If sunshine could be baked into a dessert, it would come out of the oven looking (and tasting!) like these Heavenly Lemon Cheesecake Cookie Bars. A chewy cookie base, a luscious cheesecake layer, and a bright burst of lemon what more could a dessert lover dream of? Whether you’re baking for a brunch, a bake sale, or just because life needs a little sweetness, this recipe delivers happiness in every bite.
Why You’ll Love This Recipe
Lemon desserts are that magical mix of sweet and tangy, and when you blend them with creamy cheesecake and soft cookie dough? Instant favorite. These bars check all the boxes:
- Easy to make in one pan.
- Crowd-pleasing flavor.
- Gorgeous presentation.
- Perfect for spring, summer or honestly, any time you crave citrus sunshine.
Pure Comfort
Comfort food doesn’t have to be warm and savory. These lemon cheesecake cookie bars offer the kind of comfort that only nostalgic, sweet-tart goodness can provide. They’re like a hug from grandma if grandma were a Pinterest-level baker.
Ingredients for Lemon Cheesecake Bars
Here’s what you’ll need to create these lemony layers of joy:
For the cookie layer:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp lemon zest
For the cheesecake layer:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 egg
- 2 tbsp lemon juice
- 1/2 tsp vanilla extract
What You Need
Aside from your typical kitchen staples, you’ll want:
- A hand or stand mixer
- A 9×13-inch baking pan
- Parchment paper (makes lifting and slicing easier!)
- Zester or microplane for fresh lemon zest
- Mixing bowls of various sizes
Time to Cook Lemon Cheesecake Bars
- Prep Time: 20 minutes
- Bake Time: 30–35 minutes
- Cooling Time: 1 hour (plus chilling, if you prefer cleaner cuts)
- Total Time: About 2 hours
Steps to Make It
- Prep the pan – Line your 9×13 pan with parchment paper and lightly grease it.
- Make the cookie dough – Cream together butter and sugars. Beat in eggs and vanilla, then add the dry ingredients and lemon zest until just combined.
- Press half the dough into the bottom of the pan.
- Make the cheesecake layer – Beat cream cheese and sugar until smooth. Mix in egg, lemon juice, and vanilla.
- Spread the cheesecake layer gently over the cookie dough.
- Top with remaining dough – Drop spoonfuls and gently spread or flatten.
- Bake at 350°F (175°C) for 30–35 minutes or until golden brown.
- Cool completely before cutting. Chill for cleaner cuts if desired.
Make It Perfect
Want that golden bakery-style top? Sprinkle a little coarse sugar on top before baking. Letting the bars chill in the fridge for at least an hour before cutting also gives you that picture-perfect square.
Mix It Up
Get creative! Here are a few ideas:
- Add blueberries for a lemon-blueberry twist.
- Swap out lemon for lime or orange.
- Use a graham cracker crust for a more classic cheesecake vibe.
You might also love these Cheesecake Stuffed Cookies for another indulgent spin on creamy-meets-cookie magic.
Perfect Partners
Pair your lemon cheesecake bars with a refreshing iced tea or some light fruit salad. For fellow citrus fans, this Lemon Loaf Recipe from RitaFlavors.com is a tangy delight to serve alongside!
Busy Day Hero
These bars are super make-ahead friendly. Whip them up the night before, stash them in the fridge, and wake up to an already-done dessert. You’re welcome.
Work Ahead
You can make both the cookie dough and cheesecake filling a day ahead and refrigerate them separately. When you’re ready to bake, just layer and pop it in the oven!
Save Some For Later
Store leftovers in an airtight container in the fridge for up to 5 days. They also freeze like a dream just slice and wrap them individually for a sweet treat anytime.
Everyone’s Happy
These bars are kid-approved, grandma-approved, and bake-sale-approved. They’re a guaranteed hit whether you’re feeding picky eaters or impressing your foodie friends.
Good For You Too
Okay, they’re not health food but lemon has Vitamin C, right? 😉 Plus, baking for joy is always good for the soul.
Easy Clean Up
Thanks to parchment paper, cleanup is a breeze. Most of the work happens in one mixing bowl, and there’s no frosting to fuss with just layer, bake, and done.
Switch It Up
Want to go even bolder? Try swirling in raspberry jam before baking or make it a triple-threat dessert by checking out Slutty Brownies and layering with brownie batter instead!
Simply Perfect
Sometimes the simplest bakes turn out to be the most loved. With minimal fuss and maximum flavor, these lemon cheesecake cookie bars hit that sweet spot.
FAQs for Lemon Cheesecake Bars
Q1: Can I use bottled lemon juice?
Fresh is best for flavor, but bottled will work in a pinch.
Q2: Can I make these gluten-free?
Absolutely just sub your favorite 1:1 gluten-free flour.
Q3: How do I prevent the cheesecake from cracking?
Let the bars cool slowly and completely before slicing.
Q4: Can I double this recipe?
Yep! Just bake in two pans or a deeper dish and adjust baking time.
Q5: Should these be refrigerated?
Yes, store them in the fridge due to the cheesecake layer.
Q6: Can I use store-bought cookie dough?
Sure! It’s a shortcut, but homemade dough gives the best flavor.
Conclusion for Lemon Cheesecake Bars
Heavenly Lemon Cheesecake Cookie Bars are what dessert dreams are made of soft, tangy, sweet, and oh-so-creamy. Whether you’re baking to impress or just indulging your citrus cravings, these bars will never let you down. So roll up your sleeves, preheat that oven, and let your kitchen fill with lemony goodness. 💛
If you loved this, don’t miss the Lemon Loaf, Cheesecake Stuffed Cookies, or a decadent adventure with Slutty Brownies. Happy baking!
Happy cooking with Rita chef ❤️!
Print
Heavenly Lemon Cheesecake Cookie Bars
- Total Time: 55 minutes
- Yield: 16 bars
Description
These Heavenly Lemon Cheesecake Cookie Bars combine the rich creaminess of cheesecake with the sweet tang of lemon and the soft, chewy texture of a cookie. Perfect for any gathering, bake sale, or sweet craving, this citrusy treat is sunshine in every bite.
Ingredients
Cookie Layer: 1 cup unsalted butter (softened), 1 cup granulated sugar, 1/2 cup brown sugar, 2 large eggs, 1 teaspoon vanilla extract, 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 tablespoon lemon zest
Cheesecake Layer: 8 oz cream cheese (softened), 1/3 cup granulated sugar, 1 egg, 2 tablespoons lemon juice, 1/2 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla, mixing until combined. Stir in flour, baking soda, salt, and lemon zest.
Press half of the cookie dough evenly into the bottom of the prepared pan.
In another bowl, beat the cream cheese and sugar until smooth. Add the egg, lemon juice, and vanilla extract and beat until fully combined.
Spread the cheesecake mixture evenly over the cookie base. Drop spoonfuls of the remaining cookie dough on top and gently spread.
Bake for 30 to 35 minutes or until the top is golden and the center is set.
Cool completely in the pan, then refrigerate for at least 1 hour before slicing for clean bars.
Notes
These bars taste even better the next day after the flavors have settled. You can freeze them by wrapping individual bars tightly and storing in an airtight container for up to 3 months. For a more tart flavor, add extra lemon zest or a few drops of lemon extract.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Lemon Cheesecake Bars, lemon dessert, cheesecake cookie bars