With a buttery shortbread crust and luscious lemon cream cheese filling, these easy lemon cheesecake bars are the perfect dessert recipe that tastes like sunny afternoons spent lounging on a blanket on the grass.
Warm weather cries out for refreshing lemon, and these lemon cream cheese bars are here to answer. They are:
Easy-breezy and light, but still have a touch of specialness and decadence (think of them as the happy medium between Classic Lemon Bars and fancier Lemon Cake).
Transportable to summer gatherings.
Easy to pick up and polish off with nothing more than your fingers (like my top-rated Strawberry Oatmeal Bars).
“I made these last weekend to test them out for a neighborhood party this weekend. They are fantastic!”
— Beth —
How to Make Lemon Cheesecake Bars
These lemon cream cheese bars are a perfect dessert to enjoy at a backyard picnic of your own or to bring to a party or potluck. (Or if you’re looking for a lemony brunch recipe, try my Lemon Blueberry Bundt Cake.)
The Ingredients
Whole Wheat Pastry Flour and All-Purpose Flour. I love to use a blend of whole wheat pastry flour and all-purpose to sneak a little wholesome nutrition into these bars.
Substitution Tip
If you don’t have whole wheat pastry flour in your pantry, feel free to swap for equal amounts of all-purpose flour.
Powdered Sugar. Sweetens the crust and makes it melt-in-your-mouth delicious.
Butter. Essential to make the shortbread crust perfectly tender and ultra-buttery (like in this Strawberry Cream Cheese Pie).
Lemon Zest. My secret to giving the crust and filling a little brightness and extra lemony oomph (also key for Lemon Poppy Seed Cake).
LemonJuice. Go with freshly squeezed lemon juice if you can, It makes a difference, I promise!
Cream Cheese. Light cream cheese (not fat-free) keeps these bars (and these Red White and Blueberry Cheesecake Bars) rich, creamy, and indulgent without feeling heavy.
Nonfat Greek Yogurt. Adds moisture and helps make the cheesecake light and fluffy. (Try this Greek Yogurt Cheesecake next.)
Egg Yolk. Contributes richness and natural yellow color to the lemon cheesecake.
TIP!
AddStrawberry Preserves. For a lovely addition that provides a surprise burst of summer berry flavor underneath the creamy lemon cheesecake, spread a thin layer of your favorite jam over the baked crust before pouring in the filling. You could also use a different fruit preserve of your choice.
The Directions
Pulse the crust ingredients together in a food processor.
Press the mixture into a greased baking dish.
Bake until lightly browned, remove, and let cool.
Beat together the cream cheese, Greek yogurt, and sugar.
Add the eggs.
Stir in the remaining filling ingredients until smooth and creamy.
Over the cooled crust, pour the cream cheese mixture. Bake lemon cheesecake bars at 350 degrees F for 28 to 32 minutes. Chill, then cut into bars and ENJOY!
Storage Tips
To Store.Keep leftover lemon cream cheese bars in an airtight container in the refrigerator for 2 days.
To Freeze. Wrap cheesecake bars tightly in a double layer of plastic, and freeze for up to 1 month. Let thaw in the refrigerator.
Brighten up someone’s day (including your own!) with this sweet, creamy, summery lemon dessert.
Frequently Asked Questions
Can I Double the Recipe?
I have not tried doubling this recipe myself, but I believe you can do so and bake it in a standard 9×13 pan. Note the bake time may need to be extended slightly depending on your oven so keep an eye on them for best results.
Can I Make Lemon Cheesecake Bars Without Greek Yogurt?
I have only ever made this recipe as it is written so omitting or swapping the Greek yogurt for an alternative ingredient would be an experiment. If you choose to leave out the Greek yogurt, I would replace it with another yogurt with a similar consistency to ensure the filling has the best chance to turn out with a similar texture and thickness. You could also swap sour cream.
Are Lemon Cheesecake Bars Gluten Free?
The filling is gluten free, but the crust is not. To make lemon cheesecake bars gluten free, swap the whole wheat and all purpose flours in the crust for your favorite gluten free 1-to-1 all purpose baking flour.
6tablespoonscold unsalted buttercut into small pieces
For the Lemon Cheesecake:
16 ounceslight cream cheese,(two 8-ounce blocks) softened (do not use fat free)
1/2cup granulated sugar
2 teaspoonscornstarch
1/4cupplain non-fat Greek yogurtat room temperature
2large eggsat room temperature
1large egg yolkat room temperature
1tablespoon fresh lemon juice
2teaspoonslemon zest
1/4 teaspoonpure vanilla extract
Instructions
Preheat the oven to 350 degrees F. Lightly grease an 8 x 8-inch pan with cooking spray.
In the bowl of a food processor (or in a medium mixing bowl if not using a food processor), lightly pulse the all-purpose flour, whole-wheat pastry flour, powdered sugar, 1/4 teaspoon of lemon zest, and salt. Add butter pieces and pulse just until the mixture is crumbly and resembles coarse cornmeal. (If not using a food processor, cut butter pieces into the dry ingredients with a fork or pastry blender.) The mixture will feel dry to the touch.
Press the mixture into the bottom of the prepared pan.
Bake 20 to 22 minutes, until lightly browned. Set aside to cool for at least 15 minutes.
Meanwhile, in the bowl of a standing mixer fitted with the paddle attachment (or a large mixing bowl), beat together the cream cheese, Greek yogurt, and granulated sugar until smooth.
