Strawberry Lemonade Cheesecake Bars

These delicious Strawberry Lemonade Cheesecake Bars were the perfect dessert for our Easter dinner last week. Of course they would be good anytime, full of yummy lemon and creamy cheesecake with a little bit of strawberry flavor added in. Just in time for spring...although right now our spring is pretty dreary, rainy and cold. It has to get sunny and warm soon, right!?! I need to get my garden ready to be planted in the next couple of weeks and I can't wait!

I woke up this morning to a dog whining and barking to be let out (not so great to hear) and my babies were laughing and talking in their beds to each other (this was the best!) They have been doing this most of the mornings and it's so much fun to hear the giggling coming from the monitor instead of crying. The only thing is now they also do this during nap time! And they are at that stage where they can pull themselves up on things but can't get back down. It's so cute though, I don't even mind going in there 100 times to lay them back down!

Now onto the delicious recipe! I think this is the first dessert I've had on here so far.

Strawberry Lemonade Cheesecake Bars (recipe found at Inside BruCrew Life)

• 1 box Lemon Cake Mix
• 1/3 cup Butter, melted
• 1/3 cup Lemonade
• 8 oz. package Cream Cheese, softened
• 1/4 cup Sugar
• 1 Egg
• 1/4 cup Strawberry Preserves
• 1/2 cup Powdered Sugar
• 2 teaspoons Lemon Juice

1. Preheat oven to 350 degrees and spray a 9x13 inch baking dish with non-stick cooking spray.

 

2. Mix the dry cake mix, butter and lemonade together. Press half of this dough into the bottom of the baking dish. It will be sticky, some non-stick spray on your hands will probably help.

 

3. Beat the cream cheese and sugar until creamy. Add in the egg and beat again. Spread this over the dough in the baking dish.

 

4. Microwave the preserves for about 20-30 seconds and drop by small spoon-fulls across the cream cheese layer. Use a knife to swirl the preserves, carefully.

 

5. Flatten small pieces of the remaining dough and place it across the top of the bars. It won't cover every inch of it, but try to cover most of it. 

 

6. Bake for 30 minutes. Remove and cool for 2 hours. Refrigerate until completely chilled. 

 

7. Stir together the powdered sugar and lemon juice. Drizzle over the bars and top with sprinkles if you want to. Make sure you add the sprinkles right away or they won't stick. Keep the bars refrigerated. 

 

 

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