Bright, tangy, and perfectly creamy—these Creamy Lemon Cheesecake Crumb Bars are a dessert dream come true. Each bite delivers a luscious layer of smooth lemon cheesecake nestled between a golden, buttery crumb crust and topping. The lemon zest brings a sunny brightness, while the rich cream cheese filling adds the perfect level of indulgence, making this bar a true crowd-pleaser for any occasion.

Ideal for spring picnics, potlucks, or when you’re simply craving something sweet, this recipe combines the satisfying crunch of a cookie-like base with the melt-in-your-mouth texture of classic cheesecake. It’s an irresistible twist on two favorites—cheesecake and crumb bars—wrapped into one delicious dessert. Whether you’re serving it chilled or slightly warmed, expect these bars to vanish quickly.

Ingredients for this Creamy Lemon Cheesecake Crumb Bars Recipe

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 cup unsalted butter, melted
16 oz (2 packages) cream cheese, softened
1/2 cup granulated sugar (for filling)
2 tablespoons all-purpose flour (for filling)
1 tablespoon lemon zest
1/4 cup lemon juice, freshly squeezed
2 large eggs
1 teaspoon vanilla extract

Step 1: Prepare the Crumb Base and Topping

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or lightly grease it. In a medium bowl, whisk together 2 cups flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar. Pour in the melted butter and stir until the mixture becomes crumbly.

Press about 2/3 of the crumb mixture firmly into the bottom of the prepared pan, creating an even base. Set the remaining 1/3 of the crumb mixture aside for the topping.

Step 2: Make the Creamy Lemon Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add in 1/2 cup granulated sugar, 2 tablespoons flour, lemon zest, and lemon juice, mixing until well combined. Add the eggs and vanilla extract, beating on low speed until fully incorporated. Be careful not to overmix, as this can lead to cracks.

Step 3: Assemble and Bake

Pour the lemon cheesecake filling over the prepared crumb crust in the baking pan, smoothing it out evenly with a spatula. Sprinkle the reserved crumb mixture over the top of the filling, gently pressing it down just a bit so it adheres.

Bake for 35–40 minutes, or until the center is set and the top is lightly golden brown. Remove from the oven and let the bars cool in the pan at room temperature for about 1 hour.

Step 4: Chill and Serve

Once cooled, refrigerate the bars for at least 3 hours (or overnight) to let the cheesecake layer firm up for easy slicing. Cut into squares or bars and serve chilled for the best texture and flavor.

Estimated Nutrition

Per bar (based on 20 servings):

Calories: 280
Total Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
Sodium: 125mg
Total Carbohydrates: 26g
Sugars: 16g
Protein: 4g

Note: Nutritional values are approximate and can vary based on portion size and ingredient brands used.

Frequently Asked Questions

What kind of lemons should I use?

Fresh, regular lemons work great. Make sure to use both the zest and juice for full flavor.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best taste, but bottled can be used in a pinch—just avoid anything with added sweeteners or preservatives.

Can I make these bars gluten-free?

Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure all other ingredients are certified gluten-free.

Do I need to use a mixer for the filling?

While a mixer makes the process easier and smoother, you can also use a sturdy whisk or spatula—just ensure the cream cheese is very soft before starting.

Why did my cheesecake layer crack?

Cracking can occur if the filling is overmixed or the bars are cooled too quickly. Avoid overbeating the eggs and allow them to cool gradually.

Can I add other flavors?

Absolutely! Try mixing in a hint of vanilla bean paste, or swap lemon with lime or orange for a citrus twist.

What if I don’t have a 9×13 pan?

You can use a smaller pan, but be aware the bars will be thicker and may need a slightly longer baking time. Watch closely and test for doneness.

How should I serve these?

They’re best served cold, straight from the fridge. You can top with whipped cream or fresh berries for an elegant touch.

Creamy Lemon Cheesecake Crumb Bars Recipe

Author: Nora Sinclair
Total Time: 51 minute
Yield: 20 bars

Print Recipe

Description

Brighten up your dessert table with these Creamy Lemon Cheesecake Crumb Bars — the perfect blend of sweet, tangy, and buttery indulgence. This easy recipe is a go-to for anyone who loves lemon desserts, cheesecake, or just needs a quick treat for parties or lazy weekends. With a zesty cream cheese filling sandwiched between golden crumb layers, these bars offer the perfect balance of creamy and crunchy textures. Whether you’re hunting for quick breakfast ideas, easy dessert recipes, or simply delicious food ideas to share, this recipe ticks every box. The flavor bursts with sunshine, and the soft crumble topping makes it feel like a hug in bar form.

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.

Prep Time: 20 minutes
Chill Time: 3 hours
Cook Time: 35–40 minutes
Category: Dessert