Lemony Shortbread Cheesecake Bars

Prepare to be enchanted by these Lemon Cheesecake Shortbread Bars – a dessert that promises to be nothing short of divine! Imagine a symphony of flavors and textures: the bright, zesty tang of fresh lemon dancing with a rich, sweet creaminess, all perfectly balanced on a tender, buttery shortbread crust. Each bite delivers a cool, refreshing sensation, making these bars an absolute dream for any lemon lover and an irresistible treat for any season, especially as a vibrant highlight for spring and summer gatherings.

What sets these lemon bars apart is their harmonious layering. We start with a deeply flavorful, crisp, and buttery shortbread base that provides the perfect sturdy foundation. This crust is then generously topped with a velvety smooth, tangy lemon cheesecake filling, bursting with citrus zest. To elevate this masterpiece further, a delicate lemon streusel crumb topping adds a delightful textural contrast and an extra whisper of lemon goodness. It’s a truly perfect combination that has consistently earned “oh my gosh” reactions after the very first taste.

Whether you’re hosting a backyard barbecue, planning a picnic, or simply craving a refreshing dessert to brighten your day, these Lemon Cheesecake Shortbread Bars are your answer. Their elegant appearance and captivating flavor profile make them suitable for special occasions, yet their straightforward preparation means you can whip them up any time you desire a slice of sunshine.

Looking for more delightful desserts? Don’t forget to try our Strawberry Shortcake!

Mastering Lemon Cheesecake Shortbread Bars: A Step-by-Step Guide

Creating these sensational lemon cheesecake shortbread bars is a rewarding baking adventure. This recipe is divided into three main components: the shortbread crust, the luscious lemon cheesecake filling, and the irresistible streusel topping. Each layer contributes uniquely to the overall experience, and we’ll guide you through each step to ensure your bars turn out perfectly every time.

The Buttery Shortbread Crust: Your Foundation for Flavor

The journey to these incredible bars begins with a robust shortbread crust. This isn’t just a base; it’s a flavorful element in itself, offering a delightful crispness and a rich, buttery taste that perfectly complements the creamy lemon filling. The key to a great shortbread crust lies in handling the butter correctly and not overworking the dough.

First, you’ll want to preheat your oven to 350 degrees F (175 degrees C). Preparing your baking pan is crucial for easy removal of the bars later. Line an 8-inch square baking pan with a foil sling, leaving an overhang on the sides. This “sling” acts as handles, making it simple to lift the entire batch of bars out of the pan once they’re cooled and set.

For the crust mixture, you’ll combine all-purpose flour, powdered sugar, and a pinch of salt in a food processor. Give these dry ingredients a quick pulse for a few seconds to ensure they are well combined. Then, add your cubed cold butter. Cold butter is essential here; it helps create a tender, flaky shortbread rather than a dense, tough one. Pulse the mixture about 6-8 times, or until it resembles coarse crumbs with pieces of butter no larger than small peas. Avoid over-processing, as this can warm the butter too much and develop the gluten in the flour, leading to a less desirable texture.

Once your crust mixture is ready, press it firmly and evenly into the bottom of your prepared pan. A flat-bottomed glass or a small dish works wonders for this, helping you achieve a compact and uniform layer. Bake this crust for approximately 20 minutes, or until you see the edges turn lightly golden brown. While the crust is baking, take a moment to increase your oven temperature to 375 degrees F (190 degrees C) in anticipation of the next baking stage.

The Zesty Lemon Streusel Topping: A Crunchy, Tangy Delight

While your shortbread crust is baking and filling your kitchen with its irresistible aroma, you can prepare the streusel topping. This crumbly layer adds a wonderful textural contrast and an additional burst of lemony flavor that truly elevates the bars. In your food processor, combine the flour, granulated sugar, fresh lemon zest, and a touch of salt. Pulse these ingredients together a few times until they are well integrated. The lemon zest is critical here, infusing the streusel with a bright, aromatic citrus note that complements the cheesecake beautifully.

Next, add the cold, cubed butter to the streusel mixture. Similar to the shortbread crust, using cold butter for the streusel ensures you get distinct crumbs rather than a paste. Pulse 6 or 7 times until the butter pieces are about the size of small peas and are evenly coated with the flour-sugar mixture. Once prepared, transfer the streusel to a bowl and place it in the refrigerator. Keeping it chilled prevents the butter from melting prematurely, ensuring a perfect crumbly texture when it bakes.

The Creamy Lemon Cheesecake Filling: The Heart of the Bar

Now for the star of the show: the creamy lemon cheesecake filling. This layer provides the signature tangy-sweet balance and a luxurious texture that makes these bars so addictive. For the smoothest possible cheesecake, ensure your cream cheese and egg are at room temperature. This is a vital tip, as cold ingredients can lead to a lumpy batter and an overmixed filling.

