Fluffy Lemon Cheesecake Squares Recipes

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LEMON CHEESECAKE BARS



Lemon Cheesecake Bars image

These Lemon Cheesecake Bars are the perfect combination of sweet and tangy! Made with a simple shortbread crust, cheesecake and lemon layers, they're make ahead and freezer friendly.

Provided by Ashley Fehr

Categories     Dessert

Time 1h

Number Of Ingredients 12

1 cup all-purpose flour
¼ cup cornstarch
¼ cup white sugar
½ cup salted butter
2 Tbsp grated lemon zest
1 package (8 oz/226 cream cheese (cubed)
½ cup white sugar
1 egg
4 extra-large eggs (room temperature)
1⅔ cups white sugar
⅔ cup all-purpose flour
⅔ cup lemon juice (2 to 3 large lemons)

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.

Nutrition Facts : Calories 188 kcal, Carbohydrate 28 g, Protein 3 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 52 mg, Sodium 75 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving

FLUFFY LEMON SQUARES



Fluffy Lemon Squares image

A few handy convenience items hurry along the prep for these creamy bars with a vanilla wafer crust. They get their sweet-tart flavor from lemon gelatin, sherbet and pudding mix. They're not only fun to make with my grandchildren, but they're delicious, too. -Joyce Speerbrecher, Grafton, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 8

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
6 tablespoons butter, melted
1/2 cup heavy whipping cream
2 packages (3 ounces each) lemon gelatin
1-1/4 cups boiling water
1 package (3.4 ounces) instant lemon pudding mix
1 pint lemon sherbet, softened

Steps:

  • In a small bowl, combine the wafer crumbs, pecans and butter; set aside 1/4 cup for topping. Press remaining crumb mixture into an ungreased 11x7-in. dish. Refrigerate for 30 minutes., Meanwhile, in a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, dissolve gelatin in boiling water. Add pudding mix; beat on low speed for 2 minutes. Add sherbet; beat on low for 1 minute or until soft-set. Fold in whipped cream., Spread over crust; sprinkle with reserved crumb mixture. Chill for 1 hour or until set. Refrigerate leftovers.

Nutrition Facts : Calories 285 calories, Fat 14g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 231mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 2g fiber), Protein 3g protein.

LEMON CHEESECAKE SQUARES



Lemon Cheesecake Squares image

This smooth square summertime dessert combines rich, lemony cheesecake and a sweet graham-cracker crust.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h

Yield Makes 16

Number Of Ingredients 7

8 graham crackers (each 2 1/2 by 5 inches)
2 tablespoons sugar
3 tablespoons unsalted butter, melted
2 bars (8 ounces each) cream cheese, room temperature
3/4 cup sugar
2 large eggs
Finely grated zest and juice of 1 lemon (2 to 3 teaspoons zest and about 3 tablespoons juice)

Steps:

  • Make the crust: Preheat oven to 325 degrees. Line bottom and sides of an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides. Crimp overhang under rim of pan.
  • In a food processor, blend graham crackers with sugar until finely ground; add butter and pulse until moistened.
  • Transfer crumb mixture to prepared pan, and pat in gently (wipe processor bowl clean, and reserve for making filling). Bake until beginning to brown, 10 to 12 minutes. While crust is baking, make filling.
  • Make the filling: Place cream cheese in food processor; blend until smooth. Add sugar, eggs, lemon zest, and lemon juice; blend until smooth.
  • Pour mixture onto hot crust in pan; smooth top. Return to oven, and bake until set (filling should jiggle only slightly when pan is gently shaken), 30 to 35 minutes.
  • Cool completely in pan. Cover very loosely with plastic wrap; chill until firm, at least 2 hours (and up to 2 days). Use foil overhang to lift cheesecake out of pan. With metal spatula, lift cheesecake from foil; cut into 16 squares.

FLUFFY LEMON CHEESECAKE SQUARES



Fluffy Lemon Cheesecake Squares image

I've made this since a friend gave me the recipe at my bridal shower, MANY years ago!! This freezes very well. Take it out of the freezer and put it in the refrigerator 2 hours before serving.)

Provided by MizzNezz

Categories     Cheesecake

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
3/4 cup sugar
8 ounces cream cheese, softened
1 (3 ounce) package lemon Jell-O gelatin
3/4 cup boiling water
1/4 cup lemon juice
1 teaspoon lemon extract
1 (12 ounce) can evaporated milk, chilled

Steps:

  • Mix crust ingredients, press into 13x9 pan.
  • In small bowl stir together sugar and cream cheese until fluffy.
  • In another small bowl, mix jello and boiling water; add lemon juice and extract.
  • Set aside to cool.
  • Place large mixing bowl and beaters in freezer while jello cools.
  • You can take a coffee break here.
  • When bowl has chilled, whip evaporated milk on high until thick and holds a peak.
  • Turn mixer to low; mix in cream cheese mixture.
  • Mix in the jello mixture.
  • Pour over crust in pan.
  • Chill; cut into squares.

LIGHT AND FLUFFY LEMON CHEESECAKE



Light and Fluffy Lemon Cheesecake image

My mother-in-law was kind enough to give me this recipe. She makes it for my husband's birthday every year. I have never been able to make it as good as her.

Provided by Susie T

Categories     Cheesecake

Time P1DT10m

Yield 8 serving(s)

Number Of Ingredients 9

1 (250 g) packet arnott's granita biscuits ("or" similar)
125 g butter, melted
1 can evaporated milk, chilled overnight in refrigerator
1 packet lemon jelly crystals
2/3 cup hot water
1 packet cream cheese
1 teaspoon vanilla essence
2 lemons (juice and rind)
1 cup caster sugar

Steps:

  • Crush biscuits and add to melted butter.
  • Press into a 9" spring form cake tin.
  • Bake in oven for 10 minutes at 180 degrees celsius.
  • Dissolve jelly in hot water.
  • Add lemon juice to make up 1 cup of liquid and also add lemon rind.
  • Whip evaporated milk until very thick.
  • Beat separately the cream cheese, sugar and vanilla.
  • Fold into beaten milk.
  • Fold in warm jelly and lemon mixture.
  • Pour into case and chill 24 hours.
  • Decorate with cream and strawberries if desired.

LIGHT AND FLUFFY LEMON JELLO CHEESECAKE



Light and Fluffy Lemon Jello Cheesecake image

I got this recipe in 1980 when I worked at University of Michigan hospital. The ward secretary on our unit always brought this to our potluck lunches. Everyone loves it because of its great cheesecake flavor without the heaviness of regular cheesecake. Easy to make, easier to eat!

Provided by Barb Witherspoon

Categories     Cheesecake

Time 2h15m

Yield 18 serving(s)

Number Of Ingredients 7

2 cups graham cracker crumbs
2 tablespoons sugar
6 tablespoons butter, melted
6 ounces lemon Jell-O gelatin
2 cups boiling water
8 ounces cream cheese
12 ounces evaporated milk, chilled

Steps:

  • Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
  • Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
  • Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
  • Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
  • In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
  • Add Jello mixture to evaporated milk and continue to beat until well blended.
  • Pour over Graham cracker crust.
  • Chill until firm.

Nutrition Facts : Calories 183.3, Fat 10.5, SaturatedFat 5.9, Cholesterol 29.5, Sodium 183.7, Carbohydrate 19.5, Fiber 0.3, Sugar 12.8, Protein 3.5

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