Lemon Crumble Cheesecake Bars


It’s National Cheesecake Day! Time to celebrate with some lemon cheesecake bars!

Lemon Crumble Cheesecake Bars - this cheesecake bar recipe has it all! A Nilla Wafer crust, lemon cheesecake, and lemon crumble!


You know what I realized last week? I don’t have a lemon cheesecake recipe on my blog. I have about a million lemon desserts from cookies to bars to pie, but no cheesecake. I have a lemon cheesecake recipe in my book, but not here. !!!!!!!

Time to remedy that epic fail on my part! And I’m fixing it with a whopper of a recipe, aren’t I?

Lemon Crumble Cheesecake Bars - this cheesecake bar recipe has it all! A Nilla Wafer crust, lemon cheesecake, and lemon crumble!

I love making cheesecake bars instead of cheesecake because they’re so much easier. When I make a full cheesecake it’s an involved process that includes a water bath and oven babysitting. When you make cheesecake bars you just dump all the stuff into a pan and bake them. Plus, they’re way easier to serve at parties – no fork needed!

And since you’re probably all having a cheesecake party today you need a new recipe! Because everyone has cheesecake parties on National Cheesecake Day, right? Or is that just a food blogger thing?

It shouldn’t be just a food blogger thing. Cheesecake is gooooood. (Cheesecake day should be every day!)

Lemon Crumble Cheesecake Bars - this cheesecake bar recipe has it all! A Nilla Wafer crust, lemon cheesecake, and lemon crumble!

Let’s break down the three layers of fabulous that make up these bars. You guys are gonna love them!

First layer, a Nilla Wafer Crust. This crust is similar to the one I made for my Apple Cheesecake Bars, but I used all Nilla Wafers. If you can’t find those cookies, use any small vanilla cookie. Or you can use Golden Oreos or graham crackers!

Second layer, lemon cheesecake. Cream cheese, egg, sour cream, sugar, and lemon. I love adding sour cream to my cheesecake recipes because it makes for a smooth and creamy filling. Cheesecake tip: make sure ALL your ingredients are room temperature before making this layer. Otherwise the cheesecake will be lumpy! Also, if you have a stand mixer, that gets all the lumps out faster than a hand mixer (but a hand mixer works too, it just takes longer).

Top layer, lemon crumble. That’s right, I took my favorite crumble recipe and added lemon to it. It is lemon cheesecake, after all. 🙂

These are my favorite cheesecake bars to date! Are you surprised?

Lemon Crumble Cheesecake Bars - this cheesecake bar recipe has it all! A Nilla Wafer crust, lemon cheesecake, and lemon crumble!

You kind of shouldn’t be. #lemonaddict

Lemon Crumble Cheesecake Bars

These Lemon Crumble Cheesecake Bars have 3 layers of goodness! A Nilla Wafer Crust topped with lemon cheesecake and lemon crumble!
Yield 16 bars
Serving Size



  • 60 Nilla Wafers or similar cookie from an 11 ounce box
  • 5 tablespoons unsatled butter melted
  • Pinch salt


  • 8 ounces 1 package cream cheese, softened
  • 1/4 cup sugar
  • 1 egg