Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.

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

Stir until the crumbs are fully moistened and have the texture of wet sand.

Press the mixture firmly into the bottom of a parchment-lined 8x8-inch baking dish.

Tip: Use the back of a measuring cup for an even, compact layer.

Place the crust in the freezer while you make the filling — this helps it set quickly.

In a large bowl, beat the ricotta and cream cheese together until smooth and fluffy using a hand mixer or stand mixer.

Add in powdered sugar, lemon juice, lemon zest, and vanilla extract.

Continue mixing until fully incorporated and the filling is creamy with no lumps.

Tip: For extra smoothness, you can blend the ricotta first before mixing it with the cream cheese.

Remove the crust from the freezer and spread the lemon ricotta mixture evenly over the crust.

Smooth the top with a spatula for a clean finish.

Cover with plastic wrap and refrigerate for at least 4 hours — or overnight, if you can wait!

This gives the bars time to set up properly and makes slicing a breeze.

Once fully chilled, lift the bars out using the parchment overhang.

Slice into clean squares using a sharp knife — wiping between cuts for neat edges.

Garnish with lemon zest curls, fresh berries, or mint for a picture-perfect finish.