If you are a lemon fan, you’re going to love these Lemon Cheesecake Bars! They have a lemon cookie crust, then a decadent, creamy lemon cream cheese layer followed by a lemon white chocolate drizzle.
I’m obsessed with lemon desserts. How about you? Every year, when it starts warming up just a little and gets me excited for spring and summer, I start craving lemon desserts! They are so refreshing and delicious!
The citrus flavor is just too yummy! Because I’m also quite enamored with cheesecake, I decided to combine the two into a phenomenal cheesecake bar with punches of lemon that will make your taste buds sing!
We all agreed that this dessert is straight from heaven! Have you tried the Lemon Creme Oreos? They are utterly divine! They make the perfect crust for lemon cheesecake! The cheesecake portion has fresh squeezed lemon juice. Ooohhhh, I’m drooling just typing that!
With all the desserts I make, I typically keep a few for our family and send the rest with my husband to work. But not this time! I couldn’t bear to part with these treasures! My waistline probably isn’t pleased with that decision, but my taste buds are!
We did share some with our neighbors and they texted, saying these are “To die for!”. They are next level delectable! I know you’re going to be crazy for them too!
Don’t wait for summer to make these!
Lemon Cheesecake Bars
Ingredients
- Crust:
- 30 whole Lemon Creme Oreos this should be the same as one full package, 15.25 oz., of Lemon Creme Oreos
- 1/4 c. butter melted
- Cream Cheese Layer:
- 3 blocks 24 oz. cream cheese, softened well, but not melted
- 1/4 c. sour cream full fat
- 1 c. sugar
- 1/4 c. fresh-squeeze lemon juice
- 1 tsp. lemon rind
- 2 large eggs
- Drizzle:
- 1/2 c. white chocolate chips use Nestle Tollhouse
- 1 Tbsp. fresh-squeeze lemon juice
Instructions
- Line a 9"x13" baking pan with parchment paper so it hangs over the edges. Press it down inside. Preheat the oven to 300 degrees Fahrenheit.
- In a large zip top bag, add your Lemon Creme Oreos and seal the top. Use a rolling pin to crush and mash the Oreos well. Pour your melted butter inside the bag, seal it, and use your hands to squish the bag around and combine all of it.
- Press the crust mixture evenly into the prepared pan, making sure to pack it in there as best as possible. Place crust in the oven and bake for 9 minutes.
- While crust is baking, prepare the cream cheese layer by first adding softened cream cheese to the bowl of an electric mixer and mixing on medium-high speed until the mixture is nice and creamy and no lumps remain. Be sure to scrap down the sides in between.
- Next, add the sour cream, sugar, fresh lemon juice and lemon rind and mix until incorporated. Add the eggs one at a time and mix in between.
- Spread cream cheese mixture over the baked crust and return the pan to the oven. Bake for approximately 50-55 minutes, or just until it's set (not super jiggly) and done. You don't want to see a lot of browning on top.
- Let it cool for at least an hour at room temperature, then cover with foil and place it in the fridge to chill for 3-4 hours.
- Carefully lift the cheesecake from the pan using the parchment paper. Slice into bars and serve.
These are perfect for all those upcoming warmer-weather gatherings and potlucks!
