Creamy Lemon Swirl Cheesecake Bars

Creamy Lemon Swirl Cheesecake Bars requires about 1 hour and 15 minutes from start to finish. For 47 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. One portion of this dish contains approximately 4g of protein, 9g of fat, and a total of 191 calories. A few people made this recipe, and 27 would say it hit the spot. It is brought to you by Renee's Kitchen Adventures. It works well as a very reasonably priced hor d'oeuvre. A mixture of lemon curd, reduced fat cream cheese, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 9%. Similar recipes are Lemon Swirl Cheesecake Bars, Creamy Lemon Cheesecake Crumb Bars, and Cheesecake Swirl Bars.

Servings: 24

Preparation duration: 10 minutes

Cooking duration: 65 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the crust: Preheat oven to 325 degrees F. In a large food processor, add 1 cup all purpose flour, powdered sugar, and salt and pulse to blend. Add in butter cubes process until butter is incorporated into the flour mixture and it looks like crumbs that stick together when pressed between your fingers. Lightly spray a 9" x 13" baking dish with cooking spray and line with parchment paper so two sides overhang the edge of the pan. Press the crust into the bottom of the pan. Bake for approx. 20 minutes. While crust is baking, prepare filling: In large bowl, with electric mixer, combine cream cheese, sugar and flour until smooth. Add in the evaporated milk, eggs, and vanilla and mix until smooth. Remove 1/4 cup of cheesecake filling and combine with the lemon curd in a small bowl. Set aside.Pour the cheesecake mixture onto the crust once you remove it from the oven. Take the lemon curd mixture and drop it in dollops onto the cheesecake filling. With a butter knife, "swirl" the mixture into the cheesecake filling. Return to oven and bake for 40 - 45 minutes or until the filling is set. Cool on wire rack for 30 minutes then refrigerate for several hours (at least 4). Cut into bars and enjoy!

 

Step by step:

1. To make the crust: Preheat oven to 325 degrees F. In a large food processor, add 1 cup all purpose flour, powdered sugar, and salt and pulse to blend.

2. Add in butter cubes process until butter is incorporated into the flour mixture and it looks like crumbs that stick together when pressed between your fingers. Lightly spray a 9" x 13" baking dish with cooking spray and line with parchment paper so two sides overhang the edge of the pan. Press the crust into the bottom of the pan.

3. Bake for approx. 20 minutes. While crust is baking, prepare filling: In large bowl, with electric mixer, combine cream cheese, sugar and flour until smooth.

4. Add in the evaporated milk, eggs, and vanilla and mix until smooth.

5. Remove 1/4 cup of cheesecake filling and combine with the lemon curd in a small bowl. Set aside.

6. Pour the cheesecake mixture onto the crust once you remove it from the oven. Take the lemon curd mixture and drop it in dollops onto the cheesecake filling. With a butter knife, "swirl" the mixture into the cheesecake filling. Return to oven and bake for 40 - 45 minutes or until the filling is set. Cool on wire rack for 30 minutes then refrigerate for several hours (at least 4).

7. Cut into bars and enjoy!

Nutrition Information:

covered percent of daily need