Creamy Lemon Cheesecake Crumb Bars

You have to try these Creamy Lemon Cheesecake Crumb Bars! They’re sweet, tangy, and melt-in-your-mouth good. Trust me, one bite and you’ll be hooked.

The crumb crust is buttery and golden, and the lemon cheesecake filling is smooth and zesty. It’s the perfect balance of creamy and crunchy. I love how fresh and bright they taste!

Perfect for spring gatherings, brunch, or just a sunny day treat. Once you taste them, you’ll want to make a second batch right away. They’re that irresistible!

Let’s bake them together! Grab your lemons, cream cheese, and crumb topping—I’ll walk you through it step-by-step. You’re gonna love every creamy, lemony bite!

Why You’ll Love This Recipe

• Refreshing and Creamy: A smooth lemon cheesecake filling nestled between layers of crumbly oat-butter crust—light but indulgent.
• Easy to Make: No water bath, no springform pan, and no fuss—just simple steps for bakery-level results.
• Great for Sharing: These bars slice cleanly and travel well, making them perfect for potlucks, bake sales, or gifting.

What You Need to Know Before You Start

Prep Time & Bake Time:
Prep Time: 20 minutes
Bake Time: 45–50 minutes
Cooling + Chill Time: 2–3 hours
Total Time: Around 3.5 hours (including chill)

Servings:
This recipe makes about 16 bars, depending on how you slice them. Great for serving a crowd or saving some for later.

Difficulty Level:
Beginner-friendly. No fancy tools or baking techniques needed.

Required Kitchen Tools

• 9×13-inch baking pan
• Mixing bowls
• Hand or stand mixer
• Parchment paper
• Zester or fine grater
• Measuring cups and spoons
• Rubber spatula

Ingredients

Here’s everything you’ll need to make these lemon cheesecake crumb bars. Full measurements are in the recipe card below.

Crumb Layers

• All-Purpose Flour – The base structure of the crust and crumble topping.
• Brown Sugar – Adds depth and a hint of caramel flavor.
• Cold Unsalted Butter – Cut into small cubes; gives the crust that flaky, shortbread texture.
• Old-Fashioned Oats – For that rustic, chewy crunch.

Lemon Cheesecake Filling

• Cream Cheese – Full-fat for a smooth, rich texture.
• Granulated Sugar – Balances the tang of the lemon.
• Eggs – Help set the cheesecake filling.
• Milk – Adds creaminess without overpowering the lemon.
• Pure Vanilla Extract – Rounds out the flavor.
• Fresh Lemon Juice – Bright, tangy, and essential for flavor.
• Lemon Zest – Intensifies the citrus punch.

How to Make Creamy Lemon Cheesecake Crumb Bars

Follow these simple steps to get the perfect creamy bars with a golden, crumbly top.

1. Preheat & Prep

Preheat your oven to 350°F (175°C).
Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy lifting later.

2. Make the Crumb Base and Topping

In a large bowl, combine:

• 2 cups all-purpose flour
• 1½ cups brown sugar
• 1 cup cold unsalted butter (cut into cubes)
• 1½ cups old-fashioned oats

Use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs.
Set aside 1½ cups of this mixture for the topping.
Press the remaining crumb mixture firmly into the bottom of the prepared pan.

3. Bake the Crust

Bake the crust layer for 15 minutes, then remove from the oven and set aside while you prepare the filling.

4. Make the Lemon Cheesecake Filling

In a separate bowl, beat together:

• 2 (8 oz) packages of cream cheese (softened)
• ½ cup granulated sugar

Mix until smooth. Add:

• 3 large eggs (one at a time)
• ¼ cup milk
• 1 tsp pure vanilla extract
• ¼ cup fresh lemon juice
• 1 tsp lemon zest

Beat until smooth and fully combined, scraping down the sides as needed.

5. Assemble the Bars

Pour the cheesecake mixture over the pre-baked crust and spread it evenly.
Sprinkle the reserved 1½ cups of crumb mixture over the top.

6. Bake Again

Return the pan to the oven and bake for 30–35 minutes, or until the top is lightly golden and the center is just set.

7. Cool and Chill

Let the bars cool at room temperature for 1 hour, then refrigerate for at least 2 hours (preferably longer) before slicing.

Variations for Creamy Lemon Cheesecake Crumb Bars

• Add Fresh Berries: A handful of blueberries or raspberries scattered into the cheesecake layer adds fruity contrast.
• Use Meyer Lemons: They’re sweeter and less tart, giving a softer lemon flavor.
• Make It Gluten-Free: Substitute a 1:1 gluten-free flour blend and certified gluten-free oats.
• Try a Graham Cracker Crust: For a simpler base, skip the oat crumb and press in a graham cracker crust instead.
  
  How to Serve Creamy Lemon Cheesecake Crumb Bars
  Chilled: These bars are best served cold. The texture firms up and the lemon flavor sharpens once fully chilled.
  With Fresh Fruit: Add a few berries on top or alongside each square for color and a fresh finish.
  As a Dessert Tray Favorite: Slice into small squares and include them with other bar cookies or brownies for a balanced dessert spread.
  
  Storing Lemon Cheesecake Bars
  Refrigerator: Store in an airtight container in the fridge for up to 5 days.
  Freezer: You can freeze the bars (cut or whole) for up to 2 months. Wrap tightly in plastic and foil. Thaw in the fridge overnight before serving.

Tips and Tricks for Success

• Use Cold Butter: It’s key for that crumbly, bakery-style texture. Don’t soften it.
• Room Temperature Cream Cheese: Let it sit out for 30–60 minutes to avoid lumps in the filling.
• Fresh Lemons Only: Bottled lemon juice lacks the brightness that fresh juice and zest provide.
• Chill Before Slicing: These bars need time to set—cutting too soon will cause them to fall apart.
• Clean Cuts: Run your knife under hot water and wipe between slices for neat squares.

Nutrition (Per Bar)

Nutrient	Amount
Calories	320
Total Fat	20g
Saturated Fat	11g
Cholesterol	65mg
Sodium	140mg
Total Carbs	31g
Dietary Fiber	1g
Sugars	18g
Protein	4g
Vitamin C	4% DV
Calcium	6% DV
Iron	5% DV

Note: These values are estimates and may vary depending on ingredient brands and serving size.

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FAQs

Can I use bottled lemon juice?
Fresh lemon juice is best. Bottled lacks the brightness and natural acidity that gives this dessert its signature flavor.

Why is my filling runny?
It may need more chill time. Make sure the bars are fully set before slicing.

Can I make these ahead of time?
Yes! These bars are even better the next day. Great make-ahead dessert for gatherings.

Can I reduce the sugar?
You can slightly reduce the sugar in both the crust and filling without losing texture—but expect a slightly less sweet result.

Conclusion

Creamy Lemon Cheesecake Crumb Bars strike the perfect balance between sweet and tangy, rich and refreshing. They’re easy to prepare, slice cleanly, and bring that comforting homemade feel with just the right hint of indulgence.

If you’re a lemon lover—or just need a low-effort, high-reward dessert—this recipe is worth adding to your regular baking rotation.