Cheesecake Bars

Tested & Perfected Recipes
Cheesecake Bars

This post may contain affiliate links. Read my full disclosure policy.

Dense and creamy with a hint of lemon and a crisp graham cracker crust, these cheesecake bars are an easy alternative to NY cheesecake.

Plate of cheesecake bars.

New York-style cheesecake is one of the most crowd-pleasing desserts you can make, but baking a whole cheesecake at home can be a project. Cheesecakes need to be baked in a water bath to prevent curdling and cracking, and it can be tricky to tell when they’re done. Cheesecake bars, however, are a whole different story. Dense and creamy with a hint of lemon and a crisp graham cracker crust, these bars are not only a cinch to make, but they also rival the very best NY cheesecake out there. They also have a high crust-to-cheesecake ratio so if you’re a crust-fan like me, you’ll love them.

“Just made these and oh. my. god. Perfect if you don’t want to make a whole cheesecake.”

Hannah

What You’ll Need To Make Cheesecake Bars

Cheesecake bar ingredients including vanilla, eggs, and cream cheese.
  • Graham Cracker Crumbs: Form the base of the crust, providing a sweet and slightly crunchy texture.
  • Butter: Binds the crumbs together and, when melted, performs like glue creating a cohesive crust.
  • Brown Sugar: Provides sweetness and adds a rich, caramel-like flavor to the crust.
  • Cream Cheese: Forms the creamy and dense texture of the cheesecake bars, providing richness and flavor. I recommend Philadelphia brand.
  • Granulated Sugar: Sweetens the filling, balancing out the tanginess of the cream cheese.
  • All-Purpose Flour: Helps to stabilize the filling and prevent cracking while baking. It also makes the filling a bit lighter and fluffier.
  • Sour Cream: Adds tanginess and creaminess to the filling and contributes to its smooth texture.
  • Eggs: Bind the filling together and provide structure, resulting in a dense and creamy consistency.
  • Vanilla Extract: Enhances the flavor of the filling with its warm and aromatic notes.
  • Lemon Zest and Lemon Juice: Infuse the filling with a very subtle hint of lemon flavor, adding brightness and freshness to the cheesecake bars.
  • Jump to the printable recipe for precise measurements

Step-By-Step Instructions

Begin by making the graham cracker crust. In a medium bowl, combine the graham cracker crumbs, brown sugar, salt, and melted butter.

Bowl of unmixed graham cracker crust ingredients.

Stir, using your fingertips if necessary, until well combined with no lumps of brown sugar remaining.

Graham cracker mixture in a bowl.

Press into the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes, until set. Remove the crust from the oven and set aside.

Person pressing graham cracker crust mixture into a lined baking pan with a measuring cup.

Meanwhile, make the batter. In the bowl of an electric mixer, beat the room temperature cream cheese, granulated sugar, and flour together until just smooth, about 1 minute.

Whisk in a bowl of cream cheese mixture.

Add the sour cream, eggs, vanilla, lemon zest, lemon juice, and salt.

Eggs and other ingredients in a bowl with a cream cheese mixture.

Beat on low speed until just combined, about 1 minute, scraping the sides and bottom of the bowl as you mix. Do not over-mix.

Bowl of beaten egg and cream cheese mixture.

Pour the batter into the warm crust.

Graham cracker crust filled with cream cheese mixture.

Bake for about 45 minutes, until the filling is set but still a little jiggly in the center (it will continue to cook as it cools). An instant-read thermometer, inserted into the filling about 1″ in from the edge, should read 180°F-190°F. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until cold, at least 6 hours but preferably overnight.

Baked cheesecake in a lined baking dish.

Before serving, use the foil overhang to lift the cheesecake out of the pan and onto a cutting board. Cut into squares, wiping the knife clean with a damp cloth between slices.

Person slicing baked cheesecake on aluminum foil.

Serve cold with lots of napkins. Enjoy!

Frequently Asked Questions

Can I make cheesecake bars ahead?

Sure! They keep nicely in an airtight container in the fridge for up to 3 days.

Can I freeze cheesecake bars?

Yep, the cheesecake bars can be frozen for up to 3 months. To freeze, place the cooled cheesecake (cut or uncut) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil, and place in a freezer bag. Seal and return to freezer for up to 3 months. Remove the foil before thawing.

Can I omit the lemon juice and zest in the cheesecake?

The lemon flavor is subtle, but if you don’t want to include it, it’s perfectly fine to omit it (it doesn’t have any impact on the texture of the cheesecake).

