These lemon cheesecake crumb bars have a creamy lemon filling sandwiched between a brown sugar and oat crumble. It is a combination that is hard to beat. This easy dessert combination is sure to become a staple in your recipe box.
There is just something about lemon recipes when it is hot out. The bright citrus pop is extra refreshing when the sun has been scorching everything in site all day.
That is the case with the filling of these cheesecake bars. The cool, creamy, citrusy filling is hard to beat.
The only way to make it better is to add a crust that is wonderful in its own right. A mix of brown sugar and oats is perfect for that. (Hello brown sugar oat bars!)
That combination really shines in the buttery crust and crumb mixture that forms both the base and the topping on these bars. It is love at first bite.
My brother-in-law requested these bars for his birthday and they were a hit. I think they would also be wonderful at Easter or any spring or summer soiree.
Carlee’s Tips and Tricks
I like to line the pan with parchment paper when I make bars like this. That way I can lift them out of the pan to cut into squares. You can just spray the pan with nonstick spray if you prefer.
If you are using fresh squeezed lemon juice, toss in the zest too. That will really bump up the lemon flavor.
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Make sure the cream cheese is good and creamy before you add any liquid to the mixture. Scrape the bowl a few times to make sure there aren’t lumps hiding anywhere for the creamiest filling.
You’ll know the bars are done with the edges are set but the center has a slight wobble. If you give the pan a little shake and the middle looks like the consistency of Jell-o, it’s time to pull them out of the oven.
Let the bars cool for a while before transferring them to the fridge. Make sure they are fully chilled before cutting and serving them.
Because of the dairy and eggs in the filling, you are going to want to store these bars in the fridge. They will stay good for up to a week in the refrigerator.
For longer storage, you can freeze the bars for up to 3 months. Try eating one frozen, it is extra refreshing!
Make sure to get these ingredients on your grocery list ASAP. You won’t regret it!
Lemon Cheesecake Crumb Bars
Ingredients
Crust and Crumbs
- 2 cups all-purpose flour
- 1½ cups light brown sugar packed
- 1½ cups old fashioned oats
- 1 cup salted butter cold
Lemon Cheesecake Mixture
- 2 8 oz. packages cream cheese softened
- ½ cup granulated sugar
- 3 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- ¼ cup lemon juice
- 1 teaspoon lemon extract or zest
Instructions
- Preheat oven to 350℉. Spray a 9×13-inch pan with cooking spray or line it with parchment paper.
- Mix 2 cups all-purpose flour and 1½ cups light brown sugar together in a large food processor.
- Cut 1 cup salted butter into slices and add to the food processor. Pulse until crumbly. Add 1½ cups old fashioned oats and pulse a few more times until everything is well mixed.
- Remove about 1½ cups of the crumb mixture and set aside. Press the rest into the bottom of the prepared pan to form a crust.
- Put 2 8 oz. packages cream cheese and ½ cup granulated sugar in a medium to large mixing bowl and beat until smooth and creamy.
- Add 3 large eggs and mix until combined. Then stir in ¼ cup milk, 1 teaspoon vanilla extract, ¼ cup lemon juice, and 1 teaspoon lemon extract.
- Pour the lemon cream cheese mixture over the crust. Sprinkle the reserved crumb mixture over the top of the cheesecake layer.
- Bake for 15-20 minutes or until the edges are set and the center has a slight wobble.
- Cool bars at room temperature for about an hour, then transfer to the fridge to chill. Cut into squares to serve.
Notes
- If you don’t have a food processor, just cut the butter into the flour and sugar mixture until it is crumble. Then work in the oats. You can use your fingers or a pastry cutter to help get a uniform crumb mixture.
- Store the cheesecake bars in the fridge for up to a week or freeze for longer storage.
Video
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