Lemon Cheesecake Bars

Homemade lemon bars from a mix? Incredibly good!

Lemon Cheesecake Bars

BettyCrockerRecipe by BettyCrocker

Rated 4.5 Stars
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20 minutes

4 hours 45 minutes

48 bars

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Nutrition Info

  • 1 Bar
  • 90
  • 4g
    (Saturated Fat 2g, Trans Fat 0g)
  • 20mg
  • 95mg
  • 11g
    (Dietary Fiber 0g, Sugars 8g)
  • 1g
  • Percent Daily Value*
  • 2%
  • 0%
  • 2%
  • 0%
  • Exchanges
  • 1
  • 1/2
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Success

    How many lemons do you need for this recipe? One will be fine--it will yield 1 1/2 to 3 teaspoons grated peel and 2 to 3 tablespoons lemon juice.

  • Success

    Bake bars in the exact pan size called for in a recipe to ensure moist (not overbaked) bars.

  • Special Touch

    Garnish each bar with a curl of lemon peel for an extra-special touch.

Ingredients

  • 1  box Betty Crocker® SuperMoist® lemon or yellow cake mix
  • 1/3  cup butter or margarine, softened
  • 3  eggs
  • 1  package (8 oz) cream cheese, softened
  • 1  cup powdered sugar
  • 2  teaspoons grated lemon peel
  • 2  tablespoons lemon juice

Directions

  1. 1Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
  2. 2In medium bowl, beat cream cheese on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.
  3. 3Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

Categories: Course, Desserts, Brownies & Bars

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