Tested till perfect Lemon Cheesecake Bars

Lemon Cheesecake Bars

A middle cream cheese layer updates classic lemon squares.

By The Canadian Living Test Kitchen

Source: Holiday Celebrations: 2007

Recipe3 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 60 bars


  • 4 4eggeggs
  • 1-1/4 cups 1-1/4cupsgranulated sugar
  • 2 tbsp 2tbspfinely grated lemon rind
  • 1/2 cup 1/2cuplemon juice
  • 1/4 cup 1/4cupall-purpose flour
  • 1 tsp 1tspbaking powder
  • 1 tbsp 1tbspicing sugar

Cheesecake Layer:

  • 1 pkg 1pkgcream cheese, softened
  • 1/4 cup 1/4cupgranulated sugar
  • 1 1eggeggs


  • 30 30lemon social tea cookielemon social tea cookies
  • 1/2 cup 1/2cupbutter, melted
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Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease.

Base: In food processor, crush cookies to make 2 cups (500 mL); pulse in butter until moistened. Press into prepared pan. Bake in centre of 325°F (160°C) oven until firm, about 12 minutes. Let cool on rack.

Cheesecake Layer: In bowl, beat cream cheese with sugar until smooth; beat in egg. Spread over base. Set aside.

In bowl, beat eggs with sugar until thickened. Beat in lemon rind and juice, flour and baking powder until smooth; pour over cheese layer. Bake in centre of 325°F (160°C) oven until edges are set and brown, 35 minutes. Let cool on rack. (Make-ahead: Remove from pan; wrap and refrigerate for up to 5 days. Or overwrap in heavy-duty foil; freeze for up to 1 month.)

Cut into bars. Dust with icing sugar.

Nutritional Information Per bar: about

cal 71 pro 1g total fat 4g sat. fat 2g
carb 9g fibre 0g chol 24mg sodium 33mg

% RDI:

calcium 1 iron 1 vit A 4 vit C 2
folate 2
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