Lemon Cheesecake Cookie Bars

a stack of four Lemon Cheesecake Squares, with half of a lemon and a bowl of nuts in the background.

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These Lemon Cheesecake Cookie Bars layer a buttery brown-sugar pecan cookie crust, creamy lemon cheesecake filling, and crisp pecan crumb topping. Unlike versions made with chocolate chip cookie dough or graham crackers, this recipe uses the same toasted pecan mixture for both the crust and the topping, giving every bite a creamy, tangy center with a lightly crunchy finish.

Prep Time15

Cook Time35

Cooling Time2

Total Time2 50

Course: cookies, Dessert

Cuisine: American

Keyword: cheesecake bar cookies, cheesecake bars, lemon cookie

Servings: cookies

Calories: 186kcal

Author: Lee Clayton Roper

Equipment

Ingredients

Pecan Crust and Topping

1/2 cup salted butter softened
1/3 cup golden brown sugar packed light
1 cup all-purpose flour
1/2 cup finely chopped toasted pecans

Lemon Cream Cheese Filling

1/4 cup granulated (white) sugar
8 ounces full-fat cream cheese softened
1 large egg beaten
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
2 tablespoons whole milk
1/2 teaspoon vanilla extract

Instructions

Pecan Crust and Topping

Preheat oven to 350 degrees F. Lightly butter an 8 by 8-inch baking dish, then butter one side of a piece of parchment paper and press it, buttered side up, into the pan. (Buttering the pan helps keep the parchment paper in place when adding the crust.)
Using an electric mixer fitted with the whisk or paddle attachment, beat the butter and brown sugar on medium speed, increasing to medium-high, until well blended.
Mix in the flour and pecans on low speed, gradually increasing to medium. Scrape down the bowl as needed and continue mixing until coarse crumbs form.
Reserve 1/2 cup of the crumb mixture for the topping. Press the remainder evenly into the prepared pan. Bake for 10 to 12 minutes, or until the crust is set and holds its shape when gently touched. Set aside.

Lemon Cream Cheese Filling

In a clean mixer bowl, beat the cream cheese and sugar (with the whisk or paddle attachment) until smooth and creamy.
With the mixer running, add the egg, followed by the lemon juice, zest, milk, and vanilla. Mix until combined, scraping down the bowl as needed.
Spread the filling evenly over the baked crust. Sprinkle the reserved pecan crumbs over the top.
Bake for 20 to 23 minutes, or until the edges are set and the center is mostly set. The filling may puff as it bakes and settle as it cools. Avoid overbaking, which can make the bars dry.
Cool completely in the pan on a wire rack. Cover and refrigerate for at least 2 hours, or until well chilled.
Cut into 16 bars with a sharp knife, wiping the blade between cuts as needed. Let the bars come to room temperature before serving.

Video

Notes

Success Tips

Finely chop the pecans. They help the crust hold together, but don’t process them into nut flour.
Press the crust firmly, but not too tightly. It should be even and compact enough to hold its shape.
Use softened, not melted, butter. Melted butter can change the texture of the crumb mixture.
Soften the cream cheese. Room-temperature cream cheese blends more smoothly and helps prevent lumps.
Do not overbake. Bake until the edges are set and the center is mostly set; the bars will firm as they cool.
Chill before cutting. Cold bars slice more cleanly.

Make Ahead: You can easily bake these cookie bars a day in advance. In fact, the lemon flavor intensifies, and the texture improves after a night in the fridge.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. For the best flavor and texture, eat within 3 days.

Freezing: Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe zip-top bag for up to 3 months. Thaw in the refrigerator overnight before serving.

Note: This recipe was originally published in my cookbook "A Well-Seasoned Kitchen®."

Nutrition