Lemony Cheesecake Bars

Lemony Cheesecake Bars


"This is a delightful bar cookie with a graham cracker pecan crust, and creamy lemon cheesecake layer."


servings 215 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

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  1. Preheat oven to 325 degrees. Coat 13x9-inch baking pan with no-stick cooking spray.
  2. In medium bowl, combine graham cracker crumbs, pecans, sugar and butter. Mix well. Reserve 1/3 cup of crumb mixture. Press remaining mixture into prepared pan. Bake 6 minutes. Remove and cool on wire rack.
  3. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Add eggs; beat until just combined. Stir in lemon juice. Carefully spoon mixture atop crust in pan. Spoon reserved crumb mixture to make diagonal stripes on top of cream cheese mixture or sprinkle to cover.
  4. Bake 30 minutes or until knife inserted near center comes out clean. Cool on wire rack 1 hour. Store in refrigerator. Cut into bars to serve.
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  1. 12 Ratings


This recipie is delicious no matter how bad you muck it up! I am a beginning baker and this always turns out delicious but I find that this recipie doesent call for enough margarine and sugar t...

I confess I had the idea making these when I saw the picture. They're as good as they look! I didn't have Graham crackers crumbs and I used Ladyfingers.

I love this recipe! I've made it twice. Both times used low-fat condensed milk and a mix of low-fat and regular cream cheese. Delicious and creamy. I don't add sugar to the crust (I figure g...