Lemon Lime Cheesecake Squares Recipes

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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 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-LIME CHEESECAKE



Lemon-Lime Cheesecake image

Fresh lemon and lime zest and juice flavour a classic cheesecake with a graham crust.

Provided by Philadelphia Cream Cheese

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 6h

Yield 16

Number Of Ingredients 12

1 ¼ cups graham crumbs
¼ cup butter, melted
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
¾ cup granulated sugar
1 teaspoon lemon zest
2 tablespoons lemon juice
1 lime, zested and juiced
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
3 large eggs eggs
½ cup whipping cream
1 tablespoon icing sugar

Steps:

  • HEAT oven to 350 degrees F.
  • MIX graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan.
  • BEAT cream cheese and granulated sugar in large bowl with mixer until blended. Add lemon zest and juice, lime zest and juice, and vanilla; mix well. Blend in flour. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  • BAKE 35 to 40 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • BEAT cream in small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. Spread over cheesecake.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 17.9 g, Cholesterol 102.9 mg, Fat 24 g, Fiber 0.3 g, Protein 5.3 g, SaturatedFat 14 g, Sodium 226.9 mg, Sugar 13.8 g

MARY BERRY'S LEMON AND LIME CHEESECAKE RECIPE



Mary Berry's lemon and lime cheesecake recipe image

Mary Berry's zesty lemon and lime cheesecake is made with fresh lemons and limes. Use a 20cm loose-bottomed tart tin to make this citrusy no-bake cheesecake

Provided by Mary Berry

Categories     Dessert

Time 30m

Yield Serves: 4-6

Number Of Ingredients 10

10 digestive biscuits, crushed
50g (13⁄4oz) butter, melted
25g (scant 1oz) demerara sugar
150ml (5fl oz) double cream
397g can full-fat condensed milk
175g (6oz) full-fat cream cheese (room temperature)
grated zest and juice of 2 large lemons
grated zest and juice of 11⁄2 limes
150ml (5fl oz) double or whipping cream, to decorate
1⁄2 lime, thinly sliced, to decorate

Steps:

  • To make the crust: place the crushed biscuits, as shown below, together with the butter and sugar, in a medium bowl and stir until the ingredients are thoroughly mixed.
  • Turn the crust mixture out into a 20cm (8in) loose-bottomed tart tin and press firmly and evenly over the bottom and up the sides using the back of a metal spoon. Chill for 30 minutes until set.
  • To make the filling: place the double cream, condensed milk, and cream cheese in a bowl with the lemon and lime zests. Mix thoroughly. Using a balloon whisk, gradually whisk in the lemon and lime juices and continue whisking until the mixture thickens.
  • Pour the lemon and lime filling into the crumb crust and spread it evenly. Cover and chill overnight.
  • Up to 6 hours before serving, whip the cream, as shown below, until it just holds its shape. Decorate the top of the cheesecake with swirls of whipped cream and slices of lime, then return to the fridge.

Nutrition Facts : @context https, Calories 708 Kcal, Sugar 46.5 g, Fat 49.6 g, SaturatedFat 30.4 g, Sodium 0.85 g, Protein 9.1 g, Carbohydrate 58 g

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

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

LEMON-LIME BARS



Lemon-Lime Bars image

This easy lime bar recipe is a dessert that will wow your guests. I baked these bars for a luncheon on a hot summer day. A gentleman made his way to the kitchen to compliment the cook who made them. -Holly Wilkins, Lake Elmore, Vermont

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 13

1 cup butter, softened
1/2 cup confectioners' sugar
2 teaspoons grated lime zest
1-3/4 cups all-purpose flour
1/4 teaspoon salt
FILLING:
4 large eggs
1-1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/3 cup lemon juice
2 teaspoons grated lemon zest
Confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in lime zest. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into a greased 13x9-in. baking dish. Bake just until edges are lightly browned, 13-15 minutes., Meanwhile, in another large bowl, beat eggs and sugar. Combine flour and baking powder. Gradually add to egg mixture. Stir in lemon juice and zest; beat until frothy. Pour over hot crust. , Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Store in the refrigerator.

