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While doing the grocery shopping last week and walking down the delicious junk food aisle, my eyes were met by a new delicious oreo - Lemon Oreos! Immediately my mind started racing on some yummy dessert I could create with this new lemon cookie. I knew it had to be a gooey delicious bar, and cheesecake need to be a part of the mix. With that in mind, this new Lemon Oreo Cheesecake Bar was born! I can't begin to tell you how many of these lemon treats I've eaten. If you love lemon, oreos, white chocolate chips, or cheesecake...then this dessert will be a big hit at your house!!
Lemon Oreo Cheesecake Bars
1 lemon cake mix, I used 16.5 ounce Duncan Hines
1/2 cup butter, softened
1 egg, slightly beaten
3/4 tablespoon vegetable oil
1 tablespoon water
1 cup white chocolate chips
16 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1/2 tablespoon lemon juice
20 lemon oreo cookies, coarsely chopped
yellow food coloring
1 tablespoon butter, melted
3 ounces cream cheese, softened
1 cup powdered sugar
1 tablespoon lemon juice
yellow food coloring
Heat oven to 350 degrees. Grease a 9 x 13 inch glass pan with non stick cooking spray.
Mix the dry cake mix (do not follow directions on box), butter, egg, oil, and water together with a fork. Then add in the white chocolate chips. Spread evenly in the greased pan. Get all the way to the edges. Set aside while you make the next layer.
For the cheesecake layer, combine the cream cheese and sugar in a medium bowl and blend together well. Then add the vanilla, eggs and lemon juice. Stir in chopped oreos by hand with a spoon. Carefully spread the cream cheese layer over the lemon cake mix layer. Bake for 30 to 35 minutes. (I cooked mine for 32 minutes) Carefully remove it from the oven to prevent it from sinking. Mine sunk just a little bit. Let it cool for about an hour. While it is cooling you can make the glaze. For the glaze mix the powdered sugar and melted butter together. Add enough lemon juice to form the consistency of thick frosting. Then mix in the cream cheese and yellow food color (a few drops). When bars are cooled, cover with lemon glaze. Refrigerate for an hour or so to let the bars set up before cutting.
Makes 24 bars
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