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Lemon Cheesecake Shortbread Bars - These bars are delightfully tangy, sweet, cool, creamy, and oh so divine! A lemon lover's dream treat.
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4.72 from 7 votes

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.
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: DSTR


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


  • 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.


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