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To make these yummy lemon cheesecake crumb bars, you need a few key items. Here is the list: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1/3 cup granulated sugar - 2 (8 oz) packages cream cheese, softened to room temperature - 1 cup powdered sugar - 3 large eggs, at room temperature - 1/4 cup freshly squeezed lemon juice - Zest of 1 lemon - 1 teaspoon vanilla extract - Pinch of salt These ingredients make the base and the creamy filling. The combination of the zesty lemon and rich cream cheese creates a perfect balance of flavors. You can also add a few extra ingredients to make your bars even tastier. Consider these: - Fresh berries (like blueberries or raspberries) for a fruity twist - A dash of almond extract for a nutty flavor - Extra lemon zest for a stronger citrus taste These optional ingredients can add a fun twist to your dessert. Feel free to mix and match as you like! To make your cooking process smooth, having the right tools is key. Here’s what you should gather: - An 8x8-inch baking pan - Parchment paper - Mixing bowls - Electric mixer or whisk - Spatula - Measuring cups and spoons Using these tools makes it easier to prepare and bake your delicious lemon cheesecake crumb bars. Happy baking! To make the crust, start by mixing the graham cracker crumbs with melted unsalted butter and granulated sugar. You want to combine these ingredients in a bowl until they look like wet sand. This helps bind the crust together. Next, transfer the mixture to an 8x8-inch baking pan lined with parchment paper. Press the crumbs down firmly and evenly to form a solid base. Bake it in a preheated oven at 350°F for 10 minutes. This step makes the crust crispy and delicious. For the cheesecake filling, use a large mixing bowl. Beat the softened cream cheese until it is smooth and creamy. Slowly add in the powdered sugar, mixing until fluffy. Then, add the eggs one at a time. Mix gently after each egg. This prevents overmixing, which can make the filling dense. After that, stir in the freshly squeezed lemon juice, lemon zest, vanilla extract, and a pinch of salt. Mix until everything is blended well. The filling should be creamy and smooth. Pour the creamy cheesecake filling over the cooled crust. Spread it evenly with a spatula. Place the pan back into the oven and bake for 30 to 35 minutes. The edges should look set, but the center can have a slight jiggle. This means it will be creamy when cooled. After baking, let it cool at room temperature for about an hour. Then, refrigerate the bars for at least two hours. This helps them set properly. Once chilled, lift the bars from the pan using the parchment overhang. Slice them into neat squares for serving. For the complete recipe, check out the Full Recipe. When making lemon cheesecake crumb bars, it's easy to overlook some details. Here are some common mistakes: - Overmixing the Filling: Mix gently after each egg addition. Overmixing can make the bars dense. - Skipping the Cooling Step: Allow the crust to cool before adding the filling. This helps keep the layers separate. - Not Using Room Temperature Ingredients: Cold cream cheese can lead to lumps. Always soften your cream cheese before mixing. For the best results, follow these tips: - Oven Temperature: Always preheat your oven to 350°F (175°C). An accurate temperature ensures even baking. - Watch the Edges: The edges should be set while the center jiggles slightly. This indicates a creamy texture. - Cooling Time: After baking, let the bars cool for at least 1 hour at room temperature. Then chill them for 2 hours. This helps them set properly. Presentation can elevate your dessert. Here are some ideas: - Dust with Powdered Sugar: A light sprinkle adds sweetness and looks nice. - Garnish with Lemon Slices: Thin slices of lemon add color and freshness. - Mint Leaves: A few mint leaves provide a pop of green and a touch of flavor. For the full recipe, check out the detailed instructions above. {{image_4}} You can easily change the taste of your lemon cheesecake crumb bars. Adding fruit can create a fun twist. Try mixing in berry swirls using raspberry or blueberry puree. Just swirl it into the filling before baking. If you love chocolate, drizzle melted chocolate over the cooled bars for a rich touch. This contrast pairs nicely with the tart lemon flavor. If you need a gluten-free option, you can use gluten-free graham crackers. Just crush them like you would regular graham crackers. Then, follow the same steps in the recipe. You can also try almond flour for the crust. Mix it with melted butter and a bit of sugar for a tasty base. For a dairy-free version, swap out cream cheese for a plant-based cream cheese. Look for brands that have a similar texture and taste. You can also use coconut cream for a rich, creamy filling. This not only makes it dairy-free but adds a lovely tropical note. Just remember to adjust the sugar if your alternative is sweeter. Feel free to explore these variations to find your favorite twist on lemon cheesecake crumb bars! For the full recipe, check out the details above. To keep your Lemon Cheesecake Crumb Bars fresh, store them in an airtight container. This way, they stay moist and keep their flavor. You can keep them in the fridge for up to five days. If you notice any crust on top, cover the bars lightly with plastic wrap to protect them. You can freeze these delicious bars for later enjoyment. First, slice them into squares. Wrap each piece in plastic wrap, then place them into a freezer-safe bag. They will stay good for up to three months in the freezer. This makes for a quick dessert option when you need one! When you're ready to enjoy your frozen bars, take them out of the freezer. Let them thaw in the fridge overnight for the best texture. If you're in a hurry, you can leave them at room temperature for about an hour. Avoid reheating them in the microwave; this can change their texture. Instead, enjoy them chilled right from the fridge for a refreshing treat. You can tell when your bars are done by looking at the edges. The edges should look set, while the center has a slight jiggle. This jiggle means it will still be creamy when cooled. If the edges are brown, you might have overbaked them. It usually takes about 30-35 minutes in the oven. Yes, you can make these bars ahead of time! They taste even better after chilling. I recommend making them a day before you plan to serve them. Just let them cool after baking, then refrigerate. This way, the flavors have time to meld together. If you don’t have graham cracker crumbs, you can use vanilla wafers or digestive biscuits. Just crush them up to make crumbs. Another option is to use oats blended into a fine powder. Each substitute will give a slightly different taste, but they all work well. In this post, we covered how to make Lemon Cheesecake Crumb Bars from scratch. We discussed the main and optional ingredients, along with essential tools. I provided step-by-step instructions for the crust, filling, and baking to ensure perfect results. We explored tips to avoid common mistakes and discussed fun variations. Finally, we shared storage tips for enjoying leftovers. Remember, practice makes perfect. With these steps, you can create a treat that shines!

