Cream Cheese Bars

Name: Cream Cheese Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1/3 cup butter; 1/3 cup brown sugar; 1 cup flour; 1/2 cup chopped walnuts; Filling; 1/4 cup sugar; 8 ounces cream cheese; 1 egg; 2 tablespoons milk; 1 tablespoon lemon juice; 1/2 teaspoon vanilla

Eats Now Editorial Team · 696 kcal · General

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Cream Cheese Bars – a delicious recipe with Crust, butter, brown sugar, flour, walnuts, Filling. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

Crust
1/3 cup butter
1/3 cup brown sugar
1 cup flour
1/2 cup chopped walnuts
Filling
1/4 cup sugar
8 ounces cream cheese
1 egg
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon vanilla

1
For the crust, cream the butter and the sugar. Add the flour and nuts. Mix will be crumbly. Reserve one cup for topping.
2
Press into a 9x9 pan. Bake at 350 degrees for 12-15 minutes.
3
For the filling, blend sugar and cream cheese until smooth. Add the rest of the ingredients. Spread over the crust, sprinkle with reserved topping, and bake at 350 degrees for 25 mintues until knife comes out clean.

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Crust, 1/3 cup butter, 1/3 cup brown sugar, 1 cup flour, and more.

Yes, Cream Cheese Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
696 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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