Name: Lemon Cheesecake Crumb Bars
Total time: 50 min
Ingredients: 2 1/3 cup Flour; 2 1/3 cup Old Fashioned Oats; 1 tsp Salt; 2 tsp Baking Powder; 1 cup Brown Sugar; 1 cup Sugar; 1 cup Butter, Cold & Cubed; 8 oz Cream Cheese, Softened; 3 Egg Yolks; 1 tsp Lemon Zest; 1 tsp Vanilla; 2 (14 oz) cans Sweetened Condensed Milk; 1 cup Lemon Juice, Fresh Squeezed

Lemon Cheesecake Crumb Bars

Lemon Cheesecake Crumb Bars, a nicely textured crumb crust and topping with a thick layer of creamy lemon cheesecake filling in the middle!

Prep20 minutes

Cook30 minutes

Total50 minutes

Published 15 Mar 2024

A nicely textured crumb crust and topping with a thick layer of creamy lemon cheesecake filling in the middle!

Lemon Cheesecake Crumble Bars with Oats

He appreciates that I try my best to stay on top of things, so he recently joined us on a day off to help run all of my errands. We left pretty early in the morning because our son likes to play Pickleball at 7:00am on Friday mornings. We ran from place to place non-stop and didn’t get home until lunch time.

The next time you need to run errands, make sure to add the ingredients for these Lemon Cheesecake Crumb Bars . They are fantastic! The crumb crust and topping compliment a thick layer of lemony cheesecake filling perfectly! If you are in the mood for lemon, then make sure to try making Lemon Poppy Seed Cupcakes , Lemon Cheesecake Bars , Lemon Lasagna , Lemon Bars , Lemon Cream Cheese Coffee Cake , or Lemon Cake Mix Cookies , too!

What You’ll Need for the Crumb Layer

2 1/3 cup Flour

2 1/3 cup Old Fashioned Oats

1 tsp Salt

2 tsp Baking Powder

1 cup Brown Sugar

1 cup Sugar

1 cup Butter, Cold & Cubed

And the Cheesecake Layer

8 oz Cream Cheese, Softened

3 Egg Yolks

1 tsp Lemon Zest

1 tsp Vanilla

2 (14 oz) cans Sweetened Condensed Milk

1 cup Lemon Juice, Fresh Squeezed

How to Make Lemon Cheesecake Crumb Bars

Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray and set aside.

In a food processor, mix together 2 1/3 cups flour, 2 1/3 cups old fashioned oats, 1 tsp salt, 2 tsp baking powder, 1 cup brown sugar, and 1 cup sugar. Add 1 cup cold cubed butter and pulse until crumbly.

Press half of the mixture into the bottom of the prepared pan and set remaining half to the side.

In a separate bowl, beat 8 oz softened cream cheese until fluffy. Add 3 egg yokes one at time, beating between the addition of each one. Scrape sides as needed. Add 1 tsp lemon zest and 1 tsp vanilla until well combined.

Drizzle 2 (14 oz) cans of sweetened condensed milk into the cream cheese mixture while beating. Beat in 1 cup fresh squeezed lemon juice.

Pour cheesecake mixture over the crust evenly. Top with remaining crumb mixture.

Bake for 30 minutes.

Cool to room temperature and refrigerate until cold.

More Cheesecake

No Bake Cherry Cheesecake Bars

Berry Cheesecake Parfaits

Pumpkin Cheesecake Snickerdoodles

Ingredients

2 1/3 cup Flour

2 1/3 cup Old Fashioned Oats

1 tsp Salt

2 tsp Baking Powder

1 cup Brown Sugar

1 cup Sugar

1 cup Butter, Cold & Cubed

8 oz Cream Cheese, Softened

3 Egg Yolks

1 tsp Lemon Zest

1 tsp Vanilla

2 (14 oz) cans Sweetened Condensed Milk

1 cup Lemon Juice, Fresh Squeezed

Steps

Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray and set aside.

To make the crust, mix together the flour, old fashioned oats, salt, baking powder, brown sugar, and sugar in a food processor. Add cold cubed butter and pulse until crumbly.

Press half of the mixture into the bottom of the prepared pan and set remaining half to the side.

To make the cheesecake layer, beat softened cream cheese in a separate bowl until fluffy. Add egg yokes one a time, beating between the addition of each one. Scrape sides as needed. Add lemon zest and vanilla until well combined.

Drizzle sweetened condensed milk into the cream cheese mixture while beating. Beat in squeezed lemon juice.

Pour cheesecake mixture over the crust evenly. Top with remaining crumb mixture.

Bake for 30 minutes.

Cool to room temperature and refrigerate until cold.