These Lemon Cheesecake Bars are the perfect balance of creamy, tangy, and sweet, with a buttery vanilla wafer crust that adds just the right amount of crunch. Each bite is rich and smooth, infused with fresh lemon juice and zest for a bright, refreshing flavour that makes them especially irresistible during warmer months. The hint of vanilla and subtle citrus sweetness creates a dessert that feels both indulgent and light at the same time.
Easy to prepare and ideal for making ahead, these bars are perfect for gatherings, afternoon treats, or when you want a simple dessert that still feels special. Once chilled, they slice beautifully into neat squares, making them just as lovely to serve as they are to eat.
Time
Prep Time: 20 minutes
Bake Time: 50–60 minutes
Chill Time: 4 hours minimum
Total Time: ~5–6 hours
Yield: 12–16 bars
Equipment
9×9 or 8×8 baking pan
Mixing bowls
Electric hand mixer or stand mixer
Rubber spatula
Whisk
Food processor or rolling pin (for crust)
Measuring cups and spoons
Ingredients
Vanilla Wafer Crust
- 2 cups vanilla wafers, crushed
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
Lemon Cheesecake Filling
- 16 ounces cream cheese, softened
- ¾ cup white granulated sugar
- ¼ teaspoon salt
- 1 tablespoons all-purpose flour
- 2 large eggs
- 2 tsp vanilla extract
- ¼ cup sour cream
- ¼ cup lemon juice
- Zest of 1 lemon
- 2 tablespoons lemon gelatin mix (powdered)
Topping: Powdered sugar, for dusting
Directions
Preheat the oven to 325°F (163°C). Line a 9×9 or 8×8 baking pan with parchment paper.
In a bowl, mix crushed vanilla wafers, brown sugar, and melted butter until combined.
Press firmly into the bottom of the pan to form the crust. Bake the crust for 8–10 minutes, then remove and set aside to cool slightly
In a large bowl, beat the cream cheese until smooth and fluffy.
Add sugar, salt, and flour, mixing until fully combined and creamy.
Add eggs one at a time, mixing on low speed until just incorporated.
Mix in vanilla extract, sour cream, lemon juice, lemon zest, and lemon gelatin mix until smooth and evenly combined.
Pour filling over the crust and spread evenly.
Bake for 50–60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour. Chill in the refrigerator for at least 4 hours or overnight for the best texture.
Once fully chilled, dust lightly with powdered sugar. Slice into bars and serve chilled.
