Lemon Cheesecake Crumb Bars

Lemon Cheesecake Crumb Bars always remind me of spring gatherings and sunny kitchen counters and I first made them for a baby shower when I wanted something bright and creamy and easy to serve. I needed a dessert that felt elegant without requiring a fork and something I could bake the night before and chill overnight. These bars ended up being the first to disappear and I’ve made them regularly ever since and especially whenever I want something that tastes like sunshine.

There’s something so satisfying about the combination of buttery crumbs and tangy lemon cheesecake and soft texture layered with a golden crunch. I love that these bars come together with simple ingredients and yet they always look and taste impressive. Whether you’re baking for brunch and a potluck and or just to treat yourself and Lemon Cheesecake Crumb Bars are the kind of dessert that delivers every time.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• All-purpose flour – Forms the base and crumb topping for structure and crispiness.
• Granulated sugar – Sweetens both the crust and the creamy filling.
• Brown sugar – Adds a touch of caramel-like flavor to the crumbs.
• Butter – Binds the crust and topping and adds rich flavor.
• Cream cheese – The star of the filling for a creamy and tangy layer.
• Egg – Helps set the cheesecake and gives it a smooth and custardy finish.
• Lemon juice – Adds bright and zesty flavor to the filling.
• Lemon zest – Intensifies the citrusy aroma and freshness.
• Vanilla extract – Complements the lemon and adds warmth.
• Salt – Balances the sweetness and enhances the other flavors.

Tools You’ll Need

• Mixing bowls – For preparing the crumb base and the cheesecake filling separately.
• Hand mixer or stand mixer – Helps whip the cream cheese into a smooth and fluffy texture.
• 8×8 baking pan – Ideal size for creating perfectly thick and even bars.
• Measuring cups and spoons – Keeps all the ingredients in proper proportion.
• Rubber spatula – For smoothing the layers and scraping every bit of filling.
• Microplane – Great for zesting the lemon finely.
• Parchment paper – Makes removing the bars from the pan clean and easy.

Instructions

Step 1:

I preheat my oven to 350°F and line an 8×8 baking pan with parchment paper and leaving an overhang for easy lifting later.

Step 2:

In a bowl and I combine flour and granulated sugar and brown sugar and salt and then cut in the cold butter using a pastry cutter or fork until the mixture looks crumbly.

Step 3:

I press about two-thirds of the crumb mixture into the bottom of the pan and pressing it down firmly to form the crust and then I bake it for 10 minutes.

Step 4:

While that bakes and I prepare the filling by beating cream cheese until smooth and then I add sugar and mix until fluffy and finally I blend in the egg and lemon juice and zest and vanilla.

Step 5:

I pour the cream cheese filling over the slightly cooled crust and spread it evenly with a spatula.

Step 6:

I sprinkle the remaining crumb mixture over the top and lightly press it down to stick and then bake everything for another 25–30 minutes until the center is just set.

Step 7:

Once baked and I let it cool at room temperature and then chill in the refrigerator for at least 2 hours before slicing into neat and creamy bars.

Tips

If you want a firmer crust and you can press it down with the bottom of a measuring cup before baking. I’ve also made these with lime or orange instead of lemon for a fun twist. For clean slices and always chill thoroughly and wipe your knife clean between cuts. And if you like it extra lemony and add a teaspoon more zest or even a swirl of lemon curd on top before baking!

Ways to Serve

As a bright and fresh dessert for spring brunches or showers

Paired with a cup of tea or espresso for an afternoon treat

Sliced small for a dessert platter at parties or potlucks

Packed into lunchboxes for a sweet midday surprise

Frequently Asked Questions

Can I freeze Lemon Cheesecake Crumb Bars?

Yes and they freeze really well! Just layer with parchment in an airtight container and thaw in the fridge before serving.

How long do Lemon Cheesecake Crumb Bars last?

I store them in the fridge for up to 5 days and the texture stays lovely and creamy.

Can I make Lemon Cheesecake Crumb Bars gluten-free?

Definitely and just use a 1:1 gluten-free flour blend and they turn out great!

See You in the Kitchen

I hope you give these Lemon Cheesecake Crumb Bars a try soon! They’re zesty and creamy and completely irresistible and a perfect little bite of happiness. Let me know if you enjoy them or give the recipe your own twist!

Happy Cooking!

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