If you have a passion for bright, tangy desserts that feel like sunshine on your plate, you are going to adore this Lemon Bar Cheesecake Recipe. It brings together the creamy richness of classic cheesecake with the vibrant, zesty punch of lemon bars, creating a truly unforgettable treat. From the buttery crust to the luscious lemon topping, every bite offers a perfect balance of sweet and tart, soft and crumbly. This recipe is one of those rare gems that feels both fancy enough for special occasions and easy enough for an anytime indulgence. Trust me, once you try this Lemon Bar Cheesecake Recipe, it will instantly become a staple you’ll want to share with friends and family.
Ingredients You’ll Need
Getting started with this Lemon Bar Cheesecake Recipe is a breeze because all the ingredients are straightforward, yet each one plays a crucial role in building the luscious textures and layers of flavor you’ll love. From the rich cream cheese to the fresh lemon zest, every item here is essential to achieve that perfect harmony.
- 1/3 cup butter – softened: Adds richness and moisture, perfect for a tender crust.
- 1/4 cup Vegetable Oil: Keeps the crust soft and lends moisture without overpowering flavor.
- 1/2 cup Sugar: Sweetens the crust while allowing the lemon to shine through.
- 1/3 cup Powdered Sugar: Provides a fine sweetness that blends smoothly in filling and crust.
- 1 Tablespoon Water: Helps to bind crust ingredients together for an easy press.
- 1/2 Tablespoon Lemon Juice: Brings brightness and zing to the crust.
- 1/2 Tablespoon Lemon Zest: Offers intense, fresh lemon flavor.
- 1 Egg: Acts as a binder to hold the crust components firmly.
- Neon Yellow Food Coloring Gel: Adds a fun, vibrant pop of color for that classic lemon bar look.
- 1/4 teaspoon Baking Soda: Lightens the crust slightly for a tender bite.
- 1/4 teaspoon Cream of Tartar: Helps keep the crust’s texture tender.
- 1/8 teaspoon Salt: Balances the sweetness and enhances overall flavor.
- 2 1/2 cups Flour: The structure for the crust, giving it that perfect crumb.
- 3 packages Cream Cheese (8-ounce each) – softened: The creamy, dreamy base of the cheesecake layer.
- 1/3 cup Greek Yogurt: Adds tang and creaminess while keeping the texture smooth.
- 2 Tablespoons Heavy Cream: Contributes to the cheesecake’s luxurious richness.
- 1 Tablespoon Vanilla: Brings a warm, mellow flavor to balance the lemon’s tartness.
- 1 cup Sugar: Sweetens the cheesecake filling beautifully.
- 1/2 cup Powdered Sugar: Ensures a smooth texture in the cheesecake filling.
- 1/3 cup Flour: Helps stabilize the cheesecake layer.
- 2 cups Sugar: For the lemon filling, intensifying the sweet-tart contrast.
- 1/2 cup Flour: Thickens the lemon topping for a perfect set.
- 3 Eggs: The binding agents that give the lemon layer its structure.
- 1/2 cup Lemon Juice: The star ingredient that delivers refreshing acidity.
- 1 teaspoon Lemon Zest: Elevates the lemon flavor for a fresh burst.
- Powdered Sugar for dusting: Adds a pretty, sweet finishing touch on top.
How to Make Lemon Bar Cheesecake Recipe
Step 1: Prepare the Lemon Crust
Start by creaming together the butter, oil, sugars, water, lemon juice, zest, and egg in your stand mixer until everything is smooth and creamy. The splash of yellow food coloring instantly brightens the batter and lends a fun, sunny look that screams lemon bar vibes. Then gently mix in the baking soda, cream of tartar, salt, and flour to create a dough that’s ready to form the base. This crust is amazing because it strikes a perfect balance between tender and sturdy for holding all those luscious cheesecake layers.
Step 2: Bake the Crust
Press the crust dough evenly into the bottom of a parchment-lined 7-inch springform pan, creating a solid foundation for your cheesecake. Pop it into a preheated 350-degree oven for about 10 minutes. When it’s out, give the surface a gentle press with a smooth-bottomed glass to flatten the crust and prevent any puffing during baking—this sets you up for a flawless cheesecake base.
