There is something about spring that brings on a cravings for lemon!
These Double-Lemon Cheesecake Bars were perfect for an adult Easter dessert. Double lemon because the cheesecake had a hint of lemon and topped with a lemon glaze. Delish! Cut into individual portions, stacked, stored and ready to transport to a party without a mess using Sweet Stackers.
Hope you had a nice Easter and enjoy this recipe!
Double-Lemon Cheesecake Bars
- 2 cups vanilla wafer crumbs
- 3 tablespoons butter, melted
- 4 – 8 ounce packages of cream cheese, softened
- 1 ¾ cups sugar, divided
- 3 tablespoons flour
- 1 tablespoons lemon zest
- 1/3 cup lemon juice, divided
- ½ teaspoon vanilla
- 4 eggs, 1 separated
- 2 tablespoons cornstarch
- ½ cup water
Preheat oven to 325° and line a 9×13 inch pan with foil. Mix wafer crumbs and butter. Press into the bottom of the pan and bake 10 minutes.
With an electric mixer, beat cream cheese, 1 cup sugar, flour, lemon zest, 2 TB lemon juice and vanilla with mixer until blended. Add 1 egg white (reserve the egg yolk for later use) and 3 whole eggs, adding one at a time while beating.
Pour batter over crust. Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate for 4 hours.
Glaze: Mix cornstarch and remaining sugar in saucepan, gradually stir in water and remaining lemon juice. Bring just to boil, stirring constantly. Cook and stir until clear and thickened. Lightly beat reserved egg yolk and stir in 2 TB hot cornstarch mixture. Return to remaining mixture in saucepan. Cook and stir 1 minute or until thickened. Cool.
Spoon glaze over cheesecake. Refrigerate 1 hour. Use foil handles to remove cheesecake from pan before cutting to serve.
Simple, Festive, Sweet – the perfect Christmas treat!
There are many variations of “Magic Bars” out there, so I added a little twist of my of my own to make them look more festive for the holidays and also made them with a chocolate graham cracker crust. The pop of color using the red M&Ms and white chocolate chips looked so pretty on my holiday table.
Christmas Magic Bars
2 cups chocolate graham cracker crumbs
½ cup (5 ½ tablespoons) butter; melted
1 – 14 ounce can sweetened condensed milk
1 ½ cups chocolate chips
¼ cup red M&Ms
¼ cup white chocolate chips
1 cup shredded coconut
1 cup chopped pecans
Preheat oven to 350º F.
In a large bowl combine graham cracker crumbs and butter; press mixture onto the bottom of a 9×13 baking pan. Pour condensed milk evenly over crumbs. Combine the chocolate chips and coconut, then spread evenly over the condensed milk. Sprinkle the red M&Ms and white chocolate chips on top, followed by the chopped pecans. Press down lightly. Bake 25 minutes or until set. Cool completely. Cut into bars. Store in an air tight container.
Ready to store and transport to a holiday event on my Sweet Stackers! The Christmas Magic Bars were transferred to a pretty crystal plate to pass around this formal event.
Sweet StackersTM are the solution to layering pastries, cookies, bakery or even finger foods in one storage container without disturbing their appearance or plainly having them stick together. Sweet StackersTM allow you to store your bakery in an air tight container by using a stackable tray system. Visit sweetstackers.com for more ideas on how to use Sweet StackersTM.
Fall is in the air and it’s time to celebrate the apple harvest! This recipe produced a comforting, warm right-out-of-the-oven, scrumptious dessert – perfect on a gloomy fall-like day.
Sour Cream Apple Bars
- 1 cup butter, softened
- 1 cup firmly packed brown sugar
- 2 cups old-fashioned oats
- 1 cup all-purpose flour
- 1 cup chopped pecans
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon allspice
- 1 cup sour cream
- ¾ cup sugar
- 2 tablespoons all-purpose flour
- 1 egg
- 3 apples (2 cups), unpeeled, chopped
Preheat the oven to 350°. Combine the softened butter and brown sugar in a mixing bowl and beat with an electric mixer until creamy. Gradually add the remaining crust ingredients until well combined.
Press half of the crust into an ungreased 9×13 pan and bake for 8-10 minutes until lightly browned.
