Easy Cheesecake Lemon Bars Recipes

CHEESECAKE LEMON BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish.
• Whisk together 1 1/2 cup flour and confectioners' sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust.
• Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside.
• Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking.
• Bake in the preheated oven until the filling is set, about 30 minutes.

LEMON CHEESECAKE BARS

Steps:

• Preheat the oven to 350°Grease a 9- × 9-inch baking pan.
• Cut out a 9- × 9-inch square of parchment paper and lay on top of the greased bottom of the pan
• For the crust, use a pastry blender to combine the flour, cornstarch, sugar, butter, and lemon zest until the mixture is coarse crumbs, with the butter worked in. Press the dough into the greased baking pan, on top of the parchment paper. Bake for 15 minutes, until lightly browned. Remove and place the pan on a wire rack to cool slightly. Leave the oven switched on.
• For the cream cheese layer, fit a stand mixer fitted with the paddle attachment. Beat the cream cheese and sugar together until light and creamy, 3 to 4 minutes. Beat in the egg completely, then pour the mixture onto the warm crust. Return to the oven and bake for 10 to 15 minutes, until slightly set on top. You need to have the top cooked in a slight crust so the lemon layer doesn't seep through when poured on top. Remove. Leave the oven switched on.
• For the lemon layer, whisk together all the ingredients by hand. Gently pour over the cream cheese layer, trying not to disturb it. Spread out the lemon in an even layer.
• Return to the hot oven and bake for another 25 to 30 minutes, until the filling is just set in the center.
• Cool at room temperature, then refrigerate uncovered to letthe filling set completely. This should be refrigerated at least 3 hours, but more time may be needed.
• Sprinkle with icing sugar if desired. Slice into squares to serve.
• These can be stored in an airtight container for 2 to 3 days in the refrigerator, or frozen in a freezer-safe container for up to 3 months.

EASY LEMON CHEESECAKE BARS

Steps:

• Mix together dry cake mix, 1 egg and the oil, until crumbly.
• Set aside 1 cup of this mixture.
• Pat remaining mixture into bottom of ungreased 9x13 pan.
• Bake at 350 for 15 minutes.
• Remove from oven.
• In bowl, beat together cream cheese, sugar, lemon juice and remaining egg until smooth.
• Spread over baked crumb mixture.
• Sprinkle remaining crumb mixture over that.
• Return to oven for 15 minutes.
• Cool in fridge and cut into bars.

EASY LEMON CHEESECAKE BARS

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.
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LEMON CHEESECAKE SQUARES

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.

LEMON CHEESECAKE BARS

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.

EASY CHEESECAKE LEMON BARS

Steps:

• Heat oven to 350. Grease and flour 9x13 pan.
• In large bowl, combine cake mix, margarine and egg at low speed until crumbly.
• Reserve 3/4 cup mixture; set aside.
• Press remaining mixture in greased and floured pan.
• In small bowl, combine frosting, cream cheese and egg at low speed until well blended; beat at high speed until smooth.
• Spread over base.
• Sprinkle reserved cake mixture over top.
• Bake at 350 for 35-45 minutes until edges are light golden brown and center is firm to touch.
• Cool completely.
• Store in refrigerator.

LIGHT & EASY CHEESECAKE BARS

Steps:

• Line a 9-in. square pan with foil; coat with cooking spray and set aside., In a small bowl, beat butter and 1/4 cup sugar until smooth, about 2 minutes. Stir in 2 tablespoons lemon juice. Add flour and salt; mix well. Press into prepared pan. Bake at 350° for 14-16 minutes or until edges are golden brown., Meanwhile, in a small bowl, combine cream cheeses and remaining sugar until smooth. Add egg; beat on low speed just until combined. Stir in lemon zest and remaining lemon juice. Pour over crust. , Bake 14-18 minutes longer or until filling is set., Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Using foil, lift bars out of pan. Gently peel off foil; cut into squares, then triangles. Garnish with raspberries.,

EASY LEMON CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
• Unroll both pieces of crescent dough. Lay one piece on the bottom of the prepared pan. Set second piece aside.
• Combine cream cheese and 1/2 cup white sugar in a bowl; beat with an electric mixer until smooth. Mix in lemon pie filling, lemon zest and juice, and vanilla extract. Pour over crescent dough in the baking pan and cover with the second piece of dough. Pour melted butter over top and sprinkle with remaining white sugar.
• Bake in the preheated oven until golden brown, about 25 minutes.
• Remove from the oven and place on a wire rack until completely cool, about 30 minutes. Chill in the refrigerator for at least 3 hours, or overnight.
• Dust with confectioners' sugar and cut into 24 bars.