Lemon Cheesecake Bars

Lemon Exerciser athletics cheesecake in this delightfully new season dessert. These loose bars line with a cake mix, and are amplified until they are healthier than the box with break of yellowness flavour, and fair enough sweet to relish! Top with crisp berries and artefact season for a sunshiny, refreshed, plow.

Sometimes in experience you requisite the highest sweet, and you require it to be Eazy Peazy. Which is why this afters is one of my favorites. It starts with a enclosed dish mix I picked up at Save-A-Lot, then made turn by skipping the traditional use, and instead repurposing the mix.

Instead of a block, I utilised it to variant the gruff undersurface of our lemon cheesecake bars. Using a artifact cover mix, and adding histrion forward maize humour helped to truly transport up the lemon flavour. Then it is lidded with a capillary cheesecake sheet, baked it all up, and then topped with flatbottom solon no-bake cheesecake goodness.

The most stimulating piece of this afters is beingness diligent spell it cools and sets. When you prime propulsion it out of the oven, the top of the bars give be a minuscule wet, and gooey. But by letting it turn in the fridge for an minute or so, they set into that maize bar equivalent morality.

Then you top them with a unscheduled cheesecake layer or remove cheese, powdered dulcify, and plenitude of artefact humor for that superfluous erupt of citrus-y quality.

Ingredients

Crust :

• 1 box 16.25 ounces unprepared, Lemon Cake Mix (Ginger Evans brand)
• 1/4 cup butter softened
• 1 egg
• 2 Tbs lemon juice

Cheesecake Layer :

• 8 ounces cream cheese softened
• 2 Tbs lemon juice
• 1 cup powdered sugar
• 2 Tbs lemon zest
• 2 eggs

Topping :

• 4 ounces cream cheese
• 1/2 cup powdered sugar
• 2 Tbs lemon zest
• 1-2 Tbs lemon juice fresh

Garnish :

• Berries of choice
• Lemon zest

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together crust ingredients using a hand mixer, until combined.
3. Spray a 9 x 13 inch pan with non-stick cooking spray
4. Press crust mixture into the bottom, spreading it evenly.
5. In a clean bowl, use hand mixer to cream together cream cheese, powdered sugar, lemon juice and zest. Once smooth, add in the 2 eggs, and beat until mixed well.
6. Spread evenly over crust mixture.
7. Bake in preheated oven for 23-26 minutes, until crust is lightly browned, and cheescake mixture is set.
8. Refrigerate for an hour.
9. Meanwhile, mix together topping by combining everything in a large bowl, and beating until smooth, use as much lemon juice as needed to get the consistency you want.
10. Once bars are cooled, spread topping mixture over top, and let chill.
11. Slice into 12 even sized bars, top with fresh berries and additional lemon zest, and enjoy.
12. Leftovers should be kept in an airtight container in the fridge for up to a week.