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Lemon-Ginger Cheesecake Bars

Lemon-Ginger Cheesecake Bars

Prep time15 min
Total time1hr 40min
ServingsMakes 24 servings, 1 bar each.
  • 30 NABISCO Ginger Snaps, finely crushed
  • 2 pkg. (8 oz. each) Neufchatel cheese, softened
  • ⅔ cup sugar
  • grated peel and juice from 1 medium lemon
  • 2 eggs
  • ⅔ cup apricot preserves
  • Preheat oven to 350°F. Sprinkle cookie crumbs evenly onto bottom of greased 13x9-inch baking pan; set aside.
  • Beat Neufchatel and sugar in large bowl with electric mixer on medium speed until well blended. Add lemon peel and juice; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crumbs in pan.
  • Bake 25 minutes or until center is almost set; cool completely. Spread preserves evenly over cheesecake. Refrigerate at least 1 hour or until chilled. Cut into 24 bars to serve. Store leftover bars in refrigerator.
Nutrition Notes

These delicious lemon bars, made with better-for-you products, can easily fit into a healthful eating plan for you and your family.

Recipe Tips
  • Note
    For best results, chop any large pieces of fruit in the preserves before spreading over cheesecake.
  • Variation - Double Lemon Ginger Cheesecake Bars
    Prepare as directed, substituting lemon curd for the apricot preserves.
  • How to Crush Gingersnaps
    Place cookies in food processor container; cover. Process until finely crushed.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 5g 
   Saturated fat 3g 
Cholesterol 30mg 
Sodium 160mg 
Carbohydrate 19g 
   Dietary fiber 0g 
   Total sugars 13g 
Protein 3g 
Vitamin A4 %DV
Vitamin C0 %DV
Calcium2 %DV
Iron2 %DV

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