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Lemon Cheesecake Squares

Total Time

Prep: 15 min. Bake: 30 min.

Makes

20 servings

Whether I'm hosting friends or sending a plate to work with my husband, these creamy elegant lemon cheesecake bars are always a hit. It's a wonderful make-ahead dessert that easily serves a large group.
Lemon Cheesecake Squares Recipe photo by Taste of Home

Ingredients

  • 3/4 cup shortening
  • 1/3 cup packed brown sugar
  • 1-1/4 cups all-purpose flour
  • 1 cup rolled oats
  • 1/4 teaspoon salt
  • 1/2 cup seedless raspberry jam
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 1/4 cup all-purpose flour
  • 1/3 cup lemon juice
  • 4 teaspoons grated lemon zest
  • 4 large eggs, lightly beaten

Directions

  1. In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 minutes. Combine the flour, oats and salt; gradually add to creamed mixture and mix well.
  2. Press dough into a greased 13x9-in. baking dish. Bake at 350° for 15-18 minutes or until golden brown. Spread with jam.
  3. Meanwhile, in a large bowl, beat the cream cheese, sugar and flour until smooth. Beat in lemon juice and zest. Add eggs; beat on low speed just until combined. Carefully spoon over jam.
  4. Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator.

Lemon Cheesecake Bars Tips

Can you freeze lemon cheesecake bars?

Lemon cheesecake bars can be frozen, but they may be a little moist after thawing. For best results, freeze them in a single layer or in the baking pan, covered. When removing from the freezer, uncover and let sit at room temperature for 2 hours or until thawed. Any drops of condensation can be very lightly patted with a flour sack towel or paper towel.

What's the best way to cleanly cut lemon cheesecake bars?

Lemon cheesecake bars tend to stick to the knife a bit when cutting. For a nice, clean cut, wipe the knife in between each cut.

What are some variations of lemon cheesecake bars?

Looking for a nutty crust? Add 1/2 cup ground, toasted almonds, pecans or hazelnuts to the dry ingredients in the crust. For an even stronger lemon flavor, make the lemon layer from lemon supreme pie and pour it over the top of the lemon cheesecake bars before chilling. Lemon curd could also be spread gently over the top of the bars. If orange is your jam, replace the lemon juice and lemon zest with freshly squeezed orange juice and orange zest. Go one step further and substitute your favorite orange marmalade for the raspberry jam and you've got orange cheesecake bars! If you love cheesecake, but would prefer chocolate over lemon, try these triple-chocolate cheesecake bars next.

Catherine Ward, Taste of Home Prep Kitchen Manager

Nutrition Facts

1 each: 262 calories, 13g fat (5g saturated fat), 55mg cholesterol, 78mg sodium, 34g carbohydrate (23g sugars, 1g fiber), 4g protein.

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