Lemon cheesecake bars in a 9×13 pan start with a graham cracker crust of 2 cups crumbs, 1/2 cup melted butter and 1/4 cup sugar, topped with a filling of three 8-ounce packages of cream cheese, 1 cup of sugar, 3 eggs, 1/3 cup of lemon juice and lemon zest. Bake at 325°F for 35 to 40 minutes, chill for at least 4 hours and cut into 24 bars.
They are tangier and lighter than a full cheesecake, need no water bath and slice cleanly for a party tray.
Why a 9×13 Pan Makes Better Cheesecake Bars
Spread across a 9×13, the filling is only about 1 inch deep, so it bakes evenly from edge to center in under 40 minutes and does not need the water bath a 9-inch springform needs. The thin layer also sets firm enough to cut into neat bars, and the large surface area means more crust in every bite.
Ingredients for 9×13 Lemon Cheesecake Bars
Crust
- 2 cups graham cracker crumbs (about one and a half sleeves)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup granulated sugar
Lemon Filling
- 3 packages (8 ounces each) full-fat cream cheese, softened
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream, at room temperature
- 3 large eggs, at room temperature
- 1/3 cup fresh lemon juice (2 to 3 lemons)
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
How to Make Lemon Cheesecake Bars in a 9×13 Pan
- Prepare the pan. Heat the oven to 350°F. Line a 9×13 pan with foil or parchment, leaving an overhang on the long sides.
- Bake the crust. Mix the crumbs, butter and sugar, press firmly into the pan and bake 10 minutes. Lower the oven to 325°F.
- Beat the cream cheese. On medium-low speed, beat the cream cheese, sugar and flour until completely smooth, about 2 minutes, scraping the bowl.
- Add the rest. Beat in the sour cream, then the eggs one at a time on low just until combined. Mix in the lemon juice, zest and vanilla. Avoid high speed, which whips in air and causes cracks.
- Bake. Pour over the warm crust and bake at 325°F for 35 to 40 minutes, until the edges are set and the center 2 inches still wobble slightly.
- Cool and chill. Cool in the pan for 1 hour, then refrigerate at least 4 hours or overnight. Lift out by the overhang and cut into 24 bars with a hot, wiped knife.
Cook and Prep Times
- Prep: 20 minutes
- Bake: 10 minutes (crust) plus 35 to 40 minutes at 325°F
- Chill: at least 4 hours
- Makes: about 2 dozen bars
Doneness and Food Safety
Cheesecake keeps cooking from its own heat after it leaves the oven, so a slight wobble in the very center is the right moment to pull it. If you prefer to check with a thermometer, USDA guidance for dishes made with eggs is 160°F; bars baked to that point are a little firmer and slightly more likely to crack, which a topping hides. Because the filling is egg and dairy, keep the bars refrigerated and do not leave them out for more than 2 hours.
Changing the Pan Size
- 8×8 pan: use two-thirds of the crust and 2 packages of cream cheese with 2 eggs (scale the rest by two-thirds). Bake 30 to 35 minutes.
- 9-inch springform: the full filling fits; bake at 325°F in a water bath for 55 to 65 minutes.
Storage
Keep the bars covered in the refrigerator for up to 5 days. To freeze, chill them fully, wrap each bar and freeze for up to 2 months; thaw overnight in the refrigerator.
Frequently Asked Questions
Can I use bottled lemon juice?
Yes, but fresh juice and zest give a brighter flavor. The zest carries most of the lemon aroma, so do not skip it.
Why did my cheesecake bars crack?
Overbaking or beating too much air into the eggs. A crack does not change the taste; a thin layer of lemon curd or whipped cream covers it.
Can I add a topping?
Spread 1 cup of lemon curd over the chilled bars, or top each bar with whipped cream and a strip of zest just before serving.
For another cream cheese dessert made in this pan, see our sopapilla cheesecake in a 9×13 pan.