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Lemonade Cheesecake Bars

Prep Time25 mins
Chill Time4 hrs
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Lemon Cheesecake Bars, Lemon Dessert Recipes


For The Crust

  • cups graham cracker crumbs
  • cup butter, melted
  • cup sugar

For The Lemon Cheesecake Filling

  • (4) 8 oz pkg cream cheese, room temperature
  • 2 tbsp lemon zest
  • cup lemonade concentrate
  • 10 oz evaporated milk
  • (2) 3.4 oz boxes instant lemon pudding and pie filling

For The Lemon Glaze

  • 1 cup sugar
  • 2 eggs
  • ¼ cup lemon juice
  • 3 tbsp lemon zest
  • 6 tbsp butter


  • Preheat oven to 325° and line a 13 x 9 in pan with foil extending the ends over the sides.

For The Graham Cracker Crust

  • Mix graham cracker crumbs, sugar and melted butter together.
  • Press into prepared pan evenly, bake for 10 -12 minutes, remove and let cool completely.

For The Lemonade Cheesecake Filling

  • In a large bowl, beat cream cheese until smooth and creamy, about 2-3 minutes.
  • Add lemonade concentrate and lemon zest. Beat until blended.
  • In a medium bowl, beat evaporated milk and instant pudding mix for 2 minutes until thick.
  • Combine thick pudding mixture into cream cheese mixture and beat until well combined.
  • Spoon cheesecake mixture over graham cracker crust, cover and chill for 4+ hours.

For The Lemon Glaze

  • In a small sauce pan over low/medium heat, whisk together eggs, sugar, lemon zest and lemon juice until combined. Add butter to pan and continue stirring constantly.
  • Mixture will thicken and will be done when the lemon glaze mixture sticks to the back of a metal spoon.
  • Remove from heat, let cool then cover and chill in fridge for about an hour.
  • Spoon lemon glaze over lemonade cheesecake.
  • Remove cheesecake from pan, by foil handles, cut into bars and enjoy.


Mostly adapted from my Cream Cheese Lemonade Pie recipe
Lemon Glaze recipe from The Lady Behind The Curtain