Line your pan with parchment paper, leaving overhang for easy removal, and press it into place gently.
Combine the graham cracker crumbs with melted butter and sugar in a bowl, mixing until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly into the bottom of the prepared pan, creating an even crust. Chill in the fridge for about 10 minutes to set.
In a large bowl, beat the softened cream cheese with a spatula or mixer until silky and smooth, about 2 minutes. You want it to be creamy and free of lumps.
Add the sweetened condensed milk, lemon juice, and vanilla extract to the cream cheese. Mix well until the filling is thick, creamy, and uniform in texture.
Pour the cheese filling over the chilled crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles and create a flat surface.
Refrigerate the bars uncovered for at least 4 hours, or preferably overnight, until the filling is firm and set.
Once the cheesecake is set, lift it out of the pan using the parchment overhang. Place it on a cutting board and slice into clean squares with a sharp knife.
Optional: top with fresh berries or drizzle melted chocolate for extra flavor and visual appeal.
Serve the bars chilled, straight from the fridge, and enjoy the luscious, creamy texture with each bite.
