Butter Crunch Lemon Cheese Bars
Indulge in the perfect balance of zesty and sweet with these Butter Crunch Lemon Cheese Bars—a delightful cross between a creamy cheesecake and a tangy lemon bar, all topped with a buttery oat crumble. Featuring a rich shortbread crust, a smooth lemon-infused cream cheese layer, and a crisp golden topping of rolled oats and brown sugar, these bars are a textural dream. With just 20 minutes of prep time, this recipe is an easy yet impressive dessert that's perfect for parties, afternoon tea, or simply satisfying your citrus cravings. Serve these chilled or at room temperature for a refreshing burst of flavor with every bite!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 2.5 cups all-purpose flour
- 0.5 teaspoons salt
- 8 ounces cream cheese
- 2 large eggs
- 0.5 cups fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 0.5 cups brown sugar
- 0.75 cups rolled oats
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal later.
In a medium bowl, cream together the butter (1 cup) and granulated sugar (1/2 cup) until light and fluffy.
Gradually add 2 cups of the all-purpose flour and the salt (1/2 teaspoon). Mix until you have a crumbly dough.
Press the dough evenly into the bottom of the prepared pan to form the crust. Bake for 15 minutes, or until lightly golden. Remove and let cool slightly.
Meanwhile, in a large mixing bowl, beat the cream cheese (8 ounces) and remaining 1 cup of granulated sugar until smooth and creamy.
Add the eggs (2), lemon juice (1/2 cup), lemon zest (1 tablespoon), and vanilla extract (1 teaspoon) to the cream cheese mixture. Beat until well combined.
Pour the cream cheese mixture over the baked crust, spreading evenly.
In another bowl, mix the remaining 1/2 cup of flour, brown sugar (1/2 cup), and rolled oats (3/4 cup). Cut in 1/2 cup of cold butter using a pastry cutter or two forks until the mixture forms pea-sized crumbs.
Sprinkle the oat crumble topping evenly over the lemon cheesecake layer.
Bake the bars for 30-35 minutes, or until the topping is lightly golden and the filling is set.
Remove from the oven and let cool to room temperature. Then, refrigerate for at least 2 hours to firm up before slicing.
Use the parchment paper overhang to lift the bars out of the pan, and cut into 12 squares. Serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
5700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.6 g | 371% | |
| Saturated Fat | 172.2 g | 861% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1138 mg | 379% | |
| Sodium | 1904 mg | 83% | |
| Total Carbohydrate | 718.2 g | 261% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 434.2 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 524 mg | 40% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1374 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
