Neat squares of lemon cream cheese bars with a smooth pale-yellow top and a buttery crust, lightly dusted with powdered sugar.
These Lemon Cream Cheese Bars are creamy, tangy, and perfectly sweet with a buttery crust you can press right into the pan. The lemon filling tastes bright and fresh, and the cream cheese makes every bite smooth and rich. They slice into neat little squares that look bakery-pretty with almost no effort. If you love lemon desserts, these lemon cream cheese bars are an easy weeknight winner.
Introduction
Lemon cream cheese bars are what you make when you want lemon bar vibes, but with an even creamier center. The crust is buttery and simple, and the filling bakes up smooth, tangy, and lightly sweet.
The standout trick is blending cream cheese with lemon juice and zest. Cream cheese softens the sharpness of lemon just enough, so you get a bright citrus pop without any harsh bite.
These Lemon Cream Cheese Bars are a fan-favorite for potlucks and spring gatherings. They travel well, slice cleanly, and everyone always asks for the recipe.
Why You’ll Love This Lemon Cream Cheese Bars
- Creamy and tangy: Cream cheese makes the lemon filling silky and rich.
- Easy press-in crust: No rolling, no fuss—just press and bake.
- Perfect make-ahead dessert: Chill, slice, and serve whenever you’re ready.
- Potluck friendly: Bars travel well and look pretty on a dessert table.
- Bright lemon flavor: Real zest and juice keep it fresh and sunny.
Ingredients for Lemon Cream Cheese Bars
For the buttery crust
- All-purpose flour (1 1/2 cups): Forms a sturdy base so the filling doesn’t soak through.
- Powdered sugar (1/3 cup): Keeps the crust tender and melt-in-your-mouth.
- Fine salt (1/4 teaspoon): Balances sweetness.
- Unsalted butter (10 tablespoons, cold and cubed): Creates a rich, crisp crust. Swap: salted butter works; reduce added salt a pinch.
For the lemon cream cheese filling
- Cream cheese (8 ounces, softened): The secret to a smooth, creamy bar texture.
- Granulated sugar (3/4 cup): Sweetens without overpowering the lemon.
- Eggs (2 large): Helps the filling set so slices hold their shape.
- Lemon zest (1 1/2 tablespoons): Boosts lemon flavor with citrus oils.
- Fresh lemon juice (1/3 cup): Gives that classic tangy lemon bite.
- Vanilla extract (1 teaspoon): Rounds out the filling and makes it taste bakery-style.
- All-purpose flour (2 tablespoons): Slightly thickens the filling for clean slices.
How to Make Lemon Cream Cheese Bars
- 1. Preheat and line: Heat oven to 350°F. Line a 9×9-inch pan with parchment, leaving overhang for lifting out later.
- 2. Make the crust: In a bowl, stir flour, powdered sugar, and salt. Cut in cold butter until you have small crumbs. Press firmly into the pan in an even layer.
- 3. Bake the crust: Bake 15–18 minutes until the edges look lightly golden. This quick bake keeps the crust crisp under the creamy filling.
- 4. Beat the filling smooth: Beat softened cream cheese and sugar for 1–2 minutes until silky. Add eggs one at a time, then mix in lemon zest, lemon juice, vanilla, and flour.
- 5. Bake until just set: Pour filling over warm crust. Bake 20–26 minutes until the center is set but still has a gentle jiggle. If it looks too wobbly, give it 2 more minutes.
- 6. Chill and slice: Cool at room temp 30 minutes, then refrigerate at least 3 hours. Lift out using parchment, slice into squares, and add a light powdered sugar dusting if you want.
Reader Review: These lemon cream cheese bars were so creamy and tangy. I chilled them overnight and they sliced perfectly for a party tray.
Tips for Perfect Lemon Cream Cheese Bars
- Use softened cream cheese: It blends smooth so you don’t get little lumps.