Mix all of the filling ingredients by hand. Pour the filling over the partially baked crust. Crumbled the remaining crust on top and press down lightly.
Bake for 30-35 minutes until the top is golden brown. Cool completely before cutting into bars (or carefully sneak one out).
Store in the refrigerator.
Dessert bars like these Sour Cream Apple Bars store neatly in one air-tight container using Sweet StackersTM stackable trays. Stores perfectly in the refrigerator without a mess and transports easy to a party. Visit my website for more information sweetstackers.com!
Love this recipe! So easy, so yummy…and perfect for a play date. I am pretty sure the kids liked it and I know the Mommies sure did! Thank you Pioneer Woman for a great recipe.
This recipe intrigued me because the filling can changed to any fruity jam or preserves. So depending on your mood or whatever jar of jam you have in your pantry, you most likely have all of the ingredients on hand. Though…it sounds like the strawberry is the best if you need a comfort food. They were hard to only eat one….perfectly sweet!
Strawberry Oatmeal Bars
- 1 3/4 sticks salted butter, cut into pieces
- 1 1/2 cups all-purpose flour
- 1 1/2 cup oats
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 – 10 to 12-ounce jar strawberry preserves
Preheat oven to 350°. Grease a 9 x 13 inch pan.
Add the flour, oats, brown sugar, baking powder and salt to a large mixing bowl. Cut in the butter (using your hands, combine the butter into the dry ingredients) until it makes course crumbs. Spread half of the mixture into the greased pan, pushing it evenly and tightly into the corners. Add a layer of the jam over the oatmeal crumble, carefully spreading it with a knife. Then layer the remaining oatmeal crumble over the top of the jam.
Bake for 30 – 40 minutes until the top is golden brown.
Now for the hard part. Cool completely before cutting into squares.
Always looking for healthy snacks that you can take on the go? Of course you can purchase granola bars at the grocery store, but the ones my kids like are not really a healthy snack and they make me more hungry after eating just one. Some of the healthier versions are difficult to bite and chew, plus pretty pricey. So I thought I would try to make my own. I had all of the ingredients in my pantry, they were easy and my 3-year-old had a lot of fun measuring and mixing the ingredients. This recipe turned out perfectly delicious for both kids and adults alike!
Mmmmm! Chewy, with lots of flavor and texture and I know I was fully satisfied with eating only one bar.
Homemade Granola Bars (yields 18 bars)
2 cups old-fashioned oats
3/4 cup wheat germ
3/4 cup walnuts (chopped)
1/2 cup dried cranberries (substitute any dried fruit)
1/4 cup mini chocolate chips (optional)
2 tablespoons brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
2 egg whites
1/4 cup honey
1/4 cup real maple syrup (or substitute with another 1/4 cup of honey to make a 1/2 cup)
1/2 cup canola oil
Preheat oven at 350°.
Mix all dry ingredients in a large bowl. Combine egg whites, honey, maple syrup and oil in a medium size bowl. Fold the dry ingredients with the wet ingredients.
Line a 9×13 inch pan with foil or parchment paper. Lightly oil the pan so the bars will not stick and can be removed easily. Press the mixture evenly into the pan.
Bake for 30-35 minutes until lightly browned.
Cool in pan for 1 to 2 hours. Remove from pan and cut into bars. I divided by cutting down the center lengthwise and then cut approximately 1 inch bars from the two halves.
What is more refreshing than a lemon? With this heat wave sweeping the heartland, I have been craving lemon…and lemon bars are one of my favorite comfort food desserts. I brought this sweet treat to a family gathering on the 4th of July.
2 C all-purpose flour
1/2 C confectioners sugar
1 C butter
2 C granulated sugar
1/3 C lemon juice (I squeezed 1 1/2 lemons)
1/4 C all-purpose flour
1/2 tsp. baking powder
Sift the first two ingredients together. Cut in butter until mixture clings together. Press into a 13×9 baking pan. Bake at 350º about 20-25 minutes, until crust is lightly browned.
Put the eggs, sugar and lemon juice in a blender and mix until it is thick and smooth. Sift 1/4 cup flour and baking powder and add to the blender. Blend to combine. Pour the lemon mixture over the crust and bake for another 25 minutes.
Once cooled, cut into bars and sift confectioners sugar top.