Ingredients
For the crust
- 1.5 cups graham cracker crumbs (or digestive biscuits, finely crushed)
- 6 tbsp unsalted butter (melted)
- 0.25 cup granulated sugar
For the filling
- 16 oz cream cheese, softened Make sure it's at room temperature for easier mixing.
- 0.5 cup granulated sugar Adjust to taste for sweetness.
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest (from 1 medium lemon) For extra flavor, add more zest if desired.
- 3 tbsp fresh lemon juice
- 1 cup heavy whipping cream (cold) Ensure it's cold for proper whipping.
- Lemon zest or slices for garnish
- Whipped cream for serving Optional for serving.
Method
Preparation
- In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press this mixture firmly into the bottom of an 8×8 inch baking pan to create an even layer. Chill in the fridge while you make the filling.
Make the Filling
- In a large bowl, beat the softened cream cheese with ½ cup sugar and vanilla extract until smooth and creamy. Stir in the lemon zest and lemon juice until fully combined.
Whip the Heavy Cream
- In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until it is light and fluffy.
Assemble the Bars
- Spread the cheesecake filling evenly over the chilled crust. Use a spatula to smooth the top for a clean surface.
Chill
- Refrigerate for at least 3–4 hours, or overnight for a firmer texture.
Serve
- Cut into bars and garnish with extra lemon zest or thin lemon slices. Optionally, serve with a dollop of whipped cream.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 22gProtein: 3gFat: 22gSaturated Fat: 13gSodium: 200mgSugar: 10g
Notes
These cheesecake bars are best served chilled. To store leftovers, cover tightly with plastic wrap or aluminum foil. They can be kept in the refrigerator for up to 3-4 days or frozen for up to a month.
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