Lemon Cheesecake Crumb Bars

These creamy, tangy Raspberry Lemon Cheesecake Crumble Bars feature a buttery crust, sweet raspberry swirls, and a bright lemon cheesecake filling. It's perfect for any occasion.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 33

Total Time 48

Servings Bars

Calories 410kcal

Equipment

9x13 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.

Nutrition