These Creamy Lemon Squares taste just like a lemon cheesecake – so creamy and delicious!
This post brought to you by PHILADELPHIA cream cheese . All opinions are 100% mine.
Obviously one of my favorite things about the holidays is the food. It seems like during this particular time of year, there are so many great recipes to be tried that set my tastebuds a-tingling! There are so many amazing ingredients that are used specifically for the holiday season and then there are those that are used year-round – like PHILADELPHIA cream cheese. PHILADELPHIA is great for holiday entertaining AND year-round enjoyment!
Sam’s Club and Kraft have joined forces to bring you meal solutions for the entire week. Breakfast to dinner and everything in between. I was checking out all the yummy recipes when I stumbled across the Creamy Lemon Squares. Now I LOVE anything lemon and lemon bars are a personal favorite of mine. Why had I never thought ot making them even better with cream cheese?
Creamy Lemon Squares
Ingredients
- 20 NILLA Wafers finely crushed
- 1/2 cup flour
- 1/4 cup brown sugar packed
- 1/4 cup butter cold
- 8 oz PHILADELPHIA cream cheese 1 package, softened
- 1 cup granulated sugar
- 2 eggs
- 2 tbsp flour
- 3 tbsp lemon zest divided
- 1/4 cup fresh lemon juice
- 1/4 tsp. baking powder
- 2 tsp. powdered sugar
Instructions
- Preheat oven to 350ºF.
- Line an 8x8 pan with foil.
- Mix first 3 ingredients in medium bowl.
- Cut in butter until mixture resembles coarse crumbs. Press the crumbs onto the bottom of the prepared pan and bake for 15 minutes.
- While the crust is baking, beat cream cheese and granulated sugar with mixer until well blended. Add eggs one at a time and 2 Tbsp. flour; mix well.
- Blend in 1 Tbsp. zest, juice and baking powder; pour over crust.
- Bake for 25 to 28 min. or until center is set. Let cool completely then refrigerate for 2 hours. Sprinkle with powdered sugar and remaining zest before serving.
Nutrition
Some of my favorite PHILADELPHIA cream cheese recipes are my Triple Threat Chocolate Cheesecake, Pull-Apart Crescent Veggie Christmas Tree, Roasted Red Bell Pepper Dip and my Nana’s To-Die-For Carrot Cake with Cream Cheese Frosting.
PHILADELPHIA cream cheese is one of the most versatile ingredients I can think of. It works equally well in both savory and sweet applicatoins and just magically makes every more creamy and delicious when used. Can’t go wrong with PHILADELPHIA cream cheese!
What’s your favorite recipe that calls for Philadelphia cream cheese? Here are some of mine:
Cherry Cheesecake “Magic” Ice Cream
Reese’s Peanut Butter Mini Cheesecakes
Spicy Pulled Pork Popper Sandwich
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ashlee says
Have made these several times and are always a hit!
Trish - Mom On Timeout says
Love hearing that Ashlee! Thanks for stopping by!
Cathy says
I’m in Australia and was wondering what the equivalent to the wafer biscuits is as we can’t get them here in western Australia……p’s love love love your recipe’s.
Liz says
Thank you for the nice recipes. Happy 4th to you and your family.
Trish - Mom On Timeout says
Thank you so much Liz! Happy 4th to you too!
Lynette Burnett says
These are in the oven now. Have to say the Nilla Wafer crust smells amazing by itself. Can’t wait to dig in! Thanks for sharing the recipe!
Trish - Mom On Timeout says
Enjoy Lynette!
Allison says
I have made these in lemon and they are amazing, added way more zest and used less sugar. Got a great deal on lines so I am going to try it out with them!
Trish - Mom On Timeout says
I have made them with limes before and they are wonderful! Give it a try!
Shirley Aarons says
I would like to know what Nilla Wafers are? What would be a suitable substitute?
Yasmin says
Thank you Trish. I have just made them using 150g savoiardi biscuits. In the food processor I crushed the biscuits then added flour, sugar & butter. I decided not to add lemon rind on top as I felt it was too bitter. They are delicious – light lemon cheesecake on air!
Trish - Mom On Timeout says
Oooh that sounds fabulous!! Thank you so much for stopping by!