Lemon Cheese Squares Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON CHEESECAKE SQUARES

Whether I'm hosting friends or sending a plate to work with my husband, these creamy elegant cheesecake squares are always a hit. It's a wonderful make-ahead dessert that easily serves a large group.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 20 servings.

Number Of Ingredients 13



Lemon Cheesecake Squares image

Steps:

  • In a large bowl, cream shortening and brown sugar until light and fluffy. Combine the flour, oats and salt; gradually add to creamed mixture and mix well., Press dough into a greased 13x9-in. baking dish. Bake at 350° for 15-18 minutes or until golden brown. Spread with jam., 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. , Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator.

Nutrition Facts : Calories 262 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 78mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

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

BEST LEMON SQUARES

I'd lost my family recipe for lemon squares and spent a lot of time trying new ones that would measure up. None did, but thankfully I recently found the recipe again. Best lemon squares out there.

Provided by beth

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11



Best Lemon Squares image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish.
  • Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature.
  • Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust.
  • Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.

Nutrition Facts : Calories 398.2 calories, Carbohydrate 57.7 g, Cholesterol 102.7 mg, Fat 17.3 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 10.3 g, Sodium 162.9 mg, Sugar 39.4 g

cooking spray
2 cups all-purpose flour
1 cup cold butter
½ cup confectioners' sugar
2 cups white sugar
4 eggs
¼ cup all-purpose flour
¼ cup lemon juice, or more to taste
1 teaspoon baking powder
1 teaspoon lemon zest, or to taste
confectioners' sugar for dusting

LEMON CREAM CHEESE BARS

Nothing brings a recipe to life like fresh lemons! For a change of pace from the standard Southern-style lemon bars, you need to look no further! This recipe is easy and the taste is divine. I have also made this with Splenda® and low-fat cream cheese and they were just as wonderful.

Provided by Pamela Souza LeBlanc

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h5m

Yield 24

Number Of Ingredients 7



Lemon Cream Cheese Bars image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
  • Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
  • Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
  • Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
  • Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 171.1 calories, Carbohydrate 14.6 g, Cholesterol 23.1 mg, Fat 11.5 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 5.7 g, Sodium 209 mg, Sugar 7.1 g

cooking spray
2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
2 lemons, zested and juiced, divided
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
2 tablespoons butter, melted
3 tablespoons white sugar

LEMON CHEESECAKE BARS

These creamy lemon cheesecake bars have a smoother texture than the usual custard texture of a boxed lemon bar mix. I just about died when I had them the first time. A good friend made them for another friend's birthday. I immediately asked her for the recipe as my Christmas present. She courteously obliged. They are the best!

Provided by Susan Langlois

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 3h35m

Yield 16

Number Of Ingredients 12



Lemon Cheesecake Bars image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil.
  • Mix shortbread crumbs, flour, and brown sugar in a medium bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Press over the bottom of the prepared pan.
  • Bake in the preheated oven for 15 minutes.
  • Meanwhile, beat cream cheese and white sugar using an electric mixer until well blended. Add eggs and flour. Mix well. Blend in lemon juice, lemon zest, and baking powder. Pour filling over the crust.
  • Bake in the preheated oven until center is set, 25 to 28 minutes. Let cool completely, at least 45 minutes. Refrigerate until well chilled, about 2 hours. Sprinkle with confectioners' sugar right before serving.

Nutrition Facts : Calories 411.3 calories, Carbohydrate 52.6 g, Cholesterol 95.5 mg, Fat 20.9 g, Fiber 0.4 g, Protein 6 g, SaturatedFat 11.1 g, Sodium 234.4 mg, Sugar 36.2 g

1 ½ cups shortbread cookie crumbs
1 cup all-purpose flour
½ cup brown sugar
½ cup cold butter
2 (8 ounce) packages cream cheese, softened
2 cups white sugar
4 eggs
4 tablespoons all-purpose flour
½ cup lemon juice
3 tablespoons lemon zest
½ teaspoon baking powder
4 teaspoons confectioners' sugar

LEMON RICOTTA CHEESECAKE SQUARES

My family loves this dessert. The ricotta cheese layer sinks down in the cheesecake, creating a luscious, dense cake that's just bursting with lemon flavor.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16-20 servings.

