Easy Lemon Bars with Graham Cracker Crust
They’re perfect for spring and summer gatherings, holiday desserts, or just a midweek treat. No oven required—and I promise, everyone will ask for the recipe.
Equipment
- 8 or 9-inch square baking dish
- Mixing Bowls
- Electric hand mixer or stand mixer
- Spatula
- Offset spatula (optional)
- Zester or fine grater
- Measuring Cups and Spoons
Ingredients
For the Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- 2 tablespoons packed light brown sugar
- 6 tablespoons salted butter, melted
For the Lemon Cheesecake Filling
- 2 (8-ounce) bricks cream cheese, softened to room temperature
- ½ cup granulated sugar
- ¼ cup plain whole milk Greek yogurt, at room temperature
- ½ teaspoon vanilla extract
- Freshly grated zest from 1 lemon
- 1 teaspoon freshly squeezed lemon juice
- 1 cup heavy whipping cream
Optional Toppings
- Cool Whip or homemade whipped cream
- Lemon slices and/or fresh berries
Instructions
How to Make the Crust
- In a small bowl, mix together the graham cracker crumbs and light brown sugar until evenly combined.
- Pour in the melted salted butter and stir until all the crumbs are moistened. It should look like wet sand—this helps the crust stick together.
- Line your 8-inch or 9-inch square baking dish with two overlapping pieces of parchment paper, letting the sides hang over. This will make it easy to lift the bars out later.
- Press the crumb mixture firmly and evenly into the bottom of the pan. I use the flat bottom of a measuring cup to compact it—it really helps hold everything together.
- Pop the crust into the refrigerator to chill while you prepare the filling. Chilling helps it set and gives you a nice firm base once the bars are sliced.
Lemon Cheesecake Filling
- In a large mixing bowl, use your electric hand mixer or stand mixer to beat the softened cream cheese and granulated sugar until smooth and fluffy. Scrape down the sides of the bowl as needed.
- Mix in the Greek yogurt, vanilla extract, lemon zest, and lemon juice just until everything is combined. Don’t overbeat at this stage—you just want it smooth and uniform.
- Slowly add the heavy whipping cream about ¼ cup at a time. Whip it into the cream cheese mixture thoroughly after each addition—this is what gives your filling that gorgeous, airy texture. Be patient; each addition should take about 30 seconds or more of mixing.
- Once all the cream is incorporated and the mixture is light and fluffy, pour the filling over your chilled crust.
- Use a spatula or offset spatula to spread the filling evenly into the pan. Smooth the top for that picture-perfect finish.
- Cover and chill in the refrigerator for at least 8 hours—or even better, overnight. This gives the bars time to set fully and makes them easier to slice.