Lemon Cheesecake Bars

It is lemon season in the Valley of the Sun and if you have a lemon tree – or if you are like me who has a neighbor with a lemon tree – lemons are ABUNDANT right now!  I have been making several lemon based dishes recently and although this dessert doesn’t call for a ton of lemon based ingredients, I knew my family would love it!

Product sites don’t usually disappoint when it comes to recipes – this one from Kraft is no different.  I made a couple of modifications to the recipe, using Nilla wafers instead coconut macaroon cookies, although I’m sure those would have been delicious – but I had the Nilla wafers in my pantry….and that’s how I roll.   I also used reduced fat cream cheese and the result was still perfection.  

Lemon Cheesecake Bars | The Bubbly Hostess
Lemon Cheesecake Bars | The Bubbly Hostess


Lemon Cheesecake Bars
Serves 16
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  1. 1 1/2 cups crushed Nilla wafer cookies
  2. 2 tablespoons margarine, melted
  3. 2 packages (8 ounces each) reduced fat cream cheese
  4. 1/2 cup sugar
  5. 1/2 teaspoon lemon zest
  6. 1 tablespoon freshly squeezed lemon juice
  7. 1/2 teaspoon vanilla extract
  8. 2 eggs
  1. Heat oven to 350°F. Mix cookie crumbs and margarine; press onto bottom of 8-inch square pan sprayed with cooking spray.
  2. Beat cream cheese, sugar, lemon zest, juice and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing after each just until blended. Pour over crust.
  3. Bake 20 to 25 min. or until center is almost set. Cool completely. Refrigerate 3 hours before serving.
Adapted from Kraft
Adapted from Kraft
The Bubbly Hostess http://www.bubblyhostess.com/
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