Lemon Cheese Squares Recipes

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LEMON CHEESECAKE SQUARES



Lemon Cheesecake Squares image

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

3/4 cup shortening
1/3 cup packed brown sugar
1-1/4 cups all-purpose flour
1 cup rolled oats
1/4 teaspoon salt
1/2 cup seedless raspberry jam
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
1/3 cup lemon juice
4 teaspoons grated lemon zest
4 large eggs, lightly beaten

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



Lemon Cheesecake Bars image

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

1 ½ cups shortbread cookie crumbs
1 cup all-purpose flour
½ cup brown sugar
½ cup cold butter
2 (8 ounce) packages cream cheese, softened
2 cups white sugar
4 eggs
4 tablespoons all-purpose flour
½ cup lemon juice
3 tablespoons lemon zest
½ teaspoon baking powder
4 teaspoons confectioners' sugar

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

LEMON CREAM CHEESE BARS



Lemon Cream Cheese Bars image

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

cooking spray
2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
2 lemons, zested and juiced, divided
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
2 tablespoons butter, melted
3 tablespoons white sugar

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

LAYERED LEMON DESSERT SQUARES



Layered Lemon Dessert Squares image

I found this recipe in an old cookbook and changed it to be extra citrusy. If you're a fan of Key lime pie, substitute lime for the lemon flavors. -Dawn E. Lowenstein, Huntingdon Valley, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 15 servings.

Number Of Ingredients 8

3-1/2 cups graham cracker crumbs
1-3/4 cups sugar, divided
1 tablespoon ground cinnamon
1-1/4 cups butter, melted
2 packages (8 ounces each ) cream cheese, softened
2 cups heavy whipping cream
1 teaspoon lemon extract
2 jars (10 ounces each) lemon curd or 1 can (15-3/4 ounces) lemon pie filling

Steps:

  • In a large bowl, mix cracker crumbs, 3/4 cup sugar and cinnamon; stir in butter. Reserve half of mixture for topping. Press remaining crumb mixture onto bottom of a greased 13x9-in. baking dish., In a large bowl, beat cream cheese and remaining sugar until smooth. Gradually beat in cream and extract until soft peaks form. Spread half of the cream cheese mixture over crust. Gently spread lemon curd over cream cheese layer. Spread with remaining cream cheese mixture. Sprinkle with reserved cracker crumb mixture. Refrigerate, covered, overnight. Freeze option: After assembling; cover and freeze dessert. To use, thaw in refrigerator overnight.

Nutrition Facts : Calories 676 calories, Fat 42g fat (25g saturated fat), Cholesterol 136mg cholesterol, Sodium 361mg sodium, Carbohydrate 71g carbohydrate (56g sugars, Fiber 1g fiber), Protein 5g protein.

PHILADELPHIA 3-STEP LEMON CHEESECAKE BARS



PHILADELPHIA 3-Step Lemon Cheesecake Bars image

Bite into one of our PHILADELPHIA 3-Step Lemon Cheesecake Bars for a sweet, citrusy treat! Prep for these lemon cheesecake bars only takes 10 minutes.

Provided by My Food and Family

Categories     Home

Time 4h35m

Yield 16 servings

Number Of Ingredients 7

1-1/2 cups soft coconut macaroon cookie crumbs
2 Tbsp. margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. zest and 1 Tbsp. juice from 1 lemon
1/2 tsp. vanilla
2 eggs

Steps:

  • Heat oven to 350°F.
  • Combine cookie crumbs and margarine; press onto bottom of 8-inch square pan sprayed with cooking spray.
  • Beat cream cheese, sugar, lemon zest, juice and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 20 to 25 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

Nutrition Facts : Calories 190, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 70 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

CREAMY LEMON SQUARES



Creamy Lemon Squares image

The creamy lemon squares of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for the buttery shortbread crust in this dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 16

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners' sugar, plus more for dusting
1/4 teaspoon salt
1 cup all-purpose flour, (spooned and leveled)
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
  • Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
  • Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
  • Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

