EASY LEMON CHEESECAKE BARS
Provided by Kelly Senyei
Time 4h25m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Line an 8-inch square baking pan with foil then grease it with cooking spray.
- In a medium bowl, stir together the crushed graham crackers and melted butter. Transfer the mixture into the prepared pan and press it firmly into an even layer.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, sugar, lemon zest, lemon juice and vanilla extract until well combined. Add the eggs one at a time, beating between each addition, then pour the cheesecake mixture atop the crust, spreading it into an even layer.
- Bake the cheesecake for 20 to 25 minutes until the center is almost set.
- Remove the cheesecake from the oven and let them cool completely before covering the pan with plastic wrap and refrigerating the cheesecake for 3 hours.
- Remove the cheesecake from the fridge, slice it into bars and serve.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 246 kcal, Carbohydrate 18 g, Protein 3 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 76 mg, Sodium 206 mg, Sugar 12 g, ServingSize 1 serving
LEMON CREAM CHEESE BARS
Nothing brings a recipe to life like fresh lemons! For a change of pace from the standard Southern-style lemon bars, you need to look no further! This recipe is easy and the taste is divine. I have also made this with Splenda® and low-fat cream cheese and they were just as wonderful.
Provided by Pamela Souza LeBlanc
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h5m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
- Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
- Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
- Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
- Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.
Nutrition Facts : Calories 171.1 calories, Carbohydrate 14.6 g, Cholesterol 23.1 mg, Fat 11.5 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 5.7 g, Sodium 209 mg, Sugar 7.1 g
LEMON CHEESECAKE BARS
These creamy lemon cheesecake bars have a smoother texture than the usual custard texture of a boxed lemon bar mix. I just about died when I had them the first time. A good friend made them for another friend's birthday. I immediately asked her for the recipe as my Christmas present. She courteously obliged. They are the best!
Provided by Susan Langlois
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 3h35m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil.
- Mix shortbread crumbs, flour, and brown sugar in a medium bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Press over the bottom of the prepared pan.
- Bake in the preheated oven for 15 minutes.
- Meanwhile, beat cream cheese and white sugar using an electric mixer until well blended. Add eggs and flour. Mix well. Blend in lemon juice, lemon zest, and baking powder. Pour filling over the crust.
- Bake in the preheated oven until center is set, 25 to 28 minutes. Let cool completely, at least 45 minutes. Refrigerate until well chilled, about 2 hours. Sprinkle with confectioners' sugar right before serving.
Nutrition Facts : Calories 411.3 calories, Carbohydrate 52.6 g, Cholesterol 95.5 mg, Fat 20.9 g, Fiber 0.4 g, Protein 6 g, SaturatedFat 11.1 g, Sodium 234.4 mg, Sugar 36.2 g
CREAMY LEMON CAKE BARS
These refreshing delicacies caused a stir in the test kitchen. Are they cakes or bars? You'll just have to try them and let us know what you think! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cake mix, butter and egg until crumbly. Press onto the bottom of a greased 13x9-in. baking pan., In another bowl, beat frosting and cream cheese until smooth. Set aside 1/2 cup for topping. Add eggs to remaining mixture; beat on low speed just until combined. Spread over crust., Bake at 350° for 35-40 minutes or until filling is set. Cool on a wire rack for 1 hour. Spread reserved frosting mixture over top. Refrigerate for at least 2 hours. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 370 calories, Fat 21g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 375mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON CHEESECAKE SQUARES
Whether I'm hosting friends or sending a plate to work with my husband, these creamy elegant cheesecake squares are always a hit. It's a wonderful make-ahead dessert that easily serves a large group.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 20 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Combine the flour, oats and salt; gradually add to creamed mixture and mix well., Press dough into a greased 13x9-in. baking dish. Bake at 350° for 15-18 minutes or until golden brown. Spread with jam., Meanwhile, in a large bowl, beat the cream cheese, sugar and flour until smooth. Beat in lemon juice and zest. Add eggs; beat on low speed just until combined. Carefully spoon over jam. , Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator.
Nutrition Facts : Calories 262 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 78mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON CHEESECAKE BARS
Homemade lemon bars from a mix? Incredibly good!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
- In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.
- Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 95 mg, Sugar 7 g, TransFat 0 g
CREAMY LEMON CHEESECAKE BARS
This bakes out to the perfect texture, and is light as a cloud, I have made this using a vanilla cookie crumb crust also. Although I have not tried it as yet, but I am thinking this might be good using oranges too. This needs to chill for about 5 hours before serving, so plan ahead. I always add in some white sugar to the cream cheese mixture for a sweeter taste, but that is optional.
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 325°F.
- Set oven rack to second-lowest position.
- Butter an 11 x 7-inch baking pan (can also be made in an 13 x 9-inch pan).
- In a small bowl combine the graham cracker crumbs, pecans, sugar, melted butter and cinnamon (if using) mix well to combine (you may use just a regular graham cracker crust or a vanilla wafer crust for this).
- Set aside about 1/2 cup of crumbs for topping.
- Press the remaining crumbs lightly into prepared baking dish.
- Bake for 6 minutes.
- Remove and cool on wire rack.
- With an electric mixer beat cream cheese in a large bowl until fluffy (about 3 minutes) then add in yellow food colouring (if using).
- Add in sweetened condensed milk and sour cream.
- Add in eggs; beat until just combined.
- Add in lemon juice and zest.
- Spoon the mixture into crust.
- Sprinkle with reserved crumbs.
- Bake for about 30 minutes, or until set (it really should not take much more than 30 minutes to bake).
- Cool on wire rack for 1 hour.
- Chill in the refrigerator for a minimum of 5 hours before serving.
Nutrition Facts : Calories 679.4, Fat 45.2, SaturatedFat 23.7, Cholesterol 163.8, Sodium 501.4, Carbohydrate 60.2, Fiber 1.3, Sugar 46.5, Protein 11.6
LEMON CHEESECAKE BARS
Make and share this Lemon Cheesecake Bars recipe from Food.com.
Provided by Lane5928
Categories Bar Cookie
Time 50m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Combine graham cracker crumbs, sugar, and butter in a mixing bowl.
- Set aside about 1/2 cup.
- Press remaining mixture into a 9x13 pan.
- Bake 6 minutes.
- Cool on wire rack.
- With mixer, beat cream cheese until fluffy.
- Gradually beat in sweetened condensed milk and lemon juice.
- Add eggs, beat unil combined.
- Spoon mixture atop crust in pan.
- Sprinkle with reserved crumbs.
- Bake 30 minutes, or until knife comes out clean.
- Cool on wire rack 1 hour.
- Chill in refrigerator. Store in refrigerator.
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