Lemon Cheesecake Bars
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lemon cheesecake bars feature a buttery graham cracker crust topped with creamy lemon cheesecake and silky lemon curd. These bars are easy to make without a water bath and can be made ahead or frozen. They're an impressive dessert for spring and summer gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 12 tablespoons unsalted butter
- 18 full sheets Graham crackers crushed into fine crumbs
- 1/3 cup granulated sugar
- 3 8 oz. pkgs. cream cheese, softened
- 1 ¼ cups granulated sugar
- 3/4 cup sour cream at room temperature
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon vanilla extract
- 3 large eggs at room temperature
- 1 egg yolk at room temperature
- 2/3 cups lemon juice
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 4 large eggs
- 2 large egg yolks
- 6 tablespoons unsalted butter cut into ½ inch cubes
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 teaspoon unflavored gelatin (optional for stabilized, see notes)
- 1 1/2 tablespoons water (optional for stabilized, see notes)
- 1 cup cold heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
At a glance
PER SERVING · TIME 110M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 1h 10m
- Sodium
- 241mg
- Total sugar
- 31g
- Added sugar
- 25g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 129mg
- Calcium
- 74mg
- Iron
- 0.87mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 241MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.