Lemon Cheesecake Cookie Bars make a delicious, lemon treat for the warmer months. A sugar cookie base layer made with vanilla and lemon zest and then topped with smooth, creamy lemon cheesecake and a white chocolate drizzle!
Check out more of my favorite lemon recipes like Lemon Cheesecake Hand Pies and Lemon Cheesecake.
Table of Contents
Looking for the perfect spring and summer dessert? You’ve found it! Sugar cookie bars are made deliciously with just the right amount of lemon zest to create the best sunny flavor. By using lemon zest in the cookies, you get a natural pop of lemon flavor that’s delightful and not too overpowering.
The luscious cheesecake spread across the top of the sugar cookie layer is what really steals the spotlight. It’s also got the perfect amount of fresh lemon flavor from zest that balances well with the sweet vanilla flavors. To really send these cheesecake cookie bars over the top, don’t forget the gorgeous white chocolate drizzle on top!
Serve these lemon cookie bars on special occasions like Easter or Mother’s Day or just whip up a batch for fun. There’s never a bad time to enjoy a lemony dessert this good!
Ingredient Notes
Flour – All purpose flour will work well in these simple cookie bars.
Vanilla Extract – For the very best flavor and aroma, always try to use pure vanilla extract and not imitation.
Cream Cheese – Be sure to use full fat cream cheese. Remember to let it sit on the kitchen counter for about 30-45 minutes so it’s nice and soft!
Sour Cream – Full fat sour cream needs to be used for the best thick and rich consistency.
Heavy Whipping Cream – I recommend that you DON’T substitute this with any other dairy product.
Butter – Use unsalted butter and set it on the counter 30-45 minutes before using, just like cream cheese.
Egg – use large egg and it is another ingredient that you should let warm up before using. So let it sit on the counter for 30-45 minutes before starting to cook.
Lemon – you will be using lemon zest from 2 lemons. Save the lemon juice to use in other recipes like a lemon drop martini or a strawberry lemonade.
White Chocolate – this is an optional ingredient meant for drizzling the finished cheesecake bars. You can use either a baking bar or white chocolate chips.
See recipe card for complete information on ingredients and quantities.
How to Make Lemon Cheesecake Cookie Bars
Prepare. Preheat the oven to 325°F and grease 9×13 baking dish.
Make the sugar cookie dough. In the bowl of an electric mixer, cream together the butter and sugar for a couple of minutes. Add the egg and vanilla and beat until mixed. Reduce the speed to low and sift in the flour, baking powder, baking soda, salt, and add lemon zest into the bowl.
Mix all of the ingredients until just combined. Spread the cookie batter evenly in the baking dish. You will need to gently press it as you spread it. Set aside (1).
Make the cheesecake mixture. Beat cream cheese in a bowl in an electric mixer, on medium-high speed, until smooth and fluffy, for a couple of minutes, Scrape sides and bottom of the bowl and beat for another minutes. Beat in egg and sugar and mix until incorporated. Add sour cream and vanilla extract and lower the speed to “stir.”
Mix in cornstarch and lemon zest. Scrape sides and bottom of the bowl once incorporated and beat just a few more seconds. Pour cheesecake mixture over the cookie layer in the pan (2) and spread it evenly over the cookie layer (3).
Bake. Bake for about 35 minutes. Turn off the oven and open oven door half way. Let cheesecake rest in the oven for 10 minutes (4). Take the pan out of the oven, run a greased butter knife along the edges to help separate the bars from the pan, and let it cool on the counter.
PRO TIP: I highly recommend that you use a double boiler to melt your white chocolate baking bar (or white chocolate chips). It’s too easy to scald the chocolate in the microwave and waste it.
Add the drizzle. Melt white chocolate until smooth. You can use a whisk to drizzle (5) the bars with melted white chocolate or a piping bag. Make sure to chill the cheesecake in the refrigerator for at least 2 hours before cutting. (6)
Storing Instructions
Make sure your cheesecake cookie bars have completely cooled to room temperature before refrigerating!
You should store cheesecake bars in the refrigerator. Store it in the original baking pan and make sure to re-wrap the pan with air-tight wrap after each time you take out a slice.
These bars should last up to 5 days in the refrigerator.
Recipe FAQs
Yes! While cookies don’t need to be refrigerated, half of these bars are cheesecake. Keep these bars covered airtight in the refrigerator to keep them fresh for longer.
Yes you can! Cool them first to room temperature. Once the cheesecake bars have completely cooled, use a greased knife to cut the bars into 9 or 12 squares depending on how large you would like them. Place the cutting board with cheesecake bars in the freezer and freeze for about an hour. Set a timer!
Then, wrap each frozen bar into a couple of layers of plastic wrap and then into a freezer friendly zip-top bag. Get as much air out as you can, label, and freeze for up to 2 months.
Yes, absolutely! You can double the amount of lemon zest but do not add lemon juice. Juice won’t help with additional flavor and it will mess with the texture.
Another way to definitely increase the lemon flavor is to add some lemon extract. Be careful and don’t add too much because it’s quite strong. You will only need about 1/2-1 tsp of lemon extract to make a big difference.
