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Cream Cheese Crumb Bars - Get all of the wonderful flavors in cheesecake in bar form with these easy Cream Cheese Crumb Bars!

I’ve got a serious weakness when it comes to cheesecake – and these Cream Cheese Crumb Bars are an easy (and delicious) way to get my fix!

This recipe is another huge score from my mother’s old recipe box and it’s the perfect option for when you have a craving for cheesecake – but don’t have the time to prepare the full dessert. The same light and buttery walnut-crumb mixture makes up the bottom crust as well as the topping – and a light and creamy cream cheese filling sweetens up the middle.  The filling also has a slightly lemony flavor (thanks to the addition of fresh lemon juice) and it adds a perfect amount of brightness so that these bars are sweet – but not too sweet!

Cream Cheese Crumb Bars - Get all of the wonderful flavors in cheesecake in bar form with these easy Cream Cheese Crumb Bars!

We cut our cream cheese crumb bars into 18 triangles for a bite-size treat – or you could serve this as larger squares for dessert. Either way – these are a delicious – and any cheesecake lover in your life will surely love these cream cheese crumb bars!

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Cream Cheese Crumb Bars - A Family Feast

Cream Cheese Crumb Bars

  • Author: A Family Feast
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 9-18 pieces
  • Category: dessert
  • Method: baking
  • Cuisine: American

Ingredients

1/3 cup butter, softened

1/3 cup brown sugar plus two tablespoons, divided

1 cup all-purpose flour

1 cup walnuts, chopped and divided

1 tablespoon vegetable or canola oil

¼ cup granulated sugar

8 ounce package cream cheese, softened

1 egg beaten

2 tablespoons whole milk or light cream

1 tablespoon lemon juice

½ teaspoon vanilla


Instructions

Preheat oven to 350 degrees.

Line an 8×8-inch pan with foil pressing tightly up sides. This will help remove the finished bars once baked.

In the bowl of a stand mixer with paddle attachment, cream the butter and the 1/3 cup of brown sugar until fluffy.

Add flour until just combined.

Remove from mixer and blend ½ of the chopped nuts in by hand and stir mixture until a small crumb forms. Reserve one cup of this mixture. Take remaining mixture and press into the prepared 8X8 pan and bake for 12 minutes. Place on rack to cool.

To the reserved cup of crumb mixture, add the remaining 2 tablespoons brown sugar, remaining ½ cup chopped nuts and the one tablespoon of oil. Mix thoroughly and set aside.

Place stand mixer bowl back on with paddle and cream the sugar and cream cheese until light and fluffy. Scrape bowl and mix again.

Add egg, milk, lemon juice and vanilla and beat until very light and creamy.

Pour this mixture into cooled pan over the cooked crust and top with reserved topping pressing just slightly into mixture.

Bake for 25 minutes and cool on a rack in the pan. Once cool, lift the foil edges up and place the bar on a cutting board. Fold the foil down flat and slip the foil out.

With a sharp serrated knife, cut the whole pan into 3 rows x 3 rows for total of nine squares. Then, if you’d like, cut each square in half corner to corner yielding 18 triangle pieces like we show in our photos.

Keywords: cream cheese crumb bars

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  • Meet The Author: Martha

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    Comments

  • Dee Olson wrote:

    These were amazingly delicious. My husband almost ate the whole tray! Had to hide them to keep for dessert tonight

    • Martha wrote:

      Thanks Dee! So glad the recipe was a hit!

  • Cara M wrote:

    I cook at an assisted living facility. These were on menu for the evening. This was the first recipe I looked at. They sounded good. Well they were absolutely delicious. My residents loved them. Will definitely use this recipe again.
    Thanks

    • Martha wrote:

      So glad the recipe was a hit Cara!

  • Emily Wu wrote:

    Could I bake this in a glass pan/dish?

    • Martha wrote:

      Sure Emily – glass baking dishes sometimes bake more quickly so just keep an eye on the timing.

  • Abby wrote:

    Do you have to use lemon juice? It’s not something I keep on hand often lol

    • Martha wrote:

      Hi Abby – It adds a nice flavor but you can leave it out. (I hear you about the lemon juice! We typically keep a fresh lemon or two on hand in the fridge for recipes like this – better than having a large bottle of lemon juice sitting for a long time!)

  • Batya Brykman wrote:

    Amazing

    • Martha wrote:

      Thank you!

  • Jessica Kastorp wrote:

    Hello. I was wondering if I could substitute soy milk for the whole milk? Thanks!

    • Martha wrote:

      Hi Jessica – I’m afraid we don’t have much experience baking with soy milk as a substitute. We’ve only made this recipe as written. If you try it please let us know how it comes out!

  • Peg wrote:

    Is it necessary to cool the crust?

  • Peg wrote:

    I made this and it is so good. I want to make it for a church dinner. Can I double it? And how bad would it be if I didn’t use foil to line my pan?

    • Martha wrote:

      Hi Peg – Sure you can double the recipe as long as you have a larger pan – the baking time may differ. The foil makes it easier to remove it from the pan and slice into bars. And no, it’s not necessary to cool the crust.

  • Kim Yanez wrote:

    Can I double this and make in a9x13 pan?

    • Martha wrote:

      Hi Kim – Yes – you shouldn’t have any issues doing so. (The baking time might be a little different…)

  • Talarra wrote:

    If you don’t have milk or light cream can heavy whipping cream be used?

    • Martha wrote:

      Yes – you can use heavy cream if that is what you have on hand.

  • judy wrote:

    I would like to try your cheesecake bar recipe but I have a question—Can you bake these bars and freeze them to serve at a later time?

    • Martha wrote:

      Hi Judy – You should be able to freeze these successfully. I’d suggest freezing them in the pan, pressing a pieces of parchment paper or plastic down against the top to avoid freezer burn and so that the crumb topping stays intact, then wrapping it tightly.

  • Margaret wrote:

    Do the cream cheese crumb bars freeze well?

    • Martha wrote:

      Hi Margaret – We haven’t tried freezing them ourselves. They are a somewhat delicate with the crumbs on top, if you try freezing them, I’d suggest freezing them in the pan.

  • Malayna wrote:

    Can I use a 9×13 pan for this recipe without doubling the recipe?

    • Martha wrote:

      The recipe is written for an 8×8 pan – I personally wouldn’t attempt it without doubling the ingredients.

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