Here is a cheesecake treat recipe I originally found on ShugarySweets.com that is a favorite in our home. I didn’t feel the original had enough lemon flavor for me, and we always strive to use fresh-ground whole wheat in our cooking, but sometimes it can be hard to find recipes that ACTUALLY call for ONLY whole wheat flour. So, I decided to modify it a little bit, and the outcome was perfect. They have a wonderful lemon flavor mixed into a bar that is part cookie, part cheesecake, 100% delicious.
It is a tradition in our family that on your birthday you get to choose what you want to eat for your birthday breakfast, dinner, and cake. These Lemon Cheesecake Cookie Bars taste so good they have been chosen for birthday cakes AND as a birthday breakfast! I’m sure, sooner or later, they will end up being chosen for all three meals!
I love how adaptable this recipe is. As mentioned, it easily handles my desire to use fresh ground white wheat flour. While some recipes are greatly enhanced by the use of butter over margarine, this particular recipe is forgiving in the extreme. Likewise, if you’re counting cholesterol, egg whites can be easily substituted in with practically no change to the wonderful finished product.
The Final Verdict
This recipe does have a few steps: the crust, the cheesecake layer, and then the cookie layer. It also takes a fair bit of time to make. You have to refrigerate it after it is baked and have the cream cheese and butter at room temperature before making it. They are delicious, though, and well worth the effort. While it may be daunting when looking at the recipe, it is not so bad once you actually make them. When you are done, you, and your family, will all be glad you took the time.
Please try this recipe. With my little adjustments it is most definitely… a little taste of perfection.