- Bake the crust first: A pre-bake keeps it from turning soggy.
- Don’t overbake the filling: Slight jiggle in the center is perfect; it firms as it chills.
- Chill before slicing: Cold bars cut clean and look bakery-neat.
- Zest for big flavor: Zest gives stronger lemon taste than juice alone.
Variations & Substitutions
- Graham cracker crust: Swap the crust for a pressed graham cracker base for a cheesecake vibe.
- Berry swirl: Dollop 2–3 tablespoons raspberry jam on top and swirl gently before baking.
- Extra lemon: Add 1/2 teaspoon lemon extract for a stronger citrus punch.
- Lighter feel: Use reduced-fat cream cheese; texture will be slightly softer but still tasty.
- Mini bars: Use an 8×8-inch pan for thicker bars; add a few minutes of bake time.
- No dusting: Skip powdered sugar and serve with whipped cream instead.
Storing & Reheating
- Fridge: Store covered for 3–5 days. Keep chilled for best texture.
- Freezer: Freeze sliced bars up to 2 months. Wrap tightly and store in a freezer bag.
- Thaw: Thaw overnight in the fridge for the best creamy texture.
- Serve: Let sit 5–10 minutes at room temp for the smoothest bite.
Serving Suggestions & Pairings
- Serve with fresh berries for a bright spring dessert plate.
- Add a small spoonful of raspberry sauce for a pretty pop of color.
- Pair with iced tea or coffee for an easy make-ahead dessert.
- Bring to potlucks because these bars travel like a dream.
Lemon Cream Cheese Bars Recipe Card
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 4 hours 10 minutes
Yield: 16 bars
Category: Desserts & Baking
Method: Baking
Cuisine: American
Diet: Vegetarian
Ingredients
For the crust
- 1 1/2 cups all-purpose flour
- 1/3 cup powdered sugar
- 1/4 teaspoon fine salt
- 10 tablespoons unsalted butter, cold and cubed
For the filling
- 8 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 tablespoons lemon zest
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
Instructions
- 1. Heat oven to 350°F. Line a 9×9-inch pan with parchment.
- 2. Mix flour, powdered sugar, and salt. Cut in cold butter until crumbly, then press into pan.
- 3. Bake crust 15–18 minutes until lightly golden at the edges.
- 4. Beat cream cheese and sugar until smooth. Beat in eggs, then zest, juice, vanilla, and flour.
- 5. Pour over warm crust and bake 20–26 minutes until set with a slight jiggle in the center.
- 6. Cool 30 minutes, then chill at least 3 hours before slicing.
Notes
- Chilling is key for clean slices and the best creamy texture.
- A light powdered sugar dusting is optional but pretty.
If you try these Lemon Cream Cheese Bars, leave a rating and comment below. Would you swirl in raspberry jam, or keep them pure lemon?
Print
Lemon Cream Cheese Bars (Easy, Creamy, Tangy, Best Ever)
- Total Time: 55 minutes (plus chilling)
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Tangy lemon cream cheese bars combine a buttery crust with a creamy layer and bright lemon topping for an easy, sliceable citrus dessert.
Ingredients
Ingredients Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter, cold and cubed
Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Lemon Layer
- 3/4 cup granulated sugar
- 2 tablespoons lemon zest
- 1/2 cup fresh lemon juice
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1/4 teaspoon fine salt
Instructions
- Heat oven to 350°F. Line an 8×8-inch pan with parchment.
- Press crust mixture into pan; bake 14–16 minutes.
- Beat cream cheese layer; spread over warm crust.
- Whisk lemon layer; pour on top.
- Bake 22–28 minutes; cool and chill 2 hours before slicing.
Notes
- Crust swap: Use 1 1/2 cups crushed vanilla wafers + 6 tablespoons melted butter.
- Make-ahead: Best made the day before for clean slices.
- Tools: 8×8-inch pan, parchment, mixer.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American