Meyer Lemon Cheesecake Bars

Prep Time: 25 minutes

Cook Time: 40 minutes

Chill Time: 4 hours

Total Time: 4 hours 45 minutes

Servings: 16 bars (approximately)

Ingredients:

For the crust:

Graham cracker crumbs – 2 cups (about 200 g)

Granulated sugar – 1/4 cup (50 g)

Unsalted butter, melted – 1/2 cup (115 g)

Fine sea salt – 1/4 teaspoon

For the filling:

Cream cheese, softened – 24 oz (680 g)

Granulated sugar – 1 cup (200 g)

Sour cream – 1 cup (240 g)

Meyer lemon zest – 2 tablespoons

Meyer lemon juice – 1/3 cup (80 ml)

Vanilla extract – 2 teaspoons

Large eggs – 3

Cornstarch – 2 tablespoons

Fine sea salt – 1/4 teaspoon

Optional garnish:

Powdered sugar, extra zest, thin lemon slices, whipped cream

Instructions:

Preheat oven to 325°F (160°C). Line and lightly grease a 9x13 inch pan with parchment overhang.

Mix graham cracker crumbs, sugar, salt, and melted butter until moistened. Press into pan and bake 8–10 minutes. Cool slightly.

Beat cream cheese until smooth. Add sugar and salt; beat until creamy. Mix in sour cream and vanilla until blended.

Add Meyer lemon zest and juice, then cornstarch. Mix on low just until combined.

Beat in eggs one at a time on low, just until incorporated. Pour batter over crust and smooth the top.

Bake 30–35 minutes until edges set and center slightly wobbles. Rest 10 minutes in turned-off oven, cool completely, then chill at least 4 hours before slicing and garnishing.

Nutrition (Calories)Approximately 300–330 calories per bar (when cut into 16 pieces). Best for: dessert, spring and summer gatherings, potlucks, brunch buffets. Enjoy chilled for the best texture and flavor.

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Prep Time 25

Cook Time 40

Total Time 4 45

Servings: 16

Course: Dessert

Cuisine: American

Calories: 330

Notes

Pro Tip:
Use room-temperature dairy and avoid overmixing after adding the eggs to keep the cheesecake extra creamy and to minimize cracks.