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Close up of the side view of two lemon cheesecake bars showing pale yellow creamy filling with brown sugar and oat crust and topping.

Lemon Cheesecake Crumb Bars

These lemon cheesecake crumb bars have a buttery brown sugar and oat crust and a creamy lemon filling. The combination is fabulous. You are going to love this bright and delicious dessert.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 24 Servings
Author: Carlee

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 9x13-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. 

Nutrition

Serving: 1Serving | Calories: 270kcal | Carbohydrates: 30g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 133mg | Potassium: 89mg | Fiber: 1g | Sugar: 19g | Vitamin A: 524IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
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