Yield: Yields sixteen 2-inch squares.
These sweet-and-tangy squares are what you get when you cross lemon bars with cheesecake. The bars need to set up in the refrigerator, so allow at least 5 hours of chilling time before you serve (or pack) them. You can substitute lower-fat cream cheese for regular, if you like. The cheesecake itself will be slightly less creamy but still fabulous.
These cheesecake squares are a perfect addition to a picnic menu. To make packing and serving them easier, flatten a paper muffin liner, set a cheesecake square in the center, and fold the sides up. Repeat for the remaining squares, and then pack them in a box or plastic container. The squares need to be kept cool, so remember to include freezer packs in your picnic basket.
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I made these for dessert for Easter and they were delicious! I will definitely make them again.
This is my families favourite! Requested for pretty much every birthday. Amazing easy recipe. I usually put a little less sugar as we like it tart. I've probably made it 50 times over the years. After the first couple of times I stopped lining the pan. This worked much better. It always comes out as easy as pie and is less fussy. I usually use a glass 8" square pan but today am making a double recipe in a9" x13" metal pan. I'll post if it doesn't work out.
Nothing but great reviews from guests when I make these. The one change I make that makes it a 5 star is a gingersnap crust instead of a graham cracker crust.
There is a tip about measuring flour, but there is no flour listed in the ingredients. Is there supposed to be flour in this recipe??
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