Nutrition Facts : Calories 88 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 60mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

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

KEY LIME CHEESECAKE DESSERT SQUARES



Key Lime Cheesecake Dessert Squares image

Looking for a key lime dessert using Betty Crocker® oatmeal cookie mix? Then check out these delicious cheesecake bars.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h

Yield 24

Number Of Ingredients 13

1/2 cup cold butter or margarine
1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
3 packages (8 oz each) cream cheese
1 cup sugar
1 teaspoon vanilla
3 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
3/4 cup Key lime juice
2 teaspoons grated lime peel
2 tablespoons flour
3/4 cup reserved cookie crust crumbs
3/4 cup coconut
3/4 cup macadamia nuts, chopped

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • In medium bowl, cut butter into cookie mixture using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
  • Meanwhile, in large bowl, beat cream cheese, sugar, and vanilla with electric mixer on medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Stir in condensed milk, key lime juice, lime peel, and flour. Pour filling mixture over crust.
  • In medium bowl, mix reserved cookie crumbs, coconut and macadamia nuts. Sprinkle evenly over top of filling. Bake 30 to 35 minutes or until light golden brown and mixture is set. Cool 1 hour or until completely cooled. Refrigerate at least 4 hours before serving. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 360, Carbohydrate 37 g, Cholesterol 75 mg, Fat 4, Fiber 0 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 26 g, TransFat 1/2 g

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.

KEY LIME PIE CHEESECAKE BARS



Key Lime Pie Cheesecake Bars image

If possible, use the juice of Key limes for this recipe. If you aren't able to find them, use an alternative, as Ree has done here.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h5m

Yield 12 bars

Number Of Ingredients 11

Nonstick cooking spray, for the baking pan
18 whole graham crackers
1 stick salted butter, melted
Three 8-ounce packages cream cheese, at room temperature
1 1/2 cups granulated sugar
1/2 cup sour cream
1/2 cup bottled lime juice
1 1/2 teaspoons vanilla extract
4 large eggs
Powdered sugar, for topping
Grated lime zest, for topping

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Place a 9-by-13-inch baking pan of hot water on the bottom oven rack.
  • Line a second 9-by-13-inch baking pan with foil, leaving an overhang around the edges, and coat with cooking spray. Pulse the graham crackers in a food processor until fine crumbs form. Pour in the butter and pulse until the crumbs are well coated and stick together when pinched. Press evenly into the bottom of the foil-lined pan.
  • For the filling: Add the cream cheese, granulated sugar, sour cream, lime juice, vanilla and eggs to the food processor (no need to clean it first). Process until smooth, using a spatula to scrape the sides as needed.
  • Pour the filling over the crust and smooth the surface. Bake on the center rack until the center is just set but slightly jiggly, about 45 minutes. Turn off the oven and leave the pan in the oven with the door closed for 10 minutes. Open the door halfway and leave the pan in the oven until the cheesecake is firmly set around the edges and very slightly jiggly in the center, about 10 more minutes. Remove from the oven and let cool to room temperature, about 30 minutes, then refrigerate until cold, at least 1 hour and up to 24 hours.
  • When ready to serve, lift the cheesecake out of the pan using the foil overhang. Cut into 12 large pieces (or 24 small pieces if preferred) and place on a serving platter. Generously dust with powdered sugar and grate over lime zest.

KEY LIME CHEESECAKE SQUARES



Key Lime Cheesecake Squares image

This is a delightful and refreshing dessert. I found a recipe 15 years ago that is similar to mine, but I modified it to have a very good blend between the lime juice and sugar. My crust enhances the taste of the cheesecake.

Provided by William Uncle Bill

Categories     Cheesecake

Time 1h10m

Yield 36 one and a half inch squares

Number Of Ingredients 10

1/2 cup crushed graham wafers or 1/2 cup crushed graham wafer crumbs
1/2 cup crushed vanilla wafers or 1/2 cup crushed vanilla wafer crumbs
1/4 cup ground blanched almond
1/4 cup butter
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 large egg
2 teaspoons grated lime zest
1/2 cup key lime juice, freshly squeezed
1 tablespoon tapioca starch or 1 tablespoon cornstarch

Steps:

  • CRUST---------.
  • Preheat oven to 350 F degrees.
  • In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and ground almonds.
  • Cut in butter using a pastry blender or a fork until mixture is crumbly.
  • Prepare a 9 inch x 9 inch oven-proof casserole dish by spraying inside with a vegetable spray.
  • Press wafer mixture firmly in bottom of casserole dish.
  • Bake in preheated 350 F oven for 15 minutes.
  • FILLING----------.
  • In a mixing bowl using an electric mixer, beat softened cream cheese, sugar and egg until smooth.
  • Add lime juice, grated lime zest and tapioca starch and beat until smooth and creamy.
  • Spread mixture evenly over baked crust.
  • Return to oven and bake at 350 F for 25 to 30 minutes or until set.
  • Cool on wire rack.
  • Chill in refrigerator for at least 1 hour before cutting into squares to serve.
  • If desired, decorate top of cheesecake with pieces of lime or halved small fresh strawberries or quartered maraschino cherries (red and green).
  • You can also use regular lime juice or use bottled key lime juice.