Nutrition Facts : Calories 189 g, Fat 9 g, Protein 4 g

LEMON CHEESECAKE SQUARES



Lemon Cheesecake Squares image

Blogger Stephanie Wise of Girl versus Dough adapts Betty's super popular, super-delicious lemon cheesecake recipe for a 13x9-inch pan-perfect for a crowd! Learn to make this recipe with our how-to article.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 6h

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/4 cup vegetable oil
1 egg
1 teaspoon grated lemon peel
3 packages (8 oz each) cream cheese, softened
3 containers (3.5 oz each) refrigerated lemon pudding
3/4 cup sugar
1/2 cup sour cream, room temperature
3 eggs
3 to 4 cups frozen (thawed) whipped topping
Additional grated lemon peel

Steps:

  • Heat oven to 325°F. Line 13x9-inch pan with foil extending over 2 short sides of pan to be used as "handles" to remove cheesecake from pan later. Lightly spray foil with cooking spray; lightly flour.
  • In large bowl, stir together Crust ingredients until mixture is crumbly; press evenly in bottom of pan.
  • In same large bowl, beat cream cheese, pudding, sugar and sour cream with electric mixer on medium speed until creamy and smooth. Add 3 eggs, one at a time, beating well after each addition and just until blended. Pour Filling into pan; smooth top with spatula.
  • Bake 45 minutes or until cheesecake is set around edges and about 3 inches of center still wobbles slightly. Turn off oven; open door at least 4 inches. Leave cheesecake in oven 30 minutes to cool.
  • Remove cheesecake from oven; place on cooling rack. Cool 30 minutes.
  • Tent foil over top of cheesecake. Refrigerate at least 4 hours or overnight to set.
  • To serve, remove cheesecake from pan by lifting with foil "handles." Place on serving platter; remove excess foil. Pipe or spoon whipped topping over top of cheesecake; sprinkle with additional grated lemon peel.

Nutrition Facts : ServingSize 1 Serving

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.

LEMON CREAM CHEESE SQUARES



Lemon Cream Cheese Squares image

Portable cheesecake, rich and tart!Adapted from the All Butter Fresh Cream Sugar Packed No Holds Barred Baking Book by Judy Rosenberg!

Provided by Sharon123

Categories     Cheesecake

Time 1h50m

Yield 12-16 bars

Number Of Ingredients 13

1 cup flour
1/4 cup confectioners' sugar
8 tablespoons unsalted butter, room temperature, cut into 8 pieces
1 egg white, for glazing
10 ounces cream cheese, room temperature
1/2 cup sugar, plus
1 tablespoon sugar
2 teaspoons grated lemon zest
1/4 cup sour cream, plus
1 tablespoon sour cream, room temperature
6 tablespoons fresh lemon juice
2 large eggs, room temperature
1 teaspoon vanilla

Steps:

  • Preheat oven to 350*F. Lightly grease an 8" square baking pan with butter.
  • For the base:.
  • Process the flour and confectoner's sugar in a food processor for several seconds. Add the butter and process until the dough comes together, 20 to 30 seconds.
  • Pat the dough gently over the bottom of prepared pan and about 1" up the sides. Glaze it with the egg white: Pour the egg white on the dough and tip the pan from side to side so the white spreads over the surface. Pour off the excess.
  • Bake the base on the center oven rack until golden, about 25 minutes. Place the base in the refrigerator for about 15 minutes to cool completely. Keep on the oven.
  • Meanwhile prepare the topping:.
  • Using an electric mixer on medium high speed, cream the cream cheese, sugar, and lemon zest together in a medium bowl till light and fluffy, 2 to 3 minutes. Stop the mixer once or twice to scrape the bowl with a rubber spatula.
  • Add the sour cream and lemon juice and beat the mixture on medium high speed until smooth, about 1 minute. Scrape the bowl.
  • Add the eggs and vanilla and beat on medium high speed until smooth and creamy,about 10 seconds. Spread the topping evenly over the base.
  • Bake the bars on the center oven rack until the top is slightly golden and a toothpick inserted in the center comes out dry, about 1 hour. If the topping bubbles up during baking, prick the bubbles with a toothpick or a thin knife.
  • Allow the bars to cool completely on a rack. Cut them with the point of a thin sharp knife that is dipped in hot water and wiped dry before each cut.

