Lemon Cheesecake Crumble Bars

Lemon Cheesecake Crumble Bars

Aaaah, Lemon Cheesecake Crumble Bars. Full of crunchy lemony goodness! It’s a no brainer kind of recipe really. I mean, if you love lemon, and you love cheesecake, then you stick some deliciously crunchy crumble on top… you’re onto a winner right? RIGHT!

Here is what you will need to make 9 (greedy portions) or 12 (“sensible” portions.)

For the Base

  • 60g Unsalted Butter
  • 190g Digestive Biscuits

For the Cheesecake Filling

  • 225g Philadelphia Original Cream Cheese, Room Temp
  • 55g Golden Caster Sugar
  • 1 Egg, Room Temp
  • 125ml Soured Cream
  • 1 tbsp Freshly Squeezed Lemon Juice
  • Zest of 1 Lemon
  • 1/2 tsp Vanilla Extract
  • 1 tbsp Plain Flour

For the Crumble Topping

  • 55g Unsalted Butter, cold & cubed
  • 100g Light Brown Soft Sugar
  • 60g Plain Flour
  • 25g Rolled Oats
  • 1/4 tsp Salt
  • 1 tbsp Freshly Squeezed Lemon Juice
  • Zest of 1/2 Lemon

Essential Equipment

  • 8″ x 8″ (20 x 20cm) Square Baking Tin
  • Food Processor (not essential but very handy!)

Preheat your oven to 180°C/ Fan 170°C and lightly grease & line the base & sides of the baking tin.

To make the biscuit base, gently melt the butter in a small saucepan over a low heat. (Or in a microwave & melt in 15 second intervals, stirring in-between.)

Blitz the digestive biscuits in the food processor until very fine crumbs. You could also do this by placing in a large plastic bag and bashing the hell out of it with a rolling pin if you need to release a bit of tension!

Pour in the melted butter and blitz a few times until the mixture starts to clump together.

Lemon Cheesecake Crumble Bars

Tip the crumbs into the prepared tin & press down firmly with the back of a metal spoon. Place into the fridge whilst we prepare the filling.

Lemon Cheesecake Crumble Bars

Using either an electric stand mixer with the beater attachment or a large bowl and an electric hand whisk, beat together the cream cheese, caster sugar & the egg until very smooth. It’s best to make sure these ingredients are all at room temperature before mixing so you don’t end up with lumps.

Lemon Cheesecake Crumble Bars

Add the soured cream, lemon juice, lemon zest, vanilla & flour and mix again until smooth.

Lemon Cheesecake Crumble Bars

To make the crumble topping, place all of the ingredients into a large bowl. Rub the mixture together lightly between your forefingers and thumbs until there are no large pieces of butter left.

Lemon Cheesecake Crumble Bars

Take the tin out the fridge and pour over the cheesecake filling. Smooth out with the back of a spoon or a spatula then scatter over the crumble topping.

Lemon Cheesecake Crumble Bars

Bake in the preheated oven for 30 – 35 minutes until the topping is a nice golden brown. Allow to cool completely in the tin (at least 2 hours) before attempting to remove & slice. It won’t be pretty if you try when it’s still warm!

Lemon Cheesecake Crumble Bars

These beauties will keep in an airtight container in the fridge for up to 3 days. If you’re anything like me though, they definitely won’t last that long! I absolutely love the extra crunch that the crumble brings to the party. When I was little, if my Mum made an apple crumble, I never ate the fruit… I just picked off the crumble and had that on it’s own with custard. Yes, I was a fussy eater but come on, it’s blatantly the best bit! These are a treat I am happy to add to my repertoire & one I am positive I will be making again.

I hope you enjoyed the recipes my lovelies, until next time!

Miss KitchenMason

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