Lemon Cheesecake Crumb Bars: The Ultimate Recipe

Lemon Cheesecake Crumb Bars: Prepare to be utterly captivated by these sunshine-filled squares of pure dessert bliss! Imagine the tangy zest of fresh lemons dancing with the creamy richness of cheesecake, all nestled upon a buttery, crumbly foundation. This isn’t just a dessert; it’s an experience, a burst of flavor that will brighten even the cloudiest of days.

While the exact origins of crumb bars are somewhat debated, the combination of citrus and creamy cheese has a long and celebrated history in baking. Think of the classic lemon bars, a staple in American kitchens for generations, or the sophisticated lemon cheesecakes gracing dessert menus worldwide. Our Lemon Cheesecake Crumb Bars cleverly marries these two beloved treats into one irresistible package.

What makes these bars so universally adored? It’s the perfect harmony of textures and tastes. The crumbly base provides a delightful contrast to the smooth, tangy cheesecake filling. The lemon adds a refreshing zing that cuts through the richness, preventing it from becoming overly heavy. Plus, they are incredibly convenient! Perfect for potlucks, bake sales, or simply a delightful treat to enjoy with your afternoon coffee, these Lemon Cheesecake Crumb Bars are guaranteed to disappear quickly. I know that once you try this recipe, it will become a family favorite!

this RECIPE

Ingredients:

• For the Crust:
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/4 cup vegetable shortening, chilled
• 3-4 tablespoons ice water
• For the Cheesecake Filling:
• 16 ounces (2 packages) cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup heavy cream
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• For the Crumb Topping:
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup (1/2 stick) cold unsalted butter, cut into cubes

Preparing the Crust:

1. In a large bowl, whisk together the flour, granulated sugar, and salt. This ensures that the dry ingredients are evenly distributed, which is crucial for a consistent crust texture.
2. Add the cold, cubed butter and chilled vegetable shortening to the flour mixture. Using a pastry blender or your fingertips, cut the butter and shortening into the flour until the mixture resembles coarse crumbs. The key here is to work quickly so the butter doesn’t melt. Melting butter will result in a tough crust.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Overmixing develops the gluten in the flour, leading to a tough crust. You want a crumbly, tender crust.
4. Gently press the dough into a ball. Flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax and the butter to firm up, resulting in a flakier crust. You can chill it for longer, even overnight, if needed.
5. Preheat your oven to 350°F (175°C). While the oven is preheating, prepare a 9×13 inch baking pan by lining it with parchment paper, leaving an overhang on the sides. This will make it easy to lift the bars out of the pan later.
6. Remove the dough from the refrigerator and press about two-thirds of it evenly into the bottom of the prepared baking pan. Use your fingers or the bottom of a measuring cup to create a smooth, even layer.
7. Bake the crust for 15-20 minutes, or until lightly golden brown. This par-baking step helps prevent the crust from becoming soggy when the cheesecake filling is added. Keep a close eye on it, as oven temperatures can vary.
8. Let the crust cool slightly while you prepare the cheesecake filling.

Making the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. It’s essential that the cream cheese is softened to avoid lumps in the filling. Use an electric mixer for best results.
2. Beat in the eggs one at a time, mixing well after each addition. Be careful not to overmix at this stage, as overmixing can incorporate too much air into the filling, causing it to puff up and then deflate during baking.
3. Stir in the heavy cream, lemon juice, lemon zest, and vanilla extract. Mix until just combined. The lemon juice and zest add a bright, tangy flavor that complements the richness of the cheesecake.

Preparing the Crumb Topping:

1. In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. The cinnamon adds a warm, comforting flavor to the crumb topping.
2. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Again, work quickly to prevent the butter from melting.

Assembling and Baking:

1. Pour the cheesecake filling evenly over the par-baked crust.
2. Crumble the remaining crust dough over the cheesecake filling. This will create a rustic, uneven layer of crust on top.
3. Sprinkle the crumb topping evenly over the crust layer. Make sure to distribute it evenly for a consistent texture and flavor in each bar.
4. Bake in the preheated oven for 30-35 minutes, or until the filling is set and the crumb topping is golden brown. The center of the cheesecake should be slightly jiggly but not liquid.
5. Remove the bars from the oven and let them cool completely in the pan. This is crucial for the cheesecake to set properly.
6. Once cooled, cover the pan and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to fully set and the flavors to meld together.

Cutting and Serving:

1. Use the parchment paper overhang to lift the bars out of the pan.
2. Cut the bars into squares or rectangles using a sharp knife. For clean cuts, you can wipe the knife clean between each cut.
3. Serve the lemon cheesecake crumb bars chilled. They are delicious on their own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Conclusion:

And there you have it! These Lemon Cheesecake Crumb Bars are truly a must-try for anyone who loves a bright, tangy, and utterly satisfying dessert. The combination of the buttery, crumbly base and topping with the creamy, lemon-infused cheesecake filling is simply divine. I promise, one bite and you’ll be hooked!

But why are these bars so special? It’s more than just the sum of their parts. The contrasting textures – the crispness of the crumb, the smooth richness of the cheesecake – create a delightful sensory experience. The lemon zest and juice add a vibrant, zesty kick that cuts through the richness, preventing it from becoming too heavy. And let’s be honest, who can resist a dessert that’s both comforting and refreshing?

These bars are incredibly versatile too! While they’re perfect as is, straight from the fridge, there are so many ways to customize them to your liking. For a more decadent treat, try drizzling them with melted white chocolate or a simple lemon glaze. A dusting of powdered sugar adds a touch of elegance, especially if you’re serving them to guests.

Serving Suggestions:

* Enjoy them chilled with a scoop of vanilla ice cream for an extra special dessert.
* Pair them with a cup of hot tea or coffee for a delightful afternoon treat.
* Cut them into smaller squares and serve them as part of a dessert platter.
* Take them to your next potluck or picnic – they’re always a crowd-pleaser!

Variations:

* Experiment with different citrus fruits! Lime or orange would be delicious substitutes for lemon.
* Add a layer of fresh berries (blueberries, raspberries, or strawberries) to the cheesecake filling for a burst of fruity flavor.
* Stir in a handful of chopped nuts (almonds, pecans, or walnuts) to the crumb topping for added crunch.
* For a gluten-free version, use gluten-free flour in the crumb mixture.
* If you’re feeling adventurous, try adding a swirl of raspberry jam to the cheesecake filling before baking.

I truly believe that this Lemon Cheesecake Crumb Bars recipe is a winner. It’s relatively easy to make, requires minimal ingredients, and delivers maximum flavor. It’s the kind of dessert that will impress your friends and family, and leave them begging for more.

So, what are you waiting for? Grab your ingredients, preheat your oven, and get baking! I’m confident that you’ll love these bars as much as I do. And don’t be afraid to get creative and experiment with different variations to make them your own.

I’m so excited for you to try this recipe! Once you’ve made these Lemon Cheesecake Crumb Bars, I’d love to hear about your experience. Did you make any modifications? What did you think of the flavor and texture? Share your photos and comments in the comments section below. I can’t wait to see your creations! Happy baking! Let me know if you have any questions, and I’ll do my best to help. Enjoy!