Arnold Palmer Cheesecake Bars: A Zesty Lemon & Sweet Tea Dream

As the golden hues of summer begin to softly yield to the crisp embrace of autumn, there’s a bittersweet melancholy that often settles in. School bells have rung, Labor Day has passed, and for many, the days of sun-drenched leisure feel like a fading memory. While I genuinely cherish the vibrant energy of summer – those blissful afternoons spent basking in the sun with a good book, perhaps even indulging in a spontaneous nap outdoors, waking up refreshed with a hint of golden tan – there’s also an undeniable allure to the changing seasons.

Yet, as I find myself adjusting to the rhythms of the upcoming fall season, my thoughts are already pivoting towards cozy comforts. My September blog calendar is brimming with exciting recipes featuring pumpkin, crisp apples, hearty football-watching snacks, and soul-satisfying comfort food meals. While I truly do adore autumn, with its rich colors and comforting aromas, a small part of me secretly dreads what inevitably follows: the long, chilling stretch of winter. The mere thought of it sends shivers down my spine! But let’s not dwell on that cold future. Instead, let’s savor the lingering warmth of late summer and wholeheartedly embrace the delights of fall – football, festive gatherings, and, most importantly, incredible FOOD! And what better way to bridge this seasonal gap than with a dessert that embodies the best of both worlds: these irresistible **Arnold Palmer Cheesecake Bars**.

My Obsession with Lemon: A Zesty Love Affair

My admiration for lemon is profound and unwavering. From the bright zest in my favorite lemon bars to the refreshing splash in my iced tea, the invigorating scent of lemon-infused cleaners, or the sophisticated tang of a lemon drop martini – if it features lemon, chances are I’m captivated. This deep affection for citrus intensified dramatically during my pregnancy, reaching new heights as my cravings soared. While I also devoured countless fruit trays during that time, my lemon obsession truly took center stage, becoming an essential part of my daily joy.

Equally cherished in my culinary world is the quintessential Southern sweet tea. There’s something undeniably comforting and utterly delicious about a perfectly sweetened glass of iced tea. For years, I found myself frequently pulling into McDonald’s drive-thrus for their large sweet tea, until a shocking discovery about its sugar content halted that habit abruptly. Let’s just say, a single large sweet iced tea containing an astounding 110 grams of sugar was a wake-up call I couldn’t ignore! My palate appreciates sweetness, but my body certainly doesn’t require that much in one sitting. It was time to find a healthier, homemade alternative, or at least a smarter store-bought option.

What I adore even more than sweet tea alone is the perfect harmony of an Arnold Palmer. The delightful blend of iced tea with lemonade creates a beverage that is both sweet and tart, incredibly balanced and supremely refreshing. I often reach for the Arnold Palmer Zero Half & Half Iced Tea and Lemonade cans, a fantastic option with less than a gram of sugar, which satisfies my craving without the guilt. On a hot summer’s day, nothing quite quenches my thirst like that cool, invigorating can. I used to buy them in bulk, by the 12-pack, but to my dismay, my local store recently put them on clearance, and after I cleared out their stock, they haven’t reappeared on the shelves since. A true tragedy for a devoted fan!

The ‘Aha!’ Moment: From Southern Charm to Dessert Innovation

One lazy afternoon, while indulging in my favorite pastime – watching the Food Network (truly, it’s often the only channel I tune into) – I stumbled upon Damaris Phillips. If you’re not familiar with her, you’re missing out! I absolutely adore her genuine charm and culinary brilliance. I often find myself wishing I lived in Kentucky just so we could be the best of friends. She possesses that perfect blend of Southern wit, delightful humor, and an uncanny ability to create truly amazing, drool-worthy food. On this particular day, she was preparing Cinnamon Roll Biscuits, topped with an incredible sweet tea caramel sauce. As I literally wiped the drool from my chin, a brilliant idea sparked in my mind.