Step 3: Make the Creamy Cheesecake Layer
With the crust cooling, rinse the mixing bowl and add the softened cream cheese, Greek yogurt, heavy cream, and vanilla extract. Beat these together until they form a perfectly smooth and silky cream—this is the heart of your cheesecake. Then mix in the sugar, powdered sugar, and flour to ensure a creamy, well-set filling that’s sweet but not overly so. Pour this luscious mixture evenly over your cooled crust, getting ready for the baking that will bring it all together.
Step 4: Bake the Cheesecake
Bake your cheesecake at 350 degrees for 30 minutes, using a small ovenproof dish of water placed on the rack beneath to add gentle steam. This trick creates a moist environment that helps prevent cracking. Then turn down the heat to 325 degrees and continue baking for another 30 to 45 minutes, just until the center jiggles like set Jello—that little wobble is the sign your cheesecake is perfectly baked. Remove it to a wire rack and let it cool naturally.
Step 5: Make the Tangy Lemon Topping
While the cheesecake bakes, whisk together the sugar, flour, eggs, lemon juice, and zest for the lemon topping. Pour this bright, tangy filling into an 8-inch parchment-lined cake pan and bake at 350 degrees for 30 to 40 minutes until set. This topping is pure sunshine on top of your creamy cheesecake base.
Step 6: Assemble the Layers
Once cool, carefully invert the lemon topping onto the surface of your cheesecake. If the topping overhangs the edges, trim it neatly so it sits perfectly. This layered combination makes for an irresistible treat that looks as good as it tastes.
Step 7: Chill and Serve
Wrap your assembled cheesecake in parchment paper and foil, then refrigerate overnight. This rest time lets the flavors marry and the texture set to perfection. Right before serving, dust the top with powdered sugar for a delicate, sweet finish that’s as delightful to look at as it is to eat.
How to Serve Lemon Bar Cheesecake Recipe
Garnishes
A simple dusting of powdered sugar adds an elegant, snowy touch that contrasts beautifully with the vibrant yellow topping. Fresh lemon slices or a few sprigs of mint can also brighten the presentation and add a hint of freshness that complements the tangy flavors perfectly.
Side Dishes
This Lemon Bar Cheesecake Recipe pairs wonderfully with light accompaniments such as a bowl of fresh berries or a scoop of vanilla bean ice cream. These sides add natural sweetness and creamy coolness that balance the zesty richness of the cheesecake beautifully.
Creative Ways to Present
For a festive touch, try serving individual slices on pretty dessert plates with edible flowers or lemon zest curls. Alternatively, cut the cheesecake into small squares for a fun finger-food option perfect for parties or afternoon tea. The bright, cheerful color and layered texture always spark smiles.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Bar Cheesecake can be stored in the refrigerator, tightly wrapped or in an airtight container, for up to 4 days. This allows the flavors to deepen even more, making every bite just as delicious as the first.
Freezing
If you want to keep the cheesecake longer, freezing works beautifully. Wrap it well with plastic wrap and foil, then store in the freezer for up to 2 months. When you’re ready, thaw it overnight in the refrigerator to enjoy the same creamy texture and bright lemon flavor.
Reheating
This cheesecake tastes best chilled, so avoid reheating. However, if you prefer it slightly less cold, let it sit at room temperature for about 15 to 20 minutes before serving to soften it up slightly without losing that perfect cheesecake feel.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt gives the cheesecake extra creaminess and a slight tang that complements the lemon flavor, but you can use regular yogurt in a pinch. The texture might be a little less rich, but the overall taste will still be delightful.
Why do you bake the cheesecake with water in the oven?
Placing a small ovenproof dish of water creates steam, which helps keep the cheesecake moist and prevents cracks from forming on the surface. It’s a simple trick for a smooth, luscious cheesecake finish.
Can I make this recipe in a larger pan?
You can scale the recipe to fit a larger pan, but baking times may need to be adjusted. Keep an eye on the cheesecake’s center to check for that signature gentle jiggle before removing it from the oven.
What’s the best way to cut this cheesecake?
Use a sharp knife warmed in hot water, then wiped dry before each cut. This prevents sticking and helps you achieve clean, pretty slices every time.
Is neon yellow food coloring necessary?
It’s totally optional! The food coloring adds a classic bright lemon bar look, but your cheesecake will still taste amazing without it if you prefer to keep things natural.
