![To make delicious lemon cheesecake crumb bars, gather these simple ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1/3 cup granulated sugar - 2 (8 oz) packages cream cheese, softened - 1 cup powdered sugar - 3 large eggs - 1/4 cup lemon juice (freshly squeezed) - Zest of 1 lemon - 1 teaspoon vanilla extract - Pinch of salt When choosing your ingredients, quality matters. Use fresh lemons for the best flavor. Look for cream cheese that is soft and smooth, as it mixes better. Choose unsalted butter for balance; this helps control the sweetness. If you're looking to switch things up, consider these substitutions: - Use digestive biscuits instead of graham crackers for a different flavor. - Coconut cream can replace cream cheese for a dairy-free option. - For a twist, try adding a bit of lime juice along with the lemon juice. These swaps can change your bars while keeping them tasty and fresh. Stick with the full recipe for best results, but feel free to get creative! To make the crust, start by mixing the graham cracker crumbs, melted butter, and granulated sugar in a bowl. You want the crumbs to feel moist. This mixture creates a base for your bars. Next, press the crumb mix into the bottom of your lined baking pan. Use your fingers or the back of a spoon to make it even. Bake this crust for about 10 minutes at 350°F until it is slightly golden. This step helps the crust hold its shape and adds flavor. For the cheesecake filling, take another large bowl. Beat the softened cream cheese until it is smooth. This is the key to a creamy texture. Slowly add in the powdered sugar, mixing well. Next, add your eggs one by one. Mix just until combined each time. Overmixing can ruin the creaminess. Now, stir in the lemon juice, lemon zest, vanilla extract, and a pinch of salt. Mix until everything is smooth and well blended. Now for the fun part—assembly! Pour the cheesecake filling over your cooled crust. Spread it out evenly with a spatula. Place the pan in the oven and bake for 30-35 minutes. You will know it’s done when the edges are set, and the center has a slight jiggle. Let it cool at room temperature for about an hour. Once cooled, refrigerate for at least 2 hours before slicing into bars. When ready, lift the bars out using the parchment paper and slice into squares. Baking time and temperature are very important for these bars. The oven should be at 350°F. This heat helps create a firm crust and a smooth filling. Watch for the edges—they should look set while the center is a bit wobbly. This slight jiggle means it will firm up as it cools. Once out of the oven, let the bars cool for one hour. Then, refrigerate them for at least two hours. This cooling time helps the flavors blend and makes the bars easier to cut. Remember, a well-timed bake makes for the best lemon cheesecake crumb bars! For the complete recipe, check the [Full Recipe]. To make your lemon cheesecake crumb bars creamy, use softened cream cheese. Cold cream cheese can lead to lumps. Always beat the cream cheese until smooth before adding other ingredients. Do not overmix the batter after adding the eggs. Mix just until combined to keep the texture light. Overmixing can cause the bars to be dense and less fluffy. For a lovely finish, serve the bars chilled. Dust them with powdered sugar before serving. You can also garnish with thin lemon slices or fresh mint leaves for color and freshness. Pair these bars with a cup of tea or coffee. They also go well with fresh berries on the side. For more details on making these delicious bars, check the Full Recipe. {{image_2}} You can switch up the flavors in your lemon cheesecake crumb bars. Try using other citrus fruits like lime, orange, or grapefruit. Each fruit brings its own twist. For a fun mix, add berries or chocolate. Blueberries, raspberries, or strawberries can add a burst of color and flavor. You might even layer in some melted chocolate for richness. If you need a gluten-free option, use gluten-free graham cracker crumbs. They work well and keep the great taste. For a vegan version, swap the cream cheese for a plant-based cream cheese. Use aquafaba, the liquid from canned chickpeas, instead of eggs. This way, you can still enjoy the creaminess without any dairy. These variations make the recipe fun and fit for everyone. You can explore many choices while keeping the essence of the lemon cheesecake bars. For more details, check the Full Recipe. To keep your lemon cheesecake crumb bars fresh, store them in an airtight container. Place a layer of parchment paper between the bars and the lid. This will help prevent sticking. You can keep them in the fridge for up to five days. If you want to store them longer, freeze the bars. Wrap each piece in plastic wrap, then put them in a freezer-safe bag. They can last for about three months in the freezer. When you want to enjoy your bars again, take them out of the fridge or freezer. If they are frozen, let them thaw in the fridge overnight. To refresh the flavors, you can chill them for a bit. Serve them cold for the best taste. You might add a dusting of powdered sugar on top to make them look great. Enjoy them with a slice of lemon or a sprig of mint for a fresh touch. How to tell when the bars are done baking? The bars are done when the edges look set. The center should have a slight jiggle. This means it will firm up as it cools. Can I use a different type of crust? Yes, you can! Use crushed cookies or even a nut crust. Just make sure to adjust the butter amount to match. What's the best way to cut the bars for neat slices? Use a sharp knife for clean cuts. Dip the knife in hot water, then wipe it dry before each cut. This helps keep the bars from sticking. How to make lemon cheesecake crumb bars from scratch? Start by making the crust from graham cracker crumbs, melted butter, and sugar. Then, whip up the filling with cream cheese, eggs, lemon juice, and zest. Finally, pour the filling over the crust and bake. For the full recipe, check the instructions above. Are there any alternative sweeteners for this recipe? You can use honey, maple syrup, or stevia. Just remember, this may change the taste and texture slightly. Adjust the amounts based on your choice. This article covered everything you need to make lemon cheesecake crumb bars. We discussed key ingredients, how to prepare the crust, and create a creamy filling. I shared useful baking tips and variations to cater to different tastes. Don’t forget proper storage to keep your bars fresh. Now, you can impress family and friends with this simple yet delicious treat. Happy baking!](https://foodishtalk.com/wp-content/uploads/2025/07/8342b03b-b2bd-4207-83df-6d9466928e59.webp)
Ingredients
Method
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom of the prepared baking pan to form an even layer. Bake for 10 minutes, then remove and let cool slightly.
In another large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add the powdered sugar and mix well.
Add the eggs one at a time, mixing until just combined after each addition. Be careful not to overmix.
Stir in the lemon juice, lemon zest, vanilla extract, and a pinch of salt. Mix until everything is well incorporated and smooth.
Pour the cheesecake filling over the cooled graham cracker crust and spread it evenly.
Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center has a slight jiggle.
Remove from the oven and let it cool at room temperature for about 1 hour, then refrigerate for at least 2 hours before slicing into bars.
Carefully lift the bars out of the pan using the parchment paper and slice into squares.
Prep Time: 20 minutes | Total Time: 3 hours | Servings: 16
- Presentation Tips: Serve the bars chilled, dusted with additional powdered sugar and garnished with thin lemon slices or fresh mint leaves for a pop of color.