Lemon Cheesecake Bars

I put these in the freezer so I’d stop eating them. The obvious choice. Except for the fact that – and say it with me now – cheesecake tastes JUST as good frozen.

…Help?

These are way too cute just to make for the heck of it, but that’s what I did. Like a pretty girl in a party dress with nowhere to go, these decadent, dolled up little bars just sat in my fridge. Saddest story ever, right?

But it’s okay, wipe your tears. They weren’t sitting there for long…

With this irresistibly springy recipe from McCormick on my to-try list, these luscious bars of cheesecakey heaven had to happen. They’re super simple to make, more delicious than you can imagine, and impressive as all heck!

… Just try to get even your most stubborn non-cheesecake-loving pals to resist a bite!

Topped with fresh berries and a little lemon twist (if you’re feeling fancy), these bars are pure bliss. The buttery graham cracker crust gives way to the most pillowy-soft, mousse-like cheesecake you’ve ever tasted. So, so good.

Sprinkle on a bit of mint, toss on some mixed berries, or drench it all in a decadent fruit sauce if you’re feeling naughty. You can even make ‘em mini!

For Easter brunch, lunch or any fabulous springtime occasion, these lemon cheesecake bars will be a total hit at your table. Whip ‘em up this weekend!

PrintPrint Recipe

Lemon Cheesecake Bars

Yield: Makes 16-20 bars

Ingredients:

Nonstick cooking spray

1 1/2 cups graham cracker crumbs

1/3 cup butter, melted

1/2 teaspoon McCormick® Ginger, Ground

3 packages (8 ounces each) fat-free cream cheese, softened

1 cup granulated sugar

1/4 cup fat-free milk

2 tablespoons all purpose flour

1 1/2 teaspoons McCormick® Pure Lemon Extract or lemon zest

1 teaspoon McCormick® Pure Vanilla Extract

3 large eggs

Fresh raspberries and lemon peel, for garnish, optional

Directions:

Preheat oven to 350 degrees F. Line a 9 x 9-inch baking pan with aluminum foil and coat lightly with cooking spray.

In a medium bowl, mix graham cracker crumbs, butter and ground ginger. Press firmly into the bottom of baking pan and refrigerate until ready to use.

In a large bowl, beat cream cheese and sugar with an electric mixer on medium speed until well blended. Add milk, flour and extracts; mix well. Add eggs one at a time, beating until well blended after each addition. Pour mixture over crust.

Bake 40 to 45 minutes, or until center is almost set. Cool completely in pan set on top of a wire rack.

Refrigerate 4 hours or overnight. Lift cheesecake out of pan and onto a cutting board. Cut into equal-sized bars and garnish with raspberries and lemon peel, if desired.

Refrigerate leftover bars in a re-sealable container, up to 5 days, or freeze up to 1 month.

Enjoy!

Adapted from McCormick

      

36 Responses to “Lemon Cheesecake Bars”

  1. #
    1
    Judy @Savoring Today — March 29, 2013 @ 8:01 am

    I’ve never used ginger in cheesecake, but I am intrigued now! You are right, these look too cute to eat … well, at least for a minute or two. ;) Lovely.

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    2
    Joanne — March 29, 2013 @ 8:53 am

    I’m a sucker for lemon-infused treats and seriously…don’t they just taste lighter by virtue of the citrus? There’s no way these would stand a chance in my fridge OR freezer!

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    3
    Valerie @ From Valerie's Kitchen — March 29, 2013 @ 10:26 am

    Such a perfect, light and pretty dessert for Easter!

  4. #
    4
    Sommer@ASpicyPerspective — March 29, 2013 @ 10:50 am

    Oooo, so fresh and pretty!

  5. #
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    Annie @ Annie's Noms — March 29, 2013 @ 12:42 pm

    These are beautiful! :) I love lemon cheesecake and I just love the raspberries on top! I made a no bake cheesecake recently, but going to have try these baked ones :)

  6. #
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    Jenn @ Once Upon a Tier — March 29, 2013 @ 2:38 pm

    I can’t get over how fluffy and delicious these look!

  7. #
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    The Café Sucré Farine — March 29, 2013 @ 8:20 pm

    Yum, these look so light, airy and delicious! I can see why they weren’t safe in the freezer! :)

  8. #
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    Monica — March 29, 2013 @ 9:53 pm

    There’s something about bar desserts that I really like and these look terrific! I keep thinking it’d be great for an afternoon tea party when the weather warms up.

  9. #
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    Patty — March 29, 2013 @ 10:00 pm

    There is nothing about a lemon cheesecake bar that I don’t like and sprinkle on a few raspberries-all the better ;-)

  10. #
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    Laura (Tutti Dolci) — March 30, 2013 @ 12:06 am

    So gorgeous, some of the prettiest cheesecake bars I’ve ever seen! :)

  11. #
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    Jennifer @ Mother Thyme — March 30, 2013 @ 12:31 am

    These are beautiful, Georgia! Such a pretty springtime dessert!

