Frosted Lemon Cheesecake Bars

These Frosted Lemon Cheesecake Bars are the easiest and best lemon bar recipe because they’re topped with a layer of cheesecake and cream cheese frosting. These Lemon Squares are SO GOOD! These are one of our favorite easy dessert recipes.

Course Brownies + Bars

Cuisine American

Keyword cheesecake bars, lemon cheesecake bars

Prep Time 15

Cook Time 40

Additional Time 20

Total Time 1 15

Servings Bars

Calories 461kcal

Author Jennifer

Ingredients

CRUST:

2 boxes Krusteaz™ Meyer Lemon Bar Mix

LEMON LAYER:

2 packets lemon mixes from Krusteaz™ Meyer Lemon Bar Mix
⅔ cup water
6 large eggs

CHEESECAKE LAYER:

2 packages cream cheese, softened 8 ounces each
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup sour cream

CREAM CHEESE FROSTING:

1 cup unsalted butter softened
1 package cream cheese, softened 8 ounces
4 cups powered sugar
¼ teaspoon salt
1 tablespoon vanilla
2 tablespoons heavy whipping cream

Instructions

Preheat oven to 350F degrees. Line 13 by 9-inch baking pan with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Set aside.

CRUST LAYER:

Press both crust packets evenly into baking pan. Bake for 8-10 minutes

LEMON LAYER:

In a mixing bowl, mix lemon mix packets, water and eggs until well blended. Pour lemon mixture over crust.

CHEESECAKE LAYER:

In a mixing bowl, using an electric stand or hand mixer, cream together cream cheese and sugar until smooth. Mix in eggs one at a time. Add vanilla and mix in sour cream. Pour cheesecake mixture over lemon layers. Gently spread cheesecake filling into an even layer.
Bake for 35-40 minutes. Remove from oven and allow to cool at room temperature for 45 minutes then transfer to refrigerator and chill at least 2 hours.

CREAM CHEESE FROSTING:

Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add cream cheese, powdered sugar, heavy cream, salt and vanilla extract, increase to high speed and beat for 3 minutes. Spread an even layer over chilled bars. Cut into squares. Store leftovers in an airtight container in refrigerator.

Notes

LINE YOUR BAKING PAN: To make it super easy for you to cut these lemon bars into squares, line your 13×9 inch baking pan with aluminum foil, leaving enough overhang on the sides and spray the foil with non-stick cooking spray. Once the bars have cooled lift the bars out of the pan, folding down the aluminum foil sides.

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