Nutrition Facts : Calories 54.1, Fat 4.1, SaturatedFat 2.1, Cholesterol 15.5, Sodium 35.6, Carbohydrate 3.8, Fiber 0.1, Sugar 3.2, Protein 0.8

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.

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From anitalianinmykitchen.com


LIME CHEESECAKE BARS WITH LEMON LIME CRUST - BACK FOR SECONDS
2017-05-21 Crust. Step 1. Preheat oven to 350. In a mixing bowl, cream the butter and sugar until light and fluffy. Mix in the egg, vanilla, salt, lemon juice, and lime zest. Add baking powder and flour and mix until combined. Spread into a greased 9x13" and and refrigerate while making the cheesecake batter. Step 2.
From backforseconds.com


NO-BAKE LIME CHEESECAKE SQUARES - GOING MY WAYZ
2021-05-29 Line 8-inch (2 L) square metal cake pan with parchment paper, leaving 1-inch (2.5 cm) overhang on 2 opposite sides. Set aside. Place …
From goingmywayz.com


LEMON RASPBERRY CHEESECAKE BARS - LIVE WELL BAKE OFTEN
2017-07-24 Scoop the crumbs into a mixing bowl, add in the melted butter and sugar, and stir well until well combined. Scoop the mixture into the prepared pan and firmly press it down into one even layer. Bake at 325°F for 10 minutes. Remove from the oven and set aside to cool. Keep oven temperature at 325°F.
From livewellbakeoften.com


LEMON AND LIME CHEESECAKE - EASY CHEESECAKE RECIPES
2021-08-13 Directions. Start by preheating the oven to 325 F. To prepare the crust, line the bottom and sides of a 9 inches springform pan with a piece of parchment paper, then grease it with a baking spray. Wrap a piece of foil around the outside of the baking pan then place it aside. To prepare the crust, place the butter with sugar in a large mixing ...
From easycheesecakerecipes.com


EASY LEMON CHEESECAKE BARS - WHISKING UP YUM
2022-04-30 HOW TO MAKE LEMON CHEESECAKE BARS Assemble the crust. First, preheat the oven to 350°F /177°C. You’ll need to crush the vanilla wafers by crushing them into fine crumbs by crushing the cookies with a cup, placing the cookies into a sealed plastic bag, and crushing them with a rolling pin, or pop them into a food processor.
From whiskingupyum.com


LEMON CHEESECAKE SQUARES - TEATIME MAGAZINE
2021-05-25 Instructions. Preheat oven to 350°. Spray an 8-inch square cake pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan. In a medium bowl, whisk together graham cracker crumbs, granulated sugar, and salt. Add melted butter, stirring well.
From teatimemagazine.com


NO-BAKE LIME CHEESECAKE BARS - COMPLETELY DELICIOUS
2021-05-17 There’s just 3 steps! Prepare crust. Combine graham cracker crumbs with brown sugar, salt, and melted butter. Press evenly into the bottom of a 9×13-inch pan and chill while you make the filling. Prepare filling. Beat the cream cheese until smooth, then add sweetened condensed milk, lime juice, and lime zest.
From completelydelicious.com


LIME SQUARE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Fresh lemon-lime squares | Recipes | WW USA tip www.weightwatchers.com. Pour the lemon-lime mixture over the hot crust. Bake until the filling is set, 20 - 25 minutes. Let cool in the pan on a rack. Refrigerate until cold, at least 1 hour or up to 8 hours. Dust with the confectioners' sugar. Lift from the pan using the foil as handles; cut into 16
From recipeschoice.com


VEGAN LEMON LIME CHEESECAKE BARS – PLANT BASED PLANET
2021-07-25 Add all ingredients to a food processor or blender and process until a crumbly, dough-like texture. Grease an 8x8 or 9x9 inch pan or line with parchment paper (parchment will really help make it easier to get the bars out of the pan). Evenly press the crust mixture into the bottom of the pan. The crust should be about 1/2 inch to 1 inch thick.
From plantbasedplanet.com


LEMON CHEESECAKE BARS (100% MAKE AHEAD & FREEZER FRIENDLY!)
CHEESECAKE. Add cream cheese to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 4 minutes (no less!). Add sugar and beat 5 additional minutes on medium speed. Add the sour cream, lemon juice, lemon zest and vanilla and mix until blended.
From carlsbadcravings.com


