Lemon Cheesecake Crumb Bars are a delicious creamy Lemon Cheesecake Bar made with sweetened condensed milk with a delicious oat crumb top and bottom crust. They are delicious kept in the freezer for a refreshing summer dessert.
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!
These are a hybrid of my Key Lime Cheesecake Bars and Fake Ginger's Creamy Lemon Crumb Bars.
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?
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!
- 2 1/3 cups Flour
- 2 1/3 cup Old Fashioned Oats
- 1 teaspoon Salt
- 2 teaspoons Baking Powder
- 1 cup Brown Sugar
- 1 cup Granulated Sugar
Mix until well combined.
Add 1 cup Cold Cubed Butter.
Mix on medium low speed until crumbly.
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.)
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.
Add:
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Lemon Zest
Turn mixer to low and stir in 1 cup Lemon Juice. Scrape sides of bowl, and mix until well combined.
Pour Creamy Lemon Cheesecake mixture over crust.
Top with remaining crumbly topping.
Bake in a 350 degree oven for 30 minutes.
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!
A few other favorite related desserts are:
Yield: 16
Lemon Cheesecake Crumb Bars
Lemon Cheesecake Crumb Bars are a delicious creamy Lemon Cheesecake Bar made with sweetened condensed milk with a delicious oat crumb top and bottom crust. They are delicious kept in the freezer for a refreshing summer dessert.
Prep time: 20 MinCook time: 30 Mininactive time: 6 HourTotal time: 6 H & 50 M
Ingredients
Lemon Cheesecake Crumb Layer
- 2 1/3 cup Flour (All-Purpose of Whole Wheat Pastry Flour)
- 2 1/3 cup Old Fashioned Oats
- 1 teaspoon Salt
- 2 teaspoons Baking Powder
- 1 cup Brown Sugar
- 1 cup Granulated Sugar
- 1 cup Cold Cubed Butter
Lemon Cheesecake With Sweetened Condensed Milk Filling
- 8 ounces Cream Cheese, Room Temperature
- 3 whole Egg Yolks
- 1 teaspoon Lemon Zest
- 1 teaspoon Vanilla
- 28 ounces Sweetened Condensed Milk
- 1 cup Lemon Juice, Fresh Squeezed
Instructions
How to cook Lemon Cheesecake Crumb Bars
- Preheat oven to 350 degrees.
- Butter a 9"x13" pan. Line with parchment paper and butter parchment paper for easy removal.
Lemon Cheesecake Crumb Layer
- 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.
- Press half of the crumb mixture into the bottom of prepared pan. Set the other half aside.
Lemon Cheesecake With Sweetened Condensed Milk Filling
- In a mixer fitted with a whisk attachment beat cream cheese until light and fluffy over medium-high speed.
- 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.
- While mixing on medium speed drizzle in sweetened condensed milk and beat for 3 minutes on medium-high speed.
- Turn mixer to low, and add lemon juice. Mix until well combined scraping sides of bowl as needed.
- Pour creamy lemon cheesecake filling into crust, and top with remaining crumb mixture.
- Bake for 30 minutes.
- Cool bars to room temperature, and refrigerate until cold.
Notes:
These store really well in the freezer and are great to have on hand for a frozen sweet treat in summer.
Calories
488.69Fat (grams)
12.94Sat. Fat (grams)
7.16Carbs (grams)
83.92Fiber (grams)
1.81Net carbs
82.12Sugar (grams)
60.93Protein (grams)
11.05Sodium (milligrams)
345.47Cholesterol (grams)
83.78The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.
71 comments
These look so yummy! I love anything lemon!
yum.. these look TOO good!
These look delicious! Yes, it is worth turning on the oven. :-)
Delicious creamy lemon cheesecake crumb bar Serena.
Oh I love lemon desserts - these bars look divine Serena!
These look scrumptious and you had a darling helper!
These would not last long in my house! They look tasty.
Haha! Free child labor in the kitchen is the best! These look great Serena!
Please can you tell me if you can make these the day prior to serving?
Thank you
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
I missed the 28 oz of sweetend condensed milk and only used one can! Is there any remedy for this after it has baked???
I made these and they didn't last 2 days. They are to die for. So good. Can't say enough about these.
Love the filling! How do you think this would be with the graham cracker crust and crumble on top?
I'm sure they would be great!
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...
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
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.
Do you think these would be good in little cupcake tins? Would they still turn out the same?
-Hannah
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
I am so mad right now that I don't have lemons to make this! I have everything else except the main beautiful ingredient!
Thanks so much for sharing, I love cheesecake!
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...
These look incredible! Great photos!
These are incredible!
