Do you like no-bake goodies? I sure do. I have been promising the family that I would make more cheesecake recipes since summer. I had just whipped up some homemade Raspberry Marmalade & the hubs made sure to tell me that he missed out on the last batch so he wanted to be sure to get some of this one. I started thinking of things I could make that he could enjoy some of it with. I decided that this was as good a time as any to make some Lemon Cheesecake Bars to add to my list of Yummy Bar Recipes. Lemon cheesecake topped with raspberry – oh my, it’s like a little helping of spring right there on your plate.
This made 12 small servings. So it worked out well for each of us to have 1 piece for dessert for 2 nights. It also meant that the hubs got 2 pieces each night. That’s fine – I made it for him & cheesecake is one of his favorite treats. So I was pleased he wanted more than one.
Lemon Cheesecake Bars : Yummy Bar Recipes
Ingredients
Crust
- 8-9 full sheets graham crackers - crushed
- 3 tbsp butter - melted
- 2 tbsp brown sugar
- 1/2 tsp salt
Topping
- 1 8oz pkg cream cheese - room temperature
- 1 14oz can sweetened condensed milk
- 1/4 cup pasteurized egg product
- 2-3 drops lemon extract
- 1/2 cup lemon juice
- 2 tsp powdered unflavored gelatin
- 3 tbsp boiling water
Instructions
- Line 8x8 baking dish with parchment & spritz lightly with cooking spray - set aside
Crust
- Add graham crackers, salt & brown sugar to food processor - pulse until fine crumbs
- Add melted butter & pulse to incorporate
- Transfer to prepared pan & press into an even, flat layer
- Place in freezer until ready to add topping
Topping
- Beat cream cheese, sweetened condensed milk & pasteurized egg product in mixer bowl
- Add lemon extract & lemon juice - beat until combined
- In a small bowl - combine gelatin & boiling water & whisk until dissolved. Allow to cool about 2 minutes
- Add semi-cooled gelatin mixture to cream cheese mixture & beat again until evenly incorporated
- Pour over chilled crust & refrigerate for at least 6 hours. I like to chill overnight.
- Cut into squares, serve topped with Raspberry Marmalade
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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Tamar says
They look so good! I wish I had taken to cheesecake when I could eat dairy!
Amanda says
Oh these look yummy! I love the combination of lemon and other sweeter fruits! And of course that it’s no bake 🙂
Kim Cunningham says
No bake sounds good to me! I love cheesecake, too!
Susan says
Yes, I love no-bake goodies (but then I haven’t met a goody I didn’t like 🙂 This cheesecake looks amazing! Thanks for sharing at the This Is How We Roll Link Party on Organized 31.
Brenda Young says
OH my gosh you are killin me today with all these scrumptious looking treats, I never knew you could use essential oils in cooking! They must have benefits over extracts no?
All that's Jas says
I love no-fuss recipes and cheesecake is one of my favorites! Thanks for sharing at Thursday Favorite Things, hope to see you again!