These Lemon Cream Cheese Bars
are perfect for a sweet treat and how delicious do they look? They get rave reviews too!
You only need 5 very simple ingredients and the prep time is minimal. If you want to hear how good they are, this is what Pamela, the creator says.
These delicious lemon cream cheese bars are made with brown sugar and nut shortbread crust and crumb topping.
The lemon-flavored cream cheese filling isn't overly sweet, and it's made with only 8 ounces of cream cheese, a small amount of milk, and the juice and zest of about 1/2 of a lemon.
“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.”
This is a fail-proof recipe that you will make time and again! The easy recipe uses Crescent Dough. We have also included a short and easy to follow video tutorial that will step you through the process
Creamy, creamy, creamy cheesecake filling! Six simple ingredients blended together into a slightly lemony yet definitely vanilla-y mixture that’s baked and then chilled to cheesecake perfection.
Best of all? These bars can be made a day in advance, stored in the fridge, and then sliced and topped when you’re ready to serve them. Opt for a dollop of whipped cream, a spoonful of fresh fruit, or a drizzle of caramel or chocolate. Sweet success indeed!
INGREDIENTS
Cooking spray
- 1 1/2 cups finely crushed graham crackers
- 3 Tablespoons unsalted butter, melted
- 2 (8-oz.) packages cream cheese, at room temp
- 1/2 cup sugar
- 1 teaspoon fresh lemon zest
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 large eggs
INSTRUCTIONS
- 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.