LEMON CHEESECAKE SQUARES



Lemon Cheesecake Squares image

These cheesecake bars shine with fresh lemon flavor and have a stunning marbled surface. Feel free to shake up the flavors by using other fresh citrus juices and zests.

Provided by Dan Langan

Categories     dessert

Time 6h30m

Yield 24 squares

Number Of Ingredients 14

Nonstick baking spray
2 1/2 cups vanilla wafer crumbs or graham cracker crumbs (from about 75 vanilla wafers or 16 graham crackers)
2 tablespoons granulated sugar
1 teaspoon lemon zest
Pinch fine salt
1 stick (8 tablespoons) unsalted butter, melted
Three 8-ounce packages cream cheese, at room temperature
3/4 cup plus 2 tablespoons granulated sugar
2 teaspoons lemon zest
1/8 teaspoon fine salt
3 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
3 large eggs, beaten, at room temperature
1/3 cup store-bought lemon curd

Steps:

  • For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Coat a 9-by-13-inch cake pan with the baking spray and line with parchment paper, allowing at least 2 inches of overhang on the two long sides. Lightly coat the parchment with the baking spray.
  • Combine the cookie crumbs, sugar, lemon zest and salt in a food processor or gallon-size resealable plastic bag. Add the melted butter and pulse until evenly moistened. Press the mixture about 1 inch up the sides of the prepared cake pan, then press to cover the bottom evenly. Bake until the edges just become golden and the crust is fragrant, 8 to 9 minutes.
  • Meanwhile, prepare the filling.
  • For the filling: Beat the cream cheese in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes, scraping the bowl as needed.
  • Use your fingers to rub together the sugar, lemon zest and salt in a small bowl until the mixture is fragrant. Gradually add the sugar mixture to the cream cheese on low speed, then raise the speed to medium and beat until smooth, about 30 seconds. Scrape the bowl, then beat for another few seconds to combine.
  • Mix in the lemon juice and vanilla on low speed until combined. Mix in half of the beaten eggs and until combined, about 30 seconds. Scrape the bowl and paddle well and then mix in the remaining half of the beaten eggs on low speed just until combined.
  • Pour the batter over the freshly baked warm crust and spread smooth. Place the lemon curd in a resealable plastic bag and snip a corner. Pipe lines of the lemon curd across the batter (alternately, spoon small dollops of curd across the batter.) Use a toothpick to swirl the curd and batter together slightly.
  • Place the baking pan in a slightly larger baking pan or roasting pan. Place in the center of the oven. Very carefully pour about 1 inch of steaming hot water into the larger pan to create a water bath. Gently slide the oven rack back in place and close the door. Lower the oven temperature to 325 degrees F and bake until the center barely jiggles, 42 to 45 minutes. The temperature at the center of the cheesecake should be about 150 degrees F.
  • Once baked, turn off the oven, prop open the door and allow the cheesecake to cool down inside the oven for 45 minutes. Remove to a cooling rack to cool completely before refrigerating for at least 4 hours or overnight.
  • To serve, use the parchment overhang to pull the cheesecake out of the pan. Peel down the sides of the parchment and cut into 24 bars. Serve immediately or store tightly covered for up to 3 days.

