These creamy lemon bars are a twist on the classic lemon bar, and it’s more of a little lemon cheesecake bar. With the addition of cream cheese, they’re creamier than a standard lemon bar, but also not quite as cheesy and rich as a traditional cheesecake. They are super easy to whip up and have bright lemon-y flavor. They make a great ending to a simple meal, or a perfect treat for a party or gathering- I’ve also made them with lime and they’re delicious!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Crust
- Nilla wafers – The crust is made with Nilla wafer cookies. Name brand or store bought will both work. A lot of crusts are comprised of simply cookie crumbs and butter, but this one has some dry ingredients added to it, like flour and sugar. So you get the tender crumb from the flour, but the amazing cookie-ness from the Nilla wafers.
- All-purpose flour
- Brown sugar
- Butter – This recipe was developed using real butter, so that is the best choice. Here’s a great tip for cutting in butter to create a flaky crust: use a cheese grater! If I’m making something like pie crust or biscuits I use a more traditional method, but for something like this, a cheese grater works perfectly. Popping your butter in the freezer for a few minutes before grating makes it even easier.
Filling and Serving
- Cream cheese –
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Lemon (or lime) peel and juice – You will need both the juice and the zest of your lemons or limes. I don’t recommend bottled juice or dried zest. Fresh is best!
- Baking powder
- Powdered sugar – For dusting before serving.
Helpful Tools
- Foil or parchment – Lining your pan with foil or parchment makes it easy to lift the entire batch out of the pan at once and cut all the way through the edges.
How To Make Creamy Lemon Bars
- Prepare crust by either chopping or grating cold butter into dry ingredients and then combining until it looks like crumbly wet sand.
- Place mixture into a parchment-lined 8×8 pan and press down evenly. Pre-bake your crust while you prepare the filling.
- For the filling, beat up cream cheese and sugar. You’ll also add in some eggs and vanilla and a tiny bit of flour and then fresh lemon juice and zest
- Pour the batter into your partially baked crust and pop it back in the oven.
- After they are baked, cooled, and chilled you can pull the foil right out for easy cutting. Slice them into bars and sprinkle extra zest on top. You can also sprinkle them with powdered sugar, but just keep in mind the bars are moist so the sugar melts into them quickly. I do it right before serving just to make them look pretty.
Storing and Other Tips
- Store cooled lemon bars, tightly covered, in the refrigerator and enjoy within 5-7 days for best results.
- Lemon bars can freeze well for up t 3-4 months. Wrap bars tightly in plastic wrap and freeze, then transfer frozen bars to a freezer storage bag. Thaw overnight in the fridge before serving.
Frequently Asked Questions
Can I make these creamy lemon bars ahead of time?
You bet! These bars honestly get better with time. Feel free to make them a day ahead of time through the refrigeration step. When ready to serve, sprinkle with powdered sugar, garnish with zest, cut, and serve.
Creamy Lemon {or Lime!} Bars
Tart and creamy, these sweet lemon bars are almost a cross between traditional lemon bars and cheesecake bars. Delicious with lemon or lime!
Servings squares
Equipment
Ingredients
Crust
- 20 Nilla Wafers finely crushed
- ½ cup flour
- ¼ cup brown sugar firmly packed
- ¼ cup butter cold, no substitutions
Filling
- 1 8-ounce package cream cheese 1/3-less fat cream cheese is okay
- 1 cup granulated sugar
- 2 eggs room temperature; just place eggs in a bowl of warm water for about 10 mins
- 1 ½ teaspoons vanilla extract
- 2 tablespoons flour
- 3 tablespoons lemon peel grated, divided
- ¼ cup lemon juice fresh highly recommended
- ¼ teaspoon baking powder
Serving
- powdered sugar
Instructions
- Preheat oven to 350ºF. Line an 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Spray lightly with non-stick spray and set aside.
- In a bowl, combine Nilla Wafer crumbs, ½ cup flour and the brown sugar. Chop butter into small pieces and then cut into crumb mixture with a pastry blender. If you don’t have a pastry blender, just use 2 knives, or even your fingers to break up the butter until mixture resembles coarse crumbs.
- Press crumb mixture firmly onto bottom of prepared pan. Bake 15 min.
- While crust is cooking, beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs, vanilla, 2 tablespoons flour, and baking powder; mix well. Blend in 1 tablespoon lemon zest and lemon juice and then pour mixture over crust.
- Bake 25 to 30 minutes or until center is set. Cool completely. Cover and refrigerate at least 2 hours, but preferably overnight. These bars improve with time. Sprinkle with powdered sugar and remaining 2 tablespoons grated lemon peel just before cutting into squares to serve.
- Store leftover squares in refrigerator.
Notes
- Recipe was adapted from Kraft.
- Servings and nutritional information was adapted for 16 squares, but the squares can be cut bigger or smaller depending on desired size.
- Store cooled lemon bars, tightly covered, in the refrigerator and enjoy within 5-7 days for best results.
- Lemon bars can freeze well for up t 3-4 months. Wrap bars tightly in plastic wrap and freeze, then transfer frozen bars to a freezer storage bag. Thaw overnight in the fridge before serving.
Nutrition
Calories: 102kcal, Carbohydrates: 13g, Protein: 2g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 28mg, Sodium: 69mg, Potassium: 31mg, Fiber: 0.4g, Sugar: 6g, Vitamin A: 120IU, Vitamin C: 3mg, Calcium: 13mg, Iron: 0.4mg
Calories: 102kcal
Cost: $5
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Questions & Reviews
I made lime ones becuase I was out of lemons, and they were awesome. They tasted a bit like key lime pie. And Kate, I also ate them for breakfast. Sara, I think it’s an evil plan to have you refrigerate them overnight, then you eat them in the morning! 🙂
Made these last night. YUM! Do lemon bars count for breakfast? The best is when they’ve sat outside the fridge for a few minutes.
Hillary, if you don’t like a lot of lemon flavor, just reduce the lemon juice and zest that go into the batter.
How lemony are these? I like a hint of lemon in desserts, but I’m not a fan of it if it’s too strong…? Anything with cream cheese peaks my interest, though! 🙂
Yum, I am definitely going to make these. They look so good. I am going to have to start having “dessert of the day” parties or something.
Come on Morgan, they’re LEMON bars, and a lemon is a fruit, so you can totally consider them part of the fruit category and have them every day 😉
Holy crap, those look delicious. I am in love, and on Saturday, when I eat junk food, I’m going to make these.
These look great Sara! I love that you specified “20” vanilla wafers; I hate when I’m trying a new recipe and they generalize and just tell you to use enough to line the bottom of the pan. I don’t know how thickly to line it or what size of pan is okay to use… I’m not that great of a cook so I don’t have the common sense to know what they mean.
I am so going to try these, I love lemon!
YUM.