If you’re a fan of creamy lemon desserts with a delightful crumb topping, then Lemon Cheesecake Crumb Bars are the treat you’ve been waiting for. These bars combine the zesty freshness of lemon with the rich creaminess of cheesecake and a crunchy oat crumble topping. They’re easy to make, perfect for any occasion, and best of all, you can keep them in the freezer for a refreshing dessert any time.
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Why You’ll Love Lemon Cheesecake Crumb Bars
Lemon Cheesecake Crumb Bars are a perfect balance of flavors and textures. The tartness of fresh lemon juice, combined with the creamy filling made with sweetened condensed milk, gives these bars an irresistible flavor. The oat-based crumb topping adds crunch, making each bite satisfying and delicious. This dessert is simple enough for a quick weekday treat yet elegant enough to impress guests at a special gathering.
Ingredients for Lemon Cheesecake Crumb Bars
For the crust and crumb topping:
- Flour: Provides structure to the crumb topping and crust.
- Old-Fashioned Oats: Adds texture and a wholesome flavor.
- Salt: Enhances the sweetness and balances the flavors.
- Baking Powder: Helps the crumble to rise slightly and become light.
- Brown Sugar: Adds a hint of molasses flavor and sweetness.
- Granulated Sugar: Balances the sweetness of the brown sugar.
- Cold Cubed Butter: Binds the ingredients together and creates a crumbly texture.
For the lemon cheesecake filling:
- Cream Cheese: Gives the filling its creamy texture and tangy flavor.
- Egg Yolks: Adds richness and helps set the cheesecake filling.
- Lemon Zest: Intensifies the lemon flavor in the cheesecake.
- Vanilla Extract: Adds a sweet, aromatic note to the filling.
- Sweetened Condensed Milk: Makes the filling smooth and sweet, providing the right consistency.
- Fresh Lemon Juice: Provides the tanginess that balances the sweetness of the condensed milk.
Alternative Ingredient Suggestions
- Dairy-Free Option: Use a dairy-free cream cheese alternative and a plant-based butter to make these bars vegan-friendly.
- Whole Wheat Flour: For a slightly healthier option, substitute all-purpose flour with whole wheat pastry flour for a nuttier flavor.
- Lemon Extract: If fresh lemons aren’t available, lemon extract can be used as a substitute for both the zest and juice.
- Gluten-Free: Swap the flour and oats with a gluten-free blend for a gluten-free version of this dessert.
Step-by-Step Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch pan and line it with parchment paper for easy removal of the bars later.
- Make the crumb crust: In a large bowl, mix the flour, oats, salt, baking powder, brown sugar, and granulated sugar until well combined. Add the cold cubed butter and mix until the dough becomes crumbly.
- Press the mixture: Take half of the crumbly oat mixture and press it into the bottom of the prepared pan. Set the remaining crumb mixture aside.
- Prepare the cheesecake filling: Beat the cream cheese in a mixer on medium-high speed until light and fluffy. Add the egg yolks one at a time, beating well between each addition. Mix in the vanilla extract and lemon zest.
- Add sweetened condensed milk: Gradually add the sweetened condensed milk, beating for 3 minutes on medium-high speed. Turn the mixer to low and mix in the lemon juice until fully combined.
- Assemble the bars: Pour the creamy lemon cheesecake filling over the pressed crust. Sprinkle the remaining crumb mixture over the top.
- Bake: Place the pan in the preheated oven and bake for 30 minutes. The bars should be lightly golden and firm in the center.
- Cool and set: Let the bars cool to room temperature, then refrigerate them until they are cold and set. For a refreshing twist, you can even freeze them for an icy treat.
Tips & Tricks
- Texture Adjustment: If you want a crunchier topping, you can bake the crumb mixture for 10 minutes before adding the filling.
- Lemon Zest: Be sure to zest the lemons before juicing them, as it’s easier to get the zest off the whole fruit.
- Perfect Consistency: The cheesecake layer should be thick and creamy, so ensure you mix it well to avoid any lumps.
- Freezing: These bars freeze beautifully, so you can make them ahead of time. Just cut them into squares and store them in an airtight container in the freezer.
Pairing Ideas and Variations
Lemon Cheesecake Crumb Bars are delightful on their own, but you can enhance them by pairing them with fresh fruit, like raspberries or blueberries, for an extra burst of flavor. For a twist, try serving them with a dollop of whipped cream or a drizzle of lemon glaze on top. If you’re looking to make these bars a bit more festive, they’re perfect for Easter or a summer BBQ.
