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Creamy Lemon Cheesecake Crumb Bars

LJ was home the other day and driving me crazy because he was bored so I decided to put him to work in the kitchen making these amazing Creamy Lemon Cheesecake Crumb Bars..

Totally worth turning the oven on during a hot day! 


The crumb topping has been stuck in my mind ever since I first saw these over on her page.

Whats not to love about creamy lemon filling, cheesecake and crumb topping? So, so, so, so good! 

Creamy lemony cheesecake deliciousness what more could you want?


Creamy-Lemon-Cheesecake-Crumb-Bars-Lemon-Zest.jpg
First off LJ zested and juiced the lemons for me.
I don't know why I don't use my free child labor more often! 
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Mix together 2 1/3 cups Flour,  2 1/3 cup Old Fashioned Oats, 1 teaspoon Salt, 2 teaspoons Baking Powder, 1 cup Brown Sugar and 1 cup Granulated Sugar.
Mix until well combined.
Creamy-Lemon-Cheesecake-Crumb-Bars-Butter.jpg
Add 1 cup Cold Cubed Butter.
Creamy-Lemon-Cheesecake-Crumb-Bars-Crumbly.jpg
Mix on medium low speed until crumbly.
Creamy-Lemon-Cheesecake-Crumb-Bars-Press-Half-Crumb-Mixture.jpg
Butter a 9"x13" pan and line with parchment paper for easy removal and butter parchment paper.
Press half of the crumbly oat mixture into the bottom of the pan.
Set the rest aside.
(If you don't have parchment paper available butter pan well.)
Creamy-Lemon-Cheesecake-Crumb-Bars-Cream-Cheese-Egg-Yolks.jpg
In a mixer fitted with a whisk beat 8 ounces room temperature cream cheese until light and fluffy over medium-high speed. 
Add 3 egg yolks one at a time beating well between each addition.
Scrape sides of bowl.
Creamy-Lemon-Cheesecake-Crumb-Bars-Vanilla-Lemon-Zest-Sweetend-Condensed-Milk.jpg
Add 1 teaspoon Vanilla and a 1/2 teaspoon Lemon Zest.
While mixing add 2 (14 ounce) Cans Sweetened Condensed Milk beat for 3 minutes on medium-high speed.
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Turn mixer to low and stir in 1 cup Lemon Juice.
Scrape sides of bowl and mix until well combined.
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Pour Creamy Lemon Cheesecake mixture over crust.
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Top with remaining crumbly topping.
Creamy Lemon Cheesecake Crumb Bars Baked
Bake in a 350 degree oven for 30 minutes.
Creamy Lemon Cheesecake Crumb Bars
Allow bars to cool to room temperature and then refrigerate or freeze until icy cold and ready to serve.
So worth turning on the oven for these! 


yield: 16 Barsprint recipe

Creamy Lemon Cheesecake Crumb Bars

A creamy lemon cheesecake filling with a crumb topping make these Creamy Lemon Cheesecake Crumb Bars extra special.
prep time: 15 MINScook time: 30 MINStotal time: 45 mins

INGREDIENTS:

Crumb Topping
  • 2 1/3 cup Flour (All-Purpose of Whole Wheat Pastry Flour)
  • 2 1/3 cup Old Fashioned Oats
  • 1 teaspoon Sea Salt
  • 2 teaspoons Baking Powder
  • 1 cup Brown Sugar
  • 1 cup Granulated Sugar
  • 1 cup Cold Cubed Butter
Lemon Cheesecake Filling
  • 8 ounces Cream Cheese, Room Temperature
  • 3 whole Egg Yolks
  • 1 teaspoon Lemon Zest
  • 1 teaspoon Pure Vanilla Extract
  • 28 ounces Sweetened Condensed Milk
  • 1 cup Lemon Juice, Fresh Squeezed

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Butter a 9"x13" pan. Line with parchment paper and butter parchment paper for easy removal.
Crumb Topping
  1. In a mixer add flour, oats, sea salt, baking powder, brown sugar and granulated sugar. Mix until well combined. Add butter and mix until crumbly on medium-low speed.
  2. Press half of the crumb mixture into the bottom of prepared pan. Set the other half aside.
Lemon Cheesecake Filling
  1. In a mixer fitted with a whisk attachment beat cream cheese until light and fluffy over medium-high speed.
  2. Add egg yolks one at a time beating well between each addition. Scrape sides of bowl as needed. Add vanilla and lemon zest, mix until combined.
  3. While mixing on medium speed drizzle in sweetened condensed milk and beat for 3 minutes on medium-high speed.
  4. Turn mixer to low and add lemon juice. Mix until well combined scraping sides of bowl as needed.
  5. Pour creamy lemon cheesecake filling into crust and top with remaining crumb mixture.
  6. Bake for 30 minutes.
  7. Cool bars to room temperature and refrigerate until cold.
Created using The Recipes Generator

Creamy Lemon Cheesecake Crumb Bars www.serenabakessimplyfromscratch.com

55 comments

  1. These look so yummy! I love anything lemon!

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  2. These look delicious! Yes, it is worth turning on the oven. :-)

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  3. Delicious creamy lemon cheesecake crumb bar Serena.

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  4. Oh I love lemon desserts - these bars look divine Serena!

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  5. These look scrumptious and you had a darling helper!

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  6. These would not last long in my house! They look tasty.

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  7. Haha! Free child labor in the kitchen is the best! These look great Serena!

