrigerator for up to five days. Serve at room temperature by allowing them to rest on the counter for about thirty minutes. You can also freeze cream cheese desserts. Chill in the fridge until they’re firm, then layer using parchment paper into an airtight container. Keep them in the freezer for up to two months. If you love a graham cracker crust, you can add some graham cracker crumbs to the cake mix or sprinkle some on top for extra texture and flavor.