Lemon Sugar Cookie Cheesecake Bars
These Lemon Sugar Cookie Cheesecake Bars are a perfect blend of tangy lemon and creamy cheesecake on a soft sugar cookie crust. So delicious and easy to make!
Servings: 9 servings
Ingredients
Sugar Cookie Base
- 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
Cheesecake Layer
- 8 oz cream cheese softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract for cheesecake layer
- 1 tablespoon lemon juice for cheesecake layer
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it.
Sugar Cookie Base
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar with a mixer 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.
- Press the sugar cookie dough evenly into the bottom of the prepared baking pan, creating an even layer with your fingers or the back of a spoon.
- Bake for 12-15 minutes or until edges are lightly golden but the center is still slightly soft. Remove from oven and let cool slightly.
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 well combined and creamy.
- 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.
Finishing
- Remove the bars from the oven and let cool to room temperature.
- Refrigerate for at least 2 hours to allow the cheesecake to fully set.
- Use a sharp knife to cut into squares or bars, wiping the knife between cuts for clean edges.
- Serve chilled or at room temperature and enjoy!
Equipment
- 8x8-inch baking pan
- Mixing Bowls
- Electric Mixer or Stand Mixer
- Microplane or grater
- Measuring cups and spoons
- Spatula
- Cooling Rack
Notes
- Make sure cream cheese is softened to room temperature to avoid lumps in the cheesecake layer.
- Increase lemon zest by up to 1 teaspoon for a stronger lemon flavor without affecting texture.
- Do not overbake the cheesecake layer; it should have a slight wobble when done for perfect creaminess.
- Store bars in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Try topping bars with fresh berries or a dusting of powdered sugar for a festive presentation.