Number Of Ingredients 11



Lemon Ricotta Cheesecake Squares image

Steps:

  • In a large bowl, combine the eggs, ricotta cheese, sugar and lemon zest; set aside. , In a large bowl, combine the cake mix, water, oil, lemon juice and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Carefully spoon ricotta mixture on top of cake batter. , Bake at 350° for 60-65 minutes or until lightly browned. Cool on a wire rack for 1 hour. Refrigerate overnight. Dust with confectioners' sugar; cut into squares. Refrigerate leftovers.

Nutrition Facts : Calories 221 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 209mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 1g fiber), Protein 5g protein.

3 large eggs, lightly beaten
2 cartons (15 ounces each) ricotta cheese
3/4 cup sugar
2 teaspoons grated lemon zest
CAKE:
1 package lemon cake mix (regular size)
1 cup water
1/3 cup vegetable oil
1/4 cup lemon juice
3 large eggs
2 teaspoons confectioners' sugar

LEMON CHEESE BARS

Cake mix speeds along the crust and topping for these special squares shared by Janie Dennis of Evansville, Indiana. With just a handful of ingredients, the bars are so easy to assemble. Priced at 11 cents each, they're economical, too.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2-1/2 dozen.

Number Of Ingredients 6



Lemon Cheese Bars image

Steps:

  • In a large bowl, combine the cake mix, one egg and oil until crumbly. Set aside 1 cup for topping. Press the remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes or until golden brown., In a small bowl, beat cream cheese until fluffy. Beat in the sugar, extract and remaining egg until smooth. Spread over crust. Sprinkle with reserved crumb mixture. , Bake for 25-30 minutes longer or until golden brown. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 134 calories, Fat 7g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 135mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.

1 package yellow cake mix (regular size)
2 eggs
1/3 cup canola oil
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 teaspoon lemon extract

LEMON CHEESECAKE SQUARES

These cheesecake bars shine with fresh lemon flavor and have a stunning marbled surface. Feel free to shake up the flavors by using other fresh citrus juices and zests.

Provided by Dan Langan

Categories     dessert

Time 6h30m

Yield 24 squares

Number Of Ingredients 14



Lemon Cheesecake Squares image

Steps:

  • For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Coat a 9-by-13-inch cake pan with the baking spray and line with parchment paper, allowing at least 2 inches of overhang on the two long sides. Lightly coat the parchment with the baking spray.
  • Combine the cookie crumbs, sugar, lemon zest and salt in a food processor or gallon-size resealable plastic bag. Add the melted butter and pulse until evenly moistened. Press the mixture about 1 inch up the sides of the prepared cake pan, then press to cover the bottom evenly. Bake until the edges just become golden and the crust is fragrant, 8 to 9 minutes.
  • Meanwhile, prepare the filling.
  • For the filling: Beat the cream cheese in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes, scraping the bowl as needed.
  • Use your fingers to rub together the sugar, lemon zest and salt in a small bowl until the mixture is fragrant. Gradually add the sugar mixture to the cream cheese on low speed, then raise the speed to medium and beat until smooth, about 30 seconds. Scrape the bowl, then beat for another few seconds to combine.
  • Mix in the lemon juice and vanilla on low speed until combined. Mix in half of the beaten eggs and until combined, about 30 seconds. Scrape the bowl and paddle well and then mix in the remaining half of the beaten eggs on low speed just until combined.
  • Pour the batter over the freshly baked warm crust and spread smooth. Place the lemon curd in a resealable plastic bag and snip a corner. Pipe lines of the lemon curd across the batter (alternately, spoon small dollops of curd across the batter.) Use a toothpick to swirl the curd and batter together slightly.
  • Place the baking pan in a slightly larger baking pan or roasting pan. Place in the center of the oven. Very carefully pour about 1 inch of steaming hot water into the larger pan to create a water bath. Gently slide the oven rack back in place and close the door. Lower the oven temperature to 325 degrees F and bake until the center barely jiggles, 42 to 45 minutes. The temperature at the center of the cheesecake should be about 150 degrees F.
  • Once baked, turn off the oven, prop open the door and allow the cheesecake to cool down inside the oven for 45 minutes. Remove to a cooling rack to cool completely before refrigerating for at least 4 hours or overnight.
  • To serve, use the parchment overhang to pull the cheesecake out of the pan. Peel down the sides of the parchment and cut into 24 bars. Serve immediately or store tightly covered for up to 3 days.

