Creamy Lemon Cheesecake Crumb Bars
These creamy lemon cheesecake crumb bars feature a buttery crumb base and topping layered with a rich, tangy lemon cheesecake filling. Perfectly balanced between sweet and citrusy, they’re an ideal dessert for any occasion.
Equipment
- 9x13-inch baking pan
- parchment paper
- mixing bowls
- electric mixer
- spatula
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tbsp lemon zest
- 1/4 cup freshly squeezed lemon juice
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a medium bowl, combine flour, baking powder, salt, granulated sugar, and brown sugar.
- Stir in the melted butter until the mixture becomes crumbly.
- Press two-thirds of the mixture into the bottom of the pan to form the base.
- In a separate bowl, beat the cream cheese until smooth.
- Add sugar, flour, lemon zest, lemon juice, eggs, and vanilla extract. Mix until fully combined.
- Pour the cheesecake mixture over the crust and smooth it evenly.
- Sprinkle the remaining crumb mixture over the filling.
- Bake for 35–40 minutes, until the top is golden and the center is set.
- Let cool at room temperature for 1 hour, then refrigerate for at least 3 hours before cutting.
Notes
For best results, ensure the cream cheese is fully softened before mixing. Chill thoroughly before slicing for clean bars. You can add extra lemon zest for a stronger citrus flavor.