LEMON CHEESE SQUARES



Lemon Cheese Squares image

Provided by Blythe Boyd

Categories     Dessert     Bake     Cream Cheese     Lemon     Pecan     Fall     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 24

Number Of Ingredients 9

1 18.5-ounce box golden cake mix
3 large eggs
1/2 cup (1 stick) unsalted butter, melted
1/2 cup chopped pecans, toasted
2 cups powdered sugar
1 8-ounce package cream cheese, room temperature
1/4 cup sour cream
1 tablespoon grated lemon peel
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F. Combine cake mix, 1 egg, butter and pecans in medium bowl and mix to blend. Press mixture onto bottom of ungreased 13 x 9 x 2-inch glass baking dish. Beat sugar, cream cheese and sour cream in large bowl to blend. Mix in remaining 2 eggs, lemon peel and vanilla. Spread cheese evenly over crust.
  • Bake until cheese topping sets, about 30 minutes. Cool in pan on rack. Refrigerate until very cold, at least 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
  • Cut into squares and serve cold.

NO BAKE LEMON CHEESECAKE SQUARES



No Bake Lemon Cheesecake Squares image

This is one of the easiest lemony cheesecake recipes I've found. There's no baking; the cooking time is chilling time.

Provided by mailbelle

Categories     Cheesecake

Time 4h15m

Yield 9 serving(s)

Number Of Ingredients 6

2 3/4 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
1 (8 ounce) package cream cheese
2 cups milk
1 (3 1/2 ounce) instant lemon pudding

Steps:

  • Mix together the graham cracker crumbs, butter, and sugar. Press half of the mixture into a greased 8x8" baking dish. Refrigerate for 1 hour.
  • Place cream cheese in a large bowl. Blend in 1/2 cup of the milk with a hand mixer on medium speed. Add the remaining 1 1/2 cups milk and the instant pudding. Mix for 1-2 minutes or until smooth.
  • Pour the pudding mixture over the crust. Sprinkle the remaining crumbs over the top of the pudding. Refrigerate for at least 3 hours, until set and completely chilled.
  • Cut into 9 squares to serve.

Nutrition Facts : Calories 383.9, Fat 23.7, SaturatedFat 13.7, Cholesterol 62.4, Sodium 472.9, Carbohydrate 38.8, Fiber 0.7, Sugar 13.6, Protein 5.6

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From 12tomatoes.com


CREAMY LEMON SQUARES - MOM ON TIMEOUT
2012-12-16 Preheat oven to 350ºF. Line an 8x8 pan with foil. Mix first 3 ingredients in medium bowl. Cut in butter until mixture resembles coarse crumbs. Press the crumbs onto the bottom of the prepared pan and bake for 15 minutes. While the crust is baking, beat cream cheese and granulated sugar with mixer until well blended.
From momontimeout.com


LEMON CHEESECAKE BARS - JO COOKS
2021-11-28 Add the eggs, sugar, sour cream, vanilla and salt, and continue to mix until the batter is well combined and smooth. Bake The Cheesecake: Pour the cheesecake batter over the baked crust and bake for 45 minutes or until the top of the cheesecake has browned slightly. Set the cheesecake aside until it fully cools down.
From jocooks.com


THIS MONTH'S RECIPES | ANNA OLSON
In the food processor, pulse the cream cheese with ½ cup (100 g) of the sugar until smooth. Add the remaining 1 cup (200 g) of sugar, the flour, lemon zest and baking powder and blend. Add the lemon juice and eggs and blend until smooth, scraping down the sides of the processor once or twice. Pour the filling over the cooled crust.
From annaolson.ca


FROZEN LEMON CHEESECAKE SQUARES - RECIPE GIRL
2021-08-07 How to make Frozen Lemon Cheesecake Squares: Prepare the crust first. Combine shortbread cookie crumbs, ground almonds, butter and sugar. Press the crust mixture into a 9×13-inch pan and bake. The lemon cheesecake is a mix of cream cheese, frozen lemonade concentrate, sour cream and instant lemon pudding. Cool Whip is stirred in last.
From recipegirl.com


EASY LEMON CHEESECAKE SQUARES - NEILS HEALTHY MEALS
2018-02-22 Easy lemon cheesecake squares have a delicious crunchy ginger base and a lemony cream cheese topping. The recipe makes 9 squares so it's great too for serving a larger number of people! Click to Tweet. Easy Lemon Cheesecake Squares Recipe. These Lemon Cheesecake Squares are a great dessert for this time of year!
From neilshealthymeals.com


