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Creamy Lemon Cheesecake Bars Recipe Easy Homemade with Berries and Shortbread Crust

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These creamy lemon cheesecake bars feature a buttery shortbread crust topped with a smooth lemon cheesecake filling and fresh berries, perfect for any occasion.

Ingredients

  • All-purpose flour – 1 ½ cups (180g / 6.35 oz)
  • Unsalted butter, softened – ½ cup (115g / 4 oz)
  • Granulated sugar – ⅓ cup (65g / 2.3 oz)
  • Salt – ¼ tsp
  • Cream cheese, softened – 16 oz (450g)
  • Granulated sugar – ¾ cup (150g / 5.3 oz)
  • Large eggs – 2
  • Fresh lemon juice – ¼ cup (60ml / 2 fl oz)
  • Lemon zest – 2 tsp
  • Vanilla extract – 1 tsp
  • Sour cream – ⅓ cup (80ml / 2.7 fl oz) (optional)
  • Fresh mixed berries (blueberries, raspberries, strawberries) – 1 cup (150g / 5.3 oz)
  • Powdered sugar – for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9 inch pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Make the shortbread crust: In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes using an electric mixer. Add the salt and gradually mix in the flour until the dough just comes together. It should feel crumbly but hold when pressed.
  3. Press the crust evenly into the bottom of your prepared pan with your fingers or the back of a spoon. Aim for a uniform thickness to avoid uneven baking. Bake for 15-18 minutes until the edges are golden brown. It may look slightly soft in the center, but it will firm up as it cools. Let it cool for 10 minutes.
  4. Prepare the lemon cheesecake filling: In a clean bowl, beat the cream cheese until creamy and smooth, about 2-3 minutes. Slowly add the sugar and continue beating until combined. Add eggs one at a time, mixing well after each. Then add the lemon juice, zest, vanilla extract, and sour cream. Beat just until smooth—avoid overmixing to keep the filling from cracking during baking.
  5. Pour the filling over the warm shortbread crust, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
  6. Bake for 30-35 minutes or until the edges are set but the center still has a slight jiggle. This ensures a creamy texture rather than a firm cheesecake.
  7. Cool completely at room temperature, then refrigerate for at least 3 hours or overnight. This chilling step is crucial for clean slices and that luscious creamy consistency.
  8. Add fresh berries just before serving, dust with powdered sugar if desired. Use the parchment overhang to lift the bars out of the pan, then slice into 9-12 squares.

Notes

Use room temperature cream cheese for smooth mixing. Avoid overbeating the filling to prevent cracks. Fresh lemon juice and zest provide the best flavor. Use parchment paper with overhang for easy removal. Chill bars overnight for best texture. Frozen berries should be thawed and drained before use. For gluten-free crust, substitute almond flour. For dairy-free, use vegan cream cheese and coconut yogurt.

Nutrition

Keywords: lemon cheesecake bars, lemon dessert, cheesecake bars, shortbread crust, berry topping, easy dessert, homemade cheesecake

Find it online: https://tessierecipes.com/creamy-lemon-cheesecake-bars-recipe-easy-homemade-with-berries-and-shortbread-crust/