Ingredients
Method
Make the crust:
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until it looks like wet sand.
Press the crust into the pan:
- Line an 8x8-inch square pan with parchment paper. Press the crust mix evenly into the bottom. Put it in the fridge to chill.
Make the filling:
- In a large bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Mix until creamy and smooth.
Pour and chill:
- Pour the filling over the chilled crust. Smooth it out with a spatula. Chill in the fridge for at least 4–6 hours, or overnight.
Slice and serve:
- Once set, lift out using the parchment paper. Cut into squares or bars. Top with whipped cream, lemon zest, or thin lemon slices if you like.
Notes
- Don’t skip the chilling time—these bars need time to set properly.
- Always use fresh lemon juice, not bottled. It makes a huge difference in flavor.
- Want a thicker cheesecake? Use a smaller pan like 6x6 inches, and let it chill longer.
- These bars freeze well. Just wrap tightly and store up to 2 months.