A few days ago I needed a dessert and I needed one in a hurry. I dug through my old favorites looking for inspiration and was profoundly…uninspired. Not that any of the recipes were bad, but they just weren’t scratching the itch of what I wanted to make. I wanted sweet and sour and creamy all at once. What’s a girl to do?
In this case a girl needs to make lemon cheesecake bars. I found a couple of versions on this and mashed them together to create my own. These bars have it all, sweet, sour, creamy and just a dash of nutmeg for spice. Holy yum and only about 45 minute from beginning to end. Now that’s fast.
1 box lemon cake mix (I like Duncan Hines as they have a really bright lemon flavor)
1 Tablespoon Ultra Gel
8 Tablespoons melted, unsalted butter
1 teaspoon vanilla
Cream Cheese layer:
8 ounces low fat cream cheese, room temperature
2 Tablespoons Ultra Gel
2 cups powdered sugar
Preheat oven to 350 degrees. Combine cake mix, 1 Tablespoon Ultra Gel, melted butter, vanilla and egg. Pat mixture into the bottom of a greased 9×13 inch backing pan. Set aside. With an electric mixer (or in a stand mixer) beat cream cheese and Ultra Gel until smooth. Add eggs and beat until smooth. Add powdered sugar and again beat until smooth. Pour over crust. Bake for 30-40 minutes until edges just start to brown and knife comes out clean. Do not over bake. Remove from oven and sprinkle with freshly ground nutmeg. Allow to cool and cut into squares. Try not to eat them all in one sitting. 🙂