Using an electric mixer, beat the softened cream cheese in a large bowl until it becomes wonderfully light and fluffy. This step incorporates air and ensures a smooth consistency. Gradually add the sugar, lemon zest (for that intense lemon flavor), lemon juice (for the perfect tang), and the egg. Beat everything together until just combined. Be careful not to overmix the cheesecake batter once the egg is added, as too much air can cause cracks during baking.

Assembly, Baking, and Chilling: Bringing It All Together

Once your shortbread crust is lightly browned from its initial bake, carefully remove it from the oven. While the crust is still hot, pour the prepared lemon cheesecake filling evenly over it. The heat from the crust helps the filling set beautifully. Then, sprinkle the chilled streusel topping evenly over the cheesecake layer, ensuring every bite will have that delightful crunch.

Return the pan to the oven (which should now be at 375 degrees F) and bake for an additional 20-25 minutes. You’ll know the bars are ready when the filling is set, with a slight wobble in the center, and the streusel topping is golden brown. For precision, the internal temperature of the filling should register 160 degrees F (71 degrees C) on a thermometer.

After baking, the hardest part begins: waiting! Allow the bars to cool completely on a wire rack at room temperature. This is crucial for the cheesecake to firm up properly. Once they’ve reached room temperature, transfer them to the refrigerator to chill for at least 2 hours. Chilling allows the cheesecake to fully set and enhances the flavors, making for clean, beautiful slices.

These lemon bars are truly to-die-for! Once thoroughly chilled, use the foil sling to lift the entire slab of bars out of the pan. Place it on a cutting board and slice into individual squares or rectangles. Serve them chilled, and prepare for rave reviews. Every bite is a burst of sunshine – tangy, sweet, and utterly refreshing.

Craving more nutty treats? Be sure to check out our Peanut Butter Balls!

Lemon Cheesecake Shortbread Bars Recipe

These Lemon Cheesecake Shortbread Bars are the ultimate spring or summer dessert. They are delightfully tangy, sweet, cool, and creamy, truly a lemon lover’s dream treat. With a delicate shortbread crust, a luscious lemon cheesecake filling, and a crunchy streusel topping, they are pure perfection.

Lemon Cheesecake Shortbread Bars Recipe

Yields 9 servings. Prep Time: 15 minutes. Cook Time: 50 minutes. Total Time: 1 hour 5 minutes.

Calories: 293 kcal | Course: Dessert | Cuisine: American | Author: Leigh Harris

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

1. Preheat your oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with a foil sling, leaving an overhang on the sides for easy removal.
2. In a food processor, combine 1 cup all-purpose flour, 1/4 cup powdered sugar, and 1/4 teaspoon salt. Process for a few seconds to mix. Add 1/2 cup cold, cubed butter.
3. Pulse the mixture about 6-8 times, or until it resembles small peas. Press the mixture firmly and evenly into the prepared baking pan using the flat bottom of a glass or small dish.
4. Bake for 20 minutes, or until lightly golden brown. Once removed from the oven, immediately increase the oven temperature to 375 degrees F (190 degrees C).

Streusel

1. While the shortbread crust bakes, prepare the streusel. In a food processor, combine 1/2 cup flour, 1/3 cup granulated sugar, 1/4 teaspoon salt, and 1 teaspoon lemon zest. Pulse a few times to combine.
2. Add 3 tablespoons cold, 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 refrigerator until ready to use.

Filling

1. With an electric mixer, beat the 2 (8-ounce) packages of softened cream cheese in a large bowl until it is light and fluffy.
2. Add the zest of 1 lemon, 1/2 cup sugar, 1/4 teaspoon salt, 2 tablespoons lemon juice, and 1 room temperature egg. Beat until just combined and smooth. Be careful not to overmix.
3. Pour the cheesecake filling evenly over the hot shortbread crust in the pan.
4. Evenly sprinkle the chilled streusel topping over the cheesecake filling. Bake for 20-25 minutes, or until the filling is set with a slight wobble in the center and registers 160 degrees F (71 degrees C) on a thermometer.
5. Remove from the oven and cool completely on a wire rack.
6. Once cooled to room temperature, place the bars in the fridge to chill for a minimum of 2 hours (overnight is best) before slicing and serving for the best texture and flavor.

Notes

• Ensure cream cheese and egg are at room temperature. This is crucial for a smooth, lump-free cheesecake filling.
• Always line your baking pan with aluminum foil or parchment paper, creating a “sling” to easily lift the cooled bars out of the pan.
• Chilling is vital! While a minimum of 2 hours is required, allowing the bars to chill overnight will result in a perfectly set and flavorful dessert that is much easier to slice cleanly.
• Storing: Store any leftover lemon cheesecake bars in an airtight container in the refrigerator for up to 4 days.
• Freezing: For longer storage, you can freeze individual bars. Place sliced bars on a parchment paper-lined baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe airtight container or bag, separating layers with parchment paper. Freeze for up to 3 months. Thaw in the refrigerator before serving.

Nutrition

Nutrition facts are per serving (9 servings per recipe).

• Calories: 293 kcal
• 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