Lemon Cheesecake Bars Lemon Cheesecake Bars

Photography: Yvonne Duivenvoorden | Food styling: Lucie Richard | Prop styling: Catherine Doherty

A cookie base, smooth cheesecake filling and zesty topping make for an absolutely scrumptious treat. 

  • Prep time 30 minutes
  • Total time 1 hour & 45 minutes


Cheesecake Layer:
Lemon Topping:


Preheat oven to 325°F. Line 13- x 9-inch cake pan with parchment paper.

Base: In food processor, pulse cookies to make 2 cups crumbs; pulse in butter until moistened. Press into prepared pan. Bake until firm, about 12 minutes. Let cool on rack.

Cheesecake Layer: In bowl, using hand mixer on medium speed, beat cream cheese with sugar until smooth; beat in egg. Spread over base.

Lemon Topping: In bowl, using hand mixer on medium speed, beat eggs with sugar until thickened; beat in lemon zest, lemon juice, flour and baking powder until smooth. Pour over Cheesecake Layer. Bake until edges are set and golden, about 35 minutes. Let cool on rack; refrigerate for 1 hour. (Make-ahead: Remove from pan; cover with plastic wrap and refrigerate for up to 5 days or overwrap with foil and freeze for up to 1 month.)

Cut into bars. Dust with icing sugar.

Makes about 40 bars.

Nutritional facts PER BAR: about

  • Fibre 0 g
  • Sodium 33 mg
  • Protein 1 g
  • Calories 71
  • Total fat 4 g
  • Cholesterol 24 mg
  • Saturated fat 2 g
  • Total carbohydrate 9 g


  • Iron 1
  • Folate 2
  • Calcium 1
  • Vitamin A 4
  • Vitamin C 2
Share X
Baking & Desserts

Lemon Cheesecake Bars