Lemon Cream Cheese Streusel Bars
I first made these lemon bars on a rainy spring afternoon when I was craving something both bright and comforting.
After testing a few versions, this recipe has become my absolute favorite – the perfect mix of buttery streusel, tangy cream cheese, and sunny lemon curd. Now they’re my go-to dessert for any gathering, though I often find myself baking a batch just because.
Fair warning: you might want to make a double batch, because these tend to disappear quickly!
Why You’ll Love This Recipe
These bars combine three beloved desserts into one incredible treat: buttery shortbread, creamy cheesecake, and classic lemon bars.
The streusel topping adds a perfect crunch that contrasts beautifully with the smooth filling.
Best of all, you can make these a day ahead – they actually taste better after sitting in the fridge overnight.
Ingredients You’ll Need
For the Crust and Streusel:
- 2 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 1/2 cup old-fashioned oats
For the Cream Cheese Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Lemon Layer:
- 4 large eggs
- 1 1/2 cups granulated sugar
- 2 tablespoons lemon zest
- 2/3 cup fresh lemon juice (about 4-5 lemons)
- 2/3 cup all-purpose flour
- Powdered sugar for dusting
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How to Make Lemon Cream Cheese Streusel Bars
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides.
- Make the crust and streusel: In a food processor, combine flour, sugar, and salt. Pulse in cold butter until mixture resembles coarse crumbs. Remove 1 1/2 cups of the mixture and stir in oats – this will be your streusel topping. Press the remaining mixture into the prepared pan.
- Bake the crust for 15 minutes until lightly golden.
- While the crust bakes, make the cream cheese layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Set aside.
- Make the lemon layer: Whisk together eggs, sugar, lemon zest, and lemon juice until smooth. Stir in flour until well combined.
- Pour cream cheese mixture over the warm crust, spreading evenly. Carefully pour lemon mixture over the cream cheese layer. Sprinkle reserved streusel topping over everything.
- Bake for 45-50 minutes, or until the top is lightly golden and the center is set but still slightly jiggly.
- Cool completely at room temperature (about 1 hour), then refrigerate for at least 2 hours before cutting.
- Dust with powdered sugar just before serving.
Store bars in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months – just thaw overnight in the fridge before serving.
These bars are perfect for potlucks, holiday gatherings, or just because you’re craving something sweet and citrusy. I love making a batch on Sunday and having a little piece each night after dinner throughout the week – if they last that long!
Notes
- Use fresh lemon juice, not bottled – it makes a huge difference
Lemon Cream Cheese Streusel Bars
A dreamy combination of tangy lemon, rich cream cheese, and a buttery oat streusel. These bars have a crisp, golden crust, a smooth cheesecake layer, and a zesty lemon topping, making them the perfect sweet and citrusy treat for any occasion.
- Total Time: 1 hour 10 minutes
- Yield: 12-16 bars
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 1/2 cup old-fashioned oats
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 1/2 cups granulated sugar
- 2 tablespoons lemon zest
- 2/3 cup fresh lemon juice (about 4–5 lemons)
- 2/3 cup all-purpose flour
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides.
- Make the crust and streusel: In a food processor, combine flour, sugar, and salt. Pulse in cold butter until mixture resembles coarse crumbs. Remove 1 1/2 cups of the mixture and stir in oats – this will be your streusel topping. Press the remaining mixture into the prepared pan.
- Bake the crust for 15 minutes until lightly golden.
- While the crust bakes, make the cream cheese layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Set aside.
- Make the lemon layer: Whisk together eggs, sugar, lemon zest, and lemon juice until smooth. Stir in flour until well combined.
- Pour cream cheese mixture over the warm crust, spreading evenly. Carefully pour lemon mixture over the cream cheese layer. Sprinkle reserved streusel topping over everything.
- Bake for 45-50 minutes, or until the top is lightly golden and the center is set but still slightly jiggly.
- Cool completely at room temperature (about 1 hour), then refrigerate for at least 2 hours before cutting.
- Dust with powdered sugar just before serving.
Notes
Use fresh lemon juice, not bottled – it makes a huge difference
- Prep Time: 20 minutes
- Cook Time: 50 minutes
