Creamy Lemon Cheesecake Crumb Bars Recipe

There’s something magical about the combination of lemon and cheesecake. The brightness of citrus paired with creamy, rich dairy creates a balance that’s both refreshing and indulgent. Add a buttery crumb crust that doubles as a topping, and you’ve got a dessert that’s not only irresistible but also easy to make. Enter: Creamy Lemon Cheesecake Crumb Bars.

Why You’ll Love This Recipe

Here’s what makes these bars a must-try:

• Dual Texture: A crisp, buttery crumb base and topping sandwich a creamy, tangy cheesecake layer.

• Make-Ahead Friendly: They hold up beautifully in the fridge, making them perfect for entertaining.

  - Advertisement -

• Simple Ingredients: Pantry and fridge staples come together for a showstopping dessert.

• Customizable: Once you master the base, the flavor possibilities are endless — from berry swirls to chocolate chips.

Step-by-Step Instructions

Let’s dive into the details to make sure your bars turn out perfect every time.

Step 1: Prep and Preheat

• Preheat your oven to 350°F (175°C).

• Line your 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.

Step 2: Make the Crumb Mixture

This mixture serves double duty as the crust and topping.

1. In a large mixing bowl, combine the flour, sugars, baking powder, salt, and lemon zest (if using).

2. Add the cold cubed butter and vanilla extract. Use a pastry cutter or your fingers to work the butter into the flour mixture until you get pea-sized crumbs. The mixture should hold together when squeezed but remain crumbly.

3. Set aside 1½ cups of the mixture for the topping.

4. Press the remaining mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or the base of a measuring cup to compact it.

5. Bake for 10–12 minutes, or until lightly golden. Remove from oven and set aside to cool slightly.

Step 3: Make the Lemon Cheesecake Filling

1. In a large bowl or stand mixer, beat the cream cheese until smooth and fluffy.

2. Add the sugar and beat for another 1–2 minutes until fully incorporated.

3. Beat in the eggs, one at a time, mixing until smooth.

4. Add the lemon juice, lemon zest, vanilla extract, and flour. Beat until the mixture is smooth and creamy.

5. Pour the cheesecake mixture over the slightly cooled crust and smooth the top with a spatula.

Step 4: Add the Crumb Topping

• Sprinkle the reserved crumb mixture evenly over the cheesecake layer. Don’t press it down — it should remain loose for a rustic, crumbly topping.

Step 5: Bake the Bars

• Bake at 350°F (175°C) for 30–35 minutes, or until the center is just set and the topping is light golden brown.

• The bars will continue to firm up as they cool, so avoid overbaking.

Step 6: Cool and Chill

• Let the bars cool in the pan on a wire rack for at least 1 hour.

• Transfer to the fridge to chill for at least 3 hours, or overnight for best results.

• Once chilled, lift them out using the parchment paper and slice into squares.

Tips for Perfect Cheesecake Bars

• Use room temperature cream cheese for a smooth filling. Cold cream cheese can lead to lumps.

• Chill fully before slicing for clean edges and firm texture.

• Zest first, then juice your lemons to make it easier.

• Don’t overbake the cheesecake — it should be set but still slightly jiggly in the center.

• Sharp knife = clean cuts. Wipe between each slice for best presentation.

Variations and Flavor Ideas

This base recipe is versatile! Try these twists:

Berry Swirl Cheesecake Bars

• Drop spoonfuls of blueberry or raspberry jam over the filling before adding the crumb topping. Swirl lightly with a knife.

Lime Cheesecake Crumb Bars

• Replace lemon juice and zest with lime for a tropical twist.

Strawberry Lemonade Bars

• Add diced fresh strawberries to the cheesecake layer before topping and baking.

Gluten-Free Version

• Substitute a 1:1 gluten-free flour blend in place of all-purpose flour.

Add Coconut

• Add ½ cup of shredded coconut to the crumb mixture for added flavor and texture.

How to Serve and Store

Serving Ideas

• Serve chilled with a dusting of powdered sugar or a dollop of whipped cream.

• Garnish with lemon slices or fresh berries for a pretty presentation.

Storage

• Store in an airtight container in the fridge for up to 5 days.

• These bars also freeze well. Freeze in a single layer until firm, then store between parchment layers in an airtight container for up to 2 months.

Frequently Asked Questions

Can I make these bars ahead of time?

Yes! They’re even better after chilling overnight. Perfect for make-ahead desserts.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can work in a pinch. Always use fresh zest, though.

Why is my cheesecake layer runny?

The bars may not have chilled long enough. Give them time to fully set in the fridge (minimum 3 hours).

Do I need to use parchment paper?

Highly recommended! It makes removing and slicing the bars much easier.

Can I double the recipe?

Yes, bake in a larger pan (or two 9×13 pans) and increase the baking time by 5–10 minutes as needed.

Final Thoughts

Creamy Lemon Cheesecake Crumb Bars are everything a great dessert should be — creamy, sweet, tangy, and textured. They’re easy enough for beginners but impressive enough for any occasion.