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Lemonade Cheesecake Bars

Prep Time25 mins
Chill Time4 hrs
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Lemon Cheesecake Bars, Lemon Dessert Recipes
Calories:

Ingredients

For The Crust

  • cups graham cracker crumbs
  • cup butter, melted
  • cup sugar

For The Lemon Cheesecake Filling

  • (4) 8 oz pkg cream cheese, room temperature
  • 2 tbsp lemon zest
  • cup lemonade concentrate
  • 10 oz evaporated milk
  • (2) 3.4 oz boxes instant lemon pudding and pie filling

For The Lemon Glaze

  • 1 cup sugar
  • 2 eggs
  • ¼ cup lemon juice
  • 3 tbsp lemon zest
  • 6 tbsp butter

Instructions

  • Preheat oven to 325° and line a 13 x 9 in pan with foil extending the ends over the sides.

For The Graham Cracker Crust

  • Mix graham cracker crumbs, sugar and melted butter together.
  • Press into prepared pan evenly, bake for 10 -12 minutes, remove and let cool completely.

For The Lemonade Cheesecake Filling

  • In a large bowl, beat cream cheese until smooth and creamy, about 2-3 minutes.
  • Add lemonade concentrate and lemon zest. Beat until blended.
  • In a medium bowl, beat evaporated milk and instant pudding mix for 2 minutes until thick.
  • Combine thick pudding mixture into cream cheese mixture and beat until well combined.
  • Spoon cheesecake mixture over graham cracker crust, cover and chill for 4+ hours.

For The Lemon Glaze

  • In a small sauce pan over low/medium heat, whisk together eggs, sugar, lemon zest and lemon juice until combined. Add butter to pan and continue stirring constantly.
  • Mixture will thicken and will be done when the lemon glaze mixture sticks to the back of a metal spoon.
  • Remove from heat, let cool then cover and chill in fridge for about an hour.
  • Spoon lemon glaze over lemonade cheesecake.
  • Remove cheesecake from pan, by foil handles, cut into bars and enjoy.

Notes

Mostly adapted from my Cream Cheese Lemonade Pie recipe
Lemon Glaze recipe from The Lady Behind The Curtain