Sunshine Cheesecake Bars

Didi Dalaba


This amazingly easy recipe was given to me by one of patients many years ago. I've since changed and added (as we all do) and have come up with a winner. I get asked to bring this no matter the function or time of year.



★★★★★ 2 votes

40 Min
15 Min


  • 1-1/4 c
  • 1-1/4 c
    finely chopped pecans
  • 1 stick
  • 1 pkg
    cook top lemon pudding mix - *see note*
  • 1 pkg
    instant lemon pudding mix
  • 8 oz
    cream cheese
  • 1
    container cool whip
  • 2-1/4 c
    confectioners' sugar
  • 2 tsp
    vanilla extract

How to Make Sunshine Cheesecake Bars


  1. Preheat oven to 350F
    In a springform pan or square pan of choice, spray with non cooking spray and set aside.
  2. In a bowl add your flour and finely chopped pecans. Melt your margarine/butter and add to the flour mixture. Mix thoroughly, the mixture will now be moist and crumbly. Press mixture onto the bottom only of your pan of choice.
    Bake for 12-15 minutes or till lightly golden. Remove from oven, set aside to cool.
  3. Meanwhile, cook your stove top lemon pudding mix following the instructions on the package. Take off heat and let cool.
    Prepare the instant lemmon pudding mix in a separate bowl following the instructions on the package as well. Set aside.
  4. In a 3rd bowl, add the cream cheese and powdered sugar, incorporate thoroughly. Add the vanilla, and finally fold in the cool whip topping. Set aside.
  5. Once the base has cooled along with the stove top pudding mix. It's now time to layer.
    To your base add:
    1) Cream cheese mixture, spreading the mixture evenly to the sides of your pan
    2) Instant lemon pudding mix
    3) Cooked pudding mix

    Cover loosely with foil, place in refridgerator and let chill 2-3 hours.
  6. **Note** I end up using only about half of the cooked lemon pudding mix. Even though it has such a pretty color to our family it's quite tart! If you love the flavor, please add all of it as well.


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