A buttery shortbread crust topped with creamy lemon cheesecake and a lemon streusel topping. Perfection! Lemon cheesecake shortbread bars are a perfect spring or summer treat. This dessert actually received several “oh my gosh” comments after the first bite. Try our Strawberry Shortcake!
Lemon Cheesecake Shortbread Bars
Make the shortbread crust first and bake while you prepare the other layers. Preheat your oven to 350 degrees F. Line an 8-inch square baking pan with a foil sling. In a food processor, place the flour, powdered sugar, and salt process together for a few seconds before adding in the cubed cold butter. Cut the butter into the flour mixture with about 6-8 pulses or until the mixture resembles small peas. Press the mixture into the prepared pan with the flat bottom of a glass or small dish. Bake for 20 minutes or until lightly browning. When you remove the crust from the oven, increase the oven temperature to 375 degrees F. While the shortbread bakes make the streusel. Combine the flour and sugar in a food processor by pulsing a few times. Add the cubed butter and pulse 6 or 7 times until the butter is the size of small peas and is coated with the flour/sugar mixture. Place the streusel in the fridge until ready to use it. Make the lemon filling with an electric mixer beat the cream cheese until it’s fluffy. Add the lemon zest, sugar, lemon juice, and egg, and beat until combined. Pour the filling over the hot shortbread crust and spread it evenly. Top with the streusel and spread out evenly. Bake for 20-25 minutes or until the filling registers 160 degrees on a thermometer. Remove the shortbread crust from the oven. While still hot pour the cheesecake filling over the crust evenly. Top with the streusel and bake about 20-25 minutes. Cool completely. Once the bars have cooled place them in the fridge to chill for at least 2 hours. These lemon bars are to-die-for! Slice, serve and enjoy. Check out our Peanut Butter Balls!
