PHILADELPHIA 3-STEP Lemon Cheesecake Bars

Yield: Makes 16 servings, one bar each
Recipe from Kraft Desserts

Recipe Time

Prep Time:


  • 1 1/2 cups soft coconut macaroon cookie crumbs
  • 2 tablespoons margarine, melted
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon imitation vanilla
  • 2 eggs


  1. PREHEAT oven to 350° F. Mix crumbs and margarine. Press firmly onto bottom of greased 8-inch square baking pan.

    BEAT cream cheese, sugar, lemon zest, lemon juice and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating just until blended after each addition. Pour over crust.

    BAKE 20 to 25 min. or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Cut into bars to serve. Store leftover bars in refrigerator.

    Nutritional Information
    Calories: 190
    Total fat: 14 g
    Saturated fat: 8 g
    Cholesterol: 65 mg
    Sodium: 140 mg
    Carbohydrate: 14 g
    Dietary Fiber: 0 g
    Sugars: 13 g
    Protein: 3 g
    Vitamin A: 8% DV
    Vitamin C: 0% DV
    Calcium: 2% DV
    Iron: 0% DV
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