Dessertscrazyforcrust5.0
Lemon Cheesecake Bars Recipe
These Lemon Crumble Cheesecake Bars have 3 layers of goodness! A Nilla Wafer Crust topped with lemon cheesecake and lemon crumble!
👥 16 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min🔥 Cook: 40 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●food processor
📝 Preparation Steps
1
Preheat oven to 350°F. Line a 9x9” pan with foil and spray with cooking spray.
2
Crush Nilla Wafers in a food processor. Stir with melted butter. Press crust into the botto of the pan. Bake for ⏱️ 8 minutes. Wipe out the bowl you used to mix the crust with a paper towel. Set aside to use when making the crumble.
3
Beat cream cheese, egg, and sugar with a stand or a hand mixer in a larger bowl. Mix in sour cream, lemon juice, zest, vanilla, and flour. Mix until smooth. The trick to getting your cheesecake smooth and not lumpy is to make sure all the ingredients are room temperature!
(70g) unsalted butter (, melted)5 tablespoons(226g) block cream cheese, softened8 ounceslarge egg (at room temperature)1(8g) all-purpose flour1 tablespoonlemon juice1 tablespoon
4
Make the crumble: mix the all crumble ingredients using a hand or stand mixer in a large bowl (which can be the same bowl as the one you made the crust in). The mixture will be stiff and crumbly.
5
Pour the cheesecake mixture over the partially baked hot crust. Sprinkle the crumble over the top. Bake for an additional ⏱️ 28-32 minutes until the edges are browned and the cheesecake is no longer glossy. Cool completely then cover and chill for at least ⏱️ 2 hours before serving.
6
Slice and store bars in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
Nutrition Facts
calories
134 kcal
fat Content
8 g
serving Size
1 bar
fiber Content
1 g
sugar Content
10 g
sodium Content
74 mg
protein Content
1 g
cholesterol Content
31 mg
carbohydrate Content
14 g
saturated Fat Content
5 g
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