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Easy Lemon Cheesecake Bars with a sugar cookie crust! The perfect combination of creamy, sweet, and tart. These lemon squares are a fuss-free recipe that pretty much anyone can make.
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Lemon Cheesecake Bars

Easy Lemon Cheesecake Bars with a sugar cookie crust! The perfect combination of creamy, sweet, and tart.

Equipment

  • Non-stick spray (Pam)
  • Electric handheld mixer, or whisk
  • Mixing bowl
  • Spatula
  • 8×8 inch square baking dish

Ingredients

  • 16.5 oz tube of sugar cookie dough, at almost room temperature (found in the refrigerated cookie area of any grocery store)
  • 1 egg
  • 1 tbsp vanilla extract
  • 4 tbsps fresh-squeezed lemon juice
  • ¼ cup powdered sugar
  • 8 oz box of cream cheese at room temperature

Instructions

  • Preheat oven to 350°
  • In a mixing bowl, combine the cream cheese, vanilla extract, powdered sugar, lemon juice, and egg. *Note: The cream cheese mixture will be chunky if the cream cheese is too cold. If this happens, fill your sink with a couple of inches of hot water and place the bowl in the bath of hot water. This warm water should help bring the cream cheese chunks to room temperature to make a creamy mixture
  • Cut the roll of sugar cookie dough in 1/2
  • Press half of the sugar cookie dough to the bottom of the baking dish for the “curst”
  • Pour the lemon cheesecake mixture over the sugar cookie crust
  • Using the remaining 1/2 roll of sugar cookie dough, create flattened “chunks” of dough and place them evenly over the top of the cheesecake mixture.
  • Bake for 30 minutes or just until the sugar cookie shows a golden color
  • Let cool and refrigerate for at least an hour.
  • Cut into squares and dust with powdered sugar.

Notes

*Store leftovers in the refrigerator