Lemon Cheesecake Bars

Prep Time: 25 Minutes

Time to Table: 4 Hours 30 Minutes

Serves: 24


  • 1 1/2 cups graham cracker crumbs
  • 1 tablespoon , plus 3/4 cup sugar, divided
  • 1 teaspoon , plus 1 tablespoon grated lemon peel, divided
  • 6 tablespoons butter, melted
  • 2 cups Daisy Cottage Cheese
  • 8 ounce package cream cheese, softened
  • 1/2 cup Daisy Sour Cream
  • 2 tablespoons all purpose flour
  • 2 tablespoons lemon juice
  • 2 large eggs


Heat the oven to 350 degrees. Coat the bottom of a 13x9-inch baking pan with cooking spray. Combine graham cracker crumbs, 1 tablespoon sugar, and 1 teaspoon lemon peel in a small bowl. Stir until blended. Add the melted butter; stir until the crumbs are moistened; press into the bottom of a baking pan. Process the cottage cheese, cream cheese and sour cream in food processor until smooth. Add 3/4 cup sugar, flour, lemon juice and 1 tablespoon lemon peel; process until blended. Add the eggs, one at a time, processing just until combined. Pour the batter over the crust. Bake for 30 minutes or until slightly puffed on the edges and set in the center. Cool on a wire rack for 30 to 60 minutes or until room temperature. Refrigerate for 3 hours or overnight until chilled. Cut into bars and garnish as desired.