Description
These creamy lemon cheesecake crumb bars combine a buttery graham cracker crust with a smooth, tangy lemon cheesecake filling topped with a crumbly streusel. Perfectly balanced between sweet and tart, these bars make a delightful dessert for any occasion and are easy to prepare in an 8×8-inch pan.
Ingredients
Scale
Crust & Crumb Topping
- 1 ½ cups graham cracker crumbs
- 1 cup all-purpose flour
- ½ cup granulated sugar (for the crust)
- ½ teaspoon salt
- ¾ cup unsalted butter (melted)
Filling
- 16 oz full-fat cream cheese (softened)
- 2 large eggs
- ½ cup granulated sugar (for the filling)
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Optional Garnishes
- Powdered sugar
- Fresh berries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, allowing some overhang to easily lift the bars out later.
- Make Crust Mixture: In a large bowl, combine graham cracker crumbs, all-purpose flour, ½ cup granulated sugar, and salt. Pour in the melted butter and stir until the mixture is evenly moistened and crumbly.
- Form Crust: Press about two-thirds of the crumb mixture firmly and evenly into the bottom of the prepared baking dish to create the crust layer.
- Prepare Cheesecake Filling: In a separate large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the remaining ½ cup sugar, mixing well. Add the eggs one at a time, beating after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract until just combined.
- Assemble Bars: Pour the lemon cheesecake filling evenly over the crust in the baking dish. Sprinkle the remaining one-third of the crumb mixture evenly over the top of the filling.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the filling is set but still slightly jiggly in the center.
- Cool and Chill: Remove from oven and let the bars cool at room temperature for about one hour. Then refrigerate them for at least 2 hours to fully set and chill before slicing.
- Serve: Optionally dust with powdered sugar and garnish with fresh berries before cutting into 9 bars and serving.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Using fresh lemon juice and zest gives the best bright, natural lemon flavor.
- Press the crust firmly to ensure it holds together well after baking.
- Do not overbake; a slightly jiggly center means the cheesecake is perfectly baked.
- Refrigerate thoroughly to make slicing clean and neat.
- Optional garnishes like powdered sugar and fresh berries add a pretty finishing touch and extra flavor.