Add the egg and beat just until blended.
Mix in the fresh lemon juice, cornstarch, vanilla, and remaining 1/4 teaspoon of lemon zest. Beat well.
Pour the cream cheese mixture over the crust, spreading it to the edges. Bake for 28 to 32 minutes, or until the cheesecake appears set on top and only jiggles slightly when you wiggle the pan. Let cool on a wire rack for 1 hour then cover and chill for 4 to 8 hours. Cut into bars and garnish with whipped cream, if desired.
Notes
TO STORE: Keep leftover lemon cream cheese bars in an airtight container in the refrigerator for up to 2 days.
TO FREEZE: Wrap tightly in a double layer of plastic, and freeze for up to 1 month. Let thaw in the refrigerator, then serve.
RECIPE VARIATION: For a fun fruity twist, spread a thin layer of your favorite fruit preserves over the cooled crust before pouring in the creamy lemon cheesecake filling. Strawberry, raspberry, or blueberry preserves are some of my favorites that pair perfectly with lemon.
Asparagus was the first green vegetable I liked as a kid, thanks to my grammy letting me be the one to shake the pan of Roasted Asparagus when she cooked it for family dinners.
The fact that she served it with a creamy sauce (Greek Yogurt Ranch Dip anyone?) probably helped too.
I've been slowly working my way through air fryer recipes, the latest and greatest of which is crispy air fried asparagus.
When the weather doesn’t allow for Grilled Asparagus, I'm happy to have this lightning-fast method to cook crispy asparagus.
How to Make Air Fryer Asparagus
Air fry asparagus time is 6 to 8 minutes at 400 degrees F, depending upon the thickness of your stalks and your air fryer model. (I made my air fryer asparagus in a Ninja air fryer.)
Since the air fryer only needs about 3 minutes to preheat, that means you can have a healthy side dish on the table, stat.
Further, the air fryer needs very little oil to crisp foods. This is a high fiber, low-fat recipe you can feel great adding to any meal.
You can vary the seasonings on the asparagus, add cheese (air fryer asparagus with Parmesan is our favorite), or enjoy simple asparagus with salt and pepper.
Whatever direction you take, it's sure to be crispy and scrumptious.
The Ingredients
Asparagus. The main event! Packed with fiber and vitamins, asparagus is extremely healthy.
Olive Oil. Helps the asparagus crisp and adds flavor. A little oil is all you need for vegetables in the air fryer.
Salt + Pepper. Simple seasonings that let the asparagus shine.
Dried Thyme. Deliciously earthy and savory.
Parmesan. Finishing your asparagus with Parmesan is optional, but I’d be remiss if I didn’t share how truly tasty it is.
Lemon Juice. While optional, a squeeze of fresh lemon juice adds wonderful brightness and acidity to the asparagus.
Red Pepper Flakes. Another optional addition. We enjoy the tiny kick it gives the asparagus.
The Directions
Snap off the ends of the asparagus.
Toss the asparagus with oil, salt, pepper, and thyme.
Lay half of the spears in the basket of an air fryer.
Air fry asparagus at 400 degrees F for 6 to 8 minutes, tossing halfway. Repeat with the remaining asparagus. Finish with Parmesan, lemon juice, and red pepper flakes. ENJOY!
Ways to Season Air Fried Asparagus
Spicy Air Fryer Asparagus. If you’re a fan of spice, use extra red pepper flakes.
Italian Air Fryer Asparagus. Add 1/2 teaspoon Italian seasoning to the asparagus.
Seafood. Air fryer asparagus and salmon is one of our favorite pairings, but it would also be tasty with other fish or shrimp. Try it with Garlic Butter Shrimp, Broiled Salmon, or Baked Cod.
Spark up your veggie love life with crispy air fryer asparagus!
Frequently Asked Questions
Do I Need to Blanch Asparagus Before Frying?
No, you do not need to blanch the asparagus before air frying it. This recipe will cook the asparagus perfectly without any need for blanching.
Why is My Asparagus Soggy?
If your asparagus turns out soggy and stringy, it’s likely overcooked. Asparagus can overcook very quickly, so make sure you keep an eye on it (especially if your spears are very thin). Another cause of soggy asparagus is that you may have crowded too much during cooking.
Can I Use Butter Instead of Olive Oil?
If you prefer to make asparagus in air fryer with butter, you can swap it for the olive oil. (This would be scrumptious with garlic added too.)
Snap off the hard, woody ends of the asparagus by gently bending it a few inches from the stem end. The asparagus will naturally snap at the proper place. Discard the stems and place the stalks in a large mixing bowl.
Drizzle the asparagus with olive oil, then sprinkle with the salt, pepper, and thyme. Toss to coat.
Preheat your air fryer to 400 degrees F. Arrange half of the asparagus in the basket in an even layer.
Air fry for 6 to 8 minutes, tossing once halfway through. If your spears are super thin, start checking at 4 minutes to make sure they don't burn. Repeat with remaining asparagus (if you like, you can keep batches warm in the oven). Sprinkle the Parmesan over the top and toss to coat once more. Serve hot, with a squeeze of lemon juice and pinch of red pepper flakes as desired.
Notes
TO STORE: Refrigerate asparagus in an airtight storage container for up to 5 days.
TO REHEAT: Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
TO FREEZE: Freeze asparagus in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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