Lemon Oat Cheesecake Bars Recipes

LEMON CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil.
• Mix shortbread crumbs, flour, and brown sugar in a medium bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Press over the bottom of the prepared pan.
• Bake in the preheated oven for 15 minutes.
• Meanwhile, beat cream cheese and white sugar using an electric mixer until well blended. Add eggs and flour. Mix well. Blend in lemon juice, lemon zest, and baking powder. Pour filling over the crust.
• Bake in the preheated oven until center is set, 25 to 28 minutes. Let cool completely, at least 45 minutes. Refrigerate until well chilled, about 2 hours. Sprinkle with confectioners' sugar right before serving.

LEMON CHEESECAKE CRUMB BARS

Steps:

• Preaheat oven to 350 degrees. Grease a 9 x 13 inch pan or line with greased aluminum foil.
• Mix flour and brown sugar in a food processor. Slice butter in then add to food processor and pulse until crumbly. Add oats and pulse again.
• Reserve 1 1/2 cups crumbs for top. Press remaining crumbs in the bottom of prepared pan and pack lightly. Bake for 10 minutes.
• Beat cream cheese and sugar until smooth. Add eggs and blend. Add milk, vanilla, lemon juice, and lemon zest and blend until smooth.
• Pour cream cheese mixture over baked crust. Sprinkle reserved crumbs on top of cream cheese layer. Press gently.
• Bake 15-20 minutes or until browned on top. Cool. Cut into bars. Store in refrigerator.

LEMON-OAT CHEESECAKE BARS

Steps:

• In a large bowl, combine the flour, brown sugar and salt; cut in butter until crumbly. Stir in oats. Set aside 1-1/2 cups for topping. , Press the remaining oat mixture into a greased 15x10x1-in. baking pan. Bake at 350° for 10-12 minutes or until golden brown., Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the lemon juice, milk and vanilla. Pour over crust. Sprinkle with reserved oat mixture. , Bake for 24-26 minutes or until edges are lightly browned and filling is set. Cool on a wire rack. Cut into bars. Store in the refrigerator.

CREAMY LEMON CRUMB BARS

Steps:

• Preheat oven to 350 degrees and spray an 8x8 baking pan with baking spray.
• In a large mixing bowl add flour, oats, salt and baking soda.
• Mix in the sugar and light brown sugar.
• Add the vanilla and melted better together and mix it into the dry ingredients.
• Press half the mixture into the bottom of your baking pan.
• Bake for 15 minutes.
• While the crust is baking, mix together the condensed milk, lemon zest, lemon juice, and egg yolks.
• Add it to the baking pan once it is done baking and dot the top of the filling with the remaining crumble evenly.
• Bake for an additional 20-22 minutes.
• Let cool completely, then refrigerate.
• The bars slice better cold. If you want to slice perfectly you can also freeze it so the filling doesn't ooze at all while cutting.
• If you want to take this over the top you can also freeze the bars then cut and dip the bottom half in some melted white chocolate.
• Put the bars onto a wax paper lined cookie sheet and keep refrigerated.

VEGAN LEMON CHEESECAKE

Steps:

• Add the toasted coconut flakes to your food processor and blitz for 1-2 minutes. Add the cashews and salt and blend again until the mixture reaches a light crumb consistency. Lastly, add the pitted dates and blend again until everything is evenly mixed and sticks together like a dough.
• Line the base and sides of an 8" square pan with parchment paper and press the dough into the base of the pan using a spatula or flat bottomed glass. Set aside.
• To make the filling, add all of the ingredients to your high-speed blender and blend until smooth and creamy. Pour the filling into the pan and gently tap it on your work counter to remove the air bubbles. Place in the freezer to set for 4 hours.
• Prepare a batch of vegan lemon curd. Allow the curd to cool slightly for 15-20 minutes.
• Stir well and pour it on top of the cheesecake and smooth out the top with a spatula. As the cheesecake layer underneath the curd is frozen, it should help the curd to set and stay in place. If the curd is a little runny, place the cake back in the freezer to set for another 30 minutes.
• Remove the cheesecake from the cake tin and trim off the edges with a knife. Cut into serving slices using a sharp knife heated with hot water.
• Place the in an airtight container and refrigerate. It will stay fresh in the fridge for up to 5 days. You can also freeze it in an airtight container for up to a couple of months. I recommend first slicing the cheesecake into individual bars so that you can defrost them as needed. Then just allow them to sit at room temperature for an hour before serving.

SWIRLED PUMPKIN CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line a 13x9 inch baking pan with parchment paper allowing excess to extend over the sides of the pan. Spray with cooking spray.
• In a large bowl stir together 2 cups of flour, oats, brown sugar, pecans, salt, pumpkin pie spice and baking soda. Add the butter and with a mixer at medium low speed beat until crumbly.
• Reserve 1 ½ cup of the mixture in a separate bowl. Press the rest of the oat mixture evenly into the prepared baking pan. Bake for about 20 minutes or until lightly brown.
• Into a large bowl add the cream cheese, sugar, heavy whipping cream and the remaining 1 tablespoon of flour. With a mixer at medium speed, beat the mixture for about 2 to 3 minutes. Scrape the sides of the bowl and beat again until creamy.
• Add the eggs one at a time, mixing well after each addition. Pour the mixture on top of the baked crust. Spoon the pumpkin butter onto the cream cheese mixture. Using a knife swirl them together.
• Sprinkle the reserved oat mixture on top.
• Bake for about 30 to 35 minutes or until the top is golden brown.
• Remove from the oven and let cool completely. When cool, lift the baked bar using the excess parchment paper as handles.
• Remove from the pan and cut into bars. Cover and refrigerate for up to 3 days.

LEMON BLUEBERRY CHEESECAKE OAT BARS

Steps:

• Soften cream cheese in a microwave safe bowl for 30 seconds.
• Add maple syrup, lemon juice and zest, eggs and vanilla and stir to combine.
• Stir in oats, baking soda and blueberries.
• Spoon into 9×9 pan lined with parchment paper.
• Bake at 375 for 20-25 minutes.
• Let cool, then slice. Store in the fridge and eat warm or cold.