CREAMY LEMON CHEESECAKE CRUMB BARS

Bright, zesty, and ultra-creamy, these lemon cheesecake crumb bars are layered with a buttery, sweet crust and a luscious lemon-infused cream cheese filling. They're the perfect make-ahead treat for spring gatherings, potlucks, or when you just need a refreshing dessert bite!

Prep Time: 15 minutes
Bake Time: 35 minutes
Chill Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 12-16 bars

Ingredients
For the Crumb Base and Topping:

1 1/2 cups all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup packed light brown sugar
1/4 tsp salt
1/2 tsp baking powder
1/2 cup unsalted butter, melted
1/2 tsp vanilla extract

For the Lemon Cheesecake Filling:

8 oz block cream cheese, softened
1/3 cup granulated sugar
1 large egg
2 tbsp lemon juice (freshly squeezed)
1 tbsp lemon zest
1/2 tsp vanilla extract
Pinch of salt

Instructions:

Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper.
In a large bowl, combine flour, oats, brown sugar, salt, and baking powder. Add melted butter and vanilla extract; stir until crumbly.
Reserve 3/4 cup of the mixture for the topping. Press the rest evenly into the bottom of the prepared pan. Bake for 10 minutes.
In another bowl, beat cream cheese until smooth. Add sugar, egg, lemon juice, lemon zest, vanilla, and a pinch of salt. Mix until creamy and well combined.
Pour the filling over the warm crust. Sprinkle reserved crumb mixture evenly on top.
Bake for 25–28 minutes or until the center is set and the top is lightly golden.
Cool completely, then chill in the refrigerator for at least 2 hours before slicing into bars.

Serving Suggestion:

Serve chilled with extra lemon zest or a dusting of powdered sugar for a pretty finish. Pairs wonderfully with iced tea or cold brew coffee.

Tips:

Use Room Temperature Cream Cheese. This ensures a silky-smooth cheesecake layer without lumps.
For the brightest flavor, use freshly squeezed lemon juice instead of bottled.
Let the bars chill at least 3–4 hours (or overnight) to set completely for cleaner cuts.
Leave an overhang for easy lifting and clean removal from the pan.
Mix just until it clumps. Overmixing may make it too doughy rather than crumbly.

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