STRAWBERRY CHEESECAKE LEMON BARS
Lemon cake bars with a strawberry cheesecake center and a lemon glaze will satisfy your sweet tooth after dinner. Keep refrigerated in a sealed container.
Provided by Shawnee
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 7h6m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
- Beat together cake mix, lemonade, and butter until a soft dough forms. Press half the dough evenly into the bottom of the prepared pan.
- Beat together cream cheese and sugar in a bowl until creamy. Add egg and beat again. Spread cheesecake over the dough in the pan.
- Place strawberry preserves in a microwave-safe bowl. Heat in the microwave until melted, about 30 seconds. Drop by small spoonfuls all over the top of the cheesecake layer. Drag a knife very carefully through the cheesecake to swirl in the strawberry preserves.
- Take a small piece of the remaining dough and press it flat in the palm of your hand. Rip the dough into pieces and scatter over the cheesecake, covering as much of the surface as you can.
- Bake in the preheated oven until golden brown, about 30 minutes. Remove from the oven and cool on a wire rack for 2 hours. Refrigerate until completely chilled, about 4 hours to overnight.
- Stir the confectioners' sugar and lemon juice together in a bowl. Drizzle mixture over the chilled cheesecake and top with sprinkles. Let icing set, about 15 minutes. Cut into 24 bars.
Nutrition Facts : Calories 187.3 calories, Carbohydrate 24.9 g, Cholesterol 30.3 mg, Fat 9 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 4.6 g, Sodium 203.3 mg, Sugar 18 g
NO-BAKE STRAWBERRY CHEESECAKE BARS
Steps:
- For the cookie crust: Line an 8-inch square baking pan with parchment, leaving about a 2-inch overhang on all sides.
- Whisk together the cookie crumbs, sugar and melted butter in a medium bowl until combined. Press the cookie mixture into the bottom of the prepared pan. Refrigerate until firm, 45 to 60 minutes.
- For the cheesecake filling: While the cookie crust chills, add the cream cheese, strawberries, sugar and vanilla to a blender. Blend mixture starting at low speed and bring it up to high until smooth. (If needed, use the tamper to push all the ingredients down towards the blades. This will ensure everything is blended evenly and smoothly.) Pour the mixture into a medium bowl. Add half of the whipped cream to the cream cheese mixture and gently fold in using a rubber spatula. Repeat with remaining whipped cream.
- Pour the cheesecake filling over the chilled crust, spread and smooth with a spatula.
- Freeze the cheesecake for at least 4 hours. Use the parchment overhang to remove cheesecake from the pan and use a hot knife to cut into 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.
- To serve the bars, place the whipped cream in a pastry bag fitted with a star tip. Pipe a rosette of whipped cream on top of each bar. Gently place the blueberries and strawberries on top of the whipped cream. Serve immediately.
LEMON CHEESECAKE BARS
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
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
LEMON CHEESECAKE BARS
Make and share this Lemon Cheesecake Bars recipe from Food.com.
Provided by loriyeargan
Categories Bar Cookie
Time 46m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Combine graham cracker crumbs, pecans, sugar, and melted butter; mix well.
- Reserve 1/3 cup crumb mixture.
- Press the rest into a 13x9-inch baking pan.
- Bake for 6 minutes; allow to cool.
- While the crust is cooling, beat cream cheese until it's fluffy.
- Gradually beat in the milk.
- Add eggs until mixture is just combined.
- Stir in the lemon juice and vanilla.
- Pour mixture into prepared crust.
- Sprinkle the reserved crumb mixture over the top of the cheesecake layer.
- Bake for about 30 minutes.
- Cool for about an hour, then cut into bars.
- Store in your refrigerator.
Nutrition Facts : Calories 191.4, Fat 12.5, SaturatedFat 6.5, Cholesterol 48.7, Sodium 135.3, Carbohydrate 17.2, Fiber 0.3, Sugar 14.2, Protein 3.5
LEMON STRAWBERRY CHEESECAKE
Make and share this Lemon Strawberry Cheesecake recipe from Food.com.
Provided by - Momma Loon
Categories Cheesecake
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Ground graham crackers. Melt butter. Then mix butter and crackers together with a spoon.
- Press into bottom and sides of a 10-inch springform pan. Bake 5 minutes and remove.
- Put cream cheese into blender and blend with low speed until smooth. Keep blending at low speed and add one after another: eggs, sugar, lemon zest (grated) and vanilla. Blend until the whole mixture is fluffy.
- Pour into crust in the springform pan and bake about 1 hour until center is set. Let cool down and put in refrigerator to chill for at least 4 hours.
- Glaze
- Combine 2 tablespoons sugar, currant jelly and water in a small pot. Bring to a boil and simmer for about 3 minutes. Let cool down.
- Lemon Strawberry Cheesecake.
- Remove sides of cake pan and place on serving plate. Arrange strawberries in an even layer, cut-side down, over top of cake. Dab the strawberries with glaze and store cake in the refrigerator.
- After about 3 hours your cheesecake is ready for eating!
STRAWBERRY CRUMBLE CHEESECAKE BARS RECIPE BY TASTY
Here's what you need: butter, powdered sugar, all purpose flour, salt, cream cheese, sugar, vanilla, egg yolk, salt, strawberry, water, lemon juice, sugar, flour, all purpose flour, rolled oats, brown sugar, butter
Provided by Madiha Abid
Yield 12 servings
Number Of Ingredients 18
Steps:
- For the crust: Preheat the oven to 350°F. Line an 8×8-inch square pan with foil or parchment paper.
- Combine all crust ingredients in a bowl to form a soft dough.
- Press dough into the bottom of the prepared pan. Bake for about 15 minutes or until the edges begin to turn lightly golden brown. Then, allow to cool for 5-10 minutes before continuing.
- For the cheesecake layer:: Cream together cream cheese and sugar until smooth and fluffy.
- Add vanilla, egg yolk, and salt, and mix until well-combined. Set aside.
- For the strawberry layer: Combine all ingredients in a saucepan over medium heat. Cook for 10-15 minutes, stirring frequently, until reduced and thickened. Allow to cool until at least warm before using.
- For the crumble layer: Mix all ingredients with a wooden spoon or by hand until a crumbly dough forms.
- To assemble: Pour cheesecake filling over baked crust, spreading to the edges and corners.
- Then, evenly dollop cooled strawberry filling over cheesecake filling. Do not mix.
- Finally, crumble the brown sugar crumble topping evenly over the top of the strawberry layer.
- Bake for 25-30 minutes or until the cheesecake layer is set and crumble topping is lightly browned.
- Cool before serving. Enjoy!
Nutrition Facts : Calories 357 calories, Carbohydrate 38 grams, Fat 20 grams, Fiber 2 grams, Protein 5 grams, Sugar 17 grams
STRAWBERRY CHEESECAKE BARS
Although these bars are Christmas-party pretty, they're really good any time of year. In fact, I always double the recipe cause they're such a hit with my husband and six children. Even then, I never have any left over.-Melinda McConnell, Flint, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Cut cookie dough into 25 slices. Arrange side by side in an ungreased 13x9-in. baking pan. Pat together to close gaps. Bake at 375° for 18-20 minutes or until lightly browned and edges are firm to the touch., Meanwhile, in a large bowl, beat the cream cheese, sour cream and sugar until smooth. Beat in egg and vanilla. Spread preserves over warm crust. Carefully spread cream cheese mixture evenly over preserves., Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 192 calories, Fat 10g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 125mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
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