Lemon Cheesecake Shortbread Bars

Lemon Cheesecake Shortbread Bars - These bars are delightfully tangy, sweet, cool, creamy, and oh so divine! A lemon lover's dream treat.

Lemon cheesecake shortbread bars a perfect spring or summer treat.

These bars are delightfully tangy, sweet, cool, creamy, and oh so divine! A lemon lover’s dream treat. A buttery shortbread crust topped with creamy lemon cheesecake and a lemon streusel topping. Perfection!

This dessert actually received several “oh my gosh” comments after the first bite.

Lemon Cheesecake Shortbread Bars

Lemon Cheesecake Shortbread Bars - These bars are delightfully tangy, sweet, cool, creamy, and oh so divine! A lemon lover's dream treat.

Make the shortbread crust first and bake while you prepare the other layers.

Preheat your oven to 350 degrees F. Line an 8-inch square baking pan with a foil sling.

In a food processor, place the flour, powdered sugar, and salt process together for a few seconds before adding in the cubed cold butter.

Cut the butter into the flour mixture with about 6-8 pulses or until the mixture resembles small peas. Press the mixture into the prepared pan with the flat bottom of a glass or small dish.

Bake for 20 minutes or until lightly browning. When you remove the crust from the oven, increase the oven temperature to 375 degrees F.

While the shortbread bakes make the streusel. Combine the flour and sugar in a food processor by pulsing a few times. Add the cubed butter and pulse 6 or 7 times until the butter is the size of small peas and is coated with the flour/sugar mixture. Place the streusel in the fridge until ready to use it.

Make the lemon filling with an electric mixer beat the cream cheese until it’s fluffy. Add the lemon zest, sugar, lemon juice, and egg, and beat until combined.

Lemon Cheesecake Shortbread Bars - These bars are delightfully tangy, sweet, cool, creamy, and oh so divine! A lemon lover's dream treat.

Pour the filling over the hot shortbread crust and spread it evenly.

Top with the streusel and spread out evenly. Bake for 20-25 minutes or until the filling registers 160 degrees on a thermometer.

Remove the shortbread crust from the oven. While still hot pour the cheesecake filling over the crust evenly.

Top with the streusel and bake about 20-25 minutes. Cool completely.

Once the bars have cooled place them in the fridge to chill for at least 2 hours.

Lemon Cheesecake Shortbread Bars - These bars are delightfully tangy, sweet, cool, creamy, and oh so divine! A lemon lover's dream treat.

These lemon bars are to-die-for!

Slice, serve and enjoy.

Lemon Cheesecake Shortbread Bars - These bars are delightfully tangy, sweet, cool, creamy, and oh so divine! A lemon lover's dream treat.

Lemon Cheesecake Bars Recipe

Lemon Cheesecake Shortbread Bars - These bars are delightfully tangy, sweet, cool, creamy, and oh so divine! A lemon lover's dream treat.
Print Recipe
5 from 1 vote

Lemon Cheesecake Shortbread Bars

Lemon cheesecake shortbread bars a perfect spring or summer treat. These bars are delightfully tangy, sweet, cool, creamy, and oh so divine! A lemon lover’s dream treat.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: bars, cheesecake, lemon, shortbread
Servings: 9
Calories: 293kcal
Author: Don’t Sweat The Recipe

Ingredients

Crust Ingredients:

  • 1 cup all-purpose flour
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup butter, cold and cubed

Cheesecake Ingredients:

  • 2 8-ounce packages cream cheese, softened
  • zest of 1 lemon
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 egg, room temperature

Streusel Ingredients:

  • 1/2 cup flour
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon lemon zest
  • 3 tablespoons cold butter, cubed

Instructions

  • Make the crust:
  • Preheat your oven to 350 degrees F. Line an 8-inch square baking pan with a foil sling.
  • In a food processor, place the flour, powdered sugar, and salt process together for a few seconds before adding in the cubed cold butter.
  • Cut the butter into the flour mixture with about 6-8 pulses or until it looks like small peas. Press the mixture into the baking dish with the flat bottom of a glass or small dish.
  • Bake for 20 minutes or until lightly browning. When you remove the crust from the oven, increase the oven temperature to 375 degrees F.
  • Make the streusel topping:
  • While the shortbread bakes, combine the flour and sugar in a food processor by pulsing a few times.
  • Add the cubed butter and pulse 6 or 7 times until the butter is the size of small peas and is coated with the flour/sugar mixture. Place the streusel in the fridge until ready to use it.
  • Make the filling:
  • With an electric mixer beat the cream cheese until it’s fluffy.
  • Add the lemon zest, sugar, lemon juice, and egg, and beat until combined.
  • Pour the filling over the hot shortbread crust and spread it evenly.
  • Top with the streusel and spread out evenly. Bake for 20-25 minutes or until the filling registers 160 degrees on a thermometer.
  • Cool completely.
  • Place the finished bars in the fridge to chill for about 2 hours before slicing and serving.

Nutrition

Calories: 293kcal | Carbohydrates: 38g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 56mg | Sodium: 326mg | Potassium: 29mg | Fiber: 1g | Sugar: 22g | Vitamin A: 460IU | Vitamin C: 1.6mg | Calcium: 9mg | Iron: 1mg

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Comments

  1. Reply

    5 stars
    Your Lemon Cheesecake Shortbread Bars look delicious! Hope you have a great 4th of July weekend and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

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