Comida Kraft
Recipe Box

Lemon-Ginger Cheesecake Bars

(9) 7 Reviews
Prep Time
Total Time

24 servings, 1 bar each

You'd think we'd be satisfied with making these Lemon-Ginger Cheesecake Bars a Healthy Living Recipe. But no. We thought we'd make them easy, too!

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What You Need

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Make It

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  • Preheat oven to 350°F. Sprinkle cookie crumbs evenly onto bottom of greased 13x9-inch baking pan; set aside.
  • Beat Neufchatel and sugar in large bowl with electric mixer on medium speed until well blended. Add lemon peel and juice; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crumbs in pan.
  • Bake 25 minutes or until center is almost set; cool completely. Spread preserves evenly over cheesecake. Refrigerate at least 1 hour or until chilled. Cut into 24 bars to serve. Store leftover bars in refrigerator.


For best results, chop any large pieces of fruit in the preserves before spreading over cheesecake.

Variation - Double Lemon Ginger Cheesecake Bars

Prepare as directed, substituting lemon curd for the apricot preserves.

How to Crush Gingersnaps

Place cookies in food processor container; cover. Process until finely crushed.


  • 24 servings, 1 bar each

Healthy Living

  • Generally Nutritious

Diet Exchange

  • 1 Carbohydrate
  • 1 Fat

Nutrition Bonus

These delicious lemon bars, made with better-for-you products, can easily fit into a healthful eating plan for you and your family.

Nutritional Information

Serving Size 24 servings, 1 bar each
Calories 130
Total fat 5g
Saturated fat 3g
Cholesterol 30mg
Sodium 160mg
Carbohydrate 19g
Dietary fiber 0g
Sugars 13g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • eafuhrman |

    Disappointing flavor because of the gingersnap crust, which overpowered even the lemon. It's got all the potential so I will definitely make this again but with either a graham or tart crust.

  • fuzy_white_strawberries |

    It was pretty good, but the gingersnaps were impossible to make into crumbs, so the crust wasn't very good.

  • ploppert |

    i have alot of cheesecake lovers in my family and this reciepe went over great. no leftovers.

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