Lemon Cheesecake Crumb Bars

Indulge in the delightful flavors of Lemon Cheesecake Crumb Bars with this easy recipe! These bars feature a buttery graham cracker crust topped with a creamy, tangy lemon cheesecake filling that's sure to impress. Perfect for any dessert lover, they are simple to make and ideal for gatherings. Click through to explore the full recipe and enjoy a zesty treat that's bound to become a favorite!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1/3 cup granulated sugar

2 (8 oz) packages cream cheese, softened to room temperature

1 cup powdered sugar

3 large eggs, at room temperature

1/4 cup freshly squeezed lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract

Pinch of salt

Instructions
 

Preheat your oven to 350°F (175°C). Prepare an 8x8-inch baking pan by lining it with parchment paper, allowing some overhang on the sides to facilitate easy lifting later.

    In a mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix thoroughly until all the crumbs are evenly saturated with the butter.

      Transfer the crumb mixture to the prepared baking pan. Press down firmly and evenly across the bottom to form a solid crust layer. Bake in the preheated oven for 10 minutes, then remove and let it cool slightly.

        In a separate large bowl, use an electric mixer to beat the softened cream cheese until it's completely smooth and creamy. Gradually add in the powdered sugar, mixing well until the mixture is fluffy.

          Add the eggs one at a time to the cream cheese mixture, blending gently after each addition until just combined. It’s important to avoid overmixing to maintain a light texture.

            Incorporate the freshly squeezed lemon juice, lemon zest, vanilla extract, and a pinch of salt into the cream cheese mixture. Mix until every ingredient is fully integrated and the batter is smooth.

              Carefully pour the creamy cheesecake filling over the cooled graham cracker crust. Use a spatula to spread the filling evenly across the surface.

                Place the baking pan back into the oven and bake for 30-35 minutes, or until the edges appear set and the center has a slight jiggle, indicating it is still creamy.

                  Upon baking, remove the dessert from the oven and allow it to cool at room temperature for about 1 hour. Once cooled, refrigerate for at least 2 hours to fully set before slicing.

                    Once chilled, use the parchment overhang to lift the bars out of the pan. Slice into neat squares for serving.

                      Prep Time: 20 minutes | Total Time: 3 hours | Servings: 16

                        - Presentation Tips: Serve the chilled bars dusted with a light sprinkle of additional powdered sugar. For an appealing finish, garnish each bar with thin slices of fresh lemon or a few sprigs of mint leaves to add a vibrant color contrast.