Lemon Cheesecake Bars

Lemon Cheesecake Bars

Servings: 10-12 Prep: 30 Minutes Cook Time: 30-35 Minutes, Plus 4 Hours Chill Time


For the Cookie Crust:

24 oz Shortbread or Sugar Cookies

1/4 Cup plus 2 Tbsp Salted Butter, Melted

1 Tbsp Cook's Pure Vanilla Powder

For the Cheesecake Filling:

6 oz White Chocolate Wafers

2 Tbsp Heavy Cream

16 Oz Cream Cheese, softened

1/3 Cup Sugar

1 Tbsp All-purpose Flour

1 Tsp Cook's Pure Lemon Extract

1 Tbsp Lemon Juice

Pinch of Salt

2 Large Eggs

1/2 Cup Lemon Curd, optional


For the Cookie Crust:

  1. Preheat the oven to 350 degrees F.
  2. Line a 9" square baking dish with parchment paper.
  3. In a food processor, pulse the cookies together with the vanilla powder until a fine cookie crumb forms.
  4. Pulse in the melted butter until the texture is of fine wet sand.
  5. Press the crust mixture into the bottom of the prepared pan.
  6. Bake for 8-10 minutes until the crust is golden brown. Set aside to cool.

For the Cheesecake Filling:

  1. In the bowl of an electric mixer, mix the cream cheese and sugar together until smooth.
  2. Mix in the extract, lemon juice, flour, and salt until well combined.
  3. Add in the eggs, one at a time, scraping the bowl after each addition.
  4. In a microwave-safe bowl, melt the chocolate and the heavy cream together on high for about a minute or until the chocolate is just melted.
  5. With a fork, whisk together the chocolate mixture until it is smooth and glossy. Let cool for 5 minutes.
  6. Mix the chocolate mixture into the cream cheese mixture and then pour into the cooled crust.
  7. Pipe or spread the lemon curd on top of the cheesecake and then bake for 30-35 minutes or until the center is just set.
  8. Let cool at room temperature.
  9. Chill for 4 hours.