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PHILADELPHIA 3-STEP Lemon Cheesecake Bars

PHILADELPHIA 3-STEP Lemon Cheesecake Bars recipe
photo by:kraft
Not sure what’s more memorable: the lemon filling or the coconut macaroon crust. But wait—there's a third option: citrus zest, which gives these bright bars even more zip.
10 min
3 hr 35 min
16 servings
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This was a quick seller at the recent bake sale.
I made this for Easter dinner and the family loved it. The crust is the best.
I made these bars for a church function and they were a huge hit! I'm glad I had the forethought to leave a few bars at home, because there weren't any left for me to bring back.
This was just great made for my Red Hat Ladies and they all wanted the recipe. I make mine with a sgar cookie crust instead of coconut, Its easy and tasty I also use some lime juice just to tarten the taste and its great. Enjoy
This recipe is wonderful! A new twist on plain cheesecake bars and SO easy! I also make this as a whole cheesecake with store bought graham cracker crust & whipped topping and it is a HUGE hit! I add more fresh lemon juice (about 1 whole lemon worth) because I love that tart lemon taste.
This recipe was wonderful. I used Neufchâtel cheese as a substitute for cream cheese and ginger snaps in place of the coconut macaroon cookies. I also doubled the amount of lemon juice. The result was a lower-fat tasty and slightly tangy dessert that all enjoyed!
This is the most refreshing dessert. I always make it for Easter dinner and for hot summer time picnics. I cut the cut the cake into individual servings and always garnish with a fruit. (usually strawberries) The combination is fabulous. It is one of our familys favorites.
I love this recipe...when I make it I add more lemon and I have also use fresh blueberries...It is a great combo.....I have also use Key Lime juice and blueberries in it as well......
We love it so much, I bake it every week. My family can't get enough of it.
This was easy to make came out rich and sinful. It was great
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