Strawberry Lemonade Cheesecake Bars
By: Culinary Envy
Published: Monday, April 25, 2016 - 12:30pm

Ingredients




1-pint strawberries, hulled
Zest and juice from 1 lemon, divided
1 cup + 2 teaspoons sugar, divided
I box (19.35 oz) Meyer Lemon Bar mix (I used Krusteaz, complete with crust and lemon filling pouches)
4 eggs, divided
⅓ cup water, less one teaspoon
¾ cup graham cracker crumbs
1 tablespoon butter, melted
1 (8 oz) package cream cheese, softened
½ teaspoon vanilla

Preparation

1 Preheat oven to 350°F. Lightly grease an 8x8” baking pan with non-stick cooking spray. 2 Place strawberries, 1 teaspoon lemon juice and ½ cup sugar into a blender. Blend on high until well blended. Set aside. 3 In a small bowl, stir together the lemon filling mix pouch, 3 eggs, water, lemon zest, 1 teaspoon lemon juice and 2 teaspoons sugar with a whisk until well blended. Set aside. 4 Place the complete crust mix pouch, graham cracker crumbs and 1 tablespoon melted butter into a medium size bowl and stir well with a fork. Press the mixture into the bottom of the pan. Bake for 10 minutes. 5 In another medium size bowl, combine the cream cheese and ½ cup sugar using an electric mixer on low speed until smooth. Add 1 egg and vanilla, and then continue to mix until well combined. Pour the cream cheese mixture evenly over the hot crust. Pour lemon filling over cream cheese layer. 6 Bake for 25 minutes and remove from oven. Drop spoonful’s of the strawberry puree over the top of the cheesecake layer (which will rise to the top) and use a knife to swirl the strawberry mixture into the cheesecake mixture. There will be some left over to spoon over the top later. Bake an additional 10-15 minutes until done. Cool completely at room temperature. Refrigerate and cut into squares. Best when served chilled.

About

These made from a mix Strawberry Lemonade Cheesecake Bars are 2 AMAZING dessert recipes in 1!