Description
Lemon Cheesecake Crumb Bars bring zesty sunshine right to your dessert plate with a tangy twist that makes taste buds dance. Buttery graham cracker crust topped with silky cream cheese and bright citrus will have friends begging for seconds at your next gathering.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 16 ounces (450 grams) cream cheese
- 1 cup packed light brown sugar
Supporting Ingredients:
- 1 cup unsalted butter
- ½ cup granulated sugar
- ¼ cup fresh lemon juice
- 1 large egg
Finishing Ingredients:
- 1 tablespoon lemon zest
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (177°C). Grab a 9×13-inch pan and line it with parchment paper, ensuring extra paper hangs over the sides for easy bar removal.
- Combine 2 cups flour, 1 cup oats, 1 cup brown sugar, ½ teaspoon baking soda, and ¼ teaspoon salt in a large bowl. Pour 1 cup melted butter over the dry ingredients and mix until the mixture resembles coarse, moist sand.
- Separate 1½ cups of the crumb mixture and set it aside for topping. Press the remaining crumbs firmly into the pan’s bottom, creating an even crust layer. Bake the crust for exactly 10 minutes at 350°F, then let it cool slightly.
- Beat 16 oz softened cream cheese with ½ cup granulated sugar until completely smooth. Add 1 tablespoon lemon zest, ¼ cup lemon juice, 1 large egg, and 1 teaspoon vanilla extract. Mix until the filling looks creamy and well-blended.
- Spread the lemon cheesecake filling evenly across the warm crust. Sprinkle the reserved crumb mixture over the top, creating a rustic, textured surface.
- Bake at 350°F for 25–30 minutes, watching for a set center and golden-brown crumble topping. The filling should look slightly firm but not dry.
- Allow the bars to cool completely at room temperature. Refrigerate for 3 hours or overnight to help the bars set and develop deeper flavors.
- Lift the bars from the pan using parchment paper edges. Slice into neat squares or rectangles. Serve chilled for the best texture and taste.
Notes
- Use room temperature cream cheese and eggs for the smoothest, most even texture in your filling.
- Zest the lemon before juicing to maximize flavor and ensure you capture all the bright citrus notes.
- Chill the bars completely before cutting to get clean, precise slices that showcase the beautiful layers.
- For a gluten-free version, swap the all-purpose flour with a cup-for-cup gluten-free baking blend in the crumb base and topping.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 410 kcal
- Sugar: 23 g
- Sodium: 160 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 65 mg