Desserts

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 rich and indulgent 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.

Make Ahead

Bars can be baked ahead of time. Refrigerate up to 24 hours before serving.

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MarilynLWA

posted:6/28/2011

When you need a small recipe, this is perfect. I had several requests for a copy of the dessert, so I knew this was good.

a cook

posted:4/27/2011

I used the juice from one whole lemon, but it still didn't taste like lemon. It just tasted like cream cheese.

Mitch235

posted:4/21/2011

I plan on making this for Easter. But imitation vanilla.....really? Didn't think anyone used that anymore.

a cook

posted:4/13/2011

DELICIOUS Added s bit more lemon juice instead of the zest. would definitely make it again friends raved about how refreshing and light the dessert was. E.B.

Dianamelio

posted:9/3/2010

heavenly

tabikha

posted:5/25/2009

I made this as a whole cheesecake. I didn't add the rind but added a bit more lemon juice. Yumm

lizfoster

posted:4/26/2009

This is the first cheesecake I've ever made and I was very impressed (my friends were too!) It's so easy! Will definitely make again :)

sher1954

posted:4/14/2009

Super simple...but a little bland. So, I added some sliced fruit to some slices, and drizzled ice cream toppings on others. Will make again.

naplesmanatee

posted:10/29/2008

This is now another of my family's favorites, especially since we all like lemon dessert dishes. It has become a "classic" in my family

lilbearzmom

posted:6/7/2008

It turned out great- I also used sugar cookies instead of macaroon, and extra lemon juice in place of lemon rind. Hubby thought I should have used less lemon, but I thought it was perfectly lemony. I will make this again, maybe as a traditional cheescake, using a pre-made graham cracker crust.