Benefits and Advantages of creamy lemon cheesecake crumb bars
- Ease of preparation: This creamy lemon cheesecake crumb bars recipe is straightforward, with minimal ingredients and simple steps that make it perfect for quick baking sessions and impromptu desserts.
- Health benefits: Featuring fresh lemon juice and cream cheese, these bars provide a blend of vitamin C and protein, making them a mildly nutritious dessert option with a satisfying creamy texture.
- Versatility: Easily adaptable for various dietary needs such as vegan, gluten-free, or low-calorie diets without losing the signature creamy lemon flavor and crumbly texture.
- Distinctive flavor: The combination of tangy lemon and rich cheesecake creaminess topped with a buttery oat-flour crumble sets these bars apart as a lively yet comforting treat.
Jump To
- 1. Benefits and Advantages of creamy lemon cheesecake crumb bars
- 2. Essential Ingredients for creamy lemon cheesecake crumb bars
- 3. Dietary Substitutions to Customize Your creamy lemon cheesecake crumb bars
- 4. How to Prepare the Perfect creamy lemon cheesecake crumb bars: Step-by-Step Guide
- 5. Mastering creamy lemon cheesecake crumb bars: Advanced Tips and Variations
- 6. How to Store creamy lemon cheesecake crumb bars: Best Practices
- 7. FAQs: Frequently Asked Questions About creamy lemon cheesecake crumb bars
- 8. creamy lemon cheesecake crumb bars
Essential Ingredients for creamy lemon cheesecake crumb bars
- 2 1/2 cups (approximately 300 g) all-purpose flour – forms the base and crumb topping structure
- 2 1/2 cups (about 225 g) old fashioned oats – adds texture and a nutty flavor to the crumble
- 1 cup (200 g) brown sugar – brings sweetness and depth to the crust and topping
- 1 cup (200 g) granulated sugar – balances sweetness without overpowering the lemon
- 2 teaspoons baking powder – helps the crumb lighten slightly
- 1 teaspoon salt – enhances all the flavors
- 1 1/4 cups (285 g) cold butter, cubed – binds the crumb and contributes buttery richness
- 8 ounces (227 g) cream cheese, room temperature – main component of the creamy cheesecake filling
- 3 large egg yolks – help set the filling to a smooth, firm consistency
- 1 teaspoon vanilla extract – for aroma and flavor depth
- 28 ounces (2 cans, about 794 g) sweetened condensed milk – sweetens and creates silky texture in filling
- 1 cup (240 ml) lemon juice (fresh or bottled) – provides signature tangy lemon flavor
- Optional: 1 teaspoon lemon zest – intensifies citrus notes
Dietary Substitutions to Customize Your creamy lemon cheesecake crumb bars
Protein and Main Component Alternatives
For vegan versions, swap cream cheese with plant-based cream cheese alternatives, and replace eggs with flaxseed or chia seed “eggs” to preserve binding and creaminess. Coconut cream can serve as a dairy-free source to maintain luscious texture in the filling.
Flour and Sweeteners
Use gluten-free flour blends in place of all-purpose flour and certified gluten-free oats for a gluten-safe crumb crust. Swap granulated and brown sugar for natural sweeteners like maple syrup or agave for a different sweetness profile that complements lemon zest.
Flavor and Texture Variations
Add zest from other citrus fruits like lime or orange to diversify flavor. Incorporate crushed nuts or gluten-free oats into the crumble topping for more crunch. Fresh herbs like mint or basil can add subtle fragrant undertones while maintaining the refreshing citrus character.
How to Prepare the Perfect creamy lemon cheesecake crumb bars: Step-by-Step Guide
- Preheat the oven: Set to 350°F (175°C). Line a 9×13 inch (23×33 cm) baking dish with parchment paper, leaving overhang for easy removal. Lightly spray pan if desired.
- Make the crumb mixture: In a mixer, combine 2 1/2 cups flour, 2 1/2 cups oats, 1 cup brown sugar, 1 cup granulated sugar, 2 teaspoons baking powder, and 1 teaspoon salt. Gradually add 1 1/4 cups cold cubed butter, mixing until moist crumbs form that hold shape when pressed but aren’t doughy.
- Form the crust: Reserve about 4 cups (480 g) of crumb mixture for topping. Firmly press remaining crumble into the bottom of the prepared pan, creating an even base.
