In a large bowl, add the cream cheese, sugar, egg, lemon zest, and lemon juice. With a hand mixer, beat the mixture until completely combined and there are no more lumps.
– In a food processor, add the graham crackers. Pulse. Add the melted butter and sugar and pulse again.
– Add parchment paper to an 8x8 baking dish. Press the graham cracker crumbs into the baking dish until it forms a layer on the bottom. Bake for 8 minutes.
– Once the crust is slightly cooled, add the cream cheese filling to the pan. Spread it out so it is evenly distributed.
– Bake for 25 minutes or until the bars are slightly browned and there is no wobble in the middle of the bars. Allow the bars to cool before cutting.
The cream cheese should be at room temperature to avoid any lumps in the cream cheese filling.
The parchment paper will allow the cheesecake bars to be easily lifted out of the baking sheet.