Plate of cheesecake bars.

You May Also Like

Cheesecake Bars

Dense and creamy with a hint of lemon and a crisp graham cracker crust, these cheesecake bars are an easy alternative to NY cheesecake.

Servings: 16 squares
Prep Time: 20 Minutes
Cook Time: 1 Hour 15 Minutes
Total Time: 1 Hour 35 Minutes, plus at least 6 hours to chill in refrigerator

Ingredients

For the Crust

  • 1¼ cups graham cracker crumbs, from 10 whole crackers
  • 4 tablespoons unsalted butter, melted
  • ¼ cup packed dark brown sugar
  • ⅛ teaspoon salt

For the Filling

  • 16 ounces (2 8-oz. packages) cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1½ tablespoons all purpose flour
  • ¼ cup sour cream
  • 3 large eggs
  • 2½ teaspoons vanilla extract
  • ½ teaspoon packed freshly grated lemon zest, from 1 lemon
  • 1 teaspoon lemon juice
  • ⅛ teaspoon salt

Instructions

  1. Preheat the oven to 375°F and set an oven rack in the middle position. Line an 8-inch baking dish with heavy-duty aluminum foil (so that there is an overhang on at least 2 sides) and spray lightly with nonstick cooking spray.
  2. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Stir until well combined, using your fingertips if necessary to be sure no lumps of brown sugar remain. Press into the bottom and 1 inch up the sides of the prepared pan. Bake the crust for 10 minutes, until set. Remove the crust from the oven and set aside. Reduce the oven temperature to 325°F.
  3. Make the batter: In the bowl of an electric mixer fitted with beaters or the paddle attachment, beat the cream cheese, granulated sugar, and flour together on medium speed until just smooth, about 1 minute. Add the sour cream, eggs, vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined, about 1 minute. Do not over-mix.
  4. Pour the batter into the slightly cooled crust. Check to make sure your oven has cooled to 325°F, then bake for 40 to 45 minutes, until the filling is set but still a little jiggly in the center. (An instant-read thermometer, inserted into the filling about 1" in from the edge, should read between 180°-190°F.) The cheesecake will continue to cook as it cools. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until cold, at least 6 hours but preferably overnight.
  5. Use the foil overhang to lift the cheesecake out of the pan and onto a cutting board. Cut into squares, wiping the knife clean with a damp cloth between slices. Refrigerate until ready to serve.
  6. Note: The cheesecake bars can be stored in the refrigerator for up to 3 days.
  7. Freezer-Friendly Instructions: The cheesecake bars can be frozen for up to 3 months. To freeze, place the cooled cheesecake (cut or uncut) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil and place in a freezer bag. Seal and return to freezer for up to 3 months. Remove the foil before defrosting.

Nutrition Information

Powered by Edamam

  • Per serving (16 servings)
  • Serving size: 1 square
  • Calories: 248
  • Fat: 16 g
  • Saturated fat: 9 g
  • Carbohydrates: 24 g
  • Sugar: 20 g
  • Fiber: 0 g
  • Protein: 3 g
  • Sodium: 166 mg
  • Cholesterol: 77 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Comments

  • This is my go-to cheesecake recipe. I usually double it and make it in a 9×13. Turns out perfect every time!

    • — Julie on April 11, 2024
    • Reply
  • Hi Jenn, my name is Renee I make a lot of your recipes and love them. I cooked my cheesecake bars and followed the recipe, but after they cooled and set, when I cut them into squares the very middle was pudding-like, so I had to cut the middle out. The rest of the squares were delicious. Any thoughts on what I did wrong. Thank you

    • — Renee on April 5, 2024
    • Reply
    • Hi Renee, I’m so glad you like the recipes, but sorry you had a problem with this one. It sounds like the cheesecake bars were a little underbaked. If you make these again, I’d give them a few extra minutes in the oven.

      • — Jenn on April 5, 2024
      • Reply
  • This will now be one of my go-to party desserts. Easy to make and serve and have great flavor. Using my quick-read thermometer helped ensure they weren’t over baked. I also love that they can be cut into small portions and look attractive on a platter. I served mine with raspberries on top but the possibilities are endless. They were the first dessert gone at an engagement party I helped host.

    • — Michelle on March 26, 2024
    • Reply
  • Absolutely incredible! Better than famous cheesecake makers. Even better fresh from the freezer.
    Only used a little bit of lemon juice and they turned out fantastic.
    Will only use this recipe from now on.
    Delicious! Thank you for sharing

    • — Alicia on February 17, 2024
    • Reply
  • What size of pan is called for? I don’t see instructions on preparing the pan either.