Why not combine my intense love for all things lemon with this ingenious sweet tea caramel sauce? The concept immediately clicked: a vibrant, sweet-and-tart lemon bar, elevated by a uniquely Southern-inspired caramel. And my friends, that is precisely how the concept of these **Arnold Palmer Cheesecake Bars** was born! This dessert transforms my absolute favorite summertime beverage into an utterly sinful, decadent, and truly amazing culinary creation. I utilized my go-to lemon cheesecake bar recipe, which strikes the perfect balance of sweetness, tang, and tartness, making them incredibly delicious even on their own. But when paired with Damaris Phillips’ luscious sweet tea caramel sauce? They are utterly transcendent. Seriously, Damaris, if you ever read this, call me sometime – we’ll do lunch! I’ll even venture to Kentucky. P.S. I’m quite fond of bourbon! 😉

Crafting Perfection: The Elements of an Arnold Palmer Cheesecake Bar

These delightful lemon cheesecake bars commence with an irresistible almond crust. And yes, for those conscious about their treats, the base of these bars leans slightly towards the lighter side! However, full disclosure, once you generously drizzle on that rich sweet tea caramel sauce, any claim to “light” might be a stretch – but everything in moderation, right? Skip that sugar-laden McDonald’s sweet tea, and you’ll be perfectly justified in indulging in a slice of this heavenly dessert. The almond crust adds a wonderful texture and a subtle, nutty counterpoint to the bright lemon filling, creating a sophisticated base that elevates the entire bar.

Speaking of indulgence, I would be absolutely dishonest if I didn’t confess to eating the sweet tea caramel by the spoonfuls. It’s simply that good! Here’s a fantastic bonus: the recipe for the sweet tea caramel sauce yields more than enough for a full pan of these lemon cheesecake bars. This means you can store the leftover caramel in an airtight jar in your refrigerator for up to a month. So, feel completely free to drizzle it over ice cream, use it as a filling for cupcakes, enhance your morning pancakes, or simply (and secretly) enjoy it straight from the spoon. Your secret is safe with me!

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Print Recipe

Arnold Palmer Cheesecake Bars

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Author Strawberry Blondie Kitchen

Yields 16 bars

These vibrant Arnold Palmer Cheesecake Bars combine a tangy lemon cheesecake base with a unique sweet tea caramel sauce. This dessert perfectly captures the essence of the classic iced tea and lemonade drink, offering a refreshing and indulgent treat for any occasion.

Ingredients

• For the Almond Crust
• 1 cup whole wheat flour
• 1/3 cup sliced almonds, toasted
• 3 tablespoons powdered sugar
• 1 tablespoon canola oil
• 1/4 teaspoon kosher salt
• 1/4 cup cold butter, cut into small pieces
• For the Lemon Cheesecake Filling
• 3/4 cup fat-free Greek yogurt
• 1/3 cup granulated sugar
• 1 tablespoon grated lemon rind
• 1/3 cup plus 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon kosher salt
• 1 (8-ounce) package 1/3-less-fat cream cheese, room temperature
• 2 large eggs
• For the Sweet Tea Caramel Sauce
• 1 cup heavy cream, room temperature
• 3 tablespoons unsweetened tea powder
• 1 cup sugar
• 2 teaspoons vanilla extract

