Smooth, creamy cheesecake bars. A layer of vanilla & lemon flavored sugar cookies topped with a layer of smooth vanilla lemon cheesecake and drizzled with white chocolate.
{Giveaway has ended.}
It’s been a cheesecake filled weekend for me and I can’t wait to share them with you. Today, you’ll have to settle for one and I’ll make you wait for the second one. I’m wicked like that. But trust me, the second cheesecake will be worth the wait.
These cheesecake bars are well worth sharing now! They are sweet, smooth and tangy. There is vanilla bean flavors through and through just like lemon flavors. Soft sugar cookie on the bottom and decadent cheesecake on top. All drizzled in white chocolate for additional flavor.
This is such a great spring dessert. It would be great for any spring celebrations!
I made these cheesecake bars with my absolute favorite vanilla products. I used Rodelle vanilla bean and pure vanilla extract. I’ve been such a long time, loyal fan of Rodelle vanilla, I can’t even imagine using another brand. I even bring these vanilla products to my mom. She doesn’t need too much because he is not a big fan of baking. (She’s an excellent chef, but just does not like to bake to save her life.) I still tell her that she NEEDS “the good stuff” when she does get in the mood to bake something.
I tell my mom that and I’ll tell you the same! That is why I have another giveaway for one of my readers to get a great basket of Rodelle products. You know how much I like to include them in my giveaways and that’s because I believe that everyone should have some!
Vanilla Bean Lemon Cheesecake Bars
Ingredients
- Cookie layer:
- ¼ cup unsalted butter room temperature
- ½ cup white granulated sugar
- 1 egg room temperature
- 1 tsp. vanilla extract
- ½ vanilla bean
- 1¼ cup all purpose flour
- ¼ tsp. baking soda
- ½ tsp. baking power
- dash of salt
- Zest from 1 lemon
- Cheesecake layer:
- 16 oz cream cheese softened
- ½ cup Greek yogurt plain
- 1 egg
- 2/3 cup white granulated sugar
- 1 tsp vanilla extract
- ½ vanilla bean
- 1 Tbsp corn starch
- Zest of 1 lemon
- __
- 1 cup white chocolate chips melted
Instructions
- Preheat oven to 325 and grease 9x13 baking dish.
- In the bowl of an electric mixer, cream together butter and sugar for a couple of minutes.
- Add egg and vanilla, and beat until mixed.
- Bring the speed to low, and sift in the flour, baking powder, baking soda, and salt. Scrape vanilla bean and zest the lemon into it. Mix all ingredients until just combined.
- Spread cookie batter evenly in the baking dish, and press it down. Set aside.
- Beat cream cheese in a bowl in an electric mixer, on medium-high speed, until smooth and fluffy, for a couple of minutes, Scrape sides and bottom of the bowl and beat for another minutes.
- Add egg and sugar and beat until incorporated.
- Add yogurt, vanilla extract, vanilla bean, corn starch and lemon zest. Beat until all incorporated. Scrape sides and bottom of the bowl and mix a little more.
- Spread cheesecake batter evenly over the cookie layer.
- Bake for 40 minutes. Turn off the oven and open oven door half way. Let cheesecake rest in the oven for 5-7 minutes.
- Melt white chocolate and transfer into a piping bag. Cut off a small tip and drizzle over the top.
- Cool completely before cutting.
Nutrition
_________________________________________________________
Make sure you follow me through your favorite blog reader (bloglovin or other), subscribe to e-mail or follow me through social media of your choice to keep up with the recipes!
_______________________________________________________
Rodelle Pure Madagascar Bourbon Extract (8oz bottle
Rodelle Madagascar Bourbon Vanilla Beans (2 count jar)
Rodelle Vanilla Bean Paste (4oz jar)
Rodelle Organics Chocolate Extract (2oz bottle)
Rodelle Gourmet Baking Cocoa (8oz canister)
Rodelle tote bag
**Disclosure: I am an ambassador for Rodelle Kitchen. I have been provided free product but I have not received any other compensation. All opinions are 100% my own!
Megan says
These look amazing! I’m planning to make them for a baby shower and one 9×13 will not be enough. Are the bars too deep for a baker’s half sheet? Or should I just stick to two 9x13s?
Elena @ Giftaholic World says
This cheesecake is sophisticated. Soft and tasting delicious buttery. A slice of lemon is the last piece of the masterpiece! Absolutely amazing!
lyuba says
Wow, that is a very nice way of putting it 🙂
Thank you so much, Elena!
Glenda says
Seems I am beginning to become your No 1 fan. Made the Vanilla Bean Cheese Cake yesterday for friends coming over for a Snoek braai ( fish barbie) It was a complete success. Ended off the meal well with friends taking second helpings. Once again thanks for sharing
lyuba says
YAY! That’s so nice to hear, Glenda! Thank you so much for trying it and letting me know!
Megan - The Emotional Baker says
These bars look amazing, Lyuba! I’m obsessed with lemon now! (PS: I would try the orange smoothie – & then eat one of these bars 😉
lyuba says
Haha, awesome!
Thank you 🙂
Good luck!
Blessie Nelson says
I am itching to find out how the vanilla will play in the Rodelle Vanilla Bean Vodka Sauce with Shrimp dish!
lyuba says
I saw that one and it definitely caught my attention! Good luck!!
Stephanie says
I’d try the strawberry vanilla shortcake first.
lyuba says
Sounds great!
Good luck 🙂
suzanne says
I just saw the recipe for the lemon cheesecake bars and can’t wait to try!
lyuba says
I hope you will! Thank you and good luck 🙂
ranadurham says
I would like to try your vanilla bean pizzelles because those are so beautiful and very tasty!
lyuba says
They sure are! Good luck!
Carol at Wild Goose Tea says
A good extract is worth its weight in gold It makes it so easy to try some outstanding tastes.
lyuba says
I completely agree! Good luck 🙂
Jeffrey says
I would love to try the Soft Cinnamon Cookies with Maple Pecan Frosting, they sound amazing.
lyuba says
Sounds yummy! Good luck!