Lemon Cheesecake Bars

Perfect for dinner parties, these beautiful dessert bars will have your guests reaching for their cameras (before digging in, of course).

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Makes: 24 servings
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All You Need

  • 1 1/2 cups (375 mL) graham cracker crumbs
  • 1/3 cup (75 mL) butter, melted
  • 3 packages (250 g each) cream cheese, softened
  • 1 cup (250 mL) sugar
  • 1/4 cup (50 mL) milk
  • 2 tbsp (30 mL) flour
  • 1 1/2 tsps (7 mL) Club House Pure Lemon Extract
  • 1 tsp (5 mL) Club House Pure Vanilla Extract
  • 3 eggs
  • 1/2 tsp (2 mL) Club House Ground Ginger


  1. Preheat oven to 350°F (180°C). Mix graham cracker crumbs, butter and ginger. Press firmly onto bottom of foil-lined 13x9-in (33 x 22 cm) baking pan. Refrigerate until ready to use.

  2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add milk, flour and extracts; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.

  3. Bake 40 to 45 minutes or until center is almost set. Cool completely on wire rack.

  4. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Cut into bars. Garnish as desired. Store leftover bars in refrigerator.

  5. Chef’s Tips: Berry Topping: Garnish top of cheesecake with 4 cups (1 L) assorted berries, such as blackberries, blueberries, sliced strawberries and raspberries. Brush berries with 3 tbsp (45 mL) currant or apple jelly, melted and cooled slightly. Flavour Variation: Use 1 ½ tsp (7 mL) Club House Pure Orange Extract in place of the Lemon Extract. Prepare as directed, omitting the milk and Lemon Extract. Lime Cheesecake Bars: Add 1/3 cup (75 mL) fresh lime juice and 1 tsp (5 mL) grated lime peel (optional) with the flour and vanilla.


Need a little inspiration? We’re ready with a few suggestions.