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
CHEESECAKE LEMON BARS
A light lemony cheesecake dessert that makes two layers, one lemony layer, and another cheesecake layer. You'll be coming back for more!
Provided by counseljul50
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h15m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 255.7 calories, Carbohydrate 30.7 g, Cholesterol 82.3 mg, Fat 13.6 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 8.1 g, Sodium 113.9 mg, Sugar 23.7 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
EASY LEMON CHEESECAKE BARS
Lemon cheesecake crescent bars.
Provided by Art Araya
Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes
Time 4h10m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 22.2 g, Cholesterol 41.7 mg, Fat 13.3 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 6.5 g, Sodium 212.3 mg, Sugar 14.5 g
LEMON CHEESECAKE BARS
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
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
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 CHEESECAKE BARS
Make and share this Lemon Cheesecake Bars recipe from Food.com.
Provided by loriyeargan
Categories Bar Cookie
Time 46m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Combine graham cracker crumbs, pecans, sugar, and melted butter; mix well.
- Reserve 1/3 cup crumb mixture.
- Press the rest into a 13x9-inch baking pan.
- Bake for 6 minutes; allow to cool.
- While the crust is cooling, beat cream cheese until it's fluffy.
- Gradually beat in the milk.
- Add eggs until mixture is just combined.
- Stir in the lemon juice and vanilla.
- Pour mixture into prepared crust.
- Sprinkle the reserved crumb mixture over the top of the cheesecake layer.
- Bake for about 30 minutes.
- Cool for about an hour, then cut into bars.
- Store in your refrigerator.
Nutrition Facts : Calories 191.4, Fat 12.5, SaturatedFat 6.5, Cholesterol 48.7, Sodium 135.3, Carbohydrate 17.2, Fiber 0.3, Sugar 14.2, Protein 3.5
More about "lemon cheesecake bars recipe 445"
LEMON CHEESECAKE BARS - BAKER BY NATURE
From bakerbynature.com
Estimated Reading Time 7 mins
- Preheat oven to 350 degrees (F). Line a 9x13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held electric mixer, beat the cream cheese and sour cream until completely smooth.
LEMON CHEESECAKE BARS - MOM ON TIMEOUT
From momontimeout.com
Estimated Reading Time 4 mins
LEMON CHEESECAKE BARS | THE RECIPE CRITIC
From therecipecritic.com
Estimated Reading Time 3 mins
- Preheat oven to 325 degrees. In a food processor or blender, combine cold butter, flour, brown sugar and salt. Pulse until it is incorporated and the pieces are tiny and course.
- Combine cream cheese, and sugar. Beat until smooth and creamy. Add the egg, milk, lemon juice, and vanilla. Pour cheesecake over warm crust and bake for 15 minutes. Remove and reduce oven to 300 degrees.
- Whisk together eggs, sugar, lemon juice, lemon zest and flour until combined. Pour CAREFULLY over the warm cheesecake layer. If you pour too fast the cheesecake layer will lift. If it does lift a little, (mine did) it is ok! It will still taste amazing.
LEMON CHEESECAKE BARS - DELISH
From delish.com
5/5 (1)Category Birthday, DessertCuisine AmericanTotal Time 1 hr
- Preheat oven to 350 degrees F. Make crust: In a medium bowl, mix together flour, sugar, butter, and salt, until it's just combined. (It should feel like wet sand.) Line the bottom of a 9x13 pan with parchment paper, and press the crust mixture into the bottom of the pan.
- Make the lemon cheesecake: In the bowl of an electric mixer, beat cream cheese on medium-high until light and fluffy, about 3 minutes.
CREAMY LEMON CHEESECAKE CRUMB BARS | SERENA BAKES …
From serenabakessimplyfromscratch.com
Estimated Reading Time 4 mins
LEMON CHEESECAKE BARS | CANADIAN LIVING
From canadianliving.com
LEMON-CHEESECAKE BARS RECIPE | MYRECIPES
From myrecipes.com
4/5 (11)Total Time 9 hrs 35 minsServings 8
- Preheat oven to 350°. Prepare Crust: Beat first 4 ingredients at medium speed with an electric mixer until smooth. Add 1 cup flour, beating at low speed until well blended. Press mixture on bottom of an 8-inch square pan coated with cooking spray.
