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Creamy Lemon Squares

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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.

These Creamy Lemon Squares taste just like a lemon cheesecake - so creamy and delicious!| MomOnTimeout.com | #dessert #lemon #recipe

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!

These Creamy Lemon Squares taste just like a lemon cheesecake - so creamy and delicious!| MomOnTimeout.com | #dessert #lemon #recipe

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?

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Creamy Lemon Squares

These Creamy Lemon Squares taste just like a lemon cheesecake – so creamy and delicious!

Course Dessert
Cuisine American
Keyword creamy lemon squares
Prep Time 10 minutes
Cook Time 28 minutes
Refrigerate 2 hours
Total Time 2 hours 38 minutes
Servings 12
Calories 266kcal
Author Trish - Mom On Timeout

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

Calories: 266kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 147mg | Potassium: 72mg | Fiber: 1g | Sugar: 26g | Vitamin A: 412IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg
These Creamy Lemon Squares taste just like a lemon cheesecake - so creamy and delicious!| MomOnTimeout.com | #dessert #lemon #recipe

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-ice-cream-recipe-no-ice-cream-maker

Cherry Cheesecake “Magic” Ice Cream

Reeses-Mini-Cheesecakes-Recipe-web

Reese’s Peanut Butter Mini Cheesecakes

spicy-slow-cooker-pulled-pork-sandwich-jalapeno-cream-cheese-recipe

Spicy Pulled Pork Popper Sandwich

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Comments

  2. 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.

    Reply

  4. 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!

    Reply

  5. 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!

    Reply

  7. 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!

    Reply

  8. Lori D says

    Just made these….soooo yummy! The nilla wafers crushed, should equal 1/2 a cup, for the person who asked.

    Reply

  10. Kari says

    Hi Trish,

    I’m using mini wafers. Do you have an approximate measurement for how much I will need after they are crushed?

    Thanks! These look great, I can’t wait to try them!

    Reply

  21. Megan says

    This looks delicious. I love lemon squares but have never actually made them. I’m going to have to give this recipe a whirl. Have a great weekend.

    Reply

  24. angi@schneiderpeeps says

    I love lemon bars. We had a great crop of Meyer Lemons this year and so I have lots of juice in the freezer. I think I’ll make these tonight. I came over from Southern Lovely. Had fun looking around.

    Reply

  25. Spice Gals (Becky) says

    These are some of the most tasty looking lemon bars I’ve ever seen! I seriously am going to have to try them. New follower of your page. Love what you’ve got going 🙂
    -Becky (Sugar-n-Spice Gals)

    Reply

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