Fluffernutter Bars – A Fun & Easy Family Friendly Dessert!

Wait—cream cheese and lemon together in a dessert bar? Heck yes. These Cream Cheese Lemon Bars are one of those “where have you been all my life?!” kind of desserts. Sweet, tangy, buttery, and ridiculously simple to make. Bake them once, and you’ll be hooked for life.

Honestly, I didn’t know I needed a lemony twist on Cream Cheese Bars until these came out of the oven—golden, gooey, and glowing like sunshine in a pan. This is the kind of treat you whip up for brunch, a cookout, or let’s be real…a solo night with Netflix and stretchy pants.

☀️ Lemon Love in Every Bite

Spring’s got me feeling some type of way. Even if there’s still a chill in the air, my cravings have switched gears. I’m thinking potlucks, porch hangs, and those spontaneous “stop by for coffee and end up staying for dinner” kinda days.

These bars are made for moments like that. Or Monday. Or whenever you need a hit of sunshine and sugar.

They’re light (but satisfying), bright (hello lemon), and made with stuff you probably already have hanging out in your fridge and pantry.

🍋 The Cream Cheese Lemon Bar Breakdown

These aren’t your average lemon bars. We’re talking Lemon Cheesecake Bars 9×13 style—with a shortbread crust, a lusciously rich filling, and a tart-sweet top that’s basically dessert perfection.

Think of it like this:
The Torte Cupcake’s cooler, more laid-back cousin—baked into a bar, easy to serve, and impossible to eat just one.

If you’re a fan of Lemon Cream Cheese Bars, buckle up. These are next-level.

📦 Freezing? Totally Doable!

Can you freeze cream cheese?
Absolutely—if it’s full-fat. That’s key.

If you’re meal prepping desserts (respect), you’ve got two easy options:

1. Freeze the whole pan: Wrap it tightly with plastic wrap and then a layer of foil. Keeps well for up to a month.

2. Freeze in slices: After baking and cooling, cut into squares, lay on a parchment-lined tray, and freeze overnight. Then wrap slices individually and store in an airtight container. That way, you can grab one whenever a lemon craving strikes. Which will be often.

💡 Quick Tips for Success

Use fresh lemon juice and zest. Don’t even think about bottled stuff.
Room temp cream cheese is a must for a smooth filling.
Chill before cutting. These bars slice best when cold—plus the flavor really shines after a few hours in the fridge.

💛 Why You’ll Love These Creamy Beauties

• They’re lighter than cake but richer than your average Lemon Bars Recipe.

• No weird tools, no water baths, no drama.

• Great for any gathering—think Dessert Bar Recipe goals.

• They pair ridiculously well with iced tea or a glass of bubbly.

These bars also fall firmly under the umbrella of Lemon Dessert Recipes worth saving forever.

📝 Storage & Leftovers

These bars keep well in the fridge for 4–5 days. Store in an airtight container. Serve chilled or room temp—whatever mood you’re in.

And FYI, they make an amazing sweet treat for lunchboxes or afternoon snacks. Just sayin’.

Dreamy Lemon Cream Cheese Bars – A Dessert Bar Favorite

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If you’ve never tried Cream Cheese Recipes that lean into citrus, let this be your sign. These Cream Cheese Lemon Bars are the real deal—perfectly sweet, perfectly tart, and wildly addictive.

Ingredients

• For the Buttery Base:
• 2 cups all-purpose flour
• ½ cup white sugar
• ½ teaspoon salt
• 1 cup unsalted butter (chilled and cut into cubes)
• For the Creamy Lemon Layer:
• 8 oz full-fat cream cheese, softened
• 2 cups granulated sugar
• ¼ cup all-purpose flour
• ¾ cup freshly squeezed lemon juice
• ⅓ cup powdered sugar (plus extra for dusting)
• 6 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat & Prep

Start by heating your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or foil, making sure to leave extra hanging over the sides—this will help lift the bars out easily later on.

2. Make the Crust

In a food processor or blender, combine the flour, sugar, salt, and cold butter cubes. Pulse until the mixture becomes fine and crumbly. (No food processor? Use a pastry cutter, a fork, or your hands to work the butter in until crumbly.)

Once ready, press the mixture evenly into the bottom of the prepared baking dish. Bake for 10 minutes to set the crust while you mix the filling.

3. Whip Up the Filling

In a large mixing bowl, beat the cream cheese and granulated sugar until silky and smooth. Add in the flour, powdered sugar, and lemon juice, stirring until well combined.

Crack in the eggs, pour in the vanilla, and beat again until everything is fully incorporated and the mixture is creamy with no lumps.

4. Bake the Bars

Pour the lemon filling over the warm, pre-baked crust. Return the pan to the oven and bake for 30 minutes, or until the center is set and no longer jiggles.

5. Cool & Chill

Let the bars cool at room temperature for around 20 minutes, then cover the pan and move it to the fridge. Let it chill for at least 4 hours (overnight is even better) to fully set.

6. Slice & Serve

Once chilled, use the overhanging parchment or foil to lift the bars out of the pan. Slice into neat squares, dust the tops with a little extra powdered sugar, and dig in!

Notes

These bars taste even better the next day as the flavors meld and the texture firms up beautifully. Perfect for making ahead for gatherings or picnics!