Lemon Cream Cheese Squares Recipe Recipe For Zucchini

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LEMON-CREAM CHEESE SQUARES



Lemon-Cream Cheese Squares image

Enjoy Lemon-Cream Cheese Squares for dessert. These dessert bars feature shortbread topped with a lemony mixture of cream cheese and COOL WHIP Whipped Topping. Serve these Lemon-Cream Cheese Squares whenever, wherever!

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 16 servings

Number Of Ingredients 9

30 square shortbread cookies, finely crushed (about 2 cups)
3 Tbsp. margarine, melted
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 cup ice cubes
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 cup fresh blueberries

Steps:

  • Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and margarine; press onto bottom of prepared pan. Refrigerate until ready to use.
  • Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add ice; stir until melted. Beat cream cheese and sugar in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups COOL WHIP; pour over crust.
  • Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and berries.

Nutrition Facts : Calories 210, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0.5838 g, Sugar 0 g, Protein 2 g

LEMON CREAM SQUARES



Lemon Cream Squares image

Provided by Sandra Lee

Categories     dessert

Time 1h5m

Yield 15 squares

Number Of Ingredients 7

One 18.25-ounce box lemon cake mix (recommended: Betty Crocker)
1 stick butter, softened
1 egg
16 ounces cream cheese (recommended: Philadelphia) softened
1/3 cup sugar
One 3-ounce box lemon or lime gelatin (recommended: Jell-O)
2 eggs

Steps:

  • Set up grill for indirect cooking over medium heat. (No heat source under cookies). Spray 9 by 13-inch foil pan with cooking spray and set aside.
  • For lemon layer:
  • In a large mixing bowl, beat with an electric mixer on low speed the cake mix, butter, and egg until well combined and smooth. Press cake mixture evenly into prepared pan; set aside.
  • For top layer:
  • In a medium mixing bowl, beat cream cheese, sugar, and lemon or lime gelatin on medium speed until creamy. Add eggs and beat until smooth.
  • Spread cream cheese mixture over cake layer. Place foil pan in a second foil pan for stability and insulation. Place on hot grill away from heat. Cover and bake 40 to 50 minutes. Rotate pan halfway through baking. Remove from grill and cool completely before cutting into squares.
  • Indoor:
  • Preheat oven to 350 degrees F.
  • Spray 9 by 13-inch baking pan lightly with cooking spray; set aside. Prepare cake layers as directed above. Bake for 40 to 45 minutes or until cake barely start to pull away from sides. Cool completely before cutting into squares.

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 ZUCCHINI DROPS



Lemon Zucchini Drops image

When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies. We missed every bite when we moved away, so I developed this recipe. -Barbara Franklin, Tucson, Arizona

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3-1/2 dozen.

Number Of Ingredients 15

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 cup finely shredded zucchini
1 teaspoon grated lemon zest
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts
LEMON GLAZE:
2 cups confectioners' sugar
2 to 3 tablespoons lemon juice

Steps:

  • In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg, zucchini and lemon zest. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts. , Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. , For glaze, combine confectioners' sugar and enough lemon juice to reach a thin spreading consistency. Spread or drizzle over cooled cookies.

Nutrition Facts : Calories 99 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 89mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

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 ZUCCHINI BARS



Lemon Zucchini Bars image

This snack cake is a good use for that bumper zucchini crop!

Provided by Rosina

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 12

Number Of Ingredients 12

1 ¼ cups white sugar
1 cup vegetable oil
3 eggs
2 teaspoons lemon zest
¼ cup fresh lemon juice
1 ¾ cups grated zucchini
2 cups all-purpose flour
¼ teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup chopped walnuts
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini.
  • In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Stir until thoroughly combined; mix in the walnuts.
  • Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, 35 to 45 minutes. Cool. Sprinkle cake with sifted confectioners' sugar and cut into bars.
  • Sprinkle top with sifted confectioners' sugar and cut into bars.

Nutrition Facts : Calories 417.2 calories, Carbohydrate 42.6 g, Cholesterol 46.5 mg, Fat 26.2 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 3.4 g, Sodium 433.6 mg, Sugar 24.9 g

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.

CARROT ZUCCHINI BARS WITH LEMON CREAM CHEESE FROSTING



Carrot Zucchini Bars With Lemon Cream Cheese Frosting image

Getting the kids to eat their veggies has never been so easy! Personally, I like to make them without the walnuts, but I'm sure it's just as good with them in!

Provided by LibraChick93093

Categories     Dessert

Time 45m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 15

2 eggs
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey
1 teaspoon vanilla
1 1/2 cups shredded carrots
1 cup shredded zucchini
1/2 cup chopped walnuts (optional)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1 (8 ounce) package cream cheese
1 cup powdered sugar
1 1/2 teaspoons lemon zest

Steps:

  • Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don't worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts.
  • In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
  • Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into a greased 13x9 inch baking pan.
  • Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  • Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars.

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From site.jiffymix.com


PARMESAN ZUCCHINI SQUARES RECIPE - THE SPRUCE EATS
2021-09-01 Gather the ingredients. Preheat the oven to 350 F. Butter a 9 x 13 x 2-inch baking pan. In a large bowl, combine the biscuit mix, parsley, oregano, black pepper, salt, and garlic powder. In a separate small bowl, whisk the eggs until lightly beaten. Whisk the vegetable oil into the eggs and then add the Parmesan cheese and dry ingredients; stir ...
From thespruceeats.com


CREAMY LEMON SQUARES - THE COUNTRY COOK
2016-05-23 Bake at 350F for 15 minutes. While the crust is baking, make the filling. Using an electric mixer (or stand mixer) beat together cream cheese and sugar until smooth and well-blended. Add eggs, one at a time and 2 Tablespoons flour; mix well. Stir in 2 Tablespoons lemon zest to the batter.
From thecountrycook.net


CARROT AND ZUCCHINI BARS WITH LEMON CREAM CHEESE FROSTING
2011-08-09 Carrot and Zucchini Bars with Lemon Cream Cheese Frosting. August 9, 2011. This post contains affiliate links. So for today’s zucchini recipe I tried a dessert. It is the only way I can get my family to eat zucchini. It has to be in something sweet like …
From realmomkitchen.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


CARROT & ZUCCHINI BARS WITH LEMON CREAM CHEESE FROSTING
2012-07-12 Preheat oven to 350 degrees and lightly spray a 9×13 pan with nonstick spray. In a large bowl, whisk together the eggs, brown sugar, oil, honey and vanilla until smooth. Switch to a rubber spatula and mix in the carrot, zucchini and pecans. Add all the dry ingredients and mix together just until they are incorporated.
From mykitchenescapades.com


SUNSHINE LEMON CREAM CHEESE SQUARES | RECIPE | SWEET RECIPES …
Mar 26, 2019 - That filling though...so good! When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.com


ZUCCHINI CAKE WITH LEMON CREAM CHEESE FROSTING
2012-08-30 Instructions. Preheat oven to 325 degrees. Lightly spray three 6″ round cake pans and line the bottoms with wax paper or parchment paper. In a large bowl, mix together the dry ingredients for the cake. In a medium bowl, beat together all the remaining ingredients for the cake. Pour into the dry ingredients and mix well.
From mykitchenescapades.com


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