Lemon Cheesecake Shortbread Bars Recipe
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.
Servings: 9
Calories: 293kcal
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
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.1 cup all-purpose flour, 1/4 cup powdered sugar, 1/4 teaspoon salt
- 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.1/2 cup butter, cold and cubed
- Bake for 20 minutes or until lightly browning. When you remove the crust from the oven, increase the oven temperature to 375 degrees F.
Streusel
- While the shortbread bakes, combine the flour, sugar, lemon zest, and salt in a food processor by pulsing a few times.1/4 teaspoon salt, 1/2 cup flour, 1/3 cup granulated sugar, 1 teaspoon lemon zest
- 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.3 tablespoons cold butter, cubed
Filling
- With an electric mixer beat the cream cheese until it's fluffy.2 8-ounce packages cream cheese, softened
- Add the lemon zest, sugar, salt, lemon juice, and egg, and beat until combined.zest of 1 lemon, 1/2 cup sugar, 2 tablespoons lemon juice, 1 egg, room temperature, 1/4 teaspoon salt
- 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.
Notes
Be sure the cream cheese and egg are at room temperature. This ensures the mixture will be smooth and combined thoroughly.
Line the pan for easy removal. Use aluminum foil or parchment paper.
Cheesecake needs to be chilled for a minimum of 2 hours but overnight is best.
Storing - Place in an airtight container and refrigerate for up to 4 days.
Freezing - If you want to freeze individual bars I recommend placing them on a parchment paper-lined baking sheet and freezing until hard. Then place them in a freezer-safe container and freeze for up to 3 months.
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