Lemon cheesecake bars

    1 hour 15 min

    These double-layered lemon cheesecake squares with a shortbread-style base are not only easy to make, they're delicious!

    7 people made this

    Serves: 24 

    • 200g plain flour
    • 60g icing sugar
    • 175g unsalted butter, cut into cubes
    • 4 eggs
    • 300g caster sugar
    • 1 tablespoon plain flour
    • 1 tablespoon lemon zest, or more to taste
    • 120ml lemon juice
    • 500g cream cheese, softened
    • 200g caster sugar
    • 2 eggs, beaten

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Preheat an oven to 180 C / Gas 4. Lightly butter a baking dish.
    2. Whisk together 200g flour and 60g icing sugar in a mixing bowl. Rub in the cold butter until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a base.
    3. Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven and set aside.
    4. Whisk together 4 eggs, 300g caster sugar, 1 tablespoon flour, lemon zest and lemon juice in a bowl. Pour lemon mixture onto the prepared base. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 200g caster sugar in a bowl until well blended. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking.
    5. Bake in the preheated oven until the filling is set, about 30 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (115)


    Made these last night and they were very, very good. The reason I gave it 4 stars is because there wasn't enough lemon flavor for me. When I make this again I will double the lemon mixture. The cream cheese mixture is super thick and creamy so it can definitely stand the larger lemon amount. Very excited to have found a lemon bar recipe that's a little different from the rest. I think I will also try it with Key lime juice. I think this would be beautiful for a wedding or baby shower.  -  17 Jun 2011  (Review from Allrecipes US | Canada)


    These turned out great. A lot of steps but well worth it. I topped mine with a thin layer of sweetened sour cream (about a cup of sour cream w/ confectioners sugar to taste and a drop...litterally a drop...of lemon extract). I only topped it because I liked the more finished look. These were a hit with our family and friends. Great refreshing summer dessert w/o instant pudding or cool whip! (no offense to those desserts, I make them too!)  -  17 Jun 2011  (Review from Allrecipes US | Canada)


    Excellent recipe. I put the cream cheese on top of the lemon mixture and thought there was no way this was going to set and separate. I was wrong, turned out great and everyone loved it. Whelma  -  13 Jun 2011  (Review from Allrecipes US | Canada)