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Oh Yes We Did: Lemon Cheesecake Strudel Bars

See what happens when we pair our favorite breakfast pastry with creamy lemon cheesecake. (Hint: You’ll never look at a box of Toaster Strudel the same way!)
By Tieghan Gerard
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Call me crazy, but sometimes I have to tweak classic recipes, even if there’s nothing wrong with them. Like cheesecake bars! Blame boredom or my never-ending quest to create recipes that are just plain fun, I recently swapped out graham cracker crust in my favorite bar recipe with Pillsbury Toaster Strudel pastries. And yes, the result is as amazing as it sounds! The pastries toast up nice and flaky, and the hit of fruit filling adds something fresh to a traditional cheesecake bar. Here’s how to make them! 

To start, gather your ingredients—you’ll find all the juicy details in the recipe below!

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Preheat the oven to 350 degrees and grease a 9 x 13-inch glass baking dish with cooking spray. Toast each Toaster Strudel per the directions on the box, and then lay them flat in the prepared baking dish. Reserve those little icing packets—you’ll need them later!

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In a mixing bowl, beat together the cream cheese and sugar until smooth. Add the vanilla extract, eggs, lemon zest and lemon juice. Beat again until smooth and creamy.

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Pour the cheesecake mixture over the Strudel base, smoothing with a rubber spatula.

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Sprinkle fresh blueberries over the top. You may not need all 2 cups, just use however many as you wish. (Best part about this recipe is you can tweak it to fit your tastes. If your family loves strawberries, use strawberry Toaster Strudel and chopped strawberries in lieu of the blueberries; same goes for raspberries!)

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Bake the bars for 25 to 30 minutes or until the center is just beginning to set. Remove the bars from the oven.

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Cool 10 minutes and then cover the bars and chill in the fridge for at least 2 hours. When ready to serve, drizzle the reserved icing packets over the bars and dust with powdered sugar for an extra pop of sweetness.

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Then, cut into squares and serve!

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