Cheesecake Lemon Bars

Just had to share….these Lemon Bars are to die for! One of Byron’s favorite desserts is Lemon Bars. I have made many over the years- my personal take was that Lemon Bars are just way too sweet for my palette…..until I tasted these bars. There is actually a cheesecake layer on   top that perfectly balances the tart lemon filling.

We had fun this morning taking the above picture- it was my Mom’s old fashion floral plate and was the perfect backdrop for these delicious bars.

Cheesecake Lemon Bars | Captain Freeman Inn
Recipe type: Dessert
Serves: 18 bars
These lemon bars are the perfect combination of tart lemon filling and velvety cheesecake.
  • For Crust:
  • 1½ cups flour
  • ½ cup powdered sugar
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, cut into cubes
  • For Lemon Filling:
  • 4 eggs
  • 1½ cups sugar
  • 1 Tablespoon flour
  • 1 Tablespoon lemon zest (from 2 large lemons)
  • ½ cup fresh lemon juice
  • For Cream Cheese Filling:
  • 2- (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • Fresh raspberries for garnish
  • Powdered sugar for garnish
  1. Make Crust: Preheat oven to 350. Lightly butter a 9 x 13-inch dish or pan. Whisk together flour, ½ cup powdered sugar and salt in a bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Press mixture into bottom of prepared baking dish. Bake until edges are lightly browned . 15-18 minutes.
  2. Make Lemon Filling: Whisk together eggs, sugar, flour, zest and lemon juice in a bowl; pour over crust.
  3. Make Cream Cheese Filling: Beat cream cheese and sugar with a stand mixer or electric mixer on medium speed until smooth. Beat in eggs on low speed until creamy. Spoon mounds of mixture over lemon bars and then spread evenly with a spatula. (it won't completely cover lemon layer but will spread during baking)
  4. Bake until filling is set and edges are puffed. 30-35 minutes. Let cool on a wire rack 1 hour. Cover and chill at least 2 hours before cutting into bars. Garnish with raspberries and powdered sugar.

Our inn kitchen has been busy today- shown below is our sorbet chef Byron making Mango Sorbet as our intermezzo for tomorrow’s breakfast.


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