Strawberry Cheesecake Lemon Bars

Strawberry Cheesecake Lemon Bars requires about 50 minutes from start to finish. This recipe serves 24 and costs 67 cents per serving. One serving contains 209 calories, 2g of protein, and 7g of fat. This recipe from Inside BruCrew Life has 2028 fans. It can be enjoyed any time, but it is especially good for Mother's Day. A mixture of sugar, lemon cake mix, sprinkles, and a handful of other ingredients are all it takes to make this recipe so yummy. Taking all factors into account, this recipe earns a spoonacular score of 8%, which is very bad (but still fixable). If you like this recipe, you might also like recipes such as Strawberry Lemon Cheesecake Bars, Strawberry Cheesecake Bars, and Strawberry Cheesecake Bars.

Servings: 24

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Beat together the dry cake mix, the butter, and lemonade until a soft dough forms. Press half the dough into the bottom of a 9x13 pan that has been sprayed with non stick spray. The dough will be sticky, but keep pressing until it is evenly spread on the bottom of the pan. Non stick spray on your hands also helps.Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread over the dough in the pan.Place the strawberry preserves in the microwave for 20-30 seconds. Drop by small spoonfuls all over the top of the cheesecake layer. Very carefully drag a knife through the cheesecake to swirl in the strawberry preserves.Take small pieces of the remaining dough and press flat in the palm of your hand. Place the pieces over the top of the cheesecake. Cover as much of the cheesecake as you can. There will be some places where the cheesecake will still show and that's ok. Bake at 350 degrees for 30 minutes. Remove from the oven and cool on a wire rack for 2 hours. Refrigerate until completely chilled.Stir together the powdered sugar and lemon juice. Drizzle over the chilled bars. Top with sprinkles. Let set. Cut into 24 bars. Keep refrigerated in a sealed container.

 

Step by step:

1. Beat together the dry cake mix, the butter, and lemonade until a soft dough forms. Press half the dough into the bottom of a 9x13 pan that has been sprayed with non stick spray. The dough will be sticky, but keep pressing until it is evenly spread on the bottom of the pan. Non stick spray on your hands also helps.Beat the cream cheese and sugar until creamy.

2. Add the egg and beat again.

3. Spread over the dough in the pan.

4. Place the strawberry preserves in the microwave for 20-30 seconds. Drop by small spoonfuls all over the top of the cheesecake layer. Very carefully drag a knife through the cheesecake to swirl in the strawberry preserves.Take small pieces of the remaining dough and press flat in the palm of your hand.

5. Place the pieces over the top of the cheesecake. Cover as much of the cheesecake as you can. There will be some places where the cheesecake will still show and that's ok.

6. Bake at 350 degrees for 30 minutes.

7. Remove from the oven and cool on a wire rack for 2 hours. Refrigerate until completely chilled.Stir together the powdered sugar and lemon juice.

8. Drizzle over the chilled bars. Top with sprinkles.

9. Let set.

10. Cut into 24 bars. Keep refrigerated in a sealed container.

Nutrition Information:

covered percent of daily need