Lemon Sugar Cookie Cheesecake Bars

There’s something irresistibly delightful about the combination of tangy lemon and creamy cheesecake wrapped up in a soft, buttery sugar cookie crust. These Lemon Sugar Cookie Cheesecake Bars bring together the best of both worlds, making for a dessert that’s both refreshing and indulgent. Whether you’re looking for a bright, citrusy treat to enjoy with afternoon tea or a stunning dessert to impress guests, these bars fit the bill perfectly. They’re easy to make, bursting with lemon flavor, and have that perfect balance of sweet and tart that keeps you coming back for more.

Why Lemon Sugar Cookie Cheesecake Bars is Worth Your Time

If you love desserts that are both simple and sophisticated, these bars are a must-try. The soft sugar cookie base provides a buttery, tender foundation that perfectly complements the creamy, zesty cheesecake layer. Unlike traditional lemon bars, these are a little more luxurious thanks to the cream cheese, but still light enough to satisfy your sweet tooth without feeling heavy. Plus, the addition of fresh lemon zest and juice means every bite is packed with authentic, vibrant lemon flavor.

This recipe is also wonderfully versatile — you can dress it up for special occasions or keep it casual for a weekend treat. And if you enjoy experimenting with lemon desserts, you might want to check out Blueberry Lemon Cheesecake Swirl Cookies or the Lemon Curd Burst Thumbprint Cookies for more citrus-inspired delights.

What You’ll Gather

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract (for cheesecake layer)
• 1 tablespoon lemon juice (for cheesecake layer)

Gear Up: What to Grab

• 8×8-inch baking pan – perfect size for bars
• Mixing bowls – one for dough, one for cheesecake filling
• Electric mixer or stand mixer – to cream butter and blend cheesecake
• Microplane or grater – for zesting lemons
• Measuring cups and spoons – for precise ingredients
• Spatula – to spread the cheesecake layer evenly
• Cooling rack – to cool bars after baking

Lemon Sugar Cookie Cheesecake Bars — Do This Next

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Line your 8×8-inch baking pan with parchment paper or lightly grease it to ensure the bars release easily after baking.

Step 2: Make the Sugar Cookie Base

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate large bowl, use your mixer to cream together the softened butter and granulated sugar until light and fluffy — about 2-3 minutes. Add the egg, 1 teaspoon vanilla extract, lemon zest, and lemon juice to the butter mixture and beat until fully combined. Gradually add the flour mixture to the wet ingredients, mixing until just combined. The dough will be soft but manageable.

Step 3: Press Dough into Pan

Press the sugar cookie dough evenly into the bottom of your prepared baking pan. Use your fingers or the back of a spoon to create an even layer. Bake for 12-15 minutes or until the edges are lightly golden but the center is still slightly soft. Remove from the oven and let cool slightly while you prepare the cheesecake layer.

Step 4: Prepare the Cheesecake Layer

In a clean bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice. Mix on medium speed until everything is well combined and creamy.

Step 5: Spread Cheesecake Layer and Bake

Spread the cheesecake mixture evenly over the warm cookie crust. Return the pan to the oven and bake for an additional 15-18 minutes, or until the cheesecake layer is set but still slightly jiggly in the center.

Step 6: Cool and Chill

Remove the bars from the oven and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours to allow the cheesecake to fully set. This step is key for clean slicing and that perfect creamy texture.

Step 7: Slice and Serve

Use a sharp knife to cut into squares or bars. For clean edges, wipe the knife between cuts. Serve chilled or at room temperature and enjoy!

Holiday & Seasonal Touches

• Top with fresh berries like raspberries or blueberries for a pop of color and added freshness.
• Sprinkle the bars with a dusting of powdered sugar just before serving for a pretty finish.
• Add a drizzle of white chocolate or a lemon glaze for extra sweetness and shine.
• Mix in fresh herbs like chopped mint or basil into the cheesecake layer for a unique twist.
• For a festive touch, garnish with edible flowers or lemon slices when serving.

Notes from the Test Kitchen

• Make sure your cream cheese is softened to room temperature to avoid lumps in the cheesecake layer.
• If you want a stronger lemon flavor, increase the lemon zest by up to 1 teaspoon but keep the juice amounts the same to maintain texture.
• Be careful not to overbake the cheesecake layer — it should still have a slight wobble in the center when you take it out.
• For an extra burst of lemon, try pairing these bars with the Raspberry Lemonade Frosted Sugar Cookies for a coordinated dessert spread.

Save It for Later

These bars keep beautifully in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 2 months — just thaw in the refrigerator overnight before serving. They’re perfect to make ahead for parties or holiday gatherings!

Reader Questions

Can I use a different type of flour for the crust?

All-purpose flour works best for the right texture in the sugar cookie base, but if you prefer a gluten-free option, try a 1:1 gluten-free baking flour blend. Just note the texture may be slightly different.

Can I make this recipe dairy-free?

Yes! Substitute the butter with a dairy-free margarine or coconut oil and use dairy-free cream cheese alternatives. Just be sure the cream cheese substitute is soft and spreadable for the best results.

What’s the best way to store leftover bars?

Store leftover Lemon Sugar Cookie Cheesecake Bars in an airtight container in the fridge. They stay fresh for up to 4 days. To enjoy later, you can also freeze them and thaw overnight in the fridge.

Can I add other flavors to the cheesecake layer?

Absolutely! Adding a teaspoon of almond extract or folding in finely chopped fresh herbs like thyme or basil can add a unique twist. Just keep the lemon juice and zest to maintain that bright citrus flavor.

Don’t Miss These

• Blueberry Lemon Cheesecake Swirl Cookies – A beautiful blend of berry and lemon in cookie form.
• Lemon Curd Burst Thumbprint Cookies – Bursting with tangy lemon curd, these cookies are a crowd-pleaser.
• Raspberry Lemonade Frosted Sugar Cookies – Bright and fruity, perfect for summer gatherings.

The Takeaway

These Lemon Sugar Cookie Cheesecake Bars are a shining example of how simple ingredients can come together to create something truly special. The tender sugar cookie crust paired with the creamy, lemony cheesecake topping makes for a dessert that’s both refreshing and indulgent. With minimal ingredients and straightforward steps, this recipe is approachable for bakers of all levels but impressive enough to serve at your next get-together. Whether you’re craving a sweet citrus treat or searching for a new favorite bar recipe, these bars are sure to become a staple in your baking repertoire.

Share on Pinterest