Are you craving a delicious dessert that's both easy to make and incredibly satisfying? Look no further! These Lemon Cheesecake Bars are the perfect answer. Imagine a creamy, tangy cheesecake filling, perfectly balanced with a buttery, crumbly crust and a bright lemon glaze. This recipe is a guaranteed crowd-pleaser, perfect for potlucks, family gatherings, or simply a delightful treat for yourself after a long day. It's one of those easy recipes that tastes like you spent hours in the kitchen, but promises a quick dinner prep time. Let's dive in and create some magic!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup lemon juice
- Zest of 1 lemon
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions:
Make the Crust:
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared pan. Use the bottom of a measuring cup or your fingers to create an even layer.
Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. This is easily done with an electric mixer.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, lemon juice, and lemon zest. Mix until just combined. Don't overmix!
Bake and Cool:
- Pour the cheesecake filling over the prepared crust and spread evenly.
- Bake for 25-30 minutes, or until the edges are set and the center is just slightly jiggly. Don't overbake!
- Let the bars cool completely in the pan before adding the glaze. This is crucial for a clean and even glaze.
Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, one tablespoon at a time, if needed to reach your desired consistency.
Glaze and Serve:
- Once the cheesecake bars are completely cool, pour the lemon glaze over the top and spread evenly.
- Let the glaze set for at least 30 minutes before cutting into bars.
Tips for the Best Lemon Cheesecake Bars:
- Soften the cream cheese: Make sure your cream cheese is completely softened for a smooth and creamy filling. Leaving it out at room temperature for an hour or two before starting works well.
- Don't overmix the batter: Overmixing the cheesecake batter can incorporate too much air, leading to cracks in the finished product.
- Cool completely: Allow the bars to cool completely before glazing to prevent the glaze from melting or running.
- Adjust the lemon: Feel free to adjust the amount of lemon juice and zest to your liking. If you love a strong lemon flavor, add a bit more!
Variations:
- Blueberry Lemon Cheesecake Bars: Add ½ cup of fresh or frozen blueberries to the cheesecake filling.
- Raspberry Lemon Cheesecake Bars: Swap the blueberries for raspberries for a different fruity twist.
- Chocolate Crust: Replace the graham cracker crust with a chocolate cookie crust for a richer flavor.
Nutritional Information (per bar, approximate):
- Calories: 250-300
- Fat: 15-20g
- Carbohydrates: 25-30g
- Protein: 3-5g
These values are estimates and may vary depending on the specific ingredients used. This recipe provides a delicious and healthy meal option, perfect for those watching their calorie intake. Remember to enjoy this homemade dessert in moderation! It's a perfect balance of sweet and tart, and a wonderful addition to your repertoire of delicious dishes and best recipes. This quick dinner dessert option is always a win!