I recently realized that I had an overabundance of lemons.
I think that I became obsessed with lemons because I love having them on my kitchen countertop. The pop of color adds a lot of brightness and happiness to my kitchen.
But since I absolutely hate to waste food I knew that I needed to come up with a recipe that used lemons.
In an effort to save money, I searched my refrigerator and pantry to see what ingredients I had available.
I discovered that I had the ingredients to make Lemon Cheesecake Bars.
I could not wait to make these because I knew that the lemon flavor mixed with the cream cheese was going to be amazing.
Lemon Cheesecake Bars Ingredients:
- 1 package of graham crackers
- 2 tablespoons sugar
- 4-6 tablespoons of melted butter (I used Shamy Honey Butter- Cinnamon & Brown Sugar)
- (2) 8oz packages of cream cheese- softened
- 1 egg
- 1 tablespoon flour
- Juice from 1 lemon or more if desired
- 1 tablespoon of lemon zest
- 1/2 cup sugar
Lemon Cheesecake Bars Steps:
- Preheat oven to 350 degrees
- Press parchment paper into a square pan – I used a 9×6 pan
- Spray with nonstick spray
- Crush your graham crackers into fine crumbs, I crushed in a ziplock bag
- Combine your graham cracker crumbs, sugar, and melted butter in a small bowl.
- Spread evenly over parchment paper
- Bake for 5 minutes
- Let cool
- Prepare cheesecake filling
- Beat cream cheese until smooth
- Add egg, lemon juice, lemon zest, flour, and sugar, mix until smooth
- Pour mixture evenly over the crust
- Bake for 25 minutes
- Sit at room temperature for 20-25 minutes
- Cover and place in the refrigerator overnight
- Add extra zest over bars if desired before serving
Ingredients
- 1 package of graham crackers
- 2 tablespoons sugar
- 4-6 tablespoons of melted butter (I used Shamy Honey Butter- Cinnamon & Brown Sugar)
- (2) 8oz packages of cream cheese- softened
- 1 egg
- 1 tablespoon flour
- Juice from 1 lemon or more if desired
- 1 tablespoon of lemon zest
- 1/2 cup sugar
Instructions
- Preheat oven to 350 degrees
- Press parchment paper into a square pan - I used a 9x6 pan
- Spray with nonstick spray
- Crush your graham crackers into fine crumbs, I crushed in a ziplock bag
- Combine your graham cracker crumbs, sugar, and melted butter in a small bowl.
- Spread evenly over parchment paper
- Bake for 5 minutes
- Let cool
- Prepare cheesecake filling
- Beat cream cheese until smooth
- Add egg, lemon juice, lemon zest, flour, and sugar, mix until smooth
- Pour mixture evenly over the crust
- Bake for 25 minutes
- Sit at room temperature for 20-25 minutes
- Cover and place in the refrigerator overnight
- Add extra zest over bars if desired before serving
Speak Your Mind