Final Thoughts
This Lemon Bar Cheesecake Recipe is a delightful treasure that brings together the best of two favorite desserts in one decadent slice. It’s vibrant, creamy, and perfectly balanced, making each bite a burst of happiness. I can’t wait for you to try it and make it a beloved part of your dessert repertoire. Serve it to friends, family, or simply enjoy it yourself—you deserve that little moment of lemony joy today!
Print
Lemon Bar Cheesecake Recipe
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Total Time: 8 hours 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Bar Cheesecake combines a buttery, lemon-infused crust with a rich, creamy cheesecake filling topped with a tangy lemon curd layer. The dessert is baked to perfection, then chilled overnight for a refreshing and indulgent treat with a perfect balance of sweet and tart flavors.
Ingredients
Crust
- 1/3 cup butter, softened
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1/3 cup powdered sugar
- 1 tablespoon water
- 1/2 tablespoon lemon juice
- 1/2 tablespoon lemon zest
- 1 egg
- Neon yellow food coloring gel (about 8-9 drops)
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 2 1/2 cups flour
Cheesecake Filling
- 3 packages (8 ounces each) cream cheese, softened
- 1/3 cup Greek yogurt
- 2 tablespoons heavy cream
- 1 tablespoon vanilla extract
- 1 cup sugar
- 1/2 cup powdered sugar
- 1/3 cup flour
Lemon Filling
- 2 cups sugar
- 1/2 cup flour
- 3 eggs
- 1/2 cup lemon juice
- 1 teaspoon lemon zest
For Garnish
- Powdered sugar for dusting
Instructions
- Prepare the crust: In the mixing bowl of a stand mixer fitted with the paddle attachment, combine softened butter, vegetable oil, sugar, powdered sugar, water, lemon juice, lemon zest, and egg. Blend until the mixture is smooth and creamy. Add about 8-9 drops of neon yellow food coloring gel and mix well. Incorporate baking soda, cream of tartar, salt, and flour and mix until well combined into a dough.
- Bake the crust: Line the bottom of a 7-inch springform pan with parchment paper. Press the crust dough evenly into the bottom of the pan. Bake at 350°F (175°C) for about 10 minutes. Remove from the oven and gently press the crust down evenly with the bottom of a smooth glass to deflate any puffing. Set aside.
- Make the cheesecake filling: Rinse and dry the mixing bowl. Blend softened cream cheese, Greek yogurt, heavy cream, and vanilla extract until smooth. Scrape down the sides and blend again. Add sugar, powdered sugar, and flour, and continue blending until the mixture is smooth. Pour the filling over the baked crust in the springform pan.
- Bake the cheesecake: Fill a small ovenproof dish with water and place it on the oven rack beneath the cheesecake to create a water bath. Bake the cheesecake at 350°F (175°C) for 30 minutes. Then reduce the temperature to 325°F (163°C) and bake for an additional 30 to 45 minutes, or until the center is barely jiggly like set Jello. Remove the cheesecake and let it cool on a wire rack.
- Prepare the lemon topping: While the cheesecake bakes, line an 8-inch cake pan with parchment paper. In a mixing bowl, combine sugar, flour, eggs, lemon juice, and lemon zest. Mix until well blended. Pour into the cake pan and bake at 350°F (175°C) for 30-40 minutes. Remove and cool on a wire rack.
- Assemble the cheesecake: Once the lemon topping has cooled, invert it from the cake pan onto the cooled cheesecake. Trim any edges if the lemon topping is wider than the cheesecake to fit neatly.
- Chill and serve: Fully cool the assembled cheesecake and lemon layer, then wrap the springform pan with parchment paper followed by foil. Refrigerate overnight to set. Before serving, dust the top generously with powdered sugar. Cut into 2-inch pieces and enjoy!
Notes
- Use a water bath during cheesecake baking to help prevent cracking and ensure even cooking.
- Check the cheesecake’s center jiggle to determine doneness; it should resemble set Jello, not runny liquid.
- Allow ample cooling and chilling time for the best texture and flavor development.
- Use parchment paper to easily remove the crust and lemon layer, and to prevent sticking.
- Adjust the amount of food coloring carefully to achieve the desired lemony color without affecting flavor.
