Lemon Oreo Cheesecake Bars Recipes

LEMON CHEESECAKE BARS

Steps:

• Preheat the oven to 350°Grease a 9- × 9-inch baking pan.
• Cut out a 9- × 9-inch square of parchment paper and lay on top of the greased bottom of the pan
• For the crust, use a pastry blender to combine the flour, cornstarch, sugar, butter, and lemon zest until the mixture is coarse crumbs, with the butter worked in. Press the dough into the greased baking pan, on top of the parchment paper. Bake for 15 minutes, until lightly browned. Remove and place the pan on a wire rack to cool slightly. Leave the oven switched on.
• For the cream cheese layer, fit a stand mixer fitted with the paddle attachment. Beat the cream cheese and sugar together until light and creamy, 3 to 4 minutes. Beat in the egg completely, then pour the mixture onto the warm crust. Return to the oven and bake for 10 to 15 minutes, until slightly set on top. You need to have the top cooked in a slight crust so the lemon layer doesn't seep through when poured on top. Remove. Leave the oven switched on.
• For the lemon layer, whisk together all the ingredients by hand. Gently pour over the cream cheese layer, trying not to disturb it. Spread out the lemon in an even layer.
• Return to the hot oven and bake for another 25 to 30 minutes, until the filling is just set in the center.
• Cool at room temperature, then refrigerate uncovered to letthe filling set completely. This should be refrigerated at least 3 hours, but more time may be needed.
• Sprinkle with icing sugar if desired. Slice into squares to serve.
• These can be stored in an airtight container for 2 to 3 days in the refrigerator, or frozen in a freezer-safe container for up to 3 months.

BLUEBERRY LEMON OREO CHEESECAKE BARS.

Steps:

• Preheat oven to 350 degrees. Place all the lemon oreos in a food processor. Pulse until it forms crumbs, add in the melted butter and pulse again until crumbs are covered in butter.
• Press crumbs into a 10 inch baking pan lined with parchment paper (or foil if your out of parchment paper!). Bake in oven for 5 minutes, take out and let cool on counter.
• Place blueberries in pot with 1 Tbls sugar and 1 Tbls water. Bring to a boil, cover and simmer for 10 minutes until soft. You should stir this every few minutes.
• Combine lemon juice with cornstarch and stir into mixture and simmer an additional minute until thickened. Place blueberry mixture in food processor and pulse until smooth. Place in a bowl and set aside.
• Place cream cheese, sour cream, remaining sugar, vanilla and egg in food processor.
• Pulse until smooth and combined. Place on top of oreo crust.
• Pour half of the blueberry sauce on top of cheesecake. Use a knife to swirl the sauce into the cheesecake. Bake at 325 degrees for 36 minutes or until cheesecake is just slightly jiggly.
• Take out of oven and let cool on a wire rack. Add whole blueberries to the top for more decoration.
• Place in a fridge covered and let set for at least 3 hours until cutting into squares.
• Take out of pan and cut into squares. Serve.

LEMON OREO CHEESECAKE BARS RECIPE

Steps:

• Heat oven to 350 degrees F. Grease a 9x13-inch glass pan with non stick cooking spray.
• Mix the dry cake mix (do not follow directions on box), butter, egg, oil, and water together with a fork. Then add in the white chocolate chips. Spread evenly in the greased pan. Get all the way to the edges. Set aside while you make the next layer.
• For the cheesecake layer, combine the cream cheese and sugar in a medium bowl and blend together well. Then add the vanilla, eggs and lemon juice. Stir in chopped Oreos by hand with a spoon. Carefully spread the cream cheese layer over the lemon cake mix layer. Bake for 30 to 35 minutes. (I cooked mine for 32 minutes) Carefully remove it from the oven to prevent it from sinking. Mine sunk just a little bit. Let it cool for about an hour. While it is cooling you can make the glaze. For the glaze mix the powdered sugar and melted butter together. Add enough lemon juice to form the consistency of thick frosting. Then mix in the cream cheese and yellow food color (a few drops). When bars are cooled, cover with lemon glaze. Refrigerate for an hour or so to let the bars set up before cutting.