Lemon Cheesecake Bars Lemon Cheesecake Bars

Lemon Cheesecake Bars Image by: Lemon Cheesecake Bars Author: Canadian Living

A middle cream cheese layer updates classic lemon squares.

  • Portion size 60 servings
  • Credits : Holiday Celebrations: 2007


Cheesecake Layer:


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 facts Per bar: about

  • Sodium 33 mg
  • Protein 1 g
  • Calories 71.0
  • Total fat 4 g
  • Cholesterol 24 mg
  • Saturated fat 2 g
  • Total carbohydrate 9 g


  • Iron 1.0
  • Folate 2.0
  • Calcium 1.0
  • Vitamin A 4.0
  • Vitamin C 2.0
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Lemon Cheesecake Bars