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.

Lemon Cheesecake Crumb Bars: Easy & Refreshing Dessert Recipe

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

Scale

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

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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