LIMONCELLO BARS
MOTIVATION: Pay homage to one of the great rock soul performers of all time, Prince!! Get yourself a beret and rock out!
MAJOR KEY: If you want to see chunks of fruit in your ice cream, toss a handful of raspberries in after your churn it.
INGREDIENTS
Sugar cookie crust:
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp. Tastic sweet*
- 1 c butter at room temperature
- 2 cups all-purpose flour
Lemon cheesecake:
- 8 ozs cream cheese at room temperature
- ¼ cup limoncello or lemon juice (if you’re under 21..lol)
- 2 tbsp lemon zest divided
- ½ cup sugar
DIRECTIONS
- Preheat the oven to 350 degrees.
- Line an 8x8 or 9x9 inch square baking dish with foil and spray liberally with non-stick cooking spray.
- In bowl of stand mixer using paddle attachment, or large bowl with hand mixer, beat together the butter, sugar, Tastic sweet and vanilla on medium speed for 2 minutes.
- Turn mixer to low and slowly add the flour (1/2 cup at a time) and mix just until dough comes together.
- Press half of the dough into prepared pan and bake for 25-30 minutes, until lightly golden brown.
- Cool completely before filling.
- Store remaining sugar cookie dough in a bowl in the refrigerator until ready to use.
- For the Filling: In bowl of stand mixer fitted with paddle attachment, or medium bowl with a hand mixer beat together the cream cheese, sugar, limoncello or lemon juice, and 1 Tbsp. of the lemon zest until smooth and creamy.
- Pour filling over cooled crust.
- Top filling with the remaining sugar cookie dough by simply crumbling it evenly over the top.
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Bake in preheated oven for 30 minutes, until cookie crumble is light golden in color.
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Top with remaining lemon zest as desired.
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