Lemon Cheesecake Bars

By srumbel

I made you lemon bars and they’re not foot-stomping or tummy-tickling good or anything but they’re creamy and sweet and refreshing and I’m kind of obsessed with the faux-shortbread crust right now & I know you will be, too.
from thedomesticrebel

Ingredients

• For “shortbread” crust:
• 1 box yellow cake mix
• 1/2 cup butter, melted
• 1 egg
• For lemon cheesecake filling:
• 1 pkg (8 oz) cream cheese, softened slightly
• 1 can (7 oz) sweetened condensed milk
• 1 egg
• 3 Tbsp fresh lemon juice
• Zest of one lemon
• Powdered sugar

Preparation

Step 1

1. Preheat oven to 350 degrees F. Liberally grease a 13×9 inch baking pan with cooking spray and set aside.
2. In a large bowl, mix together the cake mix, melted butter and egg with a wooden spoon until blended; dough will be thick but on the wetter side. Spread 3/4 of the dough evenly into the bottom of the greased pan and bake for approx. 8 minutes while you prepare your filling.
3. For the filling, beat together the softened cream cheese, milk, egg, lemon juice and lemon zest with an electric mixer for approx. 1 minute or until blended and smooth. Pour the mixture into the par-baked crust. Sprinkle the additional dough on top of the filling mixture.
4. Bake for approx. 18-20 minutes or until the center is set. Allow to cool completely before cutting into squares. Store covered in the fridge for about 1-2 days. Sprinkle with powdered sugar before serving, if desired.