A nicely textured crumb crust and topping with a thick layer of creamy lemon cheesecake filling in the middle!

Lemon Cheesecake Crumble Bars with Oats

My son and I usually run all of the household errands together on Friday. It makes for a pretty packed and busy morning. I always give my husband a hard time because whatever he needs he writes on a list on the refrigerator and it just magically shows up – either by me or Amazon! It’s hard for him to get to the store, he goes to work early and comes home late.

He appreciates that I try my best to stay on top of things, so he recently joined us on a day off to help run all of my errands. We left pretty early in the morning because our son likes to play Pickleball at 7:00am on Friday mornings. We ran from place to place non-stop and didn’t get home until lunch time.

After we put things away my husband sat in his chair as I started to make lunch. The second he sat down he crashed and fell asleep! I blinked and he was snoring. We exhausted him!

The next time you need to run errands, make sure to add the ingredients for these Lemon Cheesecake Crumb Bars. They are fantastic! The crumb crust and topping compliment a thick layer of lemony cheesecake filling perfectly! If you are in the mood for lemon, then make sure to try making Lemon Poppy Seed Cupcakes, Lemon Cheesecake Bars, Lemon Lasagna, Lemon Bars, Lemon Cream Cheese Coffee Cake, or Lemon Cake Mix Cookies, too!

What You’ll Need for the Crumb Layer:

• 2 1/3 cup Flour
• 2 1/3 cup Old Fashioned Oats
• 1 tsp Salt
• 2 tsp Baking Powder
• 1 cup Brown Sugar
• 1 cup Sugar
• 1 cup Butter, Cold & Cubed

And the Cheesecake Layer:

• 8 oz Cream Cheese, Softened
• 3 Egg Yolks
• 1 tsp Lemon Zest
• 1 tsp Vanilla
• 2 (14 oz) cans Sweetened Condensed Milk
• 1 cup Lemon Juice, Fresh Squeezed

How to Make Lemon Cheesecake Crumb Bars

• Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray and set aside.
• In a food processor, mix together 2 1/3 cups flour, 2 1/3 cups old fashioned oats, 1 tsp salt, 2 tsp baking powder, 1 cup brown sugar, and 1 cup sugar. Add 1 cup cold cubed butter and pulse until crumbly.
• Press half of the mixture into the bottom of the prepared pan and set remaining half to the side.
• In a separate bowl, beat 8 oz softened cream cheese until fluffy. Add 3 egg yokes one at time, beating between the addition of each one. Scrape sides as needed. Add 1 tsp lemon zest and 1 tsp vanilla until well combined.
• Drizzle 2 (14 oz) cans of sweetened condensed milk into the cream cheese mixture while beating. Beat in 1 cup fresh squeezed lemon juice.
• Pour cheesecake mixture over the crust evenly. Top with remaining crumb mixture.
• Bake for 30 minutes.
• Cool to room temperature and refrigerate until cold.

More Cheesecake:

• No Bake Cherry Cheesecake Bars
• Strawberry Cheesecake Overnight Oats
• Berry Cheesecake Parfaits
• Blueberry Cheesecake Protein Smoothie
• Pumpkin Cheesecake Snickerdoodles
• Strawberry Rhubarb Streusel Cheesecake Bars
• Patriotic No Bake Cheesecake
• Andes Mint Mini Cheesecakes
• Pecan Pie Cheesecake Bars
• No Churn Blueberry Cheesecake Ice Cream

Continue to Content

Lemon Cheesecake Crumb Bars

Print

Lemon Cheesecake Crumb Bars, a nicely textured crumb crust and topping with a thick layer of creamy lemon cheesecake filling in the middle!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

Crumb Layer

• 2 1/3 cup Flour
• 2 1/3 cup Old Fashioned Oats
• 1 tsp Salt
• 2 tsp Baking Powder
• 1 cup Brown Sugar
• 1 cup Sugar
• 1 cup Butter, Cold & Cubed

Cheesecake Layer

• 8 oz Cream Cheese, Softened
• 3 Egg Yolks
• 1 tsp Lemon Zest
• 1 tsp Vanilla
• 2 (14 oz) cans Sweetened Condensed Milk
• 1 cup Lemon Juice, Fresh Squeezed

Instructions

1. Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray and set aside.
2. To make the crust, mix together the flour, old fashioned oats, salt, baking powder, brown sugar, and sugar in a food processor. Add cold cubed butter and pulse until crumbly.
3. Press half of the mixture into the bottom of the prepared pan and set remaining half to the side.
4. To make the cheesecake layer, beat softened cream cheese in a separate bowl until fluffy. Add egg yokes one a time, beating between the addition of each one. Scrape sides as needed. Add lemon zest and vanilla until well combined.
5. Drizzle sweetened condensed milk into the cream cheese mixture while beating. Beat in squeezed lemon juice.
6. Pour cheesecake mixture over the crust evenly. Top with remaining crumb mixture.
7. Bake for 30 minutes.
8. Cool to room temperature and refrigerate until cold.