These creamy, citrus-kissed cheesecake bars blend the richness of ricotta and cream cheese with bright lemon flavor, all on a buttery graham cracker crust.
Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the filling:
- 2 cups ricotta cheese
- 8 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 2 tbsp all-purpose flour
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Pinch of salt
For the topping (optional):
- Fresh lemon zest or whipped cream
Instructions
- Preheat oven to 325°F (165°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press mixture into an 8×8-inch baking dish and bake for 8–10 minutes until golden. Let cool.
- In a large bowl, beat ricotta, cream cheese, and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in flour, lemon zest, lemon juice, vanilla extract, and salt.
- Pour filling over the cooled crust and smooth the top.
- Bake for 35–40 minutes, or until center is set and a toothpick comes out clean.
- Let bars cool completely in the pan, then refrigerate for at least 3 hours.
- Garnish with lemon zest or whipped cream before serving if desired.
Prep Time: 15 minutes
Cook Time: 40 minutes
Chill Time: 3 hours
Total Time: 3 hours 55 minutes
Calories: 280 per serving
Servings: 9
