Creamy Lemon Cheesecake Crumb Bars are a perfect mix of tangy lemon and smooth, velvety cheesecake, all wrapped up in a buttery, crumbly crust. You get a nice balance of tart and sweet with each bite, plus that crumbly topping that adds just the right amount of crunch.
I love making these bars when I want something fresh and bright but still rich and satisfying. The lemon flavor wakes up your taste buds, and that creamy cheesecake layer feels like a little treat that’s not too heavy. I find that chilling them well makes the flavors blend beautifully and keeps the crumb topping nice and firm.
These bars are great for sharing at any gathering or just as a special snack with a cup of tea or coffee. I always cut them into small squares because one bite feels like a perfect little celebration of flavors. If you like lemon and cheesecake, these bars are going to become one of your favorite go-to sweet treats.
Key Ingredients & Substitutions
Graham cracker crumbs: These give the crust its classic buttery, crunchy texture. If you can’t find graham crackers, try digestive biscuits or even crushed vanilla wafers.
Cream cheese: It’s the heart of the cheesecake filling, providing that creamy, tangy richness. For a lighter option, use Neufchâtel cheese or part-skim cream cheese.
Lemon juice and zest: Fresh lemon juice and zest brighten the flavor with a fresh tartness. Bottled lemon juice works in a pinch, but fresh zest makes a big difference in aroma and taste.
Sour cream: Adds moisture and a slight tang to keep the filling soft and creamy. You can swap this for Greek yogurt if needed for a similar texture and flavor.
Butter: Melted butter brings richness and helps bind the crumb crust and topping together. Unsalted butter lets you control salt levels better, but salted butter works too.
How Do You Make the Perfect Crumb Crust and Topping?
The crumb crust not only holds your bars together but adds a lovely texture contrast. Here’s how to nail it:
- Combine crumbs, sugar, and cinnamon (optional) to get even flavor throughout.
- Add melted butter gradually and stir until crumbs look like wet sand — this helps them stick together when baked.
- Press two-thirds of the crumbs firmly and evenly into the pan for a sturdy base.
- Bake the crust first for a few minutes to create a crisp layer, preventing sogginess from the cheesecake filling.
- Reserve the remaining crumbs for topping; sprinkling them gently on the creamy filling adds a yummy crunch.
Pressing the crust firmly and pre-baking helps keep the bars from falling apart and gives a deliciously crisp bite with each bar.
Equipment You’ll Need
- 9×9 inch square baking pan – I like this size because it’s perfect for thick, easy-to-cut bars and fits into most refrigerators.
- Parchement paper – makes lifting out the bars simple and keeps the edges clean.
- Mixing bowls – for combining the crumbs, filling, and toppings without mess.
- Electric hand or stand mixer – speeds up mixing the cream cheese filling to smooth perfection.
- Measuring cups and spoons – for accuracy, especially with the lemon zest and juice.
- Spatula – for spreading the filling evenly and sprinkling the crumb mixture on top.
- Baking sheet (optional) – for pre-baking the crust if you prefer a crisper base.
Flavor Variations & Add-Ins
- Swap lemon zest with orange or lime zest for a different citrus twist that still keeps the bright flavor.
- Add berries like blueberries or Raspberries into the filling or sprinkle on top before baking for extra freshness and color.
- Mix chopped nuts such as walnuts or pistachios into the crumb topping for extra crunch and richness.
- Use flavored extracts like almond or coconut instead of vanilla to customize the aroma and flavor profile.
Creamy Lemon Cheesecake Crumb Bars
Ingredients You’ll Need:
For the Crumb Crust and Topping:
- 1 1/2 cups graham cracker crumbs (about 12 full sheet crackers crushed)
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup (1 stick) unsalted butter, melted
For the Creamy Lemon Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, 35-45 minutes to bake, plus about 3 hours or more to chill in the fridge. The chilling step is important to let the bars fully set and to bring out their delicious creamy texture.
Step-by-Step Instructions:
1. Preheat Oven and Prepare the Pan:
Set your oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper, leaving extra on the edges so you can easily lift the bars out later.
2. Mix Crumb Crust and Topping:
In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon if you’d like. Pour in the melted butter and stir well until the crumbs look like wet sand and are fully coated.
3. Form and Bake the Crust:
Press about two-thirds of the crumb mixture firmly and evenly into the bottom of your prepared pan. Save the rest of the crumbs for topping. Bake the crust for 8-10 minutes until it turns lightly golden. Take it out and let it cool a bit.
4. Make the Cream Cheese Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy (about 2 minutes). Add the sugar and beat again until fully mixed. Add the eggs one at a time, beating well after each. Then add sour cream, flour, lemon juice, lemon zest, and vanilla extract. Beat until the mixture is smooth and creamy.
5. Assemble and Bake the Bars:
Pour the lemon cream cheese filling evenly over the pre-baked crust. Sprinkle the remaining crumb mixture on top. Put the pan back in the oven and bake for 30-35 minutes, or until the filling is set but still slightly jiggles in the center.
6. Cool and Chill:
Take the bars out of the oven and allow them to cool to room temperature on a wire rack. Then refrigerate for at least 3 hours, or overnight if you can, so they set nicely.
7. Serve:
Use the parchment paper overhang to lift the bars from the pan. Cut into squares and serve chilled. You can add a little extra lemon zest or a light dusting of powdered sugar on top to finish.
Enjoy your creamy, tangy lemon cheesecake crumb bars with their tender crust and crunchy topping – a delightful treat perfect for any occasion!
Can I Use Frozen Cream Cheese for the Filling?
It’s best to use cream cheese that’s fully thawed and softened to room temperature. This makes it easier to beat smooth and prevents lumps in your cheesecake filling.
How Should I Store Leftover Lemon Cheesecake Bars?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep them chilled until serving for the creamiest texture.
Can I Make These Bars Ahead of Time?
Absolutely! These bars actually taste better after chilling overnight, which helps the flavors meld and the filling set perfectly.
What Can I Use Instead of Graham Cracker Crumbs?
If you don’t have graham crackers, crushed digestive biscuits, vanilla wafers, or even finely crushed cookies like shortbread work great as a substitute for the crust and topping.
