Thursday, April 24, 2014

No Bake Lemon Cheesecake Bars

1 package lemon sandwich cookies, divided
¼ cup butter, melted
2 (8-ounce) packages cream cheese, softened
¼ cup granulated sugar
2 tablespoons freshly squeezed lemon juice
Zest of one lemon
1 (8-ounce) container of Cool Whip, divided

1. Line an 8x8-inch baking dish with heavy duty aluminum foil with sides extended over pan enough that bars can be pulled out after they are set.
2. Coarsely chop 8 cookies and set aside. Finely crush 15 cookies for the crust. Mix them with the melted butter and press firmly into the bottom of the prepared pan. Refrigerate while preparing filling.
3. Beat the cream cheese and sugar until smooth. Add the lemon juice and zest. Fold in the Cool Whip, all except ½ cup. Add the coarsely chopped cookies. Spoon mixture over crust. Spread the remaining ½ cup Cool Whip over top and smooth.
4. Refrigerate about 4 hours or until set and firm.

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