KEY LIME CHEESECAKE BARS WITH ALMOND COOKIE CRUST
2012-05-16 Turn mixer to low and add key lime juice. Mix until incorporated. Bake crust in a 325 degree oven and cook for 20 minutes. Remove from oven and increase heat to 350 degrees. Add cream cheese/key lime filling to the pan. Smooth key lime filling to the sides of the pan. Return to the oven and cook for 10 minutes.
From serenabakessimplyfromscratch.com


KEY LIME CHEESECAKE RECIPE SOUR CREAM - THERESCIPES.INFO
Key Lime Cheesecake Recipe - Simply Recipes hot www.simplyrecipes.com. Apr 28, 2022Add the sour cream and 1 teaspoon key lime zest and beat on medium speed to combine, about 30 seconds. Add the key lime juice and beat for about 30 seconds. Scrape down the bowl again with the rubber spatula. With the mixer running on medium speed, add the eggs one at a time, …
From therecipes.info


LEMON-CHEESECAKE STREUSEL SQUARES RECIPE - FOOD & WINE
Preheat the oven to 350°. Butter a 9-inch square baking pan. In a large bowl, whisk the flour with the sugar, baking powder, baking soda and salt. In a small bowl, combine the oil, whole egg ...
From foodandwine.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


LIME CHEESECAKE SQUARES - GAY LEA
Filling. In a large bowl, beat cream cheese, sugar, and egg on medium speed of electric mixer until smooth. Stir in lime zest and juice. Spread evenly over baked crust. Bake 12 to 15 minutes longer or just until set. Cool completely in pan on rack then chill at least 1 hour before serving.
From gaylea.com


LEMON CHEESECAKE BARS RECIPE - RECIPETIPS.COM
Brush berries with 3 tablespoons currant or apple jelly, melted and cooled slightly. Flavor Variations:or 2 teaspoons McCormick® Raspberry Extract in place of the Lemon Extract. Lime Cheesecake Bars: Prepare as directed, omitting the milk and Lemon Extract. Add 1/3 cup fresh lime juice and 1 teaspoon grated lime peel (optional) with the ...
From recipetips.com


LEMON SHIMMER CHEESECAKE SQUARES | CANADIAN LIVING
2015-07-27 On low speed, beat in eggs, 1 at a time, beating well after each addition and scraping down bowl often. Beat in lemon zest, lemon juice, vanilla and salt. Beat in sour cream until smooth. Pour over crust, smoothing top. Bake in 325°F (160°C) oven until no longer shiny and edges are set yet centre still jiggles slightly, about 1 hour.
From canadianliving.com


LEMON CHEESECAKE SQUARES - RECIPE - FINECOOKING
For the cheesecake: Rinse, dry, and reassemble the food processor. In the cleaned bowl, combine the cream cheese, sugar, lemon juice, and lemon zest. Process until smooth, about 30 seconds, stopping halfway to scrape the sides of the bowl. Add the eggs and process until the mixture is perfectly smooth and blended, stopping to scrape the sides ...
From finecooking.com


NO-BAKE LIME CHEESECAKE SQUARES | CANADIAN LIVING
2009-11-17 Line 8-inch (2 L) square metal cake pan with parchment paper, leaving 1-inch (2.5 cm) overhang on 2 opposite sides. Set aside. Place lemon and lime slivers in bowl of ice water; refrigerate. In bowl, combine cookie crumbs with butter; press evenly into prepared pan. Refrigerate until firm, about 30 minutes.
From canadianliving.com


LEMON RASPBERRY CHEESECAKE BARS DESSERT RECIPE - HONEY - LIME
Preheat the oven to 350°F. Combine graham cracker crumbs, melted butter, and ginger in a small bowl. Mix thoroughly and press firmly onto the bottom of a foil-lined 13×9-inch baking pan. Refrigerate. In a large mixing bowl, combine softened cream cheese and sugar until well blended.
From honeyandlime.co


KEY LIME CHEESECAKE BARS RECIPE - DINNER, THEN DESSERT
2021-04-07 Instructions. Preheat oven to 325 degrees and spray a 9x13 baking dish with baking spray. Mix the graham cracker crumbs, sugar, and melted butter together then press it into the baking dish in an even layer. To your stand mixer add the cream cheese and sugar on high speed until light and fluffy.
From dinnerthendessert.com


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