Creamy Lemon Cheesecake Crumb Bars (Print View)
Tangy lemon cheesecake bars layered with buttery graham cracker crumbs and a golden crumb topping.
# What You'll Need:
→ Crust and Topping
01 -
1 1/2 cups graham cracker crumbs
02 -
1 cup all-purpose flour
03 -
1/2 cup granulated sugar
04 -
1/2 teaspoon salt
05 -
3/4 cup unsalted butter, melted
→ Filling
06 -
16 ounces full-fat cream cheese, softened
07 -
1/2 cup granulated sugar
08 -
2 large eggs
09 -
1 tablespoon lemon zest
10 -
1/4 cup fresh lemon juice
11 -
1 teaspoon vanilla extract
# Directions:
01 -
Preheat the oven to 350°F. Line an 8x8-inch baking dish with parchment paper, allowing a slight overhang for easy removal.
02 -
Combine graham cracker crumbs, all-purpose flour, sugar, and salt in a mixing bowl. Add melted butter and mix until the crumbs are well coated and evenly moistened.
03 -
Firmly press two-thirds of the crumb mixture into the bottom of the prepared pan, creating an even layer.
04 -
In a separate bowl, beat softened cream cheese until smooth. Blend in sugar, then incorporate eggs one at a time, followed by lemon zest, lemon juice, and vanilla extract. Mix until the filling is silky and fully combined.
05 -
Pour the cream cheese filling evenly over the pressed crust. Sprinkle the remaining crumb mixture evenly across the top.
06 -
Bake in the preheated oven for 30 to 35 minutes, or until the center is set but still slightly jiggly.
07 -
Allow the bars to cool at room temperature for 1 hour. Transfer to the refrigerator and chill for at least 3 hours before serving.
08 -
Lift the bars from the pan using the parchment overhang. Slice and serve as desired. Optionally, dust with powdered sugar or garnish with fresh berries.
# Notes:
01 -
To achieve clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.