- Prepare cheesecake filling: Beat 8 oz room-temperature cream cheese in a clean bowl until smooth. Add 3 egg yolks one at a time, mixing on low. Stir in 1 teaspoon vanilla and 1 teaspoon lemon zest if using.
- Add sweetened condensed milk: Slowly add 28 oz sweetened condensed milk while mixing at low speed. Increase to medium speed and beat for 2-3 minutes until creamy and well blended.
- Incorporate lemon juice: On low speed, mix in 1 cup lemon juice until combined, scraping bowl sides as needed. Filling will be runny – this is expected.
- Assemble bars: Pour cheesecake filling evenly over pressed crust. Sprinkle reserved crumb mixture evenly on top to cover.
- Bake: Bake for 30-35 minutes or until topping is golden and filling is set but slightly jiggly in the center. Avoid overbaking to keep a creamy texture.
- Cool and chill: Allow bars to cool at room temperature, then refrigerate for 2-3 hours or freeze 1-2 hours before slicing to set filling and enhance texture.
- Serve: Cut into bars and serve chilled. Optionally garnish with lemon slices or a dusting of powdered sugar.
For more delightful cheesecake recipes, visit our Lemon Cheesecake Cake or Blueberry Cheesecake pages on Recipes Isabella.
Learn about the Health Benefits of Cream Cheese, tips on How to Make Lemon Cheesecake, and expert advice on Tips for Baking Perfect Crumble Bars.
Mastering creamy lemon cheesecake crumb bars: Advanced Tips and Variations
Pro Cooking Techniques
- Ensure cream cheese is at room temperature before mixing to achieve a smooth, lump-free filling.
- Mix on medium speed with a hand mixer to avoid incorporating excess air, which can lead to cracks in the cheesecake layer.
- Chill the crumb bars thoroughly after baking to set the texture and enhance flavors.
- Spray the baking pan lightly before lining with parchment paper to prevent slipping and ease removal.
- If butter is hard to incorporate in the crumble, work it in by hand until the mixture forms moist crumbs that hold shape.
Flavor Variations
- Add fresh berries or swirl raspberry puree into the cheesecake filling for fruity accents.
- Incorporate warm spices like ginger or cardamom in the crumb topping to add unique aromatic notes.
- Try substituting lemon zest with lime or orange zest for a citrus flavor variation.
- Use gluten-free oats and flour blends to create gluten-free crumb bars without compromising texture.
Presentation Tips
- Serve bars on elegant dessert plates with a drizzle of lemon glaze or a dusting of powdered sugar.
- Garnish with edible flowers or fresh lemon slices to add visual appeal.
- Cut bars into uniform squares for neat, professional presentation.
Make-Ahead Options
- Prepare the crumb bars a day ahead and refrigerate overnight; flavors intensify with chilling.
- Bars freeze well; wrap tightly in plastic wrap and foil, then thaw in the refrigerator before serving.
How to Store creamy lemon cheesecake crumb bars: Best Practices
| Storage Method | Instructions | Duration |
|---|---|---|
| Refrigeration | Place crumb bars in an airtight container to maintain freshness and creamy texture. | Up to 5 days |
| Freezing | Wrap bars individually in plastic wrap and place in a freezer-safe container or bag. Freeze to preserve quality. | Up to 3 months |
| Reheating | Thaw frozen bars in the refrigerator overnight. Serve chilled; avoid reheating to maintain creamy texture. | Serve chilled after thawing |
Proper wrapping and refrigeration prevent the crumb bars from drying out and help retain their tangy, creamy flavor.
FAQs: Frequently Asked Questions About creamy lemon cheesecake crumb bars
What ingredients do I need to make the crust and crumble topping for lemon cheesecake crumb bars?
To make the crust and crumble topping, you’ll need all-purpose flour, old fashioned oats, brown sugar, granulated sugar, baking powder, salt, and cold cubed butter. Mixing these together creates a slightly moist mixture that holds its shape when squeezed but isn’t doughy. This combination gives the bars their signature crumbly texture and buttery flavor.
Can I use bottled lemon juice instead of fresh lemon juice for the cheesecake layer?
Yes, bottled lemon juice is a convenient substitute and works well in the cheesecake layer. While fresh lemon juice provides a brighter, fresher flavor, bottled lemon juice concentrate can deliver a similar tartness without affecting the texture or baking process.
How long and at what temperature should lemon cheesecake crumb bars be baked?
