Go Back

Lemon Cheesecake Crumb Bars

These Lemon Cheesecake Crumb Bars combine the creamy richness of cheesecake with bright lemon flavor over a buttery crumb crust, making them a delightful dessert for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

Crust and Topping
  • 2 1/3 cups all-purpose or whole wheat pastry flour Offers a fluffy texture.
  • 2 1/3 cups old-fashioned oats Adds a hearty, nutty flavor.
  • 1 teaspoon salt Enhances the sweetness.
  • 2 teaspoons baking powder Helps the bars rise perfectly.
  • 1 cup brown sugar Lends a rich, warm sweetness.
  • 1 cup granulated sugar Balances the flavors with a clean sweetness.
  • 1 cup cold cubed butter Ensures a crispy, flaky crust.
Filling
  • 8 ounces cream cheese at room temperature The star of the filling, creamy and velvety.
  • 3 whole egg yolks Enrich the filling with moisture and color.
  • 1 teaspoon lemon zest Infuses the bars with bright, citrusy undertones.
  • 1 teaspoon vanilla Adds depth and warmth.
  • 28 ounces sweetened condensed milk Provides creaminess and sweetness.
  • 1 cup fresh squeezed lemon juice Gives that sharp, refreshing tang.

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Butter a 9'x13' pan and line it with parchment paper, then butter the parchment paper.
  3. In a mixer, combine flour, oats, salt, baking powder, brown sugar, and granulated sugar.
  4. Incorporate the cold, cubed butter into the dry mixture, mixing until resembling coarse crumbs.
  5. Press half of this crumb mixture firmly into the bottom of your prepared pan and save the other half for topping.
Filling
  1. In a mixer fitted with a whisk attachment, beat the cream cheese on medium-high speed until light and fluffy.
  2. Add the egg yolks one at a time, beating well after each addition.
  3. Mix in the vanilla and lemon zest until fully combined.
  4. With the mixer on medium speed, drizzle in the sweetened condensed milk, beating for about 3 minutes.
  5. Lower the mixer speed and add lemon juice, mixing until well combined.
Assembly
  1. Pour the creamy lemon cheesecake filling over the crust in the pan.
  2. Top with the reserved crumb mixture, scattering it evenly over the filling.
Baking
  1. Bake for 30 minutes.
  2. Allow the bars to cool to room temperature before refrigerating until cold.

Notes

Always use fresh lemon juice for the best flavor. Optionally, fold in some fresh berries into the cheesecake filling for a fruity variation. Let the bars chill overnight for the best flavor and texture.