Lemon Cheesecake Bars Recipe
User Reviews
5
Lemon Cheesecake Bars Recipe
Description
This recipe starts with a crust of finely pulsed nilla wafer crumbs combined with sugar and melted butter pressed firmly into a baking dish. The cheesecake filling is made from softened cream cheese beaten with sugar, eggs, lemon extract, and lemon zest until smooth and fluffy, poured over the crust. The top layer is a lemon-infused cookie dough mixed with white chocolate morsels, spooned and spread gently over the cheesecake layer.
Baked together, the bars develop a lightly browned cookie topping with a creamy, slightly jiggle-centered lemon cheesecake beneath. The recipe advises caution to avoid overbaking; the center should remain slightly soft out of the oven as it firms during cooling. Chilling the bars enhances their texture and flavor.
These bars are served cold, making them a bright, citrus dessert with both cookie and cheesecake qualities. The bars can be stored refrigerated, and cutting is easiest with a sharp knife wiped between slices. Freezing and slicing while frozen can create clean edges; thaw in the refrigerator before serving.
Ingredients
For the Crust:
- 2 cups nilla wafers crumbs (about 60 cookies)
- ¼ cup granulated sugar
- ½ cup butter melted, unsalted
For the Cheesecake Filling:
- 2 packages cream cheese 8 ounce each, softened
- ¾ cup granulated sugar
- 2 egg large
- 1 teaspoon lemon extract
- 1 lemon zested
For the Cookie layer:
- ¾ cup butter softened, unsalted
- 1 ½ cup granulated sugar
- 1 egg large
- ¾ teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 cups all-purpose flour
- 1 lemon zested
- 11 ounce white chocolate morsels I use Ghirardelli
Instructions
- Line a 13x9 baking dish with parchment paper. Set aside. Preheat oven to 350 degrees.
- In a food processor, pulse Nilla Wafer cookies with sugar until fine crumbs. Add in melted butter and pulse until combined.
- Press crumbs into the bottom of prepared baking dish. Using the palm of your hand, press crumbs firmly until they are pressed into the bottom of the dish.
- For the filling, beat cream cheese with sugar, eggs, lemon extract and lemon zest using the whisk attachment of your electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over cookie crust.
- For the cookie dough, beat butter and sugar for 2 minutes. Add egg, vanilla and lemon zest and beat until combined. Add in baking powder, salt and flour, beating until fully blended. Fold in white chocolate morsels. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Use your fingertips to spread gently until covered.
- Bake for 30-35 minutes until lightly browned. The center will still be jiggly, that's okay. Allow to cool completely. Refrigerate for 4 hours (or overnight). Slice and serve COLD. Enjoy!
Notes
- Do not overbake; the center should remain slightly jiggly when removed from the oven to ensure creamy texture as it cools.
- Store the bars refrigerated; they taste best after several hours or overnight chilling.
- Line the baking dish with parchment paper to prevent sticking and ease cleanup.
- Use a clean, sharp knife to cut bars, wiping between cuts for neat slices.
- Freezing the bars and cutting while frozen can produce perfect edges; thaw in the fridge before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24large bars
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Serving | 1cookie bar | |
| Calories | 339kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 59mg | 20% |
| Sodium | 126mg | 5% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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