Here you have one of the all-time best spring desserts! I don’t know if dessert can get much better than these over-the-top Cheesecake Lemon Bars! With these you don’t just get one or two layers of utter decadence but FOUR layers of heavenly, sublimely lemony, utterly creamy, melt-in your-mouth bliss! You will most definitely wow your family or guests with these delicious bars. How could you go wrong with buttery shortbread, a perfectly fresh and tart lemon bar filling, a rich and creamy cheesecake, and lusciously smooth sweetened sour cream all together in one bar? You just can’t!
Yes, it may seem these have an overdose of sugar but it’s not much more than that cake I just baked, plus keep this in mind it will be split between about 20 servings. But who am I kidding, with these bars I’m not counting anything – I’m indulging in all of their goodness because they are worth every calorie! Self control, gone. Good bye. Hello Cheesecake Lemon Bars!
I actually originally shared these bars a few years ago (originally shared 3/28/15) but I never did like the pictures. So, since Easter is just around the corner it’s given me the perfect excuse to remake them – so that I can remind you this is the dessert you should be making this Easter Sunday! Seriously, do it. You won’t regret it! I can’t get over how good these are every time I make them!
Ingredients
Shortbread layer
1 1/2 cups (213g) all-purpose flour
1/2 cup (68g) powdered sugar
1/4 tsp salt
3/4 cup (6 oz) unsalted butter, cold and diced into small cubes
Lemon Layer
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