Step 1: Preheat the oven

Preheat your oven to 350°F (175°C).

Line an 8×8-inch baking pan with aluminum foil, leaving some overhang along the sides to make removing the cheesecake easier.

Lightly coat the foil with nonstick baking spray.

Step 2: Prepare the graham cracker crust

In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.

Stir until the mixture resembles evenly moistened sand.

Step 3: Press the crust into the pan

Transfer the crumb mixture to the prepared baking pan.

Press it firmly and evenly across the bottom using the back of a spoon or the bottom of a measuring cup.

Step 4: Bake the crust

Bake for 10 minutes.

Remove the pan from the oven and set it aside to cool slightly while preparing the cheesecake filling.

Step 5: Reduce the oven temperature

Lower the oven temperature to 300°F (150°C).

Step 6: Beat the cream cheese

Place the softened cream cheese in a large mixing bowl.

Using an electric mixer, beat until completely smooth and creamy.

Add the granulated sugar and continue mixing until well combined.

Step 7: Add the lemon flavor

Add the fresh lemon zest, lemon juice, and vanilla extract.

Beat until the ingredients are evenly incorporated and the filling is smooth.

Step 8: Incorporate the egg

Add the lightly beaten egg to the cheesecake mixture.

Using a silicone spatula, gently fold it into the batter until fully incorporated.

Avoid excessive mixing at this stage.

Step 9: Assemble the cheesecake

Pour the lemon cheesecake filling over the prepared graham cracker crust.

Spread the filling evenly using a spatula.

Step 10: Bake the cheesecake bars

Bake the Lemon Cheesecake Bars for 30–35 minutes.

The edges should feel firm while the center remains slightly jiggly when the pan is gently moved.

Step 11: Cool completely

Remove the cheesecake from the oven.

Leave it in the baking pan and allow it to cool completely at room temperature.

Step 12: Refrigerate

Transfer the cooled cheesecake to the refrigerator.

Chill for at least 8 hours, preferably overnight, until fully set.

Step 13: Slice and serve

Use the foil overhang to carefully lift the cheesecake out of the pan.

Place it on a cutting board and slice into squares using a sharp knife.

Dust with confectioners' sugar, if desired, and serve chilled.