Sweet and tangy cheesecake paired with a salty, crunchy pretzel base for a perfect balance of flavors.

There’s something magical about the combination of sweet and salty, and these Lemon Cheesecake Bars with a Pretzel Crust are proof! 🍋 The creamy, tangy lemon cheesecake pairs beautifully with the crunchy, salty pretzel base, creating a perfect bite every time. These bars are easy to make and so irresistible—you’ll want to make a double batch!

These bars are the ultimate treat for lemon lovers, with that salty-sweet contrast that keeps you coming back for more. 💛 Perfect for potlucks, parties, or just a well-deserved indulgence at home.

One of the best things about these bars is their versatility. If you prefer a slightly sweeter crust, you can mix in a bit of graham cracker crumbs with the pretzels to balance the saltiness. Additionally, you can experiment with different citrus flavors—lime or orange zest can add an exciting twist to the traditional lemon flavor.

For an extra special touch, try topping these bars with a dollop of whipped cream or a sprinkle of crushed pretzels just before serving. The contrast in textures will make each bite even more delightful. These bars also store well in the fridge for a few days, making them a great make-ahead dessert for busy schedules. Enjoy every tangy, creamy, and crunchy bite! 🍋🎉

Lemon Cheesecake Bars with a Pretzel Crust

Ingredients

For the Pretzel Crust:

2 cups crushed pretzels
1/2 cup unsalted butter, melted
1/4 cup sugar

For the Lemon Cheesecake Filling:

16 oz cream cheese, softened
3/4 cup sugar
2 large eggs
1/4 cup sour cream
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract

Instructions

Preheat & Prep – Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper for easy removal.
Make the Crust – In a bowl, mix the crushed pretzels, melted butter, and sugar until well combined. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
Prepare the Filling – In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until fully incorporated.
Assemble & Bake – Pour the cheesecake mixture over the pretzel crust and smooth the top. Bake for 25–30 minutes, or until the center is just set.
Chill & Serve – Let the bars cool to room temperature, then refrigerate for at least 3 hours (overnight is even better!). Once fully chilled, cut into squares and enjoy!