Instructions

1. Prepare the Crust: Preheat your oven to 350 degrees F (175 degrees C) and generously grease an 11 x 7 inch glass baking dish. Set it aside.
2. In a food processor, combine the whole wheat flour, toasted sliced almonds, powdered sugar, canola oil, and kosher salt. Pulse the ingredients until they are well combined and resemble a coarse meal.
3. Add the cold butter, cut into small pieces, to the food processor. Pulse again until pea-sized crumbs form.
4. Press the crumb mixture evenly into the bottom of your prepared glass baking dish to form the crust.
5. Bake the crust for 20-22 minutes, or until it turns a light golden brown. Remove from the oven and allow it to cool completely on a wire rack before proceeding.
6. Prepare the Lemon Cheesecake Filling: Reduce the oven temperature to 325 degrees F (160 degrees C).
7. In a clean food processor or a blender, combine the fat-free Greek yogurt, granulated sugar, grated lemon rind, fresh lemon juice, vanilla extract, almond extract, kosher salt, and room temperature 1/3-less-fat cream cheese. Process until the mixture is smooth and fully incorporated.
8. Add the eggs, one at a time, to the cheesecake mixture, processing briefly after each addition until just combined. Be careful not to overmix.
9. Gently pour the smooth cheesecake mixture over the completely cooled almond crust in the baking dish and spread it out evenly.
10. Bake in the preheated oven for 30 minutes, or until the top of the cheesecake is set and the center has only a slight jiggle.
11. Once baked, cool the cheesecake bars completely at room temperature. Then, transfer the dish to the refrigerator and chill for at least 3 hours, or preferably overnight, to allow them to set properly.
12. Prepare the Sweet Tea Caramel Sauce
13. In a medium bowl, whisk together the heavy cream (at room temperature) and the unsweetened tea powder until the tea powder is fully dissolved and combined. Set aside.
14. In a medium-sized, heavy-bottomed skillet or saucepan, add the granulated sugar. Place over medium heat. Without stirring, allow the sugar to liquefy and begin to brown. This process usually takes about 5-7 minutes. Watch carefully to prevent burning.
15. Once the sugar has melted into a beautiful copper color, immediately remove the skillet from the heat. Carefully and slowly pour in the heavy cream and tea mixture, whisking continuously to combine. The mixture will bubble vigorously, so exercise caution. Continue whisking until the caramel is smooth.
16. Stir in the vanilla extract until fully incorporated and the sauce is smooth.
17. Set the sweet tea caramel sauce aside and let it cool completely to room temperature before using.
18. Store any remaining caramel sauce in a sealed mason jar in the refrigerator for up to 1 month. Reheat gently if needed before serving.
19. To Serve the Arnold Palmer Cheesecake Bars
20. Once thoroughly chilled, carefully cut the lemon cheesecake bars into 16-18 squares using a sharp knife. For clean cuts, wipe your knife between each slice.
21. Place a single square on a plate and generously top with your desired amount of the sweet tea caramel sauce. Indulge and enjoy!

Notes for Success

This recipe for Lemon Cheesecake Bars is slightly adapted from MyRecipes.com. The incredible Sweet Tea Caramel Sauce recipe is inspired by Damaris Phillips on Food Network.

Caramel Tip: When making caramel, do not stir the sugar until it starts to dissolve. Once it begins to melt, you can gently swirl the pan. Be very careful when adding the cream mixture, as it will steam and bubble intensely. Have all your ingredients measured and ready before you start.

Cheesecake Tip: For the smoothest cheesecake, ensure your cream cheese and Greek yogurt are at room temperature. This helps prevent lumps and ensures a silky-smooth texture.

Courses Cheesecake, Dessert Bars

Cuisine Dessert, American, Southern Inspired

Savoring the Last Bites of Summer

Please, do not let this beautiful season slip away before you experience the sheer delight of these incredible **Arnold Palmer Cheesecake Bars**. They represent a harmonious and utterly delicious mashup of the iconic iced tea and lemonade flavors, truly earning a permanent spot in your summer (and even fall) dessert rotation. And if, by some highly unlikely chance, you aren’t particularly fond of caramel – though I truly can’t imagine who you might be! – rest assured that these lemon cheesecake bars are absolutely divine on their own. I’ve been known to enjoy half the pan without a single drop of sauce, savoring every single minute of their tangy, creamy perfection.

Just take a moment to admire that perfect bite in all its glory – the delicate crunch of the almond crust, the bright tang of the lemon, the velvety richness of the cheesecake, and the sweet, complex notes of the sweet tea caramel. It’s a symphony of textures and flavors that made these bars, without a doubt, the dessert highlight of my entire summer. And they can absolutely be yours too! They are perfect for potlucks, family gatherings, or simply treating yourself to something extraordinary. They offer a unique twist on classic flavors, making them a conversation starter and a memorable sweet ending to any meal.

I’m curious to know: How do you prefer your iced tea? Do you like it sweet, unsweetened, or perhaps with a slice of lemon? Let me know in the comments below! Your preferences might inspire my next culinary creation!

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