Nonstick baking spray
2 1/2 cups vanilla wafer crumbs or graham cracker crumbs (from about 75 vanilla wafers or 16 graham crackers)
2 tablespoons granulated sugar
1 teaspoon lemon zest
Pinch fine salt
1 stick (8 tablespoons) unsalted butter, melted
Three 8-ounce packages cream cheese, at room temperature
3/4 cup plus 2 tablespoons granulated sugar
2 teaspoons lemon zest
1/8 teaspoon fine salt
3 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
3 large eggs, beaten, at room temperature
1/3 cup store-bought lemon curd

LEMON CREAM CHEESE SQUARES

Portable cheesecake, rich and tart!Adapted from the All Butter Fresh Cream Sugar Packed No Holds Barred Baking Book by Judy Rosenberg!

Provided by Sharon123

Categories     Cheesecake

Time 1h50m

Yield 12-16 bars

Number Of Ingredients 13



Lemon Cream Cheese Squares image

Steps:

  • Preheat oven to 350*F. Lightly grease an 8" square baking pan with butter.
  • For the base:.
  • Process the flour and confectoner's sugar in a food processor for several seconds. Add the butter and process until the dough comes together, 20 to 30 seconds.
  • Pat the dough gently over the bottom of prepared pan and about 1" up the sides. Glaze it with the egg white: Pour the egg white on the dough and tip the pan from side to side so the white spreads over the surface. Pour off the excess.
  • Bake the base on the center oven rack until golden, about 25 minutes. Place the base in the refrigerator for about 15 minutes to cool completely. Keep on the oven.
  • Meanwhile prepare the topping:.
  • Using an electric mixer on medium high speed, cream the cream cheese, sugar, and lemon zest together in a medium bowl till light and fluffy, 2 to 3 minutes. Stop the mixer once or twice to scrape the bowl with a rubber spatula.
  • Add the sour cream and lemon juice and beat the mixture on medium high speed until smooth, about 1 minute. Scrape the bowl.
  • Add the eggs and vanilla and beat on medium high speed until smooth and creamy,about 10 seconds. Spread the topping evenly over the base.
  • Bake the bars on the center oven rack until the top is slightly golden and a toothpick inserted in the center comes out dry, about 1 hour. If the topping bubbles up during baking, prick the bubbles with a toothpick or a thin knife.
  • Allow the bars to cool completely on a rack. Cut them with the point of a thin sharp knife that is dipped in hot water and wiped dry before each cut.

1 cup flour
1/4 cup confectioners' sugar
8 tablespoons unsalted butter, room temperature, cut into 8 pieces
1 egg white, for glazing
10 ounces cream cheese, room temperature
1/2 cup sugar, plus
1 tablespoon sugar
2 teaspoons grated lemon zest
1/4 cup sour cream, plus
1 tablespoon sour cream, room temperature
6 tablespoons fresh lemon juice
2 large eggs, room temperature
1 teaspoon vanilla

LEMON CHEESE SQUARES

Provided by Blythe Boyd

Categories     Dessert     Bake     Cream Cheese     Lemon     Pecan     Fall     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 24

Number Of Ingredients 9



Lemon Cheese Squares image

Steps:

  • Preheat oven to 350°F. Combine cake mix, 1 egg, butter and pecans in medium bowl and mix to blend. Press mixture onto bottom of ungreased 13 x 9 x 2-inch glass baking dish. Beat sugar, cream cheese and sour cream in large bowl to blend. Mix in remaining 2 eggs, lemon peel and vanilla. Spread cheese evenly over crust.
  • Bake until cheese topping sets, about 30 minutes. Cool in pan on rack. Refrigerate until very cold, at least 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
  • Cut into squares and serve cold.

