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 with Buttery Crust

Name: creamy lemon cheesecake crumb bars
Prep time: PT-486494H48M58S
Cook time: 30 min
Total time: 3 h
Cuisine: American
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

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