Gradually add the sweetened condensed milk, mixing on low to medium speed until fully combined and glossy. Scrape down the sides and bottom of the bowl to ensure everything is evenly incorporated.
Add the lemon juice and mix on low speed just until the filling is smooth and uniform. The mixture will thicken slightly as the lemon juice reacts with the dairy.
Pour the lemon cheesecake filling over the partially cooled crust, smoothing the top with a spatula to create an even layer.
Bake for 22–26 minutes, or until the edges are set and the center is mostly set but still has a slight jiggle when you gently shake the pan. Avoid overbaking; the bars will firm up as they cool.
Remove the pan from the oven and let the bars cool completely at room temperature. Once cooled, cover the pan and refrigerate for at least 3–4 hours, or until thoroughly chilled and set. Overnight is ideal for clean slices and best flavor.
Use the parchment overhang to lift the chilled cheesecake slab out of the pan and onto a cutting board. With a sharp knife wiped clean between cuts, slice into 12 bars (or smaller squares, if you prefer). Serve chilled.
Variations & Tips
For a slightly more complex crust, you can swap in vanilla wafer cookies or shortbread in place of graham crackers; they’ll give a more buttery, cookie-like base while keeping the ingredient count simple. If you enjoy a stronger citrus profile, use a mix of lemon and lime juice, or add a bit of finely grated lemon zest to the filling (just be sure to zest before juicing). For a lighter texture, fold in a few spoonfuls of plain Greek yogurt to the cream cheese mixture—this adds a subtle tang and softens the richness. To make these bars more potluck-friendly, line the pan so the parchment fully covers the bottom and two sides; it makes removal and transport easier and keeps the crust intact. When slicing, use a long, sharp knife dipped in hot water and wiped dry between cuts for clean edges. Finally, if you like a contrasting finish, top the chilled bars with a thin layer of lemon curd or a scattering of fresh berries just before serving; both options highlight the lemon flavor without complicating the base recipe.
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