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Lemon Cheesecake Crumble Bars

These Lemon Cheesecake Crumble Bars are a refreshing and easy-to-make dessert, perfect for summer gatherings with a delicious creamy filling and a crumbly topping.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 9 bars
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup unsalted butter, melted Make sure it's not too hot
For the filling
  • 16 ounces cream cheese, softened Use full-fat for better texture
  • 2 large eggs Room temperature is best
  • 3 tablespoons fresh lemon juice Avoid bottled juice for best flavor
  • 1 tablespoon lemon zest Use fresh lemons
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch Helps to thicken the filling

Method
 

Preparation
  1. Preheat your oven to 350°F and line a 9x9 inch baking pan with parchment paper.
  2. In a bowl, combine the flour, sugar, and melted butter until a crumbly mixture forms.
  3. Press about two-thirds of the crumble mixture firmly into the prepared pan to create the crust.
  4. In another bowl, beat the cream cheese, eggs, lemon juice, lemon zest, vanilla extract, and cornstarch until smooth and creamy.
Baking
  1. Spread the cheesecake mixture evenly over the crust, then sprinkle the remaining crumble mixture evenly over the cheesecake layer.
  2. Bake for about 35 minutes until the top is lightly golden and the center is set.
Cooling and Serving
  1. Allow the bars to cool completely, then refrigerate for at least 1 hour before slicing.

Notes

Chill the bars for at least 1 hour for best results. Cutting with a clean, sharp knife will yield clean edges. These bars can be made ahead of time and stored in the fridge for up to 5 days.