Double lemon cheesecake bars

Smooth, creamy and full of citrus flavor, these lemon cheesecake bars are topped with a thin layer of lemon glaze and prepared on a simple graham cracker crust
Smooth, creamy and full of citrus flavor, these lemon cheesecake bars are topped with a thin layer of lemon glaze and prepared on a simple graham cracker crust

There’s no secret I love cheesecake, and have made and eaten it many times, but I had never tried a lemon cheesecake before. It hasn’t occurred to be that you can combine the tangy lemon taste with the sweet velvety cheesecake, until recently.

These bars are most likely the best combo between luscious lemon bars and  creamy cheesecake.

They are sweet, they are tangy. I don’t know which layer is my favorite. The lemon cheesecake or the lemon glaze. Both of them are good on its own, but combined it’s a lemony explosion!

Summer is on its last leg and most of the time lemon is associated with the hot sunny days, but don’t let that stop you from enjoying these lemon cheesecake bars year round. 

lemon cheesecake bars recipe 1

I could eat cheesecake all day every day, and have to admit that most of the time I eat way too much when I make it,  but I prefer making cheesecake bars instead of a big 9 inch round cheesecake. Seems to me it takes less effort and time to make the bars and I can enjoy them even faster! Plus it is less likely to crack. No fancy water bath, no sweat and tears. Not to mention it’s easier to grab one cheesecake bar rather than a cheesecake slice.

These lemon cheesecake bars do take a little effort and it takes a couple of hours from start to finish, most of it actually being waiting time, but don’t let that discourage you. They will be a hit  and will put a smile on everyone’s faces. I don’t know about you, but the color yellow makes me happy.

For the best results, you have to follow the recipe directions, do not rush the process and definitely do not use bottled lemon juice. Use real lemons!

lemon cheesecake bars recipe 3

Start by gathering all your ingredients and make sure the eggs and cream cheese are at room temperature. Having the ingredients at room temperature ensures a velvety cheesecake filling. If your cream cheese and eggs are cold, you’ll over-beat the filling incorporating too much air into it.

While the oven is heating up, prepare the crust and refrigerate it for few minutes. 2 ingredients are all you’ll need for the simple graham cracker crust : graham crackers crumbs and melted butter.

The lemon cheesecake layer is flavored with both lemon zest and freshly squeezed lemon juice. It’s very important to be freshly squeezed and not coming from the little yellow bottle you can buy at the grocery store.

The sweet and tart lemon glaze is made out of cornstarch, sugar, lemon juice and egg yolk. It’s so good I just wanted to eat it by the spoonful!

Since the lemon glaze require not much cooking, only a few seconds, it’s very important to use a pasteurized egg yolk. I love Safest Choice™ Pasteurized Eggs and I highly recommend them for this recipe. (I actually use the eggs in all my baking)

Check their store locator feature on the website to see what grocery stores in your area carry them.

Make sure your cheesecake is completely chilled before spreading the lemon glaze over it.

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Double lemon cheesecake bars recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

6 hours

Yield: 16-20 bars

Double lemon cheesecake bars recipe

Smooth, creamy and full of citrus flavor, these lemon cheesecake bars are topped with a thin layer of lemon glaze and prepared on a simple graham cracker crust


  • 1 1/2 cup graham cracker crumbs
  • 4 tablespoons butter, melted
  • Lemon cheesecake
  • 3 eggs
  • 1 egg white
  • 4 packages (8 oz. each) cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons all purpose flour
  • 1 tablespoon lemon zest
  • 1/3 cup juice from 2 lemons, divided
  • 1/2 tsp. vanilla
  • Lemon glaze
  • 2 tablespoons cornstarch
  • 3/4 cup sugar
  • 1/2 cup water
  • 1 egg yolk ( I recommend Safest Choice™ Pasteurized Eggs )


  1. Heat the oven to 325ºF. Line a 13x9-inch pan with parchment, leaving about 1 inch of paper hanging on the sides.
  2. In a mixing bowl, combine the graham cracker crumbs with the melted butter. Press evenly on the bottom of the prepared pan. Refrigerate for 10-15 minutes.
  3. In a mixing bowl, with the paddle attachment on, beat on low speed cream cheese, 1 cup sugar, all purpose flour, lemon zest, 2 tablespoons lemon juice and vanilla until blended.
  4. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  5. Bake in preheated oven for 40 minutes or until center is set.
  6. Cool for 1 hour and refrigerate for 4 hours.
  7. Lemon glaze
  8. In a medium saucepan, mix cornstarch and 3/4 cup sugar.
  9. Gradually stir in water and remaining lemon juice until blended.
  10. Bring just to boil on medium heat, stirring constantly.
  11. Cook and stir until clear and thickened.
  12. Lightly beat the egg yolk in small bowl; stir in 2 tablespoons of the hot cornstarch mixture.
  13. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly.
  14. Spoon the lemon glaze over cheesecake.
  15. Refrigerate 1 hour or until firm.
  16. Use the hanging parchment paper as handles to remove cheesecake from pan before cutting to serve.


recipe slightly adapted from Family Circle, April 2014 issue

Happy baking,


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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. AL says


    • says

      Hi Al,
      Each recipe comes with a print button. If you click on it another browser tab will open allowing you to print just the recipe.
      Please let me know if you still have problems.

  2. Angela says

    Lovely looking recipe :)
    What does the 1/3 cup of lemonjuice divided mean? (Like divide the 1/3 cup of lemon juice in half and use 1 half for the glaze ad one half for the cheesecake?

    • says

      Hi Angela,

      Divided means you’ll use some lemon juice in the cheesecake and some in the glaze.
      For the cheesecake you need 2 tablespoons lemon juice.
      The remaining juice is used in the lemon glaze.


  3. says

    Pentru o clipa, fotografiile m-au dus cu gandul la celebra prajitura cu branza si glazura de Fanta. Arata nemaipomenit de bine. Great job!

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