Description
If you’re looking for a dessert that feels like a burst of sunshine, these Creamy Lemon Cheesecake Crumb Bars are your new go-to! With a buttery graham cracker crust, a luscious, tangy lemon cheesecake center, and a crumbly golden topping, every bite is pure bliss. Perfect as a quick breakfast treat, an easy dinner dessert, a healthy snack idea (with a little indulgence), or simply when you need fresh and vibrant food ideas. This easy recipe uses simple ingredients yet delivers big on flavor. Whether you’re after new breakfast ideas or dinner ideas that end on a sweet note, these cheesecake bars are sure to impress!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 1 cup all-purpose flour
- ½ cup granulated sugar (for the crust)
- ½ teaspoon salt
- ¾ cup unsalted butter, melted
- 16 oz (2 blocks) full-fat cream cheese, softened
- ½ cup granulated sugar (for the filling)
- 2 large eggs
- 1 tablespoon lemon zest (about 1 lemon)
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving an overhang.
- Make the crumb mixture: In a bowl, combine graham cracker crumbs, flour, sugar, and salt. Add melted butter and stir until evenly mixed.
- Press the crust: Firmly press two-thirds of the crumb mixture into the bottom of the pan.
- Prepare the filling: In another bowl, beat the cream cheese until smooth. Add sugar, then eggs one at a time, followed by lemon zest, lemon juice, and vanilla extract. Mix until silky.
- Assemble: Pour the filling over the crust. Sprinkle the remaining crumb mixture evenly over the top.
- Bake for 30–35 minutes, until the center is set but still slightly jiggly.
- Cool at room temperature for 1 hour, then chill in the refrigerator for at least 3 hours.
- Slice and serve, optionally dusted with powdered sugar or topped with fresh berries!