Thursday, December 31, 2009

CEiMB: No-Bake Lemon Cream Cheese Bars

Today is a very exciting day. Not only is it New Years Eve (happy new year!), but it's finally my turn to pick an Ellie Krieger recipe for Craving Ellie in my Belly! A few months ago, I won a copy of Ellie's new book, So Easy, through the group, so I knew I wanted to pick something special from it for my turn.

No-Bake Lemon Cheesecake Bars

These No-Bake Lemon Cream Cheese Bars were a really obvious choice for lemon-obsessed little me. I made a few small changes based on ingredients I had on hand, and they were divine! These were the lightest, fluffiest bar-type dessert I've ever made. I'm not sure I like them more than a well-made traditional lemon bar, but they were definitely a refreshing change.

Big hugs to my fellow CEiMB members, (especially our fearless leader Sara)... I hope you enjoyed this recipe, and I've loved cooking along with you this year. Looking forward to much more Ellie goodness in 2010!

No-Bake Lemon Cream Cheese Bars
Adapted from Ellie Krieger's So Easy
Printable Recipe
Makes 16 bars

Crust:
14 graham cracker squares (7 full sheets)
2 tablespoons melted unsalted butter
1 tablespoon dark brown sugar
1/4 teaspoon salt
Cooking spray

Filling:
1 (8-ounce) package cream cheese at room temperature
1 (14-ounce) can sweetened condensed milk
1/4 cup pasteurized egg product (i.e. Egg Beaters)
1 teaspoon finely grated lemon zest
1/2 cup fresh lemon juice
2 teaspoons (1 small packet) powdered gelatin
3 tablespoons boiling water

1. Place graham crackers in the bowl of a food processor and pulse until crumbs are formed. Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.

2. In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds. In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling over the crust.

3. Refrigerate for 8 hours or overnight, until filling is firm. Slice into 2-inch squares using a chilled knife coated with cooking spray.

11 comments:

(wife.) said...

Holy crap... these look and sound incredible!! Definitely trying soon. Great recipe pick!

Lauren said...

Oh, how fun! I love the sound of this recipe and it has two of my favourite things - lemon and cream cheese!!

Alyssa said...

Thanks for picking these bars!! I've literally been who knows where so it was good to come back to CEiMB with something lemony and light. I like your idea of crumbling some graham crackers over the top. My bars were pretty thin because I put the mixture in a tart pan instead of a 8x8 square baking dish.

Happy New Year!

Bette said...

If you can find the in-shell pasteurized eggs, you should use them. They give a better flavor and texture than the liquid stuff.

Leslie said...

These were a great pick! I love how you photographed yours...I battled crumbs and a sprinkle on top eliminates the crumb issue!

AppleC said...

Looks like they turned out great. I am making the best of what we have on hand here at my mother and dad's. We will be enjoying these bars tomorrow night (Friday) for dessert.

TeaLady said...

These were sooo light and tasty and tangy and velvety and.... well you get the picture.

Great pic. Yours look delicious.

AppleC said...

Hi Amy - me again. We had these tonight and they were wonderful. The "bars" I made turned into lemon soup but were so refreshing and wonderful. This was a great pick.

Pamela said...

I'm sorry I didn't participate this week. I will definitely give the recipe a try soon...these looks mighty good!

Lauryn said...

wow!! The bars look delicious!! I had hoped to make these so I could play along with you, but I've been in Florida with Evan and just didn't get around to it!!! HAPPY NEW YEAR AMY!

Rachel said...

This was such a good choice! Thanks, Amy!

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