1 18.5-ounce box golden cake mix
3 large eggs
1/2 cup (1 stick) unsalted butter, melted
1/2 cup chopped pecans, toasted
2 cups powdered sugar
1 8-ounce package cream cheese, room temperature
1/4 cup sour cream
1 tablespoon grated lemon peel
1 teaspoon vanilla extract

LEMON CHEESECAKE SQUARES

Blogger Stephanie Wise of Girl versus Dough adapts Betty's super popular, super-delicious lemon cheesecake recipe for a 13x9-inch pan-perfect for a crowd! Learn to make this recipe with our how-to article.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 6h

Yield 12

Number Of Ingredients 11



Lemon Cheesecake Squares image

Steps:

  • Heat oven to 325°F. Line 13x9-inch pan with foil extending over 2 short sides of pan to be used as "handles" to remove cheesecake from pan later. Lightly spray foil with cooking spray; lightly flour.
  • In large bowl, stir together Crust ingredients until mixture is crumbly; press evenly in bottom of pan.
  • In same large bowl, beat cream cheese, pudding, sugar and sour cream with electric mixer on medium speed until creamy and smooth. Add 3 eggs, one at a time, beating well after each addition and just until blended. Pour Filling into pan; smooth top with spatula.
  • Bake 45 minutes or until cheesecake is set around edges and about 3 inches of center still wobbles slightly. Turn off oven; open door at least 4 inches. Leave cheesecake in oven 30 minutes to cool.
  • Remove cheesecake from oven; place on cooling rack. Cool 30 minutes.
  • Tent foil over top of cheesecake. Refrigerate at least 4 hours or overnight to set.
  • To serve, remove cheesecake from pan by lifting with foil "handles." Place on serving platter; remove excess foil. Pipe or spoon whipped topping over top of cheesecake; sprinkle with additional grated lemon peel.

Nutrition Facts : ServingSize 1 Serving

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/4 cup vegetable oil
1 egg
1 teaspoon grated lemon peel
3 packages (8 oz each) cream cheese, softened
3 containers (3.5 oz each) refrigerated lemon pudding
3/4 cup sugar
1/2 cup sour cream, room temperature
3 eggs
3 to 4 cups frozen (thawed) whipped topping
Additional grated lemon peel

CHEESECAKE LEMON BARS

A light lemony cheesecake dessert that makes two layers, one lemony layer, and another cheesecake layer. You'll be coming back for more!

Provided by counseljul50

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h15m

Yield 24

Number Of Ingredients 11



Cheesecake Lemon Bars image

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish.
  • Whisk together 1 1/2 cup flour and confectioners' sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust.
  • Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside.
  • Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking.
  • Bake in the preheated oven until the filling is set, about 30 minutes.

Nutrition Facts : Calories 255.7 calories, Carbohydrate 30.7 g, Cholesterol 82.3 mg, Fat 13.6 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 8.1 g, Sodium 113.9 mg, Sugar 23.7 g

1 ½ cups all-purpose flour
½ cup confectioners' sugar
¾ cup unsalted butter, cut into cubes
4 eggs
1 ½ cups white sugar
1 tablespoon all-purpose flour
1 tablespoon lemon zest
½ cup lemon juice
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
2 eggs, beaten

LEMON CHEESECAKE SQUARES

This smooth square summertime dessert combines rich, lemony cheesecake and a sweet graham-cracker crust.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h

Yield Makes 16

Number Of Ingredients 7



Lemon Cheesecake Squares image

Steps:

  • Make the crust: Preheat oven to 325 degrees. Line bottom and sides of an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides. Crimp overhang under rim of pan.
  • In a food processor, blend graham crackers with sugar until finely ground; add butter and pulse until moistened.
  • Transfer crumb mixture to prepared pan, and pat in gently (wipe processor bowl clean, and reserve for making filling). Bake until beginning to brown, 10 to 12 minutes. While crust is baking, make filling.
  • Make the filling: Place cream cheese in food processor; blend until smooth. Add sugar, eggs, lemon zest, and lemon juice; blend until smooth.
  • Pour mixture onto hot crust in pan; smooth top. Return to oven, and bake until set (filling should jiggle only slightly when pan is gently shaken), 30 to 35 minutes.
  • Cool completely in pan. Cover very loosely with plastic wrap; chill until firm, at least 2 hours (and up to 2 days). Use foil overhang to lift cheesecake out of pan. With metal spatula, lift cheesecake from foil; cut into 16 squares.