Bake the bars at 350°F (175°C) for about 30 minutes. The bars are done when the edges turn golden brown and the cheesecake filling is set but still has a slight jiggle in the center. Avoid overbaking to keep the filling creamy and smooth.
Can these lemon cheesecake crumb bars be made ahead of time and how should they be stored?
Yes, these bars taste even better after chilling. Cool them to room temperature first, then refrigerate for at least 2 to 3 hours before serving. For longer storage, freeze the bars for up to a month, and thaw in the fridge. Keep leftovers in an airtight container in the fridge to maintain freshness and texture.
How can I adjust this recipe to make gluten-free lemon cheesecake crumb bars?
You can make gluten-free bars by substituting the all-purpose flour with a cup-for-cup gluten-free flour blend and using certified gluten-free oats. This swap maintains the crumbly texture while making the bars safe for gluten-sensitive diets without compromising taste.
creamy lemon cheesecake crumb bars
- Total Time: 3 hours
- Yield: 16 bars
Description
🍋 Creamy Lemon Cheesecake Crumb Bars combine a buttery oat crumble with a smooth, tangy lemon cheesecake filling for a delightful dessert treat.
🍰 This recipe offers a perfect balance of rich creaminess and refreshing citrus flavor, making it an irresistible dessert for any occasion.
Ingredients
– 2 1/2 cups (approximately 300 g) all-purpose flour
– 2 1/2 cups (about 225 g) old fashioned oats
– 1 cup (200 g) brown sugar
– 1 cup (200 g) granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 1/4 cups (285 g) cold butter, cubed
– 8 ounces (227 g) cream cheese, room temperature
– 3 large egg yolks
– 1 teaspoon vanilla extract
– 28 ounces (2 cans, about 794 g) sweetened condensed milk
– 1 cup (240 ml) lemon juice (fresh or bottled)
– Optional: 1 teaspoon lemon zest
Instructions
1-Preheat the oven: Set to 350°F (175°C). Line a 9×13 inch (23×33 cm) baking dish with parchment paper, leaving overhang for easy removal. Lightly spray pan if desired.
2-Make the crumb mixture: In a mixer, combine 2 1/2 cups flour, 2 1/2 cups oats, 1 cup brown sugar, 1 cup granulated sugar, 2 teaspoons baking powder, and 1 teaspoon salt. Gradually add 1 1/4 cups cold cubed butter, mixing until moist crumbs form that hold shape when pressed but aren’t doughy.
3-Form the crust: Reserve about 4 cups (480 g) of crumb mixture for topping. Firmly press remaining crumble into the bottom of the prepared pan, creating an even base.
4-Prepare cheesecake filling: Beat 8 oz room-temperature cream cheese in a clean bowl until smooth. Add 3 egg yolks one at a time, mixing on low. Stir in 1 teaspoon vanilla and 1 teaspoon lemon zest if using.
5-Add sweetened condensed milk: Slowly add 28 oz sweetened condensed milk while mixing at low speed. Increase to medium speed and beat for 2-3 minutes until creamy and well blended.
6-Incorporate lemon juice: On low speed, mix in 1 cup lemon juice until combined, scraping bowl sides as needed. Filling will be runny – this is expected.
7-Assemble bars: Pour cheesecake filling evenly over pressed crust. Sprinkle reserved crumb mixture evenly on top to cover.
8-Bake: Bake for 30-35 minutes or until topping is golden and filling is set but slightly jiggly in the center. Avoid overbaking to keep a creamy texture.
9-Cool and chill: Allow bars to cool at room temperature, then refrigerate for 2-3 hours or freeze 1-2 hours before slicing to set filling and enhance texture.
10-Serve: Cut into bars and serve chilled. Optionally garnish with lemon slices or a dusting of powdered sugar.
Notes
🧈 Use cold, cubed butter and mix until crumbs just hold together for the perfect crumble texture.
🍋 Fresh lemon juice and zest brighten the filling and enhance the citrus flavor.
❄️ Chill or freeze bars thoroughly before serving to ensure clean slices and firm texture.
- Prep Time: 30 minutes
- Chilling Time: 2-3 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 580 kcal
- Sugar: 66 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 92 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 100 mg
Keywords: Lemon Cheesecake Bars, Creamy Lemon Dessert, Buttery Crumble Bars, Tangy Cheesecake Bars