Monday, May 14, 2018

Lemon Cheesecake Crumb Bars

As soon as spring hits I start craving tart and fresh desserts! These Lemon Cheesecake Crumb Bars are the perfect combo of sweet but tart! The cheesecake middle is so creamy. Its the perfect compliment to the sugar cookie crumble on top!

I highly suggest you whip up a batch of these and pour yourself a glass of Prosecco! Warning... you will want to share! They are super decadent! A couple bites goes a long way. Your friends will thank you!

Also can we just talk about how annoying it is when you forget to take out your butter to let it get to room temp?!? This recipe was struggle city when it came to that. I forgot to get the butter out and then I forgot to get my cream cheese out! Heres your reminder! Go take them out. Ok, enough with the drama! On to the recipe...

Lemon Cheesecake Crumb Bars -

Sugar Cookie Crust- 
1 Cup Sugar
1 Teaspoon Vanilla
1 Cup Butter (room temp)
2 Cups All Purpose Flour

Lemon Cheesecake Filling-
8 Ounces Cream Cheese (room temp)
1/4 Cup Fresh Squeezed Lemon Juice
2 Tablespoons Lemon Zest
1/2 Cup Sugar

Pre-Heat oven to 350 degrees. Line a 9x9 baking dish with foil and grease. In the bowl of a stand mixer beat together butter, sugar, and vanilla until well combined. 
Turn mixer to low and slowly add flour just until the dough comes together. 
Press half of the dough in the bottom of baking dish. Bake for about 20 min or until lightly golden brown. 
Store the remaining dough in the refrigerator for crumbling on top later. 
Remove crust from the oven and let cool completely before adding the filling. 
In the bowl of a stand mixer, beat together cream cheese, sugar, lemon juice, and 1 Tblsp. of the lemon zest. 
Pour the filling over the cooled crust.
Top the filling with the remaining dough crumbled over the top. 
Bake in the pre-heated oven for about 20 min or until lightly golden brown. 
Remove from the oven and let cool!


xx, Prosecco and Projects