Easy Lemon Cheesecake Bars with a sugar cookie crust! The perfect combination of creamy, sweet, and tart.
Non-stick spray (Pam)
Electric handheld mixer, or whisk
8×8 inch square baking dish
16.5 oztube of sugar cookie dough, at almost room temperature (found in the refrigerated cookie area of any grocery store)
4tbspsfresh-squeezed lemon juice
8ozbox of cream cheese at room temperature
Preheat oven to 350°
In a mixing bowl, combine the cream cheese, vanilla extract, powdered sugar, lemon juice, and egg. *Note: The cream cheese mixture will be chunky if the cream cheese is too cold. If this happens, fill your sink with a couple of inches of hot water and place the bowl in the bath of hot water. This warm water should help bring the cream cheese chunks to room temperature to make a creamy mixture
Cut the roll of sugar cookie dough in 1/2
Press half of the sugar cookie dough to the bottom of the baking dish for the “curst”
Pour the lemon cheesecake mixture over the sugar cookie crust
Using the remaining 1/2 roll of sugar cookie dough, create flattened “chunks” of dough and place them evenly over the top of the cheesecake mixture.
Bake for 30 minutes or just until the sugar cookie shows a golden color