Lemon Cheesecake Crumb Bars
These Raspberry Lemon Cheesecake Crumble Bars are the perfect blend of tangy and sweet, with just enough crunch to make every bite enjoyable. They’re the kind of treat that works for everything from Sunday brunch to a cozy after-dinner dessert.
We’ve been making these bars for years, and they’ve become a family favorite for one very good reason: they disappear fast. There’s just something about the creamy lemon filling and those little swirls of raspberry that make people keep coming back for “just one more bite.” If you’re into make-ahead desserts, this one’s a dream, as it needs to chill for a good while before slicing.
If you love this recipe, you might also want to check out our Rainbow Sherbet Bars, Carmelita Bars, and Peach Pie Bars. Each one has that sunny, bright flavor that makes dessert feel extra special.
Table of contents
Why You’ll Love This Recipe
- Bright, Fresh Flavor: The lemon filling is tart and creamy, perfectly balanced by the sweet raspberry jam.
- Perfect Make-Ahead Dessert: Chill it overnight and you’ve got a ready-to-serve treat the next day.
- Great Texture: Buttery oat crumble on top and bottom, creamy cheesecake in the middle—pure magic.
- Versatile: Works for brunch, dessert, or even as a sweet snack.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
The crust and topping are made from pantry staples like flour, oats, and graham cracker crumbs, while the filling gets its rich, tangy flavor from cream cheese, sour cream, and fresh lemon juice. A swirl of raspberry jam adds both color and sweetness.
Variations
- Blueberry Version: Swap raspberry jam for blueberry preserves.
- Citrus Twist: Use orange zest and juice instead of lemon for a warmer, softer citrus flavor.
- Nutty Crunch: Add a handful of chopped pecans or almonds to the crumble topping.
- Gluten-Free: Use a gluten-free flour blend and gluten-free graham crackers.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a large bowl or mixer, combine flour, oats, graham cracker crumbs, baking powder, salt, brown sugar, and granulated sugar. Add cold, cubed butter and mix on medium-low speed until the mixture is crumbly and clumps hold together when pressed.
- Press half of the crumb mixture firmly into the bottom of your prepared pan. Set the other half aside.
- In a mixing bowl, beat the cream cheese until smooth and fluffy. Beat in egg yolks one at a time, then add lemon zest and vanilla.
- Slowly mix in the lemon juice. Add the cornstarch and mix just until incorporated. Pour the lemon filling evenly over the base.
- Warm raspberry jam slightly if thick, then drop small spoonfuls over the filling and swirl gently with a knife or skewer.
- Top with remaining crumb mixture, gently pressing it in. Bake for 30–35 minutes, or until the center is just set and the top is lightly golden.
Expert Tips
- Use full-fat sour cream and cream cheese for the best texture.
- Chill thoroughly before slicing to keep bars neat and intact.
- Warm the jam slightly to make swirling easier.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! They actually taste better after chilling overnight.
Absolutely, wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.
Not at all. Strawberry, blackberry, or even apricot jam would work beautifully.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Lemon Cheesecake Crumb Bars
Equipment
- 9×13 baking dish
- large bowl
- Electric mixer
- large mixing bowl
- butter knife or skewer
Ingredients
- ½ cups all-purpose flour
- 1 cup old-fashioned oats
- ¾ cup graham cracker crumbs
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 cup cold butter cubed
Filling
- 8 ounces cream cheese room temperature
- 1 ½ cups full-fat sour cream
- ¾ cup maple syrup or honey
- 3 egg yolks
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ¾ cup fresh-squeezed lemon juice
- 1 tablespoon cornstarch
- ⅓ cup raspberry jam seedless, or regular if preferred
Instructions
- Preheat the oven to 350°F. Butter a 9×13″ baking pan.
- In a large bowl or mixer, combine flour, oats, graham cracker crumbs, baking powder, salt, brown sugar, and granulated sugar.
- Add cold, cubed butter and mix on medium-low speed until the mixture is crumbly and clumps hold together when pressed.
- Press half of the crumb mixture firmly into the bottom of your prepared pan. Set the other half aside.
- In a mixing bowl, beat the cream cheese until smooth and fluffy.
- Add the sour cream and maple syrup or honey, mixing until fully combined.
- Beat in egg yolks one at a time, then add lemon zest and vanilla.
- Slowly mix in the lemon juice. Add the cornstarch and mix just until incorporated.
- Pour the lemon filling evenly over the base.
- Warm raspberry jam slightly if thick, then drop small spoonfuls over the filling and swirl gently with a knife or skewer.
- Top with remaining crumb mixture, gently pressing it in.
- Bake for 30–35 minutes, or until the center is just set and the top is lightly golden.
- Cool completely at room temperature, then refrigerate at least 4 hours (preferably overnight) before slicing.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
I love the bright lemon flavor in this cheesecake, and I REALLY love how easy it is. It’s nice not to have to change temperatures and do a lot of involved cooling.