These Frosted Lemon Cheesecake Bars are a simple, irresistible take on classic lemon bars — topped with a creamy cheesecake layer and a smooth cream cheese frosting. If you love bright lemon flavor and rich cheesecake, these Lemon Squares will quickly become one of your favorite easy dessert recipes.
LEMON BARS
If you crave anything lemon, these Frosted Lemon Cheesecake Bars are made for you. The bright, citrusy lemon layer balances perfectly with a silky cheesecake topping, finished with a rich cream cheese frosting. They’re an excellent dessert for warm weather and special occasions alike, offering a refreshing yet indulgent bite.
When temperatures rise and you want something lighter than a heavy dessert, the tang of lemon combined with the smooth texture of cheesecake feels like summer on a plate. These bars are creamy, light, and harmoniously balanced — they make a lovely finish to weeknight dinners, potlucks, or afternoon gatherings.
These bars are straightforward to make and rely mostly on pantry-friendly ingredients, plus a couple of boxed lemon mix packets for convenience and consistent lemon flavor. The process is simple: a pressed crust, a lemon layer, a cheesecake layer, and a fluffy cream cheese frosting on top. Chill so the bars set properly, then slice and enjoy.
HOW TO MAKE LEMON BARS
PRE-STEP: Preheat the oven to 350°F. Line a 9×13-inch (13×9-inch) baking pan with aluminum foil, leaving a 2-inch overhang on two sides for easy removal. Spray the foil lightly with nonstick cooking spray and set the pan aside.
CRUST LAYER:
STEP 1: Press both crust packets evenly into the prepared baking pan until the crust is uniform. Bake the crust for 8–10 minutes, then remove from the oven and set aside while you prepare the next layers.
LEMON LAYER:
STEP 2: In a mixing bowl, whisk together the two lemon mix packets, 2/3 cup water, and 6 large eggs until well combined. Pour this lemon mixture evenly over the prebaked crust.
CHEESECAKE LAYER:
STEP 3: In a separate bowl, use an electric mixer to cream together 2 (8-ounce) packages of softened cream cheese and 3/4 cup granulated sugar until smooth. Beat in 2 eggs, one at a time. Add 1 teaspoon vanilla extract and 1/4 cup sour cream, mixing until smooth. Pour the cheesecake mixture over the lemon layer and gently spread into an even layer.
STEP 4: Bake for 35–40 minutes, until the cheesecake layer is set and the edges are lightly golden. Remove from the oven and allow the pan to cool at room temperature for about 45 minutes. Transfer to the refrigerator and chill for at least 2 hours to fully set before frosting.
CREAM CHEESE FROSTING:
STEP 5: For the frosting, beat 1 cup softened unsalted butter on medium speed until smooth and creamy, about 3 minutes. Add 1 (8-ounce) package of softened cream cheese, 4 cups powdered sugar, 2 tablespoons heavy whipping cream, 1 tablespoon vanilla extract, and 1/4 teaspoon salt. Increase to high speed and beat about 3 minutes until light and fluffy. Spread an even layer of frosting over the chilled bars. Use the foil overhang to lift the whole slab from the pan, then cut into squares. Store leftovers in an airtight container in the refrigerator.
LEMON BAR TIPS
LINE YOUR BAKING PAN: Lining the 13×9-inch pan with aluminum foil and leaving an overhang makes removing and slicing the bars much easier. Spray the foil with nonstick spray so the bars release cleanly. Once cooled, use the foil to lift the bars out of the pan and place them on a cutting board before slicing.
CREAM CHEESE FROSTING: Heavy whipping cream gives the frosting a thicker, creamier texture. If you don’t have heavy cream, you can use milk, but the frosting may be slightly thinner.
CUTTING BARS INTO SQUARES: For clean slices, use a plastic knife or silicone spatula and ensure the bars are completely chilled. Wiping the knife clean between cuts helps achieve neat edges.
MORE LEMON RECIPES
LEMON SUGAR COOKIES
LEMON POPPYSEED BREAD
LEMON PIE BARS
RECIPE DETAILS
Servings: 24 bars
Prep Time: 15 mins Cook Time: 40 mins Additional Time: 20 mins Total Time: 1 hr 15 mins
Author: Jennifer
Cuisine: American Course: Brownies + Bars
These Frosted Lemon Cheesecake Bars combine a bright lemon layer, creamy cheesecake filling, and a luscious cream cheese frosting to create a dessert that’s both refreshing and indulgent. They’re easy to prepare and perfect for spring and summer gatherings.
Ingredients
CRUST:
- 2 boxes Krusteaz™ Meyer Lemon Bar Mix (crust packets)
LEMON LAYER:
- 2 packets lemon mix from the Meyer Lemon Bar Mix
- 2/3 cup water
- 6 large eggs
CHEESECAKE LAYER:
- 2 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
CREAM CHEESE FROSTING:
- 1 cup unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- 4 cups powdered sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla
- 2 tablespoons heavy whipping cream
Instructions
- Preheat oven to 350°F. Line a 13×9-inch baking pan with foil, leaving a 2-inch overhang on two sides. Spray the foil with cooking spray and set aside.
- Crust layer: Press both crust packets evenly into the prepared pan and bake for 8–10 minutes. Remove and set aside.
- Lemon layer: In a bowl, whisk the lemon mix packets, water, and 6 eggs until combined. Pour over the hot crust.
- Cheesecake layer: In a separate bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Pour over the lemon layer and smooth evenly. Bake 35–40 minutes, until set. Cool at room temperature for 45 minutes, then refrigerate at least 2 hours.
- Cream cheese frosting: Beat butter until smooth. Add cream cheese, powdered sugar, heavy cream, salt, and vanilla; beat until fluffy. Spread over chilled bars, then cut into squares and store in an airtight container in the fridge.
Notes
- Line your pan: Lining the pan with foil and spraying it makes removing and slicing the bars much easier. Use the foil overhang to lift the slab from the pan before cutting.
- Frosting texture: Heavy cream yields a thicker frosting. Milk can be used in a pinch but may produce a thinner consistency.
- Cutting tips: Make sure the bars are completely chilled for clean slices. Wiping your knife between cuts helps create neat squares.
Nutrition (per bar): Calories: 461 kcal, Carbohydrates: 63 g, Protein: 6 g, Fat: 21 g, Saturated Fat: 12 g, Cholesterol: 106 mg, Sodium: 436 mg, Sugar: 45 g.
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