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    You are in: Home / Recipes / Lemon Cheesecake Bars Recipe
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    Lemon Cheesecake Bars

    Lemon Cheesecake Bars. Photo by TeresaS

    1/2 Photos of Lemon Cheesecake Bars

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    TeresaS's Note:

    This was in a magazine called "First". I cut it out because it sounded so yummy. I finally made these for Christmas Eve and they were a big hit...kept a few for a photo...crumbs and all...:)

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    Serves: 32



    Units: US | Metric


    1. 1
      Line an 8" or 9" square pan with a sheet of aluminum foil extending 2' beyond 2 sides of the pan.
    2. 2
      Grate 1 tsp of the yellow zest from a lemon and squeeze 3 tbs. juice.
    3. 3
      Beat butter, salt, 1/2 tsp lemon zest and 1/4 cup sugar until creamy.
    4. 4
      On low speed, beat in flour until crumbly.
    5. 5
      Beat in about 1 tbs lemon juice until dough just holds together.
    6. 6
      Press dough into bottom of prepared pan.
    7. 7
      Refrigerate 15 minutes.
    8. 8
      Heat oven to 350°.
    9. 9
      Bake crust until golden, 20 to 25 minutes.
    10. 10
      Beat cheese with 2/3 cup sugar until smooth.
    11. 11
      Beat in eggs, 1/2 tsp lemon zest and 2 tbs. lemon juice.
    12. 12
      Pour over crust.
    13. 13
      Bake until cheesecake is firm and top puffs, 35 to 40 minutes.
    14. 14
      Cool completely.
    15. 15
      Refrigerate until cold.
    16. 16
      Let stand at room temperature 1 hour before cutting.
    17. 17
      Lift cheesecake out of pan using foil as handles.
    18. 18
      Cut into triangles.

    Ratings & Reviews:

    • on May 12, 2012


      These were great! I made as written except for using one brick of lower fat cream cheese & 1 reg. and then doubled the lemon zest in the crust. I baked mine in an 8" pan and I liked having a taller amount of the cheesecake. I don't consider these cookies, it's just a nice, easy to make cheesecake. The texture is not too creamy or too dry which was a perfect compromise as I like a creamy cheese cake and DH like NY style. He especially loved the crust as he doesn't care much for graham cracker ones. I'll definitely be making these again! Made for PRMRT.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2011


      I made a half batch this morning and I'm so glad that I only made half! I could just keep on eating these lovely things. Used Splenda and 95% fat free cream cheese so I don't feel as guilty as I could have, lol. Wonderful creamy goodness in a bar. It you like lemon you just can't go wrong with this recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 15, 2014


      These were good and quick to put together, I used the food processor for the crust and the batter for one "bowl" quick prep. I wanted something lemon and wanted to try something different from the usual lemon bars. I have yet to taste any better bar than Scrumptious Lemon Bars, but these were nice with a cheesecake twist. I think I would've preferred more lemon, it just didn't come through as much as I had wanted or perhaps cutting the sugar in the filling may have allowed more tartness to come through. Regardless, they were creamy goodness. Tip: Run a knife around the edge after baking to avoid cracks in your cheesecake as it cools. I did not line the pan with foil; only sprayed with cooking spray. All times were on point, this was enjoyed by all and went quick.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Lemon Cheesecake Bars

    Serving Size: 1 (35 g)

    Servings Per Recipe: 32

    Amount Per Serving
    % Daily Value
    Calories 119.4
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 4.6 g
    Cholesterol 34.8 mg
    Sodium 93.7 mg
    Total Carbohydrate 10.4 g
    Dietary Fiber 0.2 g
    Sugars 6.2 g
    Protein 1.8 g

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