Best 3 Easy Lemon Cheesecake Bars Recipes

EASY LEMON CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
• Unroll both pieces of crescent dough. Lay one piece on the bottom of the prepared pan. Set second piece aside.
• Combine cream cheese and 1/2 cup white sugar in a bowl; beat with an electric mixer until smooth. Mix in lemon pie filling, lemon zest and juice, and vanilla extract. Pour over crescent dough in the baking pan and cover with the second piece of dough. Pour melted butter over top and sprinkle with remaining white sugar.
• Bake in the preheated oven until golden brown, about 25 minutes.
• Remove from the oven and place on a wire rack until completely cool, about 30 minutes. Chill in the refrigerator for at least 3 hours, or overnight.
• Dust with confectioners' sugar and cut into 24 bars.

EASY LEMON CHEESECAKE BARS

Steps:

• Mix together dry cake mix, 1 egg and the oil, until crumbly.
• Set aside 1 cup of this mixture.
• Pat remaining mixture into bottom of ungreased 9x13 pan.
• Bake at 350 for 15 minutes.
• Remove from oven.
• In bowl, beat together cream cheese, sugar, lemon juice and remaining egg until smooth.
• Spread over baked crumb mixture.
• Sprinkle remaining crumb mixture over that.
• Return to oven for 15 minutes.
• Cool in fridge and cut into bars.

EASY BLUEBERRY CHEESECAKE LEMON COOKIE BARS

Steps:

• 1. Optional homemade blueberry filling: Skip if using canned filling. Place water, sugar, cinnamon , lemon zest, and lemon juice in a saucepan with blueberries. Bring to a boil. Mix corn starch with 2 TBs water.until disolved Add to blueberry mixture. IStir constantly until mixture boils and filling has thickened. Remove from heat .Cool and Refrigerate.
• 2. Heat oven to 350 degree's. Line a 9x13 inch pan with foil or parchment paper. Grease pan before lining. Spray or grease foil or parchment afterwards.
• 3. Place butter, flour, powdered sugar, brown sugar and lemon zest in food processor. Pulse until dough comes together. Empty in to a bowl. If it is really dry. Add 1 tablespoon of milk and knead with hands until a nice smooth ball forms.
• 4. Place dough in lined pan. Spread dough evenly with hands on bottom of pan and partly up the inside walls of pan. Bake for 10 minutes or until edges are just starting to brown. Do not over bake. It will bake more later. Remove from oven. Set aside to cool.
• 5. In a bowl beat the cream cheese and granulated sugar together until smooth. Beat in 1 egg at a time. Beat until egg are incorporated. Add the lemon juice, lemon zest. Beat until mixed in, and mixture is fluffy. Pour over crust.
• 6. Place spoonfuls of blueberry filling on top scattered. Run a knife through filling to swirl filing in. Do not hit crust with knife.
• 7. Place in oven and bake about 30- 40 minutes or until cake is not jiggly. Test with pick. Cooll and cut in to squares and Refrigerate. You may top with more blueberry filling if desired. This is designed to be a hand held cookie dessert.