ROBINHOOD | LEMON GLAZED CHEESECAKE SQUARES
Preheat oven to 350°F (180°C) Crust: Combine all ingredients in food processor or with pastry blender until crumbly. Press firmly in 13" x 9" (32 cm x 23 cm) pan. Bake in preheated oven for 15 to 20 minutes, or until light golden. Filling: Fouetter cream cheese and sugar in large bowl on high speed of electric mixer until smooth.
From robinhood.ca


LEMON CHEESECAKE BARS - MY HEAVENLY RECIPES
2021-04-14 Bake at 350 degrees for 5 minutes. Meanwhile, prepare your cheesecake filling. Beat the softened cream cheese until smooth. Add sugar, vanilla, eggs, lemon zest, and lemon juice and mix until well combined. Pour cheesecake mixture over graham cracker crust. Bake in your 350 degree oven for 25-30 minutes, until the center is no longer jiggly.
From myheavenlyrecipes.com


LEMON CHEESECAKE SQUARES - AN ITALIAN IN MY KITCHEN
2021-12-04 Recipe Instructions. Preheat the oven to 350°F (180°C). Lightly grease and flour (or use non-stick cooking spray) in an 8″ (21 cm) square pan. Make the crust first by combining the flour, sugar, almonds, and melted butter in a mixing bowl. Mix until it’s crumbly.
From anitalianinmykitchen.com


LEMON CHEESECAKE BARS (100% MAKE AHEAD & FREEZER FRIENDLY!)
First, beat the cream cheese in the bowl of an electric mixer fitted with the paddle attachment for 4 minutes then add the sugar and beat an additional 5 minutes. Add sour cream and lemon juice: add the sour cream, lemon juice, lemon zest, vanilla, and beat until blended.
From carlsbadcravings.com


EAGLE BRAND® | CRUNCHY LEMON SQUARES
Directions. 1 : Combine oats, flour, coconut, nuts, sugar, baking powder, and butter until crumbly. Pat ½ of crumb mixture evenly on bottom of 9x9" parchment paper-lined baking pan. Reserve other half. 2 : In medium bowl, combine Eagle Brand lemon juice, and rind. Pour Eagle Brand mixture onto crumb layer. Sprinkle remaining crumb mixture on top.
From eaglebrand.ca


LEMON CHESS BARS | 12 TOMATOES
Preparation. Preheat oven to 350°F and arrange rack to lowest level. Line a 9x9-inch baking pan with aluminum foil and lightly grease with butter or nonstick spray. In a food processor, combine flour, salt, and butter, and pulse until dough forms pea-sized chunks. Slowly add ice water in 1 tablespoon increments, pulsing until dough comes together.
From 12tomatoes.com


NO-BAKE MINI LEMON CHEESECAKE - LITTLE BROKEN
Combine the cream cheese and sugar. Beat until smooth and creamy. Add heavy cream, lemon juice, and vanilla. Beat on high until stiff peaks form. Spoon the cheesecake mixture evenly over the crusts. Use the back of a spoon or a small measuring cup to smooth the tops. Chill for at least 3 hours up to overnight.
From littlebroken.com


THIS MONTH'S RECIPES | ANNA OLSON
In a food processor, pulse the cream cheese with ½ cup (100 g) of the sugar until smooth. Add the remaining 1 cup (200 g) of sugar, the flour, lemon zest and baking powder and blend. Add the lemon juice and eggs and blend until smooth, scraping down the sides of the processor once or twice. Pour the filling over the cooled crust.
From annaolson.ca


EASY LEMON CHEESECAKE BARS RECIPE - LYNN'S WAY OF LIFE
2022-03-21 In a food processor, add the graham crackers. Pulse them until they are crumbs. Then add the melted butter and sugar and pulse until the mixture looks like wet sand. Add parchment paper to an 8x8 baking dish. Press the graham cracker crumbs into the baking dish until it forms a layer on the bottom. Bake for 8 minutes.
From lynnswayoflife.com


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