  12. #
    12
    Chung-Ah | Damn Delicious — March 30, 2013 @ 1:05 am

    Love this! And I’m sure I’d have to put this in the freezer too – I have no self-control!

  13. #
    13
    CCU — March 30, 2013 @ 2:13 am

    What beautiful and delicious bars :D

    Cheers
    CCU

  14. #
    14
    Karen (Back Road Journal) — March 30, 2013 @ 8:05 am

    Terrific photos of a great dessert for spring and summer.

  15. #
    15
    Angie@Angie's Recipes — March 30, 2013 @ 1:48 pm

    These cheesecake bars are so pretty! A perfect sweet to welcome the holiday!

  16. #
    16
    Donalyn@The Creekside Cook — March 30, 2013 @ 2:36 pm

    I love the idea of the light texture – lemon cheesecake is a definitely favorite around here. And eating these frozen – oh dear me…

  17. #
    17
    Liz — March 30, 2013 @ 2:59 pm

    Simply stunning!!! Perfect for the holiday table…though we’d eat them any darn time!!!!

  18. #
    18
    sally @ sallys baking addiction — March 30, 2013 @ 3:09 pm

    Lemon cheesecake is my favorite kind, Georgia! I made lemon cheesecake for my mom last summer. She loves it too. Yours look amazing. And are making me hungry!

  19. #
    19
    Paula — March 30, 2013 @ 4:52 pm

    Delicious looking bars and simply stunning photography!

  20. #
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    Yasmeen | Wandering Spice — March 30, 2013 @ 8:44 pm

    What gorgeous cheesecake bars! I’ve recently started making graham crackers for desserts like this, since they aren’t really used in Australia. Perfect way to put them to use :)

  21. #
    21
    Kimberly @ The Daring Gourmet — March 30, 2013 @ 10:08 pm

    LUSCIOUS! You already had me at “lemon”, then even more at “cheesecake”, and then the raspberries on top…SOLD! The colors are so vibrant – beautiful job on the photography.

  22. #
    22
    Jan @ Sprouts n Squats — March 31, 2013 @ 1:28 am

    Yum these look great! My bf is OBSESSED with cheesecake, I should actually make some for his birthday and not just buy it like I usually do ;)

  23. #
    23
    Jen @ Savory Simple — March 31, 2013 @ 9:14 am

    I saw these yesterday on Facebook. They look perfect!

  24. #
    24
    Sandra's Easy Cooking — March 31, 2013 @ 9:57 am

    Oh my goodness, Georgia, those bars look phenomenal! So delicious, and gorgeous pictures!

  25. #
    25
    Wendy — March 31, 2013 @ 2:39 pm

    The fresh tastes of ginger and lemon make these perfect for a brunch! They really are so pretty just the way they are that I would hate to hide them with a fruit sauce…..maybe on the side. :)

  26. #
    26
    Sandra — March 31, 2013 @ 4:43 pm

    There wouldn’t be any leftovers!

  27. #
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    Teresa Blackburn — March 31, 2013 @ 6:38 pm

    Lovely little cheesecake bites. Perfect for Spring.

  28. #
    28
    Kiran @ KiranTarun.com — March 31, 2013 @ 10:34 pm

    There’s Spring written all over this delicious bars!

  29. #
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    Shawn — April 1, 2013 @ 1:10 pm

    That last photo was just meanness on your part.:) Now I am going to have to make them. They look too scrumptious. Thanks.

    • Georgia — April 1st, 2013 @ 1:16 pm

      Muahahah.

  30. #
    30
    Carolyn — April 2, 2013 @ 7:49 am

    LOL, cheesecake does taste pretty great frozen so it won’t help you resist temptation! These are gorgeous bars, though!

  31. #
    31
    Jaclyn — April 2, 2013 @ 9:47 pm

    These look SO pretty… and perfect! I love your photos too! Cheesecake is one of the best desserts ever!

  32. #
    32
    Reeni — April 3, 2013 @ 7:47 pm

    These are so gorgeous Georgia! Totally irresistible! Haha I’m laughing because I tried that trick before too – who knew frozen cake could taste so good?

  33. #
    33
    Megan {Country Cleaver} — April 3, 2013 @ 10:53 pm

    Georgia, these are gorgeous and so springy!! I can’t wait to welcome in spring and zesty treats like these!

  34. #
    34
    Dana @ Simply Romanesco — April 8, 2013 @ 12:44 pm

    These lemon cheesecake bars have perfection written all over them! And amazing pictures to prove that! What a lovely blog :)

  35. #
    35
    Audra | The Baker Chick — April 10, 2013 @ 9:36 pm

    Oh Georgia I have missed so many of your posts lately- for some reason I think I need to resubscribe to your feed- maybe something with the switch?

    Anyway- these bars are so gorgeous- the look light and rich at the same time! Lemon is my favorite flavor!! :)

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