White Chocolate Lemon Cheesecake Bars
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Don’t these White Chocolate Lemon Cheesecake Bars just look happy? I loved taking these pictures because of the bright colors!
I keep on wanting to say that these are great summer-themed bars, but then I remember that here in Vegas, those summer months hit a little sooner than they do in the rest of the country. I’ll still take that over not having a real winter, though ;)
These bars initially make your think you’re biting into a lemon bar, but then you get that creamy and sweet notes from the cheesecake and dang, it is a winning combination for sure!
Be sure to try these out, and feel free to leave a comment down below. And don’t forget to follow the fun by finding me on Pinterest and Instagram!
White Chocolate Lemon Cheesecake Bars
Prep time: 20 MinCook time: 25 MinInactive time: 2 HourTotal time: 2 H & 45 M
These White Chocolate Lemon Cheesecake Bars are the perfect summer treat! They're a beautiful combination of tangy, sweet, and richness.
Ingredients
- 2 cups vanilla-flavored cookies of your choice (I used 25 Golden Oreo Sandwich cookies, just took the filling out)
- 5 Tbsp butter, melted
- 4 Tbsp Sugar
- 2 8oz bricks of Cream Cheese, softened
- 1/2 cup Sugar
- 2 Eggs
- 1 tsp Vanilla
- 2 Tbsp Yogurt or Sour Cream
- 2 Tbsp Fresh Lemon Juice
- Zest of 1 lemon
- 1-2 drops of yellow food coloring (optional)
- 1/4 cup white chocolate chips, melted
Instructions
- Preheat the oven to 350 degrees, then crush your 2 cups of vanilla-flavored cookies, and combine them with 5 tablespoons of melted butter and 4 tablespoons of sugar. Press it into a 9x9 pan lined with parchment paper and then greased. Bake for 5 minutes.
- In the bowl of an electric mixer, cream together the 2 bricks of softened cream cheese and 1/2 cup of sugar until smooth and fluffy.
- Next, mix in and combine 2 eggs, 1 tsp of vanilla, and 2 tbsp of yogurt or sour cream.
- When it's all combined, take 1/4 cup of the cheesecake mixture and put in a separate small bowl.
- Into that bowl, mix in the 2 tbsp of Lemon Juice, zest of 1 lemon, and yellow food coloring, (if using).
- Pour the rest of the mixture over your crust, then pour the lemon mixture in a zig zag pattern across your cheesecake filling.
- In the microwave, melt 1/4 cup of white chocolate chips, and pour over your lemon cheesecake filling, making an opposite pattern of the zig zag you would made with the lemon. Then take a toothpick to combine the two.
- Bake for 25-28 minutes, until there's only a slight jiggle. Let cool for at least two hours, then enjoy!