    • — Wendy on January 27, 2024
    • Reply
    • Hi Wendy, You must’ve just overlooked the first paragraph – I’ve pasted it here: Preheat the oven to 375°F and set an oven rack in the middle position. Line an 8-inch baking dish with heavy-duty aluminum foil (so that there is an overhang on at least 2 sides) and spray lightly with nonstick cooking spray. Hope you enjoy the bars!

      • — Jenn on January 29, 2024
      • Reply
  • Just made these and oh. my. god. Perfect if you don’t want to make a whole cheesecake(or are a broke med student like me and don’t have a springform pan). I’d go so far as to argue that these are better than cheesecake. The crust-to-filling ratio is better and this crust is ever so slightly salty, making it the perfect yin/yang situation. Plus the extra lemon zest and juice: beautiful. Bonus points for being super easy to portion control. Definitely going in the arsenal. Ah-ma-zing. I found this site randomly and made these plus the shrimp and grits(also a 10/10) for some much-needed comfort food. Needless to say I have the website bookmarked now. (Note if you’re impatient like me: I let them cool 1 hour on the counter and then put a few single servings in the freezer for 10-20 minutes. Then popped them in the fridge until it was time for dessert!)

    • — Hannah on January 18, 2024
    • Reply
  • Will it be good if I eliminate using lemon? Thank you and Happy New Year!

    • — Loren on January 1, 2024
    • Reply
    • Hi Loren, it’s fine to omit the lemon. Enjoy!

      • — Jenn on January 2, 2024
      • Reply
  • HI
    Thank you for sharing this recipe. IT turns out perfect every time and is just as good
    plain as with a topping. My husband and I love it. A keeper for us. Thank you.

    • — Penny on December 27, 2023
    • Reply
  • I doubled the recipe and put it in a 9 by 13 cake pan. Turned out perfect ❤️

    • — Michelle on December 24, 2023
    • Reply
  • Hi Jen,

    I love this recipe! Do you think it’s prepare these in muffin liners and follow the same process? Planning to bring this to a party and thought this method might work best for sharing with toppings. Any tips or advice are welcome.

    • — Madi on December 11, 2023
    • Reply
    • Hi Madi, So glad you like these! You could try putting them in a muffin tin with liners, I’m just concerned the liners will stick . I think you’ll have the best luck sticking with the recipe and keeping them as squares which are still easy to eat.

      • — Jenn on December 13, 2023
      • Reply
  • I have never made homemade cheesecake anything. Followed recipe, except no lemon zest, could not find single lemon when I went shopping(only had big bag). This recipe will definitely be made again. My whole family enjoyed it. Used homemade vanilla paste in it too.

    • — delila a campbell on November 8, 2023
    • Reply
  • These are hands down the BEST cheesecake bars I have ever made. The lemon just adds the extra level of flavor, without being over powering.

    • — K.H. on October 22, 2023
    • Reply
    • What size pan

      • — Laura S Westendorf on November 9, 2023
      • Reply
      • Hi Laura, You’ll need an 8-inch baking dish. Enjoy!

        • — Jenn on November 9, 2023
        • Reply
  • These cheesecake bars are out of this world! Much easier to make compared to actual cheesecake, and so creamy and delicious! I made these for my birthday, and my husband made them again with orange zest. Both the lemon and the orange zest versions tasted wonderful. Thank you for another winning recipe!

    • — Love this cheesecake! on September 26, 2023
    • Reply
  • Hi, Jenn, curious why your freezer directions say to remove the foil before defrosting. How does the foil impact the defrosting process? Should I put them on a plate instead and cover with saran wrap? I also have your chocolate peanut butter bars in the freezer. Should I also remove foil from those? Thanks for all your delicious recipes.

    • — Laurie I on September 8, 2023
    • Reply
    • Hi Laurie! Because the bars are soft, the foil may stick and make a mess. Yes it’s a good idea to remove from the PB bars as well.

      • — Jenn on September 10, 2023
      • Reply
  • I’ve made this recipe several times for parties and people absolutely rave about it. One person in particular special ordered a New York cheesecake to be shipped half way across the country to them once, but they said that this recipe was better!

    • — Kagan on September 3, 2023
    • Reply
  • These are delicous! I am making them again today to bring to a party. As I read the recipe I’m wondering why it says “in the bowl with an electric mixer fitted with beaters or the paddle attachment beat the cream cheese…” when the photos show just a hand mixer being used. I can use my KitchenAid or hand mixer. Is there really any difference using one or the other?