8 graham crackers (each 2 1/2 by 5 inches)
2 tablespoons sugar
3 tablespoons unsalted butter, melted
2 bars (8 ounces each) cream cheese, room temperature
3/4 cup sugar
2 large eggs
Finely grated zest and juice of 1 lemon (2 to 3 teaspoons zest and about 3 tablespoons juice)

More about "lemon cheese squares recipes"

EASY LEMON CHEESECAKE BARS - JUST A TASTE
Web Mar 19, 2022 Instructions. Preheat the oven to 350°F. Line an 8-inch square baking pan with foil then grease it with cooking spray. In a medium bowl, stir together the crushed graham crackers and melted butter. …
From justataste.com
easy-lemon-cheesecake-bars-just-a-taste image


LEMON CHEESE BARS - SIMPLY STACIE
Web Add cake mix, 1 egg and oil to a bowl and mix together until its a crumbly consistency. Reserve 1/2 cup of the mixture. Pat remaining mixture into an ungreased 9-inch square baking pan. Bake for 15 minutes. Remove from …
From simplystacie.net
lemon-cheese-bars-simply-stacie image


LEMON CHEESECAKE BARS {THE BEST EVER!} - THE RECIPE REBEL
Web Oct 29, 2019 Cut out a 9- × 9-inch square of parchment paper and lay on top of the greased bottom of the pan. For the crust, use a pastry blender to combine the flour, cornstarch, sugar, butter, and lemon zest until the …
From thereciperebel.com
lemon-cheesecake-bars-the-best-ever-the-recipe-rebel image


LEMON CHEESE SQUARES RECIPE - FOOD.COM
Web May 5, 2010 Reserve 1 cup of the mixture. Lightly pat the remaining mixture into an ungreased 9x13 baking pan. Bake for 15 minutes. Meanwhile, in another medium-sized …
From food.com
5/5 (2)
Total Time 45 mins
Category Dessert
Calories 337 per serving


SWEET AND SAVOURY RECIPES USING CREAM CHEESE
Web Nov 26, 2022 20-Minute Cream Cheese Bacon Pasta Recipe. This cream cheese pasta with bacon recipe is a quick and easy pasta dinner. The cream cheese morphs into a …
From save.ca


LEMON CREAM CHEESE SQUARES | "JIFFY" MIX
Web Step 3. For topping, combine ingredients until creamy. Spread over crust. Sprinkle reserved crust mixture over filling. Bake 23 – 27 minutes.
From site.jiffymix.com


BEST CREAM CHEESE DESSERTS - CHEESE KNEES
Web Discover how to make cheesecake with this classic recipe! Get recipe. 3. Lemon Cream Cheese Bars. Lemon-y and creamy cheesecake filling in a crescent roll dough. Get …
From cheeseknees.com


CREAM CHEESE SQUARES - CHEEKYKITCHEN
Web Nov 30, 2022 Step 2. Unroll the dough, and separate it into two even sections. Step 3. Pinch the lines of the dough closed and spread half of the dough into the bottom of the …
From cheekykitchen.com


NO-BAKE LEMON CHEESECAKE
Web Nov 27, 2022 In a large mixing bowl, add the lemon yogurt, cream cheese, sugar, and agar agar powder. Stir until well combined. Once everything is well combined, pour the …
From msn.com


LEMON CHEESECAKE BARS RECIPE - TASTINGTABLE.COM
Web Jan 28, 2022 Mix the graham cracker crumbs, melted butter, and ¾ cup sugar in a medium bowl. Line a 9x9-inch baking pan with parchment paper and spread the graham …
From tastingtable.com


BUTTER CRUNCH LEMON-CHEESE BARS RECIPE | MYRECIPES
Web Add 1 cup flour to butter mixture, and beat at low speed until well-blended. Press crust into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 20 minutes. …
From myrecipes.com


9,489 JUICE RECIPES - PAGE 90 | RECIPELAND
Web 9,489 juice recipes with ratings, reviews and recipe photos. From Favourite Lemon Squares to Honey-Laquered Game Hens. ... Relive the 70's and 80's with this delicious …
From recipeland.com


RECIPES, IDEAS AND COOKING TIPS | NATIONAL TRUST
Web Video Sweet potato and cauliflower curried pies. Discover your next winter warming recipe or midweek family dinner, with these tasty pies. Crisp pastry packed with a hearty filling …
From nationaltrust.org.uk


    #weeknight     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #desserts     #eggs-dairy     #oven     #potluck     #cookies-and-brownies     #bar-cookies     #cheese     #dietary     #to-go     #equipment     #number-of-servings     #4-hours-or-less

Related Search