Best 10 Lemon Cream Cheese Bars Recipes

LEMON CREAM CHEESE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
• Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
• Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
• Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
• Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

CARROT ZUCCHINI BARS WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don't worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts.
• In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
• Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into a greased 13x9 inch baking pan.
• Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
• Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars.

CREAM CHEESE LEMON BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9x13-inch dish with aluminum foil and spray with cooking spray.
• Mix 3 tablespoons sugar with 1/4 of the lemon zest; set aside.
• Unroll one piece of crescent dough and press in the bottom of the prepared dish, stretching dough to the edges.
• Mix lemon juice and remaining lemon zest in a large bowl. Add cream cheese and 1/2 cup white sugar; beat with an electric mixer until smooth and creamy. Spread over the crescent dough in the pan.
• Unroll the second piece of crescent dough and layer over the cream cheese mixture, gently stretching dough to the edges. Brush melted butter on top and sprinkle with reserved sugar-lemon zest mixture.
• Bake in the preheated oven until top is golden brown, about 30 minutes.
• Remove from the oven and cool on a wire rack for 20 minutes. Lift lemon bars from the baking dish using the foil; transfer to a cutting board. Cut into 24 squares, leaving bars on the foil. Lift the foil and transfer the bars back into the baking dish. Refrigerate until chilled, at least 1 hour.

LEMON CREAM CHEESE BARS

Steps:

• Heat oven to 375°F. Grease 8-inch square (2-quart) glass baking dish. In large bowl, stir Bisquick mix, graham cracker crumbs and brown sugar. Cut in butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
• In small bowl, mix lemon curd and cream cheese until blended.
• In pan, press 2/3 of crumb mixture. Spread cream cheese mixture over crumbs to within 1/4 inch of edge. Top with remaining crumb mixture, pressing gently into filling.
• Bake 23 to 27 minutes or until edges are light golden brown. Cool completely. For bars, cut into 6 rows by 5 rows. Store in refrigerator.

LEMON CREAM CHEESE BARS

Steps:

• Mix dry cake mix, 1 egg and 1/3 cup vegetable oil until crumbly.
• Reserve 1 cup of crumb mixture to use as a crumb topping.
• Pat remaining mixture lightly in an ungreased 13x9 pan.
• Bake at 350 degrees for 15 minute.
• By hand whip, cream cheese, sugar, lemon juice and the remaining egg until light and smooth.
• Spread over baked layer in pan, sprinkle with reserved crumb topping mixture.
• Bake for an additional 15 minutes, then cool before serving.

LEMON BARS WITH CREAM CHEESE FROSTING

Steps:

• Mix first 3 ingredients together. Pour into a greased jellyroll pan. Bake at 350 for 18-20 minutes.
• While bars are baking make the cream cheese frosting. Mix the frosting ingredients together. Frost the bars once they are completely cooled.

LEMON CREAM CHEESE BARS

Steps:

• Mix dry cake mix, 1 egg, and oil until crumbly.
• Reserving 1 cup, pat remainder in ungreased 9x13 pan, and bake at 350 for 15 minutes.
• While that bakes, beat cream cheese, sugar, 1 egg, and lemon juice together until light and smooth.
• Spread over baked layer and sprinkle reserved crumb mixture over the top.
• Bake 15 minutes more.
• Cool and cut into bars.

STRAWBERRY-FILLED LEMON CREAM CHEESE BARS

Steps:

• 1. Heat oven to 350. Grease 13x9 inch pan. Place cake mix in large bowl. With pastry blender or fork, cut in margarine until crumbly. Add almonds;mix well. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of greased pan. Stir preserves until smooth; carefully spread over base.
• 2. In same bowl, combine cream cheese,sugar,flour,salt and egg; beat until well blended. Add margarita mix; beat at low speed until blended. Carefully pour filling over base. Sprinkle reserved base mixture over filling.
• 3. Bake at 350 for 35 to 45 minutes or until edges begin to brown and center is set. Cool 1 hour or until completely cooled. Cut into bars. Store in refrigerator.

CREAM CHEESE LEMON BARS

Steps:

• Grease a 9 X 13-inch pan.
• Combine cake mix, butter, and 1 egg.
• Stir until moisten. Press into pan.
• Blend frosting into cream cheese.
• Reserve 1/2 cup mixture to frost bars.
• Set aside.
• Preheat oven to 350°F.
• Add remaining eggs to remaining frosting mixture.
• Beat 3-5 minutes at high speed.
• Spread over base.
• Bake about 30 minutes.
• Cool slightly and frost with reserved frosting.
• Cut into bars.

LEMON CREAM CHEESE BARS RECIPE - (4.5/5)

Steps:

• Pre-heat oven to 350. Mix crust ingredients and press into 9x9 greased pan. Bake 20 minutes. Mix cream cheese filling and beat til smooth - Refrigerate. Beat lemon filling ingredients with mixer on high for 3 minutes. Spread cream cheese filling carefully over crust. Pour lemon filling on top, gently. Bake 30 minutes until golden brown. Cool on counter, then in fridge.