Lemon Cheesecake Bars Recipe
These lemon cheesecake bars are so creamy, so rich and lemony. Easy and refreshing dessert that you must try! If you are a lemon dessert lover, you need to learn how to make lemon cheesecake.
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No-Bake Mango Cheesecake:
No-bake Chocolate Strawberry Cheesecake:
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Ingredients:
For the crust:
200g (7oz) Graham crackers/biscuits
90g (6 Tbsp) Butter, melted
For the filling:
2½ cups (560g) Cream cheese, room temperature
2/3 cup (160g) Sour cream
3 Eggs
2 tablespoons Lemon juice
1 teaspoon Lemon zest
1 teaspoon Vanilla extract
1 cup (200g) Sugar
For the lemon curd topping:
1/4 cup (60ml) Lemon juice
1/2 cup (120ml) water
1/2 cup (100g) Sugar
2 tablespoons (15g) Cornstarch
2 Egg yolks
Pinch Salt
1 teaspoon lemon zest
2 tablespoons (30g) Butter
Directions:
1. Preheat oven to 325°F (160°C).
2. In a food processor or Ziploc bag crush cookies into fine crumbs. Add melted butter and pulse until combined. Press into 9X9-inch (22X22cm) square pan or 20X25cm rectangle pan baking lined with parchment paper. Bake for 7-10 minutes. Set aside while making the filling.
3. In a large bowl beat cream cheese, vanilla extract, lemon zest, lemon juice and sugar until smooth. Add sour cream, beat until smooth. Add eggs, one at the time, beating to combine after each addition.
4. Pour over the crust and bake for 35-40 minutes or until center is almost set. Let cool to room temperature for one hour, then refrigerate for 4 hours.
5. Make the topping: in a small saucepan place sugar, cornstarch, salt and mix. Stir in water and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. In a medium bowl whisk egg yolks, gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into the saucepan. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Stir in butter, lemon zest. Let cool slightly.
6. Pour lemon curd over the cheesecake, spread evenly, refrigerate for one hour.
7. Release from the pan, trim the edges (optional), cut into bars, decorate with mint leaves and serve.
Oreo Cheesecake Bars Recipe
Rich, creamy and delicious baked Oreo cheesecake bars. Easy recipe for great dessert. If you an Oreo lover you'll love this Oreo cheesecake.
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More Cheesecake Recipes:
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Chocolate Cheesecake:
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Peanut Butter Cheesecake:
No-Bake Strawberry Cheesecake:
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RECIPE:
Ingredients:
For the crust:
26 Oreo cookies
1/4 cup (60g) butter, melted
For the filling
2½ cups (560g) Full Fat Cream cheese, room temperature
2/3 cup (160g) Sour cream
12-16 oreo cookies, crushed
1 teaspoon Vanilla extract
3/4 cup + 2 Tbsp (175g) Sugar
3 eggs, room temperature
Directions:
1. Preheat oven to 325F (165C).
2. In a food processor or Ziploc bag crush Oreo cookies to fine crumbs. Add melted butter and pulse until combined.
3. Press into 9X9-inch (22X22cm) square pan or 20X25cm rectangle pan baking lined with parchment paper. Bake for 10 minutes. Set aside while making the filling.
4. In a large bowl beat cream cheese, vanilla extract and sugar until smooth. Add sour cream, beat until smooth. Add eggs, one at the time, beating to combine after each addition.
5. Crush or chop Oreo cookies and fold into the filling. Pour the filing over the crust. And sprinkle some crushed Oreos (optional).
6. Bake for 40-45 minutes or until almost set. Let cool to room temperature, then refrigerate for at least 4 hours. Cut into squares
Crème Brûlée cheesecake Bars recipe
Crème brulee cheesecake bars – creamy, rich and delicious cheesecake filling topped with crisp and sweet caramelized layer. Two classic desserts combined into one delicious recipe.
Full printable version:
More Cheesecake Recipes:
Lemon Cheesecake Bars:
No-Bake Peanut Butter Cheesecake:
Chocolate Cheesecake:
No-Bake Blueberry Cheesecake:
No-bake Chocolate Strawberry Cheesecake:
FOLLOW ME:
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Facebook:
Website:
My favorite kitchen equipment:
Ingredients:
For the crust:
200g (7oz) Graham crackers/biscuits
90g (6 Tbsp) Butter, melted
For the filling:
2½ cups (560g) Cream cheese, room temperature
2/3 cup (160g) Sour cream
1/4 cup (60ml) Heavy cream
3 Eggs
1 teaspoon Vanilla extract
1 cup (200g) Sugar
For the topping:
6-8 teaspoons sugar
Directions:
1. Preheat oven to 325°F (160°C).
2. In a food processor or Ziploc bag crush cookies into fine crumbs. Add melted butter and pulse until combined. Press into 9X9-inch (22X22cm) square pan or 20X25cm rectangle pan baking lined with parchment paper. Bake for 7-10 minutes. Set aside while making the filling.
3. In a large bowl beat cream cheese and sugar until smooth, add vanilla extract, sour cream, heavy cream and beat until smooth. Add eggs, one at the time, beating to combine after each addition.
4. Pour over the crust and bake for 35-40 minutes or until center is almost set. Let cool to room temperature for one hour, then refrigerate for 4 hours.
5. Release the cheesecake from the pan, trim the edges (optional). Cut into bars.
6. Before serving: Sprinkle about 1/2 teaspoon on top of each bar and brulee with a torch until the sugar caramelizes. Let it set for about 5 minutes before serving.
Blueberry Cheesecake Bars
Divine blueberry cheesecake bars! Creamy and luscious yet light, these are baked so they hold their shape at room temperature. Print recipe:
4 Easy Cheesecake Bars Recipes
These 4 easy cheesecake bars recipes are for all cheesecake lovers out there. Same cheesecake filling and 4 different cheesecake flavors. Flour baked cheesecake bars: Oreo cheesecake bars, lemon cheesecake bars, chocolate cheesecake bars and crème brulee cheesecake bars.
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No Bake Mango Cheesecake:
Chocolate Cheesecake:
No-Bake Coconut Cheesecake:
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Double Lemon Cheesecake Bars Recipe | PHILADELPHIA Cream Cheese
The perfect mix of tangy and sweet in one delicious dessert! This simple to follow Double Lemon Cheesecake Bars recipe courtesy of PHILADELPHIA Cream Cheese is a perfect treat for friends and family! See more recipes likes this by visiting
Prep Time: 35 Min.
Total Time: 7 Hr. 15 Min
- 52 vanilla wafers, finely crushed (about 2 cups)
- 3 Tbsp. butter or margarine, melted
- 4 eggs, divided
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1-3/4 cups sugar, divided
- 3 Tbsp. flour
- 1 Tbsp. zest and 1/3 cup juice from 2 lemons, divided
- 1/2 tsp. vanilla
- 2 Tbsp. cornstarch
- 1/2 cup water