If you’re looking for a variation, consider swapping the lemon juice for lime juice to create Key Lime Cheesecake Crumb Bars. You can also play around with the crust by adding crushed graham crackers or nuts for a different flavor profile.
Health Benefits and Seasonal Notes
Lemon Cheesecake Crumb Bars are not only delicious but also offer a refreshing citrus burst that’s perfect for warmer months. Lemons are packed with vitamin C, which supports immune function, and the oats in the crust provide fiber for digestive health. This makes these bars a guilt-free indulgence, especially when you need a cool treat on a hot day.
These bars are perfect for holiday gatherings, summer parties, or simply as a sweet treat after a long day. With the balance of rich and refreshing flavors, they are sure to become a family favorite.
Conclusion
Lemon Cheesecake Crumb Bars are the ultimate dessert for anyone who loves the combination of sweet, tart, and creamy flavors. With a buttery oat crust, a rich lemon cheesecake filling, and a crunchy topping, these bars are an irresistible treat. They’re easy to make and can be enjoyed at any time of year, whether frozen for a cool summer dessert or served at a holiday gathering. With their fresh citrus flavor and indulgent creamy texture, these bars are sure to become a favorite in your dessert repertoire. Make a batch today and enjoy a bite of creamy, citrusy heaven!
FAQ
Can I make Lemon Cheesecake Crumb Bars ahead of time?
Yes! These bars actually taste better when chilled, so preparing them in advance is a great idea. You can make them the day before your event or even freeze them for up to two months. Simply cut them into squares and store them in an airtight container.
Can I use a different fruit for the cheesecake filling?
While lemon is the star of this recipe, you can easily substitute other citrus fruits like lime or orange. You can also experiment with other fruit fillings such as raspberry or strawberry to give the bars a new twist.
How do I prevent the crumb topping from becoming too hard?
To keep the crumb topping from becoming too hard, be sure to check the bars as they bake. If you notice that the topping is becoming overly firm, you can cover the pan loosely with aluminum foil and continue baking until the filling is set.
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Lemon Cheesecake Crumb Bars: The Perfect Combination of Sweet, Tart, and Crunch
- Prep Time: 20 Min
- Cook Time: 30 Min
- Total Time: 6 Hours 50 Min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Lemon Cheesecake Crumb Bars are a delightful treat that combines a buttery oat crust, a creamy lemon cheesecake filling, and a crunchy crumble topping. These bars are perfect for any occasion, offering a balance of tangy, creamy, and sweet flavors. They’re easy to make and can be stored in the freezer for a cool, refreshing dessert.
Ingredients
- 2 1/3 cups All-Purpose Flour
- 2 1/3 cups Old Fashioned Oats
- 1 teaspoon Salt
- 2 teaspoons Baking Powder
- 1 cup Brown Sugar
- 1 cup Granulated Sugar
- 1 cup Cold Cubed Butter
- 8 ounces Cream Cheese, Room Temperature
- 3 Egg Yolks
- 1 teaspoon Lemon Zest
- 1 teaspoon Vanilla Extract
- 2 (14 ounce) Cans Sweetened Condensed Milk
- 1 cup Lemon Juice, Fresh Squeezed
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch pan, lining it with parchment paper for easy removal.
- In a large bowl, combine the flour, oats, salt, baking powder, brown sugar, and granulated sugar. Mix well. Add the cold butter and mix until crumbly.
- Press half of the crumb mixture into the prepared pan, then set the remaining crumb mixture aside.
- In a mixer, beat the cream cheese until light and fluffy. Add the egg yolks one at a time, beating well between each addition. Scrape the sides of the bowl.
- Mix in the vanilla extract and lemon zest. Slowly add the sweetened condensed milk and beat for 3 minutes on medium-high speed. Add lemon juice and mix until fully combined.
- Pour the cheesecake mixture over the crust and top with the remaining crumb mixture.
- Bake at 350°F for 30 minutes, or until lightly golden and firm in the center.
- Cool the bars to room temperature, then refrigerate them until cold. Optionally, freeze them for a refreshing frozen treat.
Notes
- The bars store well in the freezer for up to two months.
- If you want a crunchier topping, you can bake the crumb mixture for 10 minutes before adding the filling.
- For a dairy-free version, use plant-based butter and a dairy-free cream cheese alternative.
- If you don’t have fresh lemons, you can use lemon extract as a substitute for the zest and juice.
Nutrition
- Serving Size: 1 bar
- Calories: 345
- Sugar: 31g
- Sodium: 345mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