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  8. Please can you tell me if you can make these the day prior to serving?
    Thank you

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    1. Hi Helen, These are great made ahead of time. I even will freeze them for a few days at times and they defrost as we eat them and the crumb top stays crunchy. Have a wonderful day, Serena

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  9. I missed the 28 oz of sweetend condensed milk and only used one can! Is there any remedy for this after it has baked???

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  10. I made these and they didn't last 2 days. They are to die for. So good. Can't say enough about these.

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  11. Love the filling! How do you think this would be with the graham cracker crust and crumble on top?

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  12. I made this over the weekend, and it did not look like this at all. I used the right dish, all the ingredients as listed and did it to the t....the crumbs were too much and it sunk into the filling and it was dry. The taste was good, but the filling was not creamy at all...

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  13. So, I'm an idiot and used evaporated milk, instead of sweetened condensed. Yikes. Have I totally ruined it? I just pulled it out of the oven and it's cooling. I feel horrible!!!! Help

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    1. Oh no! I haven't tried it! I'm going to guess the texture will be softer, and the bars more tart since there isn't sugar in evaporated milk and it's thinner then sweetened condensed.

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  14. Do you think these would be good in little cupcake tins? Would they still turn out the same?
    -Hannah

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    1. It should work fine. I would probably use liners so they are easy to remove. If you test it out let me know how it works. -Serena

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  15. I am so mad right now that I don't have lemons to make this! I have everything else except the main beautiful ingredient!

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  16. Thanks so much for sharing, I love cheesecake!

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  17. This looks so good! I am making one right now , its still in the oven so I can't tell you the result as yet, but I can tell you that the cream cheese mixture is HEAVEN! My kids are sitting in front of the oven patiently waiting for it to be done Loool...

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  18. These look incredible! Great photos!

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  19. I love these creamy lemon cheesecake crumb bars!!! I love lemon anything!

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  20. Do you think you could substitute bananas for the lemon juice? Trying to think of a new way to re-purpose my dated bananas, we love banana cake but this sounds like it would be awesome

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  21. We made these yesterday and they were delicious! The two changes we made were to increase the zest (2-3 teaspoons) and skip the parchment paper (just greased the pan). Thanks for the recipe.

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  22. For us Canadians....could you put the condensed milk in mls. Please....also cream cheese!..looks so yummy...our con. Milk comes in 300 ml tins!

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    1. It should be 2 tins sweetened condensed milk and 226g of cream cheese or 1 block. I hope that helps!

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  23. our tins are 300 mls...so 2 of them?....and our creme cheese is 250grams....so 1 0f them??...it looks sooo yummy!!...want to try!!...but want measurements correct!!

    our tins of the condensed milk are 300 mls...so 2 of them??....and cheese is 250 grams...so 1 of them ...correct?/...Dying to try this!!



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    1. Does your sweetended condensed milk come mark in grams also? I found one with grams and its 396 grams and it appears the total serving size should be 300ml per can from what I can find. And 250g Cream Cheese, you think they would make coversion easier considering were neighbors..lol..So if those numbers are right its 2 cans sweetenend condensed milk and 1 pk cream cheese. I cant see them differing our package sizes that much but its hard to find the info online.

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  24. Yep...got it now!!...Attempting these this morning for a dinner party tonight!!...Thanks soo much for answering all my concerns soo quickly!!...Wish me luck!!

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  25. I followed the recipe exactly it was delicious! Definitely a recipe we will make again. Thanks for posting!

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  26. Going to make these tomorrow for my father's birthday! They sound and look AMAZINGGG !!

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  27. Are these directions correct? 28 ounces of sweetened condensed milk

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  28. Delicious! Made this last night forgot to take a picture till this last piece

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  29. Can I use regular all purpose flour

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  30. Can I use regular table salt at the same ratio as the sea salt? I have all of the ingredients except the sea salt and I'm dying to give this a try!

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    1. Regular table salts, saltier I would use 3/4 of a teaspoon. Have a great weekend!-Serena

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  31. I had all ingredients till the condensed milk lol

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  32. Oh, could I ever use a few of those lemon bars right now in the midst of this summer heat! Saving for later!
    Thanks for sharing!

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  33. These lemon bars are wonderful! For people in Canada that are wondering about the amount of sweetened condensed milk to use - the cans here are 300 ml, which is equal to 10.1 ounces. I've used 3 cans for this recipe and it worked out great but if you want to be exact, you'll need to remove 4 Tbsps from the total amount to equal 28 oz. The 250 g cream cheese is 8 oz.

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    Replies
    1. Thank you so much for sharing the conversions! I'm glad you enjoyed them! Have a great week!

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  34. These look delicious! Do you think it is possible to split this recipe in half for a 9 inch pan? Also, do you think these could freeze well? Thanks, can't wait to try!

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    1. Hi! These freeze really well. I probably wouldn't half the recipd. Thanks, Serena

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  35. Just made this recipe today. Im not sure what I did wrong but they came out really runny. They never solidified. Flavor is phenomenal!! Any advice for the next attempt? (It was raining today)

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    1. Did you refridgerate them? The rain shouldn't effect this recipe. Was the crust golden brown? Sorry they didn't set, Serena

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  36. Yes, I did refrigerate them. The crust is a little golden but not a lot. I baked them at 350 for 35 minutes and was afraid to bake any longer as I didn't want to damage the cheesecake portion of the bars.

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    1. Hi Penelope, Love your name by the way! Since it has a crumb topping theres not much to worry about if they crack. I would probably move the pan a little to see if the look set before removing them. I would also look for the top to get golden brown. Thanks, Serena

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  37. I just baked them and they are amazing...did half of the recipe and it worked just fine! Tastes amazing! Thank you for sharing!

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  38. YUM! I love anything with lemon cheesecake!

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