These Lemon Bars with Graham Cracker Crust are rich, decadent, brightly-flavored lemon cheesecake bars that explode with sweet and tangy flavor in every bite. And bonus - they're super easy to make!
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Lemon Bars with Graham Cracker Crust
Cheesecake is such a classic dessert, and lemon cheesecake is right up there at the top with all of the best cheesecake flavors.
Now, if you're like me, you love cheesecake, but you absolutely adore cheesecake bars. If that's you, then you're in luck. I have some of the best lemon cheesecake bars you'll ever eat. And the best part is that they're easy to make. You don't need a water bath, oven door cracking, or any other involved prep.
This recipe for our Lemon Cheesecake Bars was inspired by our Lemon Cookies from Cake Mix that we shared a while back!
Where can I find the recipe card?
If you’d rather skip all of my cooking tips, important information for this recipe, and similar recipe ideas – and get straight to the recipe card, just scroll right on down to the bottom, where I have a printable recipe card just for you!
I know that a lot of people are old fashioned - like me! - and like to have a printed out recipe card.
Are recipe books still a thing in your household? Check out these cool recipe books (blank so that you can fill them up with your own recipes!) on Amazon!
Are you looking for more Blondies, Brownies and Bars?
We just love baking up delicious blondies, brownies and cookie bars like our Lemon Bars with Graham Cracker Crust! You should also check out our most popular Salted Caramel Bars!
Blondies Brownies Bars
Lemon Bars with Graham Cracker Crust Ingredients
This Lemon Bars with Graham Cracker Crust recipe only uses a few simple ingredients that are probably in your kitchen already. They're all kitchen staples and easily found in the pantry, fridge, or your local grocery store.
You can find all the ingredients here, but you'll need to check the recipe card at the end of the post for their exact amounts.
- Graham crackers
- Brown sugar
- Butter - melted
- Sweetened condensed milk
- Egg yolks
- Lemon juice and zest
- Powdered sugar
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How to Make Lemon Bars with Graham Cracker Crust
This lemon bar recipe is incredibly easy to make. Unlike many baked cheesecake recipes, you won't need to adjust temperatures, crack the oven door, use a water bath, or anything else. You just bake and that's it!
The recipe highlights are right here, but check the recipe card at the end of the post for the exact instructions.
1: Combine finely crushed graham crackers, brown sugar, and melted butter.
2: Press into a prepared pan and bake until golden.
3: Combine the lemon cheesecake batter ingredients.
4: Pour over the crust, then bake until the center is no longer jiggly.
5: Chill overnight, cut into squares, and serve topped with powdered sugar.
Substitutions and Variations for our Lemon Bars with Graham Cracker Crust
- You can use Nilla wafers instead of graham crackers.
- If you don't have a fresh lemon, you can use Real Lemon juice.
- Use this filling with a premade graham cracker crust for an easy lemon cheesecake.
- Measuring cups and spoons
- 8x8 baking pan
- Parchment paper
- Mixing bowl
FAQs about our Lemon Bars with Graham Cracker Crust
Cheesecake bars are simply a rectangular cheesecake that has been cut into squares.
Cheesecake should always be refrigerated. It seems to be a common misconception that it doesn't. I believe that stems from cheesecake being left out for several hours at parties. By the way, that is extremely dangerous!
The cheesecake is done when the edges are set and the center no longer jiggles.
Over time, ice crystals develop in cheesecake while it's frozen. After about a month, those crystals become numerous enough to change the texture of the cheesecake, making it grainy.
How to Store Lemon Bars with Graham Cracker Crust
Refrigerator: Store in an air-tight container for up to a week.
Freezer: Store in an air-tight, freezer-safe container for up to a month.
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To print this Lemon Bars with Graham Cracker Crust recipe, click the recipe card below.
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook!
Sometimes it is just easier to go off a recipe when it is printed right in front of you. Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well!
Lemon Bars with Graham Cracker Crust
- Preheat oven to 350 degrees F and line an 8x8 square baking pan with parchment paper. Set aside.
- Crush graham crackers finely and mix with brown sugar. Stir in melted butter and place into prepared baking pan. Use the back of the a spoon to press crust into the bottom of the pan. Bake for 10 minutes and let cool.
- In a mixing bowl, combine sweetened condensed milk, egg yolks, zest of 2 lemons, ½ cup fresh squeezed lemon juice (juice from about 2 large lemons), vanilla and salt. Whisk together until smooth.
- Pour on top of crust and bake for 22-26 minutes or until edges just begin to brown and center is no longer jiggly. When cooking is complete, cool and cover and refrigerate overnight.
- When ready to serve, cut into bars and sprinkle with powdered sugar.