What Happened to Philadelphia Cheesecake Bars?

Philadelphia cheesecake bars, once a beloved pre-packaged dessert option by Kraft, were discontinued in many markets. The exact reasons often boil down to changing consumer preferences or business strategies. However, the good news is that homemade versions, like this recipe, taste even better! They allow you to control the ingredients, freshness, and flavors. Plus, you get the satisfaction of baking something amazing from scratch.

Why Do My Lemon Bars Have a Crust on Top?

If your lemon bars have developed a crusty or foamy layer on top, it’s usually due to air bubbles from overmixing the filling. Here’s how to avoid it: Mix the filling gently and just until combined. Avoid whipping too much air into the batter. Strain the mixture before pouring it onto the crust to remove any foam or bubbles. Even if a crust forms, don’t worry—it won’t affect the taste, and a dusting of powdered sugar can hide any imperfections.

Are Lemon Bars Supposed to Be Served Cold?

Yes, lemon bars are traditionally served chilled. Chilling not only helps the bars set properly but also enhances the flavor, making the tangy lemon taste more refreshing. Once your bars are fully baked and cooled to room temperature, pop them in the fridge for at least 2 hours before serving. “Think of lemon bars like cheesecake—they’re best enjoyed cold for that creamy, dreamy texture!”

How to Cleanly Cut Lemon Bars?

Achieving perfectly clean slices is all about technique. Follow these steps: Chill the bars thoroughly before cutting. Cold bars are firmer and easier to slice. Use a sharp knife dipped in warm water. Wipe the knife clean after every cut to prevent sticking. Score the top layer lightly before cutting all the way through to ensure evenly sized squares. “Clean cuts make your lemon cheesecake bars look bakery-worthy. It’s all in the details!”

Why Are My Lemon Bars Too Runny?

If your bars are too runny, it could be due to underbaking. Make sure the filling is set around the edges and only slightly jiggly in the center before removing them from the oven. Another tip: always chill the bars thoroughly before slicing, as the cooling process helps the filling firm up.

Can I Freeze Lemon Cheesecake Bars?

Yes, you can freeze them! Lemon cheesecake bars freeze beautifully for up to 2 months. Wrap individual bars tightly in plastic wrap and place them in an airtight container. When ready to serve, let them thaw in the fridge overnight.

Can I Use Lime Instead of Lemon?

Absolutely! Lime juice and zest can be used as a substitute for a tangy variation. You can even combine lemon and lime for a citrus fusion.

Lemon Cheesecake Bars Recipe 2025 ⋆ RecipesFair.com

Name: How to Make the Best Lemon Cheesecake Bars: Easy Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ½ cup granulated sugar; ¾ cup unsalted butter (cold, cut into cubes); 16 oz cream cheese (softened); ¾ cup granulated sugar; ½ cup fresh lemon juice; 1 tablespoon lemon zest; 2 large eggs; 1 teaspoon vanilla extract; White chocolate chips; Chopped nuts (almonds, pecans); Raspberries or blueberries

Description

Learn how to make the perfect lemon cheesecake bars with a creamy, tangy filling and a buttery crust. These bars are a delicious blend of cheesecake and classic lemon bars, making them ideal for any occasion—whether you’re hosting a party or craving a midweek treat.

Ingredients

Scale

For the Crust:

1 ½ cups all-purpose flour
½ cup granulated sugar
¾ cup unsalted butter (cold, cut into cubes)

For the Creamy Lemon Filling:

16 oz cream cheese (softened)
¾ cup granulated sugar
½ cup fresh lemon juice
1 tablespoon lemon zest
2 large eggs
1 teaspoon vanilla extract

Optional Add-ins:

White chocolate chips
Chopped nuts (almonds, pecans)
Raspberries or blueberries

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Instructions

Preparing the Crust:

Preheat oven to 350°F (175°C).
In a medium bowl, mix flour and sugar. Add cold butter cubes and mix using a pastry cutter or fingers until crumbly.
Press the mixture into a 9×13-inch baking pan lined with parchment paper.
Bake for 15 minutes or until edges are lightly golden. Let cool.

Making the Lemon Cheesecake Filling:

In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well.
Stir in lemon juice, lemon zest, and vanilla extract until well combined.

Assembling & Baking:

Pour the lemon cheesecake mixture over the cooled crust.
Use a spatula to spread evenly.
Bake for 25-30 minutes until the center is set but slightly jiggly.
Let cool completely at room temperature, then refrigerate for at least 2 hours (or overnight).

Notes

For a perfect crust: Always pre-bake it to prevent sogginess.
For a creamy filling: Use room-temperature cream cheese and eggs for a smooth consistency.
To prevent cracks: Avoid overmixing the batter and let the bars cool gradually.
Cutting clean slices: Use a sharp knife dipped in warm water and wipe between cuts.
Serving tip: Lemon cheesecake bars are best served chilled for a refreshing flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American