Recipe by Philadelphia
"Coconut macaroon crumbs are blended with margarine in the fragrant crust of this deliciously simple dessert."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
soft coconut macaroon cookie crumbs
2 (8 ounce) packages
PHILADELPHIA Cream Cheese, softened
grated lemon zest
fresh lemon juice
VERY EASY!! And very good, but I did make changes. I made them in a cupcake tin, and instead of coconut macaroons I used graham crackers, and unlike traditional graham cracker crusts I left out the sugar because it can make the crust a little gritty in texture. I also used reduced fat cream cheese, and since I don't have anything fine enough to remove zest I just used the juice from a large lemon. They turned out GREAT and they're still warm. The only problem I found is that they crack very easily and if I was to serve them at any sort of even I would make a strawberry topping to hide the cracks.
I would advise to double this recipe, it was that good!!! My boys had it gone in no time and wanted more!
The flavor was good. I did not have lemon zest but I did add 1/2 tsp of pure lemon extract and I'm happy I did. Our crust fell apart which was also fine but I'm not sure we let our cream cheese get warm enough because the finish product was a little lumpy and a bit too cream cheese tasting. Not the best but not the worse I've made. It was easy and quick.
* Percent Daily Values are based on a 2,000 calorie diet.
PHILADELPHIA 3-STEP Lemon Cheesecake Bars
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 103
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!