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Lemon Cheesecake Crumb Bars

Delightful treats combining the zesty brightness of fresh lemons with the rich creaminess of cheesecake, nestled within a buttery crumb crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 2 1/3 cups Flour (All-Purpose or Whole Wheat Pastry Flour) Creates a tender base.
  • 2 1/3 cups Old Fashioned Oats Adds a hearty texture and nutty flavor.
  • 1 teaspoon Salt Enhances the sweetness of the dessert.
  • 2 teaspoons Baking Powder Gives that perfect rise to your crumb layer.
  • 1 cup Brown Sugar Offers a rich, caramel undertone.
  • 1 cup Granulated Sugar Adds sweetness that complements the tartness of lemon.
  • 1 cup Cold Cubed Butter Ensures a flaky, buttery crumb.
Cheesecake Filling
  • 8 ounces Cream Cheese, Room Temperature Gives the cheesecake layer its creamy texture.
  • 3 whole Egg Yolks Enriches the filling with a luscious consistency.
  • 1 teaspoon Lemon Zest Intensifies the lemon flavor.
  • 1 teaspoon Vanilla Rounds out the flavors beautifully.
  • 28 ounces Sweetened Condensed Milk Sweetens and thickens the filling perfectly.
  • 1 cup Lemon Juice, Fresh Squeezed Provides that fresh, tangy kick.

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Butter a 9"x13" pan and line it with parchment paper.
  3. In a mixer, combine flour, oats, salt, baking powder, brown sugar, and granulated sugar.
  4. Add cold cubed butter and mix on medium-low speed until crumbly.
  5. Press half of the crumb mixture into the bottom of your prepared pan.
Making the Filling
  1. In a mixer fitted with a whisk attachment, beat the cream cheese until light and fluffy.
  2. Add egg yolks one at a time, beating well between each addition.
  3. Add vanilla and lemon zest, mixing until fully incorporated.
  4. Drizzle in the sweetened condensed milk while mixing until smooth.
  5. Gently add in the fresh lemon juice and mix until just combined.
Final Assembly
  1. Pour the lemon cheesecake filling into the crust and smooth it out.
  2. Sprinkle the remaining crumb mixture over the cheesecake filling.
  3. Bake for 30 minutes until set and lightly golden on top.
  4. Cool to room temperature, then refrigerate until completely chilled.

Notes

For extra flavor, add a pinch of cardamom to the crumb mixture. For an intense lemon flavor, increase lemon zest to 2 teaspoons. Ensure cream cheese is at room temperature for a smoother filling.