- Meanwhile, prepare Filling: Process cottage cheese in a food processor 1 minute or until smooth, stopping to scrape down sides as needed. Add granulated sugar and next 6 ingredients, and process 30 seconds or until well blended. Pour filling over prepared crust.
- Bake at 350° for 25 minutes or until set. (Edges will be lightly browned.) Cool 30 minutes. Cover and chill 8 hours. Cut into bars. Garnish, if desired.
LEMON CHEESECAKE BARS WITH LEMON CURD - DESSERT FOR …
From dessertfortwo.com
4.3/5 (15)Category Cookies And BarsCuisine AmericanTotal Time 1 hr 5 mins
- Lower an oven rack to the lower third position and preheat oven to 325°F. Line a 9x5 inch loaf pan with parchment paper with enough overhang on the sides to easily remove the cheesecake from the pan. Set aside.
- In the bowl of a food processor (or a plastic bag), crush the graham crackers into crumbs. Stir the melted butter and granulated sugar into the graham crumbs.
LEMON CHEESECAKE BARS RECIPE - SHUGARY SWEETS
From shugarysweets.com
4.6/5 (67)Category Brownies And BarsCuisine AmericanTotal Time 5 hrs
- In a food processor, pulse Nilla Wafer cookies with sugar until fine crumbs. Add in melted butter and pulse until combined.
- Press crumbs into the bottom of prepared baking dish. Using the palm of your hand, press crumbs firmly until they are pressed into the bottom of the dish.
- For the filling, beat cream cheese with sugar, eggs, lemon extract and lemon zest using the whisk attachment of your electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over cookie crust.
LEMON CHEESECAKE BARS – LIKE MOTHER, LIKE DAUGHTER
From lmld.org
Estimated Reading Time 4 mins
- Preheat your oven to 350 degrees Fahrenheit. Press aluminum foil into a 9 inch square pan, and spray it lightly with nonstick spray.
- Crush your graham crackers using a food processor (or in a ziplock bag and pound with a mallet or rolling pin) till a fine crumb is formed.
- In a small bowl, combine your graham cracker crumbs, sugar, and butter. Stir together till the mixture is like wet sand.
EASY LEMON CHEESECAKE BARS RECIPE - FROM SOMEWHAT …
From somewhatsimple.com
Estimated Reading Time 4 mins
- Preheat your oven to 350 degrees. Press tinfoil or parchment paper into a 9inch square pan. Spray lightly with nonstick spray.
LEMON CHEESECAKE BARS - THE CREATIVE BITE
From thecreativebite.com
Estimated Reading Time 5 mins
- In medium bowl, stir cookie mix, butter, flour, lemon zest and 1 egg until crumbly dough forms. Press firmly into the pan.
- Bake 15 – 18 minutes or until light golden brown (Watch this closely as the bottom of the cookies get really done if you over bake!). Cool 15 minutes. Meanwhile, in large bowl, beat cream cheese, sugar, vanilla, lemon zest and 2 eggs with electric mixer on medium speed until smooth. Spread evenly over crust in pan.
- For the lemon topping, mix the sugar and cornstarch in pot over medium heat and cook for about 2 minutes. Add the water, lemon juice and lemon zest to the sugar mixture and stir constantly. Once the sugar is completely dissolved and the mixture begins to thicken slightly, remove from the heat.
LEMON CHEESECAKE BARS | THE KITCHEN MAGPIE
From thekitchenmagpie.com
Estimated Reading Time 6 mins
- 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.
NO BAKE LEMON CURD CHEESECAKE BARS – LIKE MOTHER, …
From lmld.org
Estimated Reading Time 3 mins
- Line a 9x9 in pan with foil, keeping it hanging over the edges of the pan for easy removal, and spray with nonstick spray.
LEMON CHEESECAKE BARS - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Estimated Reading Time 5 mins
- Using a medium-sized mixing bowl and a handheld mixer on low speed, beat together the cream cheese, sugar, sour cream, vanilla, lemon juice, and lemon zest just until well combined.
