There’s something undeniably magical about the combination of bright lemon and creamy ricotta cheese. These Lemon Ricotta Cheesecake Bars capture that enchanting duo in perfect harmony—creating a dessert that’s sophisticated yet comforting, elegant yet approachable. The buttery graham cracker crust provides the ideal foundation for the luscious, citrus-infused filling that’s lighter than traditional cheesecake but every bit as satisfying. Each bite delivers a perfect balance of tangy lemon brightness and rich, velvety sweetness that will have your taste buds dancing.
What makes these bars truly special is their versatility. They’re refined enough to serve at your most elegant dinner parties yet simple enough to enjoy as an afternoon treat with coffee. The addition of ricotta cheese gives these bars a remarkably light texture while maintaining that indulgent creaminess we all crave in a cheesecake. And unlike traditional cheesecakes that can be temperamental, these bars are surprisingly forgiving for even novice bakers. Whether you’re a seasoned pastry chef or just beginning your culinary journey, these Lemon Ricotta Cheesecake Bars deserve a place in your recipe collection.
The secret to these exceptional bars lies in quality ingredients. Fresh lemon zest and juice are non-negotiable—bottled simply won’t deliver the vibrant flavor these bars deserve. And when it comes to the ricotta, opt for whole milk ricotta if possible; its richness contributes significantly to the luxurious mouthfeel of the final product. This recipe strikes the perfect balance between simplicity and sophistication, making it ideal for both special occasions and everyday indulgences.
Ingredients
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs (about 16 full sheets)
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
- Pinch of salt
For the Lemon Ricotta Filling:
- 16 oz (2 blocks) cream cheese, at room temperature
- 15 oz whole milk ricotta cheese, drained if very wet
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- ⅓ cup fresh lemon juice (from about 3-4 lemons)
- 2 tablespoons lemon zest (from about 2-3 lemons)
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
For the Optional Topping:
- Powdered sugar for dusting
- Thin lemon slices or fresh berries for garnish
Instructions
Prepare the Crust:
1. Preheat your oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
2. In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and salt. Mix until the crumbs are evenly moistened and resemble wet sand.
3. Press the mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a measuring cup to compact the crust.
4. Bake the crust for 10-12 minutes, until lightly golden. Remove from the oven and let cool while preparing the filling. Keep the oven on.
Make the Filling:
1. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cream cheese on medium speed until completely smooth, about 2-3 minutes.
2. Add the ricotta cheese and beat until combined and smooth, about 1-2 minutes more.
3. Add the sugar and beat until well incorporated and the mixture is light and fluffy, about 2 minutes.
4. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
5. Mix in the lemon juice, lemon zest, and vanilla extract until just combined.
6. Sprinkle the flour and salt over the mixture and beat on low speed until just incorporated. Be careful not to overmix.
Bake the Cheesecake Bars:
1. Pour the filling over the pre-baked crust, spreading it evenly with a spatula.
2. Bake in the preheated oven for 40-45 minutes, or until the edges are set but the center still has a slight jiggle when the pan is gently shaken.
3. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 30 minutes. This helps prevent cracking.
4. Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight to fully set.
Serve:
1. Once fully chilled, lift the cheesecake out of the pan using the parchment paper overhang.
2. Use a sharp knife dipped in hot water and wiped clean between cuts to slice into bars.
3. If desired, dust with powdered sugar just before serving and garnish with lemon slices or fresh berries.
These Lemon Ricotta Cheesecake Bars are truly a testament to how a few quality ingredients can create something extraordinary. The combination of cream cheese and ricotta gives them a texture that’s simultaneously light and indulgent—a wonderful departure from traditional dense cheesecake. The lemon provides a refreshing counterpoint to the rich dairy, creating a beautiful sensory experience with every bite.
What I particularly love about this recipe is its adaptability throughout the seasons. In summer, pair these bars with fresh berries for an explosion of color and flavor. In winter, they bring a welcome brightness to the table, reminding us that sunnier days are ahead. You can even experiment with adding a tablespoon of fresh herbs like thyme or rosemary to the crust for an unexpected savory note that complements the lemon beautifully.
The bars will keep well in the refrigerator for up to 5 days, though I doubt they’ll last that long! You can also freeze them for up to 3 months—simply wrap individual slices in plastic wrap and then aluminum foil. Thaw in the refrigerator overnight before serving. This make-ahead potential makes them perfect for entertaining or simply preparing a special treat for your future self.
One final tip: temperature matters when making these bars. Room temperature cream cheese and eggs incorporate much more smoothly than cold ingredients, resulting in a silkier texture and helping prevent cracks. Taking this extra step might seem inconsequential, but it’s these small details that elevate a good dessert to a magnificent one. Enjoy the process of creating these Lemon Ricotta Cheesecake Bars, and savor each bright, creamy bite!
