New York–Style lemon cheesecake bars are so easy to make! This recipe is in my first cookbook: The Essential Jewish Baking Cookbook: 50 Traditional Recipes for Any Occasion. Enjoy this luscious treat anytime you need an easy, make-ahead dessert option.
For a fun alternative, try the sister recipe to these bars -- my mini cheesecake bites!
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Why you'll love this recipe
What's not to love about cheesecake? (Can't you just hear one of my aunts saying that?) But really, these lemon cheesecake bars have all the flavor and texture of a classic round New York-style cheesecake -- the dense (in a good way) texture lightened by the lemon flavor and that classic crunchy graham cracker crust.
But no need for a water bath. Just make the crust, fill it, bake and chill! Then cut them into squares and serve. Top as desired.
My inspiration was a mini-cheesecake recipe I created for a temple Shavuot cooking class I presented online during the pandemic. It was so easy to make a delicious bite of cheesecake!
Can I claim these as specifically a Jewish cheesecake? Well I would say the New York-style cheesecake is the one many of us remember eating growing up, especially if you were brought up on the East Coast. For so many Jews, it is part of our taste memories for sure!
Ingredients you'll need
The ingredients for these lemon cheesecake bars are pretty basic but the end result is anything but ordinary.
Crust ingredients:
- Graham crackers: Any brand will do and if you eat gluten-free, one of my testers made the bars with a gluten-free cracker and was very happy with the results.
- Butter: I always use unsalted butter but this is a case where salted could work nicely - just leave out the extra salt called for in the crust recipe.
- Brown sugar: Light or dark is fine.
Filling ingredients:
- Cream cheese: Be sure you use regular cream cheese and not whipped cream cheese and let it soften as directed.
- Greek yogurt or sour cream: Either works well for this recipe but I use yogurt because it seems to get along with lactose intolerance better. And I like the flavor.
- Lemon juice and zest: I have a meyer lemon tree so I use meyers which are less acidic and sour than regular lemons. Regular lemons will work just fine.
How to make this recipe
1. Prep and preheat: Preheat the oven to 350°F. Line an 8-by-8-inch pan with aluminum foil.
2. Make the crust: Use a food processor or a rolling pin and a plastic bag to crush the graham crackers to a fine crumb. Mix crumbs with melted butter, brown sugar, and salt.
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3. Bake the crust: Transfer the graham cracker crust to the foil-lined pan and press down firmly with your fingers. Bake for 8 minutes. Remove from the oven to cool slightly before adding the filling.
4. Make the filling: In the bowl of a stand mixer, cream together the cream cheese and sugar on medium speed for about 1 minute, until well combined. Scrape down the sides of the bowl and add the eggs, yogurt, vanilla, lemon juice, lemon zest, salt, and flour. Mix well. Pour the filling into the cooled crust.
5. Bake the cheesecake: Bake for 40 to 45 minutes. Let cool for 30 minutes and refrigerate for 6 hours or overnight. To serve, use the foil overhang to lift it out of the pan onto a cutting board. Slice into squares, wiping the knife clean in between each cut.
Expert Tips
- Be sure to mix the cream cheese mixture enough to break up the cream cheese and fully incorporate the ingredients to a smooth texture.
- If you are gluten-free or want to change up the flavor of the crust, you can sub in a different graham cracker or even another cookie flavor.
- Sour cream or yogurt will work. If you've never baked with yogurt, give it a try! You might like it!
- Once these lemon cheesecake bars are fully chilled, you can cut them. Be sure to use a serrated knife and clean it in between each cut!
Toppings for New York-style cheesecake bars
Strawberry Raspberry Jam with Rosé Wine
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New York-style Lemon Cheesecake Bars
Beth LeeIngredients
For the crust
- Nonstick cooking spray
- 10 graham crackers yield about 1 ¾ cups of crumbs
- 6 tablespoons unsalted butter melted
- 2 tablespoons brown sugar
- ¼ teaspoon kosher salt
For the filling
- 16 ounces cream cheese room temperature
- ½ cup granulated sugar
- 2 large eggs room temperature
- ½ cup Greek yogurt or sour cream room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon kosher salt
- 1 tablespoon flour
Instructions
- Prep/Preheat: Preheat the oven to 350°F. Line an 8-by-8-inch pan with aluminum foil, leaving an overhang on two opposite sides. Spray the foil lightly with nonstick cooking spray.
- Make the crust: Use a food processor or a rolling pin and a plastic bag to crush the graham crack- ers to a fine crumb. Transfer the crumbs to a small bowl and stir in the melted butter, brown sugar, and salt. Mix well so the crumbs are coated with butter. Transfer the graham cracker crust to the foil-lined pan and press down firmly with your fingers or the bottom of a glass. The crust should cover the bottom of the pan and extend up the sides of the pan by about 1 inch.
- Bake the crust: Bake for 8 minutes. Remove from the oven to cool slightly before adding the filling.
- Make the filling: Lower the oven temperature to 325°F. In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and sugar on medium speed for about 1 minute, until well combined. Scrape down the sides of the bowl and add the eggs, yogurt, vanilla, lemon juice, lemon zest, salt, and flour. Mix well on medium speed for another 1 minute. Pour the filling into the cooled crust.
- Bake the cheesecake: Bake for 40 to 45 minutes, checking at 40 minutes. The cheesecake should be mostly set, with the middle still a bit jiggly. Let cool for 30 minutes and refrigerate for 6 hours or over- night. To serve, use the foil overhang to lift it out of the pan onto a cutting board. Slice into squares, wiping the knife clean in between each cut. Enjoy as is, or top with fruit, jam, or whipped cream.
Notes
- Be sure to mix the cream cheese mixture enough to break up the cream cheese and fully incorporate the ingredients to a smooth texture.
- If you are gluten-free or want to change up the flavor of the crust, you can sub in a different graham cracker or even another cookie flavor.
- Sour cream or yogurt will work. If you've never baked with yogurt, give it a try! You might like it!
- Once these lemon cheesecake bars are fully chilled, you can cut them. Be sure use a serrated knife and clean it in between each cut!
Nutrition
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Susan Woolf says
Beautiful!
Beth Lee says
thank you - I love this recipe and its sister recipe - the mini cheesecake bites!
Jane says
What a wonderful way to finish a meal or have a snack between meals! Thank you Beth!
Beth Lee says
Yes! Not too sweet and a little bit is so satisfying!
Receptai says
Delicius recipe, thank you! Wishes from Lithuania!
Beth Lee says
Wishes back to you from Northern California! So glad you enjoyed the cheesecake bars. I love this recipe too, especially topped with a bit of fruit compote or jam!
Jenni says
Such a classic recipe. I love that it's in bar form--feels slightly less like a splurge! lol Can't wait to get your book into my hands!
Beth Lee says
True - a bit easier to control the portion size!! (If you stick with one piece ...)
Laura Bashar says
Yay! I ordered your cookbook and can't wait to try all of these recipes! I love the idea of cheese cake bars instead of wedge slices. Fabulous!
Beth Lee says
They are fun and easy and give you all the taste and mouthfeel of a more fussy round version!
Sandi says
I am so excited to grab your cookbook! This cheesecake looks divine and the crust will be super easy to make gluten free!
Beth Lee says
Exactly! Leigh made these and loved them with a gluten-free option!