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Lemonade Cheesecake Bars Recipe: Bright, Creamy & Easy

Lemonade Cheesecake Bars

These bright, creamy cheesecake bars pair a buttery graham-cracker crust with a smooth filling flavored with undiluted frozen lemonade concentrate. The baked dessert chills into neat, tangy squares that are ideal for picnics, parties, and summer gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 4 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 1 1/2 cups Graham-cracker crumbs
  • 1/4 cup Granulated sugar
  • 6 tablespoons Unsalted butter, melted
Cheesecake Filling
  • 2 8-ounce packages Cream cheese, softened
  • 1 14-ounce can Sweetened condensed milk
  • 3 eggs Large eggs
  • 3/4 cup Frozen lemonade concentrate, thawed and undiluted
  • 1 tablespoon Finely grated lemon zest, optional
  • 1 tablespoon Fresh lemon juice, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 9 x 13-inch baking pan with parchment paper, leaving overhang on the long sides so the chilled bars can be lifted out.
  2. Combine the graham-cracker crumbs, granulated sugar, and melted unsalted butter until the crumbs are evenly moistened. Press the mixture firmly and evenly into the prepared pan.
  3. Bake the crust for 8–10 minutes, then remove it from the oven and let it cool briefly. A short cooling period keeps the crust from making the filling warm when it is poured over.
  4. Beat the softened cream cheese until smooth. Add the sweetened condensed milk and mix just until the mixture is combined and creamy.
  5. Beat in the eggs one at a time on low speed. Mix in the thawed, undiluted lemonade concentrate and the optional lemon zest or fresh lemon juice, taking care not to overmix.
  6. Pour the cheesecake filling over the cooled crust and smooth the surface. Gently settle the pan on the counter if you see large bubbles near the top.
  7. Bake for 25–30 minutes, until the edges are set and the center has only a slight wobble. Do not wait for the center to look completely firm in the oven, because it will continue to set as it cools.
  8. Cool the pan to room temperature, then refrigerate the cheesecake bars for at least 4 hours. For the firmest texture and cleanest slices, chill them overnight.
  9. Lift the chilled cheesecake from the pan using the parchment overhang and cut it into 24 squares. Use a sharp knife warmed under hot water and wiped dry between cuts for tidy edges.

Notes

Thaw the frozen lemonade concentrate but do not dilute it. Fully soften the cream cheese, avoid excessive mixing, and refrigerate the bars for at least 4 hours before serving.