Lemon Cheesecake Cookie Bars – Perfected
A lemony treat that is part cookie, part cheesecake, 100% delicious. Served chilled you will struggle to take only one piece. Honestly, you should make more than one batch, because you’ll want to hide some in your fridge for after you surprise and delight your dinner guests, and they’ll be unlikely to leave you any.
Servings Prep Time
19×13 Dish 30minutes
Cook Time Passive Time
35minutes 4hours
Servings Prep Time
19×13 Dish 30minutes
Cook Time Passive Time
35minutes 4hours
Ingredients
Crust
Cheesecake Layer
Cookie Layer
Instructions
Preparation
  1. Preheat oven to 350 degrees. Spray a 9×13″ baking dish with cooking spray. Set aside.
Crust
  1. Pulse Vanilla Wafer cookies with sugar in a food processor until you have fine crumbs. Add melted butter and pulse until mixed well.
  2. Use a spatula or the palm of your hand to firmly press crumb mixture into the bottom of your prepared baking dish.
Cheesecake Layer
  1. Using an electric mixer with a whisk attachment, beat cream cheese and sugar. Add eggs, lemon extract, and lemon juice, and beat until smooth, then pour over cookie crust.
Cookie Dough
  1. Use cookie paddles with your electric mixer and mix butter and sugar for 2 minutes. Add egg, vanilla, lemon extract, and lemon juice and beat until combined. Add baking powder and salt and mix again. Then add flour and mix until fully blended. Add white chocolate chips and mix one last time.
  2. Take scoops of cookie dough and use fingertips to spread and flatten into 1/4 inch thick shapes, placing each gently on top of the cheesecake layer to form an even coating.
Cooking
  1. Bake for 30-35 minutes with a sheet of aluminum foil on the rack above the baking dish, until lightly browned. Center will still wobble.
  2. Allow to cool, then refrigerate for 4 hours. Cut into squares and serve cold. Keep refrigerated.

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