This cream cheese lemon bar recipe makes a few twists from the classic lemon bar, but the lemony flavor remains the same. This lemon bar recipe is good for any occasion. Whether is a Sunday afternoon gathering with family or inviting friends over for some afternoon tea, do not miss the chance to treat your guest to this classic dessert that is not too heavy.

I recently have become obsessed with recipes that incorporate lemon into it, this may be due to the summer season, because I name my new puppy lemon, or just simply because lemon has this refreshed citrus taste that makes your diet feel less heavy. If you enjoy recipes that have lemony refreshing flavors, remember to check out creamy lemon pasta and lemon coconut muffins.

Why lemon?

Here are several nutritional facts about lemon which I hope will give you some more reason to try out this recipe.

• The pulp of lemon has soluble fiber that improves digestive health
• Prevent kidney stones
• Reduce the risk of anemia
• promote weight loss and lower cholesterol

Back to our not-so-classic cream cheese lemon bar, the use of cream cheese may give the recipe a hint of cheesecake taste if you are a fan. This recipe is pretty simple and you do not want to miss this.

Ingredients:

• all-purpose flour
• granulated sugar
• salt
• butter
• cream cheese
• freshly squeezed lemon juice and lemon zest
• eggs
• vanilla
• coconut flakes

Step-by-step instruction

1. The first thing you need to do is preheat the oven to 350 degrees and line a 9 x13-inch pan with foil or parchment paper. Leave plenty of overhang around the edges so that you can lift the bars out of the pan before cutting
2. To make the crust, combine flour, sugar, salt, and butter using a fork or a mixer. Combine the dough into fine crumbs. Press the crust into the prepared pan. I used a small spoon to firmly press and pack the crust onto the bottom of the pan.
3. Bake the crust in the oven for 10 minutes, meanwhile, prepare your fillings.
4. To make the fillings, make sure the cream cheese is at room temperature before you start mixing the cream cheese and sugar. Mix until it is smooth and pale in color.
5. Then, mix in flour, sugar, lemon juice half of lemon zest, eggs, and vanilla into the cream cheese sugar mix.
6. When the crust is done, pour the cream cheese fillings on top of the crust. And sprinkle some coconut flakes and lemon zest on top of the fillings, then put it back in the oven to bake for another 35 minutes.
7. Let the lemon bar set at room temperature for about 1 hour to cool down, then can cover the pan and transfer the dish to the fridge for 4 hours or overnight.
8. Bring out the lemon bar and cut it into a linear shape and size according to your preference.
9. I have added some sweetened coconut flakes to sweeten the dessert a bit because my husband prefers it to be a bit sweeter.

Do I need to refrigerate the lemon bar?

Yes! If you are not going to finish, then remember to put it back in to fridge to keep the cream cheese lemon bar fresh and tasty. The lemon bar can stay for about 1 week in the fridge. And if you want, you can make a lot more ahead of time for an upcoming party or just prep ahead, and keep it in the freezer for up to 1 month.

Hope you enjoy this cream cheese lemon bar. And for more dessert options check out

Lemon coconut muffin

Easy cloud cake

Mini matcha cheesecake

Matcha coconut pudding

Cream cheese lemon bar

Creamy and lemony, this cream cheese lemon bar is your best choice because it is quick and easy to make. This recipe is healthy and provides you with a dessert less heavy and tastier. Th

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Ingredients

  

For the crust

• 2 cups flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1 cup butter

For the filling

• 8 oz cream cheese
• 1 cup granulated sugar
• 2 lemon freshly squeezed lemon juice and lemon zest
• 1/2 cup flour
• 2 eggs
• 1 tsp vanilla
• 1/2 cup coconut flakes

Instructions

 

• The first thing you need to do is preheat the oven to 350 degrees and line a 9 x13-inch pan with foil or parchment paper. Leave plenty of overhang around the edges so that you can lift the bars out of the pan before cutting
• To make the crust, combine flour, sugar, salt, and butter using a fork or a mixer. Combine the dough into fine crumbs. Press the crust into the prepared pan. I used a small spoon to firmly press and pack the crust onto the bottom of the pan.
• Bake the crust in the oven for 10 minutes, meanwhile, prepare your fillings.
• To make the fillings, make sure the cream cheese is at room temperature before you start mixing the cream cheese and sugar. Mix until it is smooth and pale in color.
• Then, mix in flour, sugar, lemon juice half of lemon zest, eggs, and vanilla into the cream cheese sugar mix.
• When the crust is done, pour the cream cheese fillings on top of the crust. And sprinkle some coconut flakes and lemon zest on top of the fillings, then put it back in the oven to bake for another 35 minutes.
• Let the lemon bar set at room temperature for about 1 hour to cool down, then can cover the pan and transfer the dish to the fridge for 4 hours or overnight.
• Bring out the lemon bar and cut it into a linear shape and size according to your preference.
• I have added some sweetened coconut flakes to sweeten the dessert a bit because my husband prefers it to be a bit sweeter.