More Cheesecake and Cookie Bar Recipes
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Lemon Cheesecake Bars Recipe
Ingredients
Sugar Cookie Layer:
- ¼ cup unsalted butter room temperature
- ½ cup white granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1¼ cups all purpose flour
- ¼ tsp baking soda
- ½ tsp baking power
- dash of salt
- Zest from 1 lemon
Lemon Cheesecake Layer:
- 16 oz cream cheese softened
- ½ cup sour cream
- 1 large egg room temperature
- 2/3 cup white granulated sugar
- 2 tbsp heavy whipping cream
- 1 tsp vanilla extract
- 1 Tbsp cornstarch
- Zest from 1 lemon
Topping:
- 1 cup white chocolate chips (or 4 oz white chocolate baking bar) melted
Instructions
- Preheat oven to 325℉ and grease 9×13 baking dish.
Cookie Layer:
- In the bowl of an electric mixer, cream together butter and sugar for a couple of minutes.
- Add egg, vanilla, lemon zest and beat until mixed.
- Bring the speed to low, and sift in the flour, baking powder, baking soda, and salt. Mix all ingredients until just combined.
- Spread the cookie batter evenly in the baking dish. You will need to gently press it as you spread it. Set aside.
Cheesecake Layer:
- Beat cream cheese in a bowl in an electric mixer, on medium-high speed, until smooth and fluffy, for a couple of minutes, Scrape sides and bottom of the bowl and beat for another minute.
- Add egg and sugar and beat until incorporated.
- Add sour cream, vanilla extract, and heavy whipping cream. Beat until fully incorporated and lower the speed to "stir." Add in cornstarch and lemon zest. Beat until all incorporated. Scrape sides and bottom of the bowl and mix a little more.
- Spread cheesecake batter evenly over the cookie layer evenly.
- Bake for about 35 minutes. Turn off the oven and open oven door half way. Let cheesecake bars rest in the oven for 10 minutes.
- Take the pan out of the oven, run a greased butter knife along the edges to help separate the bars from the pan, and let it cool to room temperature on the counter.
- I highly recommend that you use a double boiler to melt your white chocolate baking bar (or white chocolate chips). It’s too easy to scald the chocolate in the microwave and waste it.
- Melt white chocolate until smooth. You can use a whisk to drizzle the bars with melted white chocolate or a piping bag.
- Make sure to chill the cheesecake in the refrigerator for at least 2 hours before cutting.
Notes
- Storing: Store the cheesecake bars in an airtight container (or wrap the dish they were baked in with plastic wrap) in the refrigerator for up to 5 days.
- Freezing: Cool the bars first to room temperature. Once the cheesecake bars have completely cooled, use a greased knife to cut the bars into 9 or 12 squares depending on how large you would like them. Place the cutting board with cheesecake bars in the freezer and freeze for about an hour. Set a timer!
Then, wrap each frozen bar into a couple of layers of plastic wrap and then into a freezer friendly zip-top bag. Get as much air out as you can, label, and freeze for up to 2 months. - More lemon flavor: You can double the amount of lemon zest but do not add lemon juice. Juice won’t help with additional flavor and it will mess with the texture.
Another way to definitely increase the lemon flavor is to add some lemon extract. Be careful and don’t add too much because it’s quite strong. You will only need about 1/2-1 tsp of lemon extract to make a big difference.
Nutrition
Originally published on Will Cook For Smiles in March 2015.
Megan says
These look amazing! I’m planning to make them for a baby shower and one 9×13 will not be enough. Are the bars too deep for a baker’s half sheet? Or should I just stick to two 9x13s?
Elena @ Giftaholic World says
This cheesecake is sophisticated. Soft and tasting delicious buttery. A slice of lemon is the last piece of the masterpiece! Absolutely amazing!
lyuba says
Wow, that is a very nice way of putting it 🙂
Thank you so much, Elena!
Glenda says
Seems I am beginning to become your No 1 fan. Made the Vanilla Bean Cheese Cake yesterday for friends coming over for a Snoek braai ( fish barbie) It was a complete success. Ended off the meal well with friends taking second helpings. Once again thanks for sharing
lyuba says
YAY! That’s so nice to hear, Glenda! Thank you so much for trying it and letting me know!
Megan - The Emotional Baker says
These bars look amazing, Lyuba! I’m obsessed with lemon now! (PS: I would try the orange smoothie – & then eat one of these bars 😉
lyuba says
Haha, awesome!
Thank you 🙂
Good luck!
Blessie Nelson says
I am itching to find out how the vanilla will play in the Rodelle Vanilla Bean Vodka Sauce with Shrimp dish!
lyuba says
I saw that one and it definitely caught my attention! Good luck!!
Stephanie says
I’d try the strawberry vanilla shortcake first.
lyuba says
Sounds great!
Good luck 🙂
suzanne says
I just saw the recipe for the lemon cheesecake bars and can’t wait to try!
lyuba says
I hope you will! Thank you and good luck 🙂
ranadurham says
I would like to try your vanilla bean pizzelles because those are so beautiful and very tasty!
lyuba says
They sure are! Good luck!
Carol at Wild Goose Tea says
A good extract is worth its weight in gold It makes it so easy to try some outstanding tastes.
lyuba says
I completely agree! Good luck 🙂
Jeffrey says
I would love to try the Soft Cinnamon Cookies with Maple Pecan Frosting, they sound amazing.
lyuba says
Sounds yummy! Good luck!