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Strawberry Lemon Cheesecake Crumb Bars

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These Strawberry Lemon Cheesecake Crumb Bars combine zingy lemon, juicy strawberries, and creamy cheesecake in a buttery crumb bar that’s perfect for summer gatherings. Easy to make, slice, and share, they’re a crowd-pleasing dessert that tastes as good as it looks.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 1/2 teaspoon salt
  • 1 tablespoon lemon zest (from about 1 lemon)
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and diced
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon zest
  • 2 tablespoons granulated sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving some overhang for easy removal. Lightly grease the sides.
  2. In a large bowl, whisk together flour, 3/4 cup sugar, salt, and 1 tablespoon lemon zest. Add cold cubed butter and work it in with a pastry cutter, forks, or your hands until the mixture resembles coarse crumbs. Reserve 1 1/2 cups of the crumb mixture for the topping.
  3. Press the remaining crumb mixture firmly into the prepared pan to form an even crust. Bake for 12-15 minutes, until just set and barely golden. Set aside to cool slightly.
  4. In a medium bowl, beat softened cream cheese with 1/2 cup sugar until smooth (about 2 minutes). Beat in egg, lemon juice, and vanilla extract until just combined.
  5. In a small bowl, toss diced strawberries with cornstarch, 1 teaspoon lemon zest, and 2 tablespoons sugar.
  6. Pour the cheesecake mixture over the slightly cooled crust and spread into an even layer. Sprinkle the strawberry mixture evenly over the cheesecake.
  7. Sprinkle the reserved crumb mixture evenly over the top.
  8. Bake at 350°F (175°C) for 35-40 minutes, until the crumb is golden and the center is just set (a little jiggle is okay).
  9. Let the bars cool completely in the pan (about 1 hour). Refrigerate for at least 2 hours before cutting for clean slices.
  10. Use the parchment overhang to lift the bars from the pan. Cut into 16-20 squares, wiping your knife between cuts for neat edges.

Notes

For gluten-free bars, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based cream cheese and vegan butter. If using frozen strawberries, thaw and drain well. Let bars cool completely before slicing for neat edges. Add nuts to the crumb topping for extra crunch if desired.

Nutrition

Keywords: strawberry lemon cheesecake bars, crumb bars, summer dessert, easy cheesecake bars, picnic dessert, strawberry dessert, lemon dessert, cheesecake squares

Find it online: https://jodierecipes.com/strawberry-lemon-cheesecake-crumb-bars-easy-fresh-summer-dessert-recipe/