I love these creamy lemon cheesecake crumb bars!!! I love lemon anything!
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
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.
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!
It should be 2 tins sweetened condensed milk and 226g of cream cheese or 1 block. I hope that helps!
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!!
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.
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!!
I followed the recipe exactly it was delicious! Definitely a recipe we will make again. Thanks for posting!
Going to make these tomorrow for my father's birthday! They sound and look AMAZINGGG !!
Are these directions correct? 28 ounces of sweetened condensed milk
They are. Its 2 cans and makes a 9x13 pan.
Delicious! Made this last night forgot to take a picture till this last piece
Can I use regular all purpose flour
Yes, you sure can! Have a great weekend!
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!
Regular table salts, saltier I would use 3/4 of a teaspoon. Have a great weekend!-Serena
I had all ingredients till the condensed milk lol
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!
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.
Thank you so much for sharing the conversions! I'm glad you enjoyed them! Have a great week!
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!
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)
Did you refridgerate them? The rain shouldn't effect this recipe. Was the crust golden brown? Sorry they didn't set, Serena
Hi! These freeze really well. I probably wouldn't half the recipd. Thanks, Serena
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.
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
I just baked them and they are amazing...did half of the recipe and it worked just fine! Tastes amazing! Thank you for sharing!
YUM! I love anything with lemon cheesecake!
In the oven as I type....cant wait to try them...have to tell you that I licked the bowl.......the batter was awesome...taking these to work tomorrow as a thank you for a wonderful friend. Love anything lemon and I'm sure this will be my favorite. :)
Sorry, but this recipe did not work for me. First, I goofed by not using parchment paper, so it was very difficult to get out of the dish. Yes, I buttered the dish. That being said, the filling was not creamy as in the picture. It was dry, as if the crumb topping sucked the life out of it.. Followed the recipe, using all the right ingredients. So disappointed as it was the only dessert I prepared for the party. I read the reviews looking for tips.
Any tips for making it Gluten Free?
Hi Dale! If I was going to do that I would use a Cup for Cup Gluten Free Flour using the same measurement. I've used Bob's Red Mill Cup for Cup Flour in the past when making GF baked goods just make sure to get the blue bag. They have another GF Flour but it's not cup for cup so it would require additional adjustments. Also make sure you use Gluten Free Oats. Thanks, Serena
How much vanilla? Directions call for it but it is not listed in the ingredients. I found the topping a bit dry. Overall, it was very tasty!
Hi! Sorry about that! It must have dropped out when I switched the recipe over. It's 1 teaspoon Vanilla. Thanks, Serena
Can these be made dairy free? What could I use as a sub for the sweet condensed milk?
It's going to take quite a few substitutions and since I've never tried it before I can't guarantee how it will turn out but there appears to be a Coconut Sweetened Condensed Milk available. You might have to order it online you could try! I hope that helps! -Serena
Can quick cooking oats be substituted for old fashioned?
Yes! The quick oats just have a more delicate texture. Thanks, Serena
Very good, but WAYYYY too much sugar! No need for a cup of each, especially with 2 cans condensed milk. I should have caught that and cut down to 1/2 of each. There's plenty of sweetness without a cup of each.
I wanted to try these so badly, but making a 9x13 was too much for my husband and I and our 2 year old. I did something kinda crazy and I have no idea if it will work…
I made half the filling, but accidentally used a whole block of cream cheese. 🤦♀️
I made a quarter of the crumble mixture.
I poured the filling into a prepared Graham cracker crust (filled it all the way up), and then carefully mounded all the crumbs on top. It’s baking now and I am hoping it is at least somewhat reminiscent of your creation because these bars look amazing and sound SO good for a special summer evening dessert.
Baking at same temp and probably 25-30 min. Fingers crossed!
I wanted to love these. They have no lemon flavor at all. I'm not a huge fan of condensed milk so I was hesitant to try it. I think it has a weird smell and flavor. I think adding lemon extract or maybe even a
a lemon pudding mix would give it more of a lemon flavor. It is ok, just not what I expected.
When you say a cup of cubed butter to you mean a. Ensuring cup or a cup which would be two sticks of butter
Hi! Sorry about that a cup of butter as in 2 sticks cut into cubes. Thanks, Serena
Do you cook the bottom for a few minutes before adding lemon cream cheese mixture
I don't but if you do you'll want to let it cool before adding the cheesecake mixture. Thanks, Serena
I made these yesterday morning for a Mothers Day Brunch today! Cut them up this morning and they are delish. Few changes I made: I added 4 additional oz of cream cheese to make the cheesecake flavor come through more, and I waited about 10 minutes after baking to throw on the topping to ensure it would not sink into the filling. They are perfect!
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