Can I use bottled lemon juice instead of fresh?

While fresh lemon juice provides the brightest flavor, bottled juice can work in a pinch. Be sure to still include fresh zest, which contains essential oils crucial for authentic lemon flavor.

Why did my bars crack on top?

Cracks usually indicate either overmixing (incorporating too much air) or baking at too high a temperature. Next time, mix just until ingredients are combined and consider using a water bath for gentler baking.

Can I make these bars ahead of time for a party?

Absolutely! These bars actually improve with 24 hours of refrigeration as the flavors meld. They can be made up to 2 days in advance and kept refrigerated.

How do I know when the Lemon Cream Cheese Bars are done baking?

The edges should be set, but the center should still have a slight jiggle when you gently shake the pan. They'll continue to set as they cool.

Can I use a different size baking pan?

Yes, but you'll need to adjust baking times accordingly. An 8x8-inch pan will require slightly longer baking (5-7 minutes more), while a 9x13-inch pan will need less time but yield thinner bars.

Are these Lemon Cream Cheese Bars freezer-friendly?

Yes! Wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator for best results.

Can I add blueberries or raspberries to this Lemon Cream Cheese Bars recipe?

Absolutely! Fold in 1 cup of fresh berries gently into the filling just before baking for a delightful fruit variation.

Lemon Cream Cheese Bars – The Ultimate Dessert Treat!

Ingredients

Scale

For the crust:

2 cups graham cracker crumbs (about 16 full sheet graham crackers)
1/3 cup granulated sugar
1/2 cup unsalted butter, melted

For the filling:

16 oz cream cheese, softened (two 8-oz packages)
3/4 cup granulated sugar
2 large eggs, at room temperature
2 tablespoons all-purpose flour
3 tablespoons fresh lemon juice (approximately 1–2 lemons)
2 teaspoons lemon zest (from about 2 lemons)
1 teaspoon vanilla extract

For the topping:

1 cup sour cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Additional lemon zest for garnish (optional)

Instructions

Preheat oven to 325°F (165°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on sides.
Combine graham cracker crumbs and sugar, then mix in melted butter until texture resembles wet sand. Press firmly into pan bottom.
Bake crust for 10 minutes until edges begin to golden. Cool slightly while keeping oven on.
Beat softened cream cheese until fluffy (about 2 minutes). Gradually add sugar and beat until incorporated.
Beat in eggs one at a time, then add flour, lemon juice, lemon zest, and vanilla extract. Mix until just combined.
Pour filling over pre-baked crust. Bake for 25-30 minutes until edges are set but center still jiggles slightly.
Whisk together sour cream, sugar, and vanilla for topping. Spread over bars after initial bake and return to oven for 10 more minutes.
Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before cutting into bars.

Notes

These lemon cream cheese bars feature a perfect balance between tangy citrus and rich creaminess with a buttery graham cracker crust. They’re ideal for make-ahead desserts as the flavor improves after refrigeration.

Author: Emily
Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Low Lactose

Nutrition

Serving Size: 1 bar
Calories: 275
Sugar: 20g
Sodium: 180mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 0.5g
Protein: 4g
Cholesterol: 75mg

Keywords: lemon dessert, cream cheese bars, citrus dessert, graham cracker crust, tangy dessert, make-ahead dessert, spring treat, summer dessert