LEMON CHEESECAKE BARS (SO EASY!) - COOKING CLASSY
From cookingclassy.com
Estimated Reading Time 5 mins
- For the shortbread layer: In a mixing bowl whisk together flour, powdered sugar and salt. Using a pastry cutter or fork, cut butter into flour mixture until it resembles coarse meal.
- Pour mixture into prepared baking dish and spread and pat into an even layer. Bake in preheated oven until set, about 15 - 18 minutes. Set aside to cool slightly while preparing fillings.
- For the lemon layer: In a mixing bowl whisk sugar and flour, then add in lemon zest, lemon juice and eggs whisk until well blended. Set aside.
LUSCIOUS LEMON CHEESECAKE BARS - GARNISH WITH LEMON
From garnishwithlemon.com
Estimated Reading Time 8 mins
- Preheat oven to 350 degrees. Line 8 x 8 baking pan with parchment paper or foil leaving an overhang on all sides. Set aside.
- Beat together cream cheese and ¾ cup sugar in a large bowl until light and fluffy. Beat in eggs until incorporated. Add sour cream and lemon juice and gently mix until batter is smooth. Stir in lemon zest. Pour batter over crust. Gently add dollops of lemon curd over the top of the cheesecake batter. Use the tip of an offset spreader or knife to gently swirl the curd into the batter taking care not to hit the crust.
TANGY LEMON CHEESECAKE BARS RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (2)Total Time 3 hrs 30 minsServings 18
- To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, almonds, powdered sugar, oil, and 1/4 teaspoon salt in a food processor; pulse until almonds are finely ground. Add butter; pulse until mixture resembles coarse meal. Pour mixture into an 11 x 7-inch glass baking dish coated with cooking spray. Pat mixture down into an even layer, patting firmly without compacting too tightly (which will make crust tough). Bake at 350° for 23 minutes or until lightly browned. Remove from oven; cool completely.
- To prepare filling, rinse processor, and wipe dry. Place yogurt and next 6 ingredients (through cream cheese) in processor; process until smooth. Add eggs; process until smooth. Pour mixture over crust, spreading evenly. Bake at 325° for 30 minutes or until set.
LEMON CHEESECAKE BARS WITH CRUMBLE TOPPING - CRAZY …
From crazyforcrust.com
Estimated Reading Time 6 mins
- Crush Nilla Wafers in a food processor. Stir with melted butter. Press crust into the botto of the pan. Bake for 8 minutes. Wipe out the bowl you used to mix the crust with a paper towel. Set aside to use when making the crumble.
- Beat cream cheese, egg, and sugar with a stand or a hand mixer in a larger bowl. Mix in sour cream, lemon juice, zest, vanilla, and flour. Mix until smooth. The trick to getting your cheesecake smooth and not lumpy is to make sure all the ingredients are room temperature!
- Make the crumble: mix the all crumble ingredients using a hand or stand mixer in a large bowl (which can be the same bowl as the one you made the crust in). The mixture will be stiff and crumbly.
EASY LEMON CHEESECAKE BARS RECIPE - ONE SWEET …
From onesweetappetite.com
- Stir the butter, graham crackers, flour, and 2 tablespoons of sugar together with a fork. Press into the bottom of you prepared pan. Bake for 8 minutes or until light brown.
- Cream together the cream cheese and 2/3 cup sugar until combined and fluffy. Add the eggs, lemon juice, lemon zest and vanilla to the bowl and slowly mix until fully incorporated. Pour over your warm crust,
- Bake 30 minutes or until the center looks like it has set. Cool until room temperature and refrigerate for at least 2 hours if not overnight.
LEMON CHEESECAKE BARS - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
- Mix cream cheese, powdered sugar and lemon juice together. Set half of the cream cheese mixture aside.
- Beat 2 eggs into half of the cream cheese mixture and then pour over the cake mix crust. Bake at 350° for 25 minutes. Take out of the oven and immediately spread the reserved cream cheese mixture on top. You have to do this carefully so you don't tear up the baked cheesecake layer, but since the bars will be hot, this layer spreads pretty easily.
- Let cool to room temperature and then place in the refrigerator to set and chill (at least 2-3 hours). Cut into bars to serve.
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