Description

Transform your ordinary dessert spread into something extraordinary with these Cream Cheese Lemon Bars. Featuring a buttery shortbread crust and a silky lemon-cream cheese filling, these bars deliver the perfect balance of citrusy brightness and creamy indulgence that will have everyone reaching for seconds!

Ingredients

Scale

For the Crust:

1 cup (2 sticks) unsalted butter, room temperature
4 oz cream cheese, softened
½ cup granulated sugar
2 cups all-purpose flour
Pinch of salt

For the Filling:

8 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
⅓ cup freshly squeezed lemon juice (about 2 medium lemons)
1 tablespoon lemon zest (reserve extra for garnish if you like)
1 tablespoon all-purpose flour
Pinch of salt

For Dusting:

Powdered sugar, for sprinkling

Instructions

Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with foil or parchment, leaving a bit of overhang to lift the bars out easily later. Give it a quick spray with nonstick cooking spray.
Make the Shortbread Crust: In a large bowl, cream together the butter, cream cheese, and sugar until smooth and fluffy—about 2 minutes with a stand mixer or 3–4 with a hand mixer. Add the flour and salt, mixing on low until the dough just comes together. It’ll be soft and a bit sandy. Press that dough evenly into the bottom of your prepared pan, using the back of a measuring cup to smooth it out into every corner.
Bake the Crust: Pop the pan in the oven and bake for 15–18 minutes, or until the edges are just starting to turn a light golden brown. Meanwhile, let’s make that dreamy filling!
Whip Up the Lemon-Cream Filling: In a clean bowl, beat the 8 oz cream cheese and sugar together until silky—no lumps! Add the eggs one at a time, mixing until each is fully incorporated. Stir in the lemon juice, lemon zest, flour, and a pinch of salt. Mix just until smooth and shiny.
Assemble & Bake: Pour the lemon-cream cheese filling over your hot crust, spreading it gently to the edges. Return the pan to the oven and bake for another 20–25 minutes. You want the center to be almost set—it’ll continue to firm up as it cools.
Cool & Chill: Remove from the oven and set on a wire rack. After 30 minutes at room temp, transfer the bars (still in pan) to the fridge and chill at least 2 hours, or overnight for neatest slices.
Slice & Serve: Use the foil/parchment “handles” to lift the slab out. Dust generously with powdered sugar, slice into squares or bars, and garnish with extra lemon zest or a thin lemon wheel if you’re feeling fancy.

Notes

Always use room temperature ingredients for the smoothest texture
Fresh lemon juice is essential – avoid bottled juice
These bars taste even better after chilling overnight
Can be made up to 2 days ahead of time
Store covered in the refrigerator for up to 5 days

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 245
Sugar: 24g
Sodium: 85mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 0.5g
Protein: 4g
Cholesterol: 75mg

Keywords: Cream Cheese Lemon Bars, Lemon Bars, Cream Cheese Dessert, Easy Dessert Recipe, Lemon Dessert, Make-Ahead Dessert, Summer Dessert, Citrus Bars, Cheesecake Bars