These scrumptious layered lemon cheesecake bars are a must make for Easter Dinner and Mother’s Day brunch! This EASY and yummy Spring and Summer treat recipe is for all of us who love all things LEMON! Layers of buttery lemon oreo crust, smooth lemon zested filling, creamy, light cheesecake and topped off with lusciously sweet sour cream. This is going to be your new favorite lemon dessert recipe for parties and family night! The hardest part about this crowd pleasing dessert is waiting for it to chill in the fridge while your mouth waters in anticipation.
Make sure to PIN THE IMAGE BELOW – you’re going to want to keep this one handy for Mother’s Day Brunch, Memorial Day Picnics, 4th of July cookouts, family barbecues and potlucks ALL Spring and Summer long!
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Lemon Sour Cream Cheesecake Dessert Bars with Lemon Oreo Crust – Easy Layered Treats Recipe
For the Oreo Crust
- One 15.25 oz. package of Lemon Oreos (or Golden Oreos are super yummy too!)
- 6 Tablespoons Melted Unsalted Butter
For the Lemon Layer
- 1 1/2 Cups Granulated Sugar
- 1 Tablespoon All Purpose Flour
- 1 1/2 Tablespoons Lemon Zest (approximately the zest of 2 medium sized lemons)
- 1/2 Cup Lemon Juice (fresh or bottled but fresh squeezed is SO much better. It takes about 3 good size lemons)
- 4 Large Eggs
For the Cheesecake Layer
- 2 (8 oz.) Packages of Softened Cream Cheese (not melted)
- 3/4 Cup Granulated Sugar
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 1/4 Cup Sour Cream
For the Sour Cream Topping Layer
- 1 Cup Sour Cream
- 4 Tablespoons powdered sugar
Preheat your oven to 350 degrees and grease your 9 x 13 baking dish (I use a smear of butter on a napkin). Let’s make the lemon oreo crust!
Oreo Crust Layer:
If you have a blender like this one with a chop/crush/grind setting go ahead and blend those suckers up! (If you want to make it exactly like I did – you will eat 3 of the cookies and use the rest of the package.)
Or just shove them all in a large ziplock bag and smack the crap out of them with a hammer/mallet/meat tenderizer…whatever works for you! Add the crumbs and the 6 tablespoons of melted butter (I microwaved my butter for 40 seconds in a coffee mug) into a large ziplock bag and mush and mix it all together real good.
Dump your oreo and butter crust mixture into a greased 9 by 13 baking dish and spread it around pressing it evenly covering the entire bottom of your dish: (FYI – I tried making it once just lightly patting the crust instead of pressing it good and it ended up mixing in with my lemon layer – still yummy – but I prefer my crust stay in it’s own layer!)
In a mixing bowl let’s get the lemon layer started!
Lemon Filling Layer:
Using a wire whisk by hand, whisk together sugar and flour. Then add in lemon zest, lemon juice and the eggs. Whisk until they are well blended and set this mixture aside. RESIST THE URGE to pour it over your crust just yet. It will just soak into the crust, so put it aside and let’s move on to our cheesecake filling layer to keep you from making bad decisions.
Cheesecake Filling Layer:
In a mixing bowl (use your stand mixer or electric hand mixer) set on low speed, cream together the softened cream cheese and granulated sugar until smooth (about 30 seconds is all). Mix in your eggs ONE AT A TIME, mixing the first in and then adding the second along with the vanilla. Now mix in your sour cream. Tap your bowl against the countertop 10 times to release any large air bubbles that might have formed.
NOW you can get to pouring your layers!
Pour the lemon filling over your crust:
It will all level out nicely on its own or you can tip your dish side to side to help it along. Skim off any air bubbles that might have formed with a spatula.
Now add your cheesecake filling:
Spread it around on top gently with a spatula so it’s nice and even:
Bake it in your preheated oven at 350 degrees until it only jiggles SLIGHTLY, about 30-36 minutes depending on your oven. Remove it from the oven and turn the temperature of your oven down to 325 degrees.
Sour Cream Topping Layer:
In a small mixing bowl, use a wire whisk by hand to mix together your sour cream and powdered sugar. Once your oven has cooled to 325 degrees, spread your topping evenly over the top of your bars and bake for 10 minutes.
Remove from oven and allow your bars to cool to room temperature (about 45 minutes). Chill uncovered in the refrigerator for at least 2 hours. After 2 hours, if you aren’t serving it right away, cover your bars with plastic wrap or a lid. Cut into pretty squares, serve and enjoy the “ooos” and “aaaaahs” and many requests for your recipe!
Did you forget to set your cream cheese out to soften and want to make this right now? Here’s your new favorite baking hack!
How to: Get Softened Cream Cheese (Not Melted) in Under 10 Minutes Baking Hack – So easy and works like a charm! – Dreaming in DIY
Here’s the printable version of this yummy recipe for your binder of favorites!
Make sure to PIN THE IMAGE BELOW to save it for all of your upcoming Spring and Summer parties, family nights and celebrations!
While you are here – if LEMON is your spirit treat and feeds your happy gap like it does for us – you will LOVE this amazing collection of the easiest, yummiest, prettiest of lemon delights! Go find your new favorites to enjoy all spring and summer long! CLICK HERE or on the image below to get them all. The BEST EASY Lemon Desserts and Treats Recipes – perfect for Spring and Summer celebrations:
Is it how EASY that DESSERT BARS are to serve up that really makes your hosting heart happy? Check out this mouth watering selection your family is going to LOVE! CLICK HERE or on the image below to grab the best EASY DESSERT BARS recipes for your next fun get together:
Is some form of CHEESECAKE DESSERT a must at every holiday and party for your family too? Get ready to add some of THESE yummy new flavor combinations to your party menu! CLICK HERE or on the image below to grab a bunch of yummy CHEESECAKE dessert recipes your family is going to LOVE:
Don’t forget to SAVE, PIN and SHARE this yummy recipe with your lemon loving friends. Enjoy!