Lemon Cream Cheese Bars Recipe - Food Today
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.
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