    • — Linda Kelly on August 11, 2023
    • Reply
    • Hi Linda, so glad you like them! Sorry for any confusion – it’s perfectly fine to use a hand mixer (you’ll just need to increase the speed a bit), which is what I must’ve used when I shot pics of the recipe. I will add that to the instructions to clarify.

      • — Jenn on August 14, 2023
      • Reply
  • Hi, I’m planning on making these, and would you recommend baking them in a water bath, or is it unneeded? Thanks :^)

    • — Rebecca Hunter on August 8, 2023
    • Reply
    • Hi Rebecca, the nice thing about these bars is that no water bath is needed. Hope you enjoy!

      • — Jenn on August 9, 2023
      • Reply
  • Can you leave out the dark brown sugar in the crust?

    • — Yvette Prorock on July 18, 2023
    • Reply
    • The crust may be a little more crumbly, but I think you could.

      • — Jenn on July 21, 2023
      • Reply
  • Hi Jen, I LOVE all your recipes. I’m planning on making this recipe for my family this weekend and was wondering if I could add about 1 cup of frozen blueberries to make Lemon Blueberry Cheesecake bars?

    Thank you for all your great recipes!

    • — Anja on May 12, 2023
    • Reply
    • Hi Anja, so glad you like the recipes! Cheesecake is pretty finicky, so I wouldn’t add blueberries to the batter. You could serve the cheesecake bars with this berry sauce. It’s delicious.

      • — Jenn on May 12, 2023
      • Reply
    • I added fresh blueberries with great success! Just sprinkle on top before baking the cheesecake.

      • — Jen Evans on January 19, 2024
      • Reply
  • Hi Jen,
    I absolutely love all your recipes. If I wanted to make this in a 12”x18” pan, would I triple the recipe? And should I reduce the temp to 300 degrees? Thank you!

    • — Ellen on May 8, 2023
    • Reply
    • So glad you like the recipes! Yes, you’d need to triple the recipe for that size pan (please keep in mind that I’ve never tripled this, so I think you’ll get a good result, but I’m not 100 percent sure). I’d keep the oven temp the same, but the bake time will be a little shorter so keep a close eye on them. 🙂

      • — Jenn on May 9, 2023
      • Reply
  • Made these once and they were a big hit. Any way to make them gluten free? Thanks!

    • — Camille on April 23, 2023
    • Reply
    • Sure – I’d use gluten-free graham cracker crumbs for the crust and gluten-free flour for the flour in the filling. 🙂

      • — Jenn on April 24, 2023
      • Reply
      • I also (mostly successfully) substitute almond flour in the crust and potato starch as a binder in the filling. Carefully baking the crust slightly less time. All love from the people, multiple bakes. One of my favorite recipes. An absolute go to when a person likes cheesecake and I want to make a treat for their birthday.

        • — Joy on August 10, 2023
        • Reply
  • I am planning to make these bars but wanted to see if you could add lemon curd to the top or swirled in before baking.

    • — Catriona on April 4, 2023
    • Reply
    • Hi Catriona, If you want to use lemon curd, I’d add it to the top. Hope you enjoy!

      • — Jenn on April 4, 2023
      • Reply
      • I have made these many times, always double in a 13×9 pan, and they always turn out fantastic – soooo delicious and easy!!! I especially love that the brown sugar makes the crust denser and more chewy than a typical crust!! Thanks for the great recipe!!

        • — Kathy Marek on April 24, 2024
        • Reply
  • If replacing vanilla and lemon juice with 2T of Baileys is the lemon zest omitted also?
    Thank you.
    Kris

    • — Kris on March 31, 2023
    • Reply
    • Yep 🙂

      • — Jenn on March 31, 2023
      • Reply
  • These cheesecake bars were delicious! I made them for my family and everyone enjoyed them! Great recipe!

    • — Ada Mueller on March 12, 2023
    • Reply
  • Does the sugar for the crust matter much? Can I sub golden yellow or white?

    • — Terri Roberts on February 28, 2023
    • Reply
    • Sure, Terri, that’s fine. Enjoy!

      • — Jenn on March 1, 2023
      • Reply
  • These were delicious! I made them exactly as written the first time (my husband and I decided it was the best cheesecake we’d ever had). This time I doubled the recipe to make a 9×13 pan for a group of people. I cooked it for one hour and it turned out perfectly. Thank you so much for a wonderful recipe!!

