Strawberry Meyer Lemon Cheesecake Bars
There’s no better way to enjoy the tastes of summer than with farm stand favorites, and these strawberry Meyer lemon cheesecake bars take fresh strawberries to the next level. With a few simple additions to a box of Krusteaz Meyer Lemon Bar Mix, you’ll have an unforgettable dessert everyone will love! The crust is partially baked and then topped with the Meyer lemon bar filling mix, a layer of graham crackers and some freshly sliced strawberries.
But wait, there’s even more yum to come… A delectable cream cheese filling is spread on top of those strawberries, and then the goodness is popped back into the oven to bake. A heavenly golden baked dessert awaits you after baking, but let it cool completely before cutting into squares. Sift some powdered sugar over the top of the strawberry Meyer lemon cheesecake bars before serving. The sweetness of the strawberries perfectly balances the tartness of the lemon filling. Enjoy!
Strawberry Lemon Cheesecake Bars
Prep Time: 10 min Total Time: 50 min Servings: 16
1 package Krusteaz Meyer Lemon Bar Mix 1/3 cup water 4 eggs, divided 8 ounce cream cheese 1/2 cup sugar 1 teaspoon vanilla 4 1/2 sheets graham crackers 1 pint strawberries, hulled and sliced
Heat oven to 350°F. Generously grease bottom and sides of 8 x 8 x 2-inch baking pan. Press crust mix firmly into bottom of pan. Bake 8-10 minutes; crust will be pale.
Stir together water and 3 of the eggs until well blended. Add Meyer lemon filling mix and stir with a whisk until smooth. Allow to sit while crust is baking. P
repare cheesecake filling by creaming together cream cheese and sugar. Add remaining egg and vanilla; blend until smooth. Set aside. Stir filling mixture again and pour over hot crust. Place graham cracker sheets over the filling mixture. Carefully layer strawberry slices over graham crackers, balancing their placement on opposite sides to keep the graham cracker sheets level. Gently spoon cream cheese mixture evenly on top of the strawberries. Use a table knife to carefully spread it evenly.
Bake 45-50 minutes. Let cool completely. Keep refrigerated. Just before serving, cut into bars and sift powdered sugar over the top. Add extra strawberry slices for garnish, if desired.
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