Tuesday, April 5, 2011

Amazing Lemon Cheesecake Bars

Warning: This recipe is semi-homemade!  If you are a strictly "scratch" baker stop reading now! : )

I have a secret to share...I rarely bake from scratch!  Actually, I rarely bake at all unless it is around the holidays, but recently something has gotten into me and I want to bake.  The other day I was craving lemon, so I grabbed this in passing while I was at the market.  This recipe starts with a box of Krusteaz Lemon Bars Supreme Mix, with the variation of the recipe right on the back of the box.  Since they are getting rave reviews from my family tonight I figured I would share the recipe here with you. 

1 box Krusteaz Lemon Bars Supreme Mix
1 pouch complete crust
8 oz (1 cup) cream cheese, softened
1 egg
1/2 tsp vanilla
1 pouch lemon filling mix
1/3 cup water
3 eggs

Preheat oven to 350 degrees F.  Lightly grease 8x8x2 inch pan.  Press full pouch of complete crust firmly into bottom of pan.  Bake 8 minutes (crust will be pale).  Place cream cheese and sugar in medium bowl.  Using an eclectic mixer, mix on low speed until smooth.  Add 1 egg and vanilla.  Continue to mix on low speed until smooth.  Pour cream cheese mixture evenly over hot crust.  In another bowl, stir full pouch lemon filling mix, water and 3 eggs together using a whisk until eggs are well incorporated.  Pour lemon filling over cream cheese layer.  Bake 35-40 minutes or until center does not juggle when shaken.  Cool completely and cut into squares.  Store covered in the refrigerator. Makes 16 bars.


  1. I'm confused, it says to pout the cream cheese mixture over the crust in the directions, but in the photo the cheesecake is on top...

  2. Hi Amanda! The recipe is as follows, cream cheese mixture first then the lemon mixture. :-) I noticed after I baked it that the cream cheese mixture almost appears to rise during baking. Just follow the directions and you should be good to go!