    • — Elaine Ford on February 17, 2023
    • Reply
  • I’m wondering if this recipe could be cup into bite size squares and dipped in chocolate fondue?

    • — Megan Scott on January 30, 2023
    • Reply
    • I think they’d be a little too delicate — sorry!

      • — Jenn on February 2, 2023
      • Reply
      • This was a very sweet cheesecake…I normally make a 13×9 recipe that calls for 1 cup of sugar and it always turns out perfect. I wanted to make a smaller portion and decided to try this recipe. I wish I would have only used 1/2 cup of sugar in the batter, 1 cup was just too much!

        • — Danielle G on March 29, 2023
        • Reply
  • Where are the ingredient measures?

    • — Claudia Sansone on January 22, 2023
    • Reply
    • Hi Claudia, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!

      • — Jenn on January 23, 2023
      • Reply
  • This sounds amazing! I need to make 60 servings ?; so wondering about how to gross up for a 9×13. Any advice?

    • — Linda Moore on January 18, 2023
    • Reply
    • Hi Linda, I’d double the recipe for a 9 x 13-inch pan. The bake time may be slightly different so keep a close eye on it. 🙂

      • — Jenn on January 19, 2023
      • Reply
  • Happy New Year! I just served these delicious bars to great friends for a special occasion. They were a huge hit. I hope it tastes as good out of the freezer! Thanks for sharing the tips in all of your recipes. I am a huge fan 😊

    • — Bobbi on January 7, 2023
    • Reply
  • Wow! Hands down this is the easiest and by far the best cheesecake I’ve ever made. Absolutely delicious.

    • — Coleen Gay on January 2, 2023
    • Reply
  • Hi Jenn,
    Can I use a 10″ pan and if so would I need to adjust the bake time?

    Thank you!

    • — Rhonda on December 22, 2022
    • Reply
    • Hi Rhonda, If you want to use a 10-inch pan, I’d make 1.5 times the recipe. The bake time may be a bit different but I’m not certain about that so keep a close eye on them. Enjoy!

      • — Jenn on December 23, 2022
      • Reply
  • Hey Jenn,
    I’ve just made your delicious recipe of your cheese cake with cherry sauce on top. It is a delicious recipe. I am a big fan of all of your recipes.
    Thank you and all the best in the New Year !
    Shalom !
    Denny.

    • — Denny Lessard on December 8, 2022
    • Reply
  • Can I add 1/3 C RumChata or other liqueur to the filling?

    • — Beki on December 7, 2022
    • Reply
    • Hi Beki, I wouldn’t include additional liquid in the batter as cheesecake can be kind of finicky. If you want to use RumChata, you could replace the vanilla extract and lemon juice with it. I’d love to hear how they turn out if you try it!

      • — Jenn on December 7, 2022
      • Reply
  • Hi Jenn
    I love all of your recipes! If I make these today will they still be good Thursday for thanksgiving?
    Thank you so much

    • — Melissa Pickard on November 21, 2022
    • Reply
    • Yes, they will still be good. Happy Thanksgiving!

      • — Jenn on November 21, 2022
      • Reply
  • These were wonderful! I hosted a large dinner and made these and brownies for dessert. They were all eaten ! I didn’t have unsalted butter – it was very late when I made them so I just didn’t add salt to the crust. I didn’t use the foil but didn’t have any trouble cutting. I just greased the pan well and used a Chantal ceramic dish to make them… Thank you for sharing this recipe.

    • — Sue C. on September 9, 2022
    • Reply
  • This is our favourite cheesecake recipe! I have made it probably a dozen times -the only change I have ever made was adding toasted pecans to the base.
    I want to make it now and I don’t have any lemons – do you think I could use lime juice and zest??
    Thank you for all your wonderful recipes and your cookbooks are fabulous.
    DTD

    • — Dale T. Doore on August 6, 2022
    • Reply
    • Yep! So glad you enjoy the recipes 🙂

      • — Jenn on August 7, 2022
      • Reply
  • Would love to make these but need to make them Gluten free. I found gf graham crackers and flour. Do you think they will turn out? Thank you

    • — Laurie S on August 5, 2022
    • Reply
    • Yep 🙂

      • — Jenn on August 5, 2022
      • Reply
  • So delicious! Easy to make and the small bar size is a perfect serving of cheesecake!

    • — Brenda on July 5, 2022
    • Reply
  • So good! I’ll definitely be using this recipe again!

