Lemon Cheesecake Bars
Lemony goodness!
Servings: 12
Ingredients
Crust:
- 1 ½ cups graham wafer crumbs
- ⅓ cup butter melted
- 3 tablespoons sugar
- ½ cup unsweetened coconut flakes
Cream cheese layer:
- 2 packages cream cheese, 250 grams each softened at room temperature
- ½ cup sugar
- 1 teaspoon lemon zest
- 2 large eggs
Topping:
- 1 box of lemon pie filling or canned filling should make roughly 2- 3 cups
Instructions
Crust:
- Melt butter and mix well with graham crumbs, sugar and coconut. If omitting coconut, replace with equal amount of graham crumbs.
- Press crust into a 13 x 9 inch pan that has been lined with parchment paper. Bake in a preheated oven at 325°F for 10 minutes. Remove from oven.
Cream Cheese Filling:
- On medium speed, mix softened cream cheese, sugar, lemon zest and eggs until well blended and not lumpy.
- Pour cream cheese filling over the baked graham crumb crust and bake at 325°F for 35 minutes or until center is almost set. Remove from oven and let cool.
- Prepare lemon pie filling according to package directions, when lukewarm spread over the cheese cake and refrigerate a couple hours.If using ready made lemon pie filling from a can: Open can and spread filling over cheesecake. Once the cheesecake bars have set, cut into 12 squares or smaller.
Decoration:
- Decorate by sprinkling coconut, slivered almonds, or grated lemon peel