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.

time

prep:

10 min

total:

3 hr 35 min

servings

total:

16 servings

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What You Need

1-1/2

cups soft coconut macaroon cookie crumbs

Tbsp. margarine, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2

cup sugar

1/2

tsp. zest and 1 Tbsp. juice from 1 lemon

1/2

tsp. imitation vanilla

eggs

Make It

HEAT oven to 350°F. Mix cookie crumbs and margarine; press onto bottom of 8-inch square pan sprayed with cooking spray.

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.

BAKE 20 to 25 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of these cheesecake bars on a special occasion. For a quick garnish, sprinkle with additional lemon zest just before serving.

How to Easily Remove Bars From Pan

Line pan with foil, with ends of foil extending over sides of pan, before pressing crumb mixture onto bottom of pan. Use foil handles to remove chilled cheesecake from pan before cutting into bars to serve.

Passover Celebrations

To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.

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jeffdelagarza

posted:4/21/2008

This was a quick seller at the recent bake sale.

JBCADE

posted:4/15/2008

I made this for Easter dinner and the family loved it. The crust is the best.

a cook

posted:4/3/2008

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.

cookie2462

posted:3/13/2008

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

merrick01

posted:5/17/2007

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.

a cook

posted:1/22/2006

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!

saa114466

posted:3/30/2005

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.

a cook

posted:3/28/2005

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......

a cook

posted:5/29/2004

We love it so much, I bake it every week. My family can't get enough of it.

a cook

posted:5/5/2004

This was easy to make came out rich and sinful. It was great