High-quality chocolate and fresh eggs are used to make a decadent chocolate mousse. The remaining third of the mousse is used as a topping after baking. Observe that raw eggs are used in this recipe. Pregnant women, small children, the elderly, and the infirm should avoid consuming raw eggs. Use only fresh eggs in this recipe, it’s important to remember that.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 36 |
| Yield: | 3 dozen bars |
Ingredients
- ⅓ cup butter, softened
- ⅓ cup packed brown sugar
- 1 cup sifted all-purpose flour
- ⅓ cup chopped walnuts
- 8 ounces cream cheese
- ¼ cup white sugar
- 1 egg
- 2 tablespoons milk
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- To make the crust: Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Add flour and chopped nuts; stir until mixture becomes crumbly. Set aside 1/4 cup to use as a topping.
- Press mixture into an 8-inch square pan. Bake in the preheated oven for 12 to 15 minutes. Let cool on a rack.
- To make the filling: Beat cream cheese and white sugar together in a large bowl with an electric mixer until smooth. Stir in egg, milk, lemon juice, and vanilla until well combined. Spread filling mixture over baked crust. Sprinkle reserved mixture on as a topping.
- Bake in the preheated oven until the edges are puffed and the surface is firm, about 25 to 30 minutes. Let cool on a wire rack before refrigerating until ready to serve.
Nutrition Facts
| Calories | 73 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 34 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Turned out great! but what was the flour for?
Reminds of the cream cheese bars my Mom used to make. Tasty and drizzle either honey or melted chocolate. Or top it with blueberries or strawberries. I’ll make it again!
Awesome, all I did was double on everything (had big crowd). Everyone ate it up NO leftover. It was awesome yummy
This is simple, quick, and very good. I did not change a thing. I liked that there wasn’t a ton of sugar or bad oils. Thank you!
made exactly as written, which most people can’t seem to do. Made very tasty bars which we enjoyed. served some with strawberry sauce but these are very good just plain as a bar/cookie. I did make sure to cut them shortly after they came out of the oven, that did make getting them out of the pan much easier.
I made these for Valentines Day for my sweetie and changed a few things. Instead of the crust I made it with Oreo cookie crust for the dark chocolate richness. (Half the family pack crushed or blended) Then in the cheesecake itself I added an additional package of cream cheese some additional vanilla paste (1/2 teaspoon) for more depth and a few drops of lemon extract. I didn’t add additional sugar or milk or lemon juice. They tuned out divine. Yum!
It’s amazing. This IS cheesecake, just in bars form. I doubled the recipe the second time and added white choco. DELICIOUS. This is officially my go-to cheesecake recipe!
Great easy recipe. I doubled the filling and they turned out beautifully. I omitted the nuts only because I didn’t have them on hand. I also like the recipe because it didn’t make a huge batch so there isn’t so much temptation around the house for days. I will definitely make them again, thank you
I followed the recipe except for using parchment paper to make it easier to remove from the pan and swirled in some blackberry preserves to decorate it for a birthday cake. I love that the thin filling for these bars is less finicky than a thicker cheesecake. Delicious and sturdy enough to eat with your hands or cut into bigger pieces if serving with fruit or other sauces.
I made this for the seniors where I work. They seem to love it, but I do double the cream cheese part to make it thicker.
I doubled the filling, substituted pecans because I didn’t have walnuts. DELICIOUS!!! One recipe I’ll make over and over again!!
Turned out beautifully! Didn’t change anything. Served with a blueberry compote. Really like it as it doesn’t use as much cream cheese as most cheesecakes. I made it in a round cake tin.
Everyone says to double the filling but if you want cheesecake then make cheesecake. These are bars like brownies. There is no need to double anything. Many of the people who have it 4 instead of 5 stars made changes or omitted ingredients. Please don’t lower the rating on a wonderful recipe by reviewing what you made instead of what the author created. This is a very good recipe and deserves to be made exactly as stated
3-6-2020 make bars for Rachaels 35th birthday. Delious!!
I didn’t make the crust like this tho – i made a regular graham cracker crust. I also used homemade preserves diluted with a little lemon and water so they were more spreadable and swirled it on top
I save about 1/3 cup of the crust and sprinkle it on the top before I bake it.. I double the filling part of the recipe and add a bit of lemon zest. These are great on a dessert buffet or on a tray of cookies..
Worked like a charm!! This is a great recipe to turn into any kind of cheesecake you can imagine. In my case, I turned it into strawberry swirl cheesecakes easily. I changed the recipe into “cupcake” form, instead of bars, resulting in a 18 minute bake time. My only complaint is how much crust you can make with this; it’s not coherent to how much cheesecake batter you plan on using. I doubled the recipe apart from the crust, and the batter came in about 6-7 short of filling 24 cupcake liners. Keep that in mind if from bar to cupcake is the transition you want to make. Otherwise, I am keeping this chameleon cheesecake recipe in my arsenal! Absolutely recommend!
i had 2 packages cream cheese i needed to use up, so i make this in a 9X13 pan and it turned out excellent. So this recipe can be doubled successfully. I added lemon zest, which was really good as well. Will definitely make again, and plan to use the crust for other bar recipes. Thanks for this!
Excellent and easy, a nice variation on traditional cheesecake. I took these to a potluck tonight and people loved them! I doubled the recipe and baked in a 9×13 pan at 300 degrees for about 35 minutes. I also increased the sugar by 50% and reduced the lemon juice by one-third, ie, 2 tsp per recipe instead of 1 tblsp. This gave a moderate lemony taste but not super strong. Really liked the shortbread-type crust. The filling was about 5/8 inch deep, which was fine for a bar cookie. You could easily drizzle these with chocolate or serve with fruit, but I was very happy with them as is.
This is a duplicate of an old Land O Lakes recipe called Merry Cheesecakes that my mother made back in the 80’s. Nothing special or nothing new.
I added 8oz more of cream cheese…delish!!! will make again as it went fast.