    • — Lyndsay on July 2, 2022
    • Reply
  • Hi! Can i make this in an 8inch round metal pan? Would I have to alter the recipe or baking time for that?

    • — Nikunja on June 27, 2022
    • Reply
    • I wouldn’t recommend it. The pan will be too small to hold all the batter (and would be difficult to serve from). Sorry!

      • — Jenn on June 28, 2022
      • Reply
  • Hi, I have to say I made these one numerous times along with your NY cheesecake recipe. Always a big hit!!
    Would this bar recipe work for miniature cheesecakes? I would love to use it for my daughter’s bridal shower.

    • — Michele on June 13, 2022
    • Reply
    • Hi Michele, glad you like these! Mini versions of this will work in a mini tart or muffin pan. (Just keep in mind that they may be a bit challenging to remove from a muffin tin.) You’ll need to reduce the baking time by a lot; I’d start checking around 25 minutes. I’d love to know how they turn out!

      • — Jenn on June 13, 2022
      • Reply
    • This recipe is perfect. I followed it to the letter and it came out as pictured. I plan on trying it in a spring form pan next.

      • — Matthew McCall on July 16, 2023
      • Reply
  • Hi Jenn! I love this recipe and have been making it for years- it’s one of my favourite cheesecakes and pairs so well with fresh berries! I was wondering if you have any recommendations for doubling this recipe? Could I use a 9×13 pan? Also, should I adjust the oven temperature/baking time if I use a glass pan instead of metal for this recipe? Thank you 🙂

    • — Kay on June 12, 2022
    • Reply
    • Hi Kay, So glad you like these! Sure, you can double it and use a 9 x 13-inch pan. The bake time may be slightly different so keep a close eye on it. And glass will work — just keep an eye on it and reduce the heat by 25°F if it looks like it’s starting to brown around the edges. 🙂

      • — Jenn on June 13, 2022
      • Reply
    • Hi. Can I add chocolate chips to the mixture?

      • — Elizabeth Berger on November 22, 2023
      • Reply
      • Yes, but I’d use mini chocolate chips. Enjoy!

        • — Jenn on November 22, 2023
        • Reply
  • Hi made this last night following the recipe to a T. It was delicious, and very easy to make. It looked perfectly fine when it came out of the oven, but after letting it cool completely and then refrigerating it, it cracked (HUGE crack!). It wasn’t a big deal b/c I was putting sauce on it, but the crack was so deep I had to do some creative slicing. I will make this again and maybe add a little water bath to the oven for the baking time.

    • — SueB on June 9, 2022
    • Reply
  • Hi. I’m planning to make this recipe very soon. I would like to add something on top of this cheesecake (before or after cutting it). What would you
    suggest? Strawberry sauce? Melted chocolate?
    Thank you for so many great recipes!

  • So easy and SO delicious! There are just two of us oldsters so I freeze at least half of the squares, and they are just as delicious when defrosted at a later date. Have made several times with consistent results. Love the lemon – and love the dependability of OUAC recipes! Thank you.

  • made this for Easter dinner this year.. It was a HUGE hit!! Question for you – am I able to double the recipe so I don’t run out when I make for Mother’s Day brunch??

    • So glad these were a hit (and yes, you can definitely double it)!

  • I’m excited to try this recipe this week! Curious to know what the flour in the recipe does? Especially since it’s not in the crust. Thanks!

    • Hi Rebecca, Good question — the little starch that the flour provides helps prevent the cheesecake from cracking and also makes the filling just a bit lighter. Hope you enjoy!

      • Thanks Jenn! Excited to make these this weekend!

        • This was so easy to make and tasted so delicious. I don’t know why I waited so long to try this recipe but I will be making this again! Even when my lemon didn’t zest, I added a bit more lemon juice and still so good.

      • Jenn,

        I’m not the biggest cheesecake fan, but my wife, mother-in-law, and sister-in-law are so I gave it a whirl. So delicious 😋 and easy to make. I had originally looked at making your NY cheesecake but that looked like such a pain in the (fill in blank) that I opted for the bars. Again, so delicious and easy to make.

        Thanks Jenn

        Jim

        • — Jim on July 21, 2022
        • Reply
        • Ha! Glad everyone enjoyed!

          • — Jenn on July 21, 2022
          • Reply
  • Have made this many times as a go to mini bar dessert. Everyone loves the hint of lemon zest. I don’t change a thing. TQ OUAC

  • Made these for superbowl Sunday and they turned out perfectly! So easy to make.

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.