Directions

1. Line a 9-inch square cake pan with parchment paper that comes up over the sides. You’ll use the parchment paper later to lift the bars out of the pan. I also like to add a cardboard cake square to the bottom of the pan, but that’s optional. I find that the stiffness of it ensures that the bars don’t bend, or unmold, when lifted out of the pan.
2. Combine graham cracker crumbs and melted butter and stir until well combined. Press the crumb mixture evenly into the bottom of the cake pan. Set aside.
3. Beat cream cheese, 1 cup of powdered sugar, lemon juice and lemon zest in the bowl of a Stand Mixer until smooth. In a separate bowl, whip heavy whipping cream until it starts to thicken. Add remaining 1/2 cup of powdered sugar and continue to whip until stiff peaks form. Gently fold half of the whipped cream into the cheesecake mixture and set the rest in the refrigerator for later. Spread cheesecake mixture evenly in cake pan.
4. Refrigerate cheesecake for at least 4 hours, or until firm.
5. Use the parchment paper on the sides to lift the bars out of the pan, then cut into squares. Use remaining whipped cream to top cheesecake bars, then add some fresh berries. Refrigerate until ready to serve.