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PHILADELPHIA 3-STEP Lemon Cheesecake Bars

Rated as 4.4 out of 5 Stars

"Coconut macaroon crumbs are blended with margarine in the fragrant crust of this deliciously simple dessert."
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3 h 35 m servings 169
Original recipe yields 16 servings


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  1. Preheat oven to 350 degrees F. Mix crumbs and margarine. Press firmly onto bottom of greased 8-inch square baking pan.
  2. 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.
  3. 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.

Nutrition Facts

Per Serving: 169 calories; 11.4 15.8 3 55 163 Full nutrition


Read all reviews 4
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VERY EASY!! And very good, but I did make changes. I made them in a cupcake tin, and instead of coconut macaroons I used graham crackers, and unlike traditional graham cracker crusts I left out ...

I would advise to double this recipe, it was that good!!! My boys had it gone in no time and wanted more!

The flavor was good. I did not have lemon zest but I did add 1/2 tsp of pure lemon extract and I'm happy I did. Our crust fell apart which was also fine but I'm not sure we let our cream cheese ...