Strawberry Lemon Cheesecake Bars

Thick buttery graham cracker crust topped with lemon strawberry-swirled cheesecake!


1 package Krusteaz Meyer

Lemon Bar Mix

1/3 cup water

4 eggs, divided 8 ounce cream cheese

1/2 cup sugar

1 teaspoon vanilla

4 1/2 sheets graham crackers

1 pint strawberries, hulled and sliced


Heat oven to 350°F. Generously grease bottom and sides of 8 x 8 x 2-inch baking pan. Press crust mix firmly into bottom of pan. Bake 8-10 minutes; crust will be pale.

Stir together water and 3 of the eggs until well blended. Add Meyer lemon filling mix and stir with a whisk until smooth. Allow to sit while crust is baking. P

repare cheesecake filling by creaming together cream cheese and sugar. Add remaining egg and vanilla; blend until smooth. Set aside. Stir filling mixture again and pour over hot crust. Place graham cracker sheets over the filling mixture. Carefully layer strawberry slices over graham crackers, balancing their placement on opposite sides to keep the graham cracker sheets level. Gently spoon cream cheese mixture evenly on top of the strawberries. Use a table knife to carefully spread it evenly.

Bake 45-50 minutes. Let cool completely. Keep refrigerated. Just before serving, cut into bars and sift powdered sugar over the top. Add extra strawberry slices for garnish, if desired.

Source : allrecipes.Com