Lemon Cream Cheese Bars Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
• Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
• Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
• Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
• Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, 1/4 cup egg substitute and oil; mix until blended. Reserve 1/2 cup mixture for topping. Press remaining mixture onto bottom of a 13x9-in. baking pan coated with cooking spray. Bake 11-13 minutes or until edges are light brown., In a small bowl, beat cream cheese, sugar and lemon juice until smooth. Add remaining egg substitute; beat on low speed just until blended. Spread over crust. Crumble reserved topping over filling., Bake 11-13 minutes longer or until filling is set. Cool on a wire rack 1 hour. Cut into bars. Refrigerate leftovers.

Steps:

• Mix first layer by hand and press in the bottom of a greased 9 x 13 pan.
• For second layer, mix cream cheese, powdered sugar, eggs and vanilla together.
• Add nuts (optional).
• Spread over first layer.
• Bake at 350 degrees for 40 minutes.
• Sprinkle additional powdered sugar over top when taken from oven.
• Cool and cut into squares.

Steps:

• Grease a 9 X 13-inch pan.
• Combine cake mix, butter, and 1 egg.
• Stir until moisten. Press into pan.
• Blend frosting into cream cheese.
• Reserve 1/2 cup mixture to frost bars.
• Set aside.
• Preheat oven to 350°F.
• Add remaining eggs to remaining frosting mixture.
• Beat 3-5 minutes at high speed.
• Spread over base.
• Bake about 30 minutes.
• Cool slightly and frost with reserved frosting.
• Cut into bars.

Steps:

• Mix dry cake mix, 1 egg and 1/3 cup vegetable oil until crumbly.
• Reserve 1 cup of crumb mixture to use as a crumb topping.
• Pat remaining mixture lightly in an ungreased 13x9 pan.
• Bake at 350 degrees for 15 minute.
• By hand whip, cream cheese, sugar, lemon juice and the remaining egg until light and smooth.
• Spread over baked layer in pan, sprinkle with reserved crumb topping mixture.
• Bake for an additional 15 minutes, then cool before serving.

Steps:

• In a large bowl, combine the cake mix, one egg and oil until crumbly. Set aside 1 cup for topping. Press the remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes or until golden brown., In a small bowl, beat cream cheese until fluffy. Beat in the sugar, extract and remaining egg until smooth. Spread over crust. Sprinkle with reserved crumb mixture. , Bake for 25-30 minutes longer or until golden brown. Cool on a wire rack. Refrigerate leftovers.

Steps:

• Heat oven to 375°F. Grease 8-inch square (2-quart) glass baking dish. In large bowl, stir Bisquick mix, graham cracker crumbs and brown sugar. Cut in butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
• In small bowl, mix lemon curd and cream cheese until blended.
• In pan, press 2/3 of crumb mixture. Spread cream cheese mixture over crumbs to within 1/4 inch of edge. Top with remaining crumb mixture, pressing gently into filling.
• Bake 23 to 27 minutes or until edges are light golden brown. Cool completely. For bars, cut into 6 rows by 5 rows. Store in refrigerator.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9x13-inch dish with aluminum foil and spray with cooking spray.
• Mix 3 tablespoons sugar with 1/4 of the lemon zest; set aside.
• Unroll one piece of crescent dough and press in the bottom of the prepared dish, stretching dough to the edges.
• Mix lemon juice and remaining lemon zest in a large bowl. Add cream cheese and 1/2 cup white sugar; beat with an electric mixer until smooth and creamy. Spread over the crescent dough in the pan.
• Unroll the second piece of crescent dough and layer over the cream cheese mixture, gently stretching dough to the edges. Brush melted butter on top and sprinkle with reserved sugar-lemon zest mixture.
• Bake in the preheated oven until top is golden brown, about 30 minutes.
• Remove from the oven and cool on a wire rack for 20 minutes. Lift lemon bars from the baking dish using the foil; transfer to a cutting board. Cut into 24 squares, leaving bars on the foil. Lift the foil and transfer the bars back into the baking dish. Refrigerate until chilled, at least 1 hour.