This Lemon Cream Cheese Bars Recipe is so good, with a shortbread like crust that is nice and crispy. The delicious lemon filling is smoother and not so super tart lemony as a traditional lemon bar, because of the cream cheese. It is really just SO SO GOOD!
Lemon Cream Cheese Bars Recipe
I love lemons - lemonade, lemon curd, lemon meringue - if it has lemons, especially Meyer lemons, I am there! If you love lemon bars, this twist on the classic recipe will have you smiling from ear to ear! It is so easy to make and so creamy and delicious, it is sure to become a family favorite in no time!
Are you looking for more quick an easy dessert recipes to serve like this Lemon Cream Cheese Bars Recipe?
Check out these really fun dessert recipes on The Rebel Chick, like our White Chocolate Sugar Cookie Bites Recipe. I am always adding new recipes, especially during the holiday months! Take a look and see if there is anything that sounds tasty to you! You should totally check out our Carrot Cake Cookies Recipe too! They are great for Easter AND serving year round!
How to Make this Lemon Cream Cheese Bars Recipe
Crust Ingredients for this Lemon Cream Cheese Bars Recipe:
- 2 cups all purpose flour
- ½ cup granulated sugar
- 1 cup, 2 sticks, butter, cold and cubed
Filling Ingredients for this Lemon Cream Cheese Bars Recipe:
- 1 brick, 8 oz, cream cheese, softened
- 2 cups granulated sugar
- ¼ cup all purpose flour
- ⅓ cup powdered sugar
- ¾ cup lemon juice
- 6 eggs
- 1 teaspoon vanilla extract
- zest of one lemon
- powdered sugar for dusting
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Directions for making this Lemon Cream Cheese Bars Recipe:
Preheat oven to 350 and line a 9x13 baking pan with parchment paper, making sure it comes up the sides. Spray with nonstick cooking spray and set aside.
Add flour, sugar and 2 sticks of cubed butter to a food processor.
Process for 10 seconds or until a fine crumbly texture has formed.
Pour into prepared pan and use the back of spoon to press evenly into the pan. Bake for 10 minutes.
Add cream cheese, sugars and flour to a mixer and beat well until combined.
Add lemon juice, eggs, vanilla and lemon zest and beat until combined well.
Pour on top of crust and bake for 50-55 minutes or until edges begin to brown and center is set.
Cool for 1 hour in the pan and then refrigerate for 4 hours. Remove from refrigerator and remove from pan by lifting out the paper. Gently peel away paper and sprinkle with powdered sugar before cutting into bars.
This Lemon Cream Cheese Bars Recipe makes 24 bars!
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Check out these Pies, Parfaits and Tarts recipes!
We love making easy summer pies and tarts! And who doesn't love a good parfait?! If you are a huge lemon lover like myself, you should also check out this Frozen Lemonade Pie recipe that my friend made!
- Apple Cinnamon Pie with Cinnamon Rolls
- Lemon Custard Pie
- Easy Lemon Curd Cake Trifle
- Avocado Chocolate Tart Recipe
To print this Lemon Cream Cheese Bars Recipe, simply 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! You can also email this recipe!
Lemon Cream Cheese Bars
Ingredients
- Crust Ingredients for this Lemon Cream Cheese Bars Recipe:
- 2 cups all purpose flour
- ½ cup granulated sugar
- 1 cup 2 sticks, butter, cold and cubed
- Filling Ingredients for this Lemon Cream Cheese Bars Recipe:
- 1 brick 8 oz, cream cheese, softened
- 2 cups granulated sugar
- ¼ cup all purpose flour
- ⅓ cup powdered sugar
- ¾ cup lemon juice
- 6 eggs
- 1 teaspoon vanilla
- zest of one lemon
- powdered sugar for dusting
Instructions
- Preheat oven to 350 and line a 9x13 baking pan with parchment paper, making sure it comes up the sides. Spray with nonstick cooking spray and set aside.
- Add flour, sugar and 2 sticks of cubed butter to a food processor. Process for 10 seconds or until a fine crumbly texture has formed. Pour into prepared pan and use the back of spoon to press evenly into the pan. Bake for 10 minutes.
- Add cream cheese, sugars and flour to a mixer and beat well until combined. Add lemon juice, eggs, vanilla and lemon zest and beat until combined well.
- Pour on top of crust and bake for 50-55 minutes or until edges begin to brown and center is set. Cool for 1 hour in the pan and then refrigerate for 4 hours. Remove from refrigerator and remove from pan by lifting out the paper. Gently peel away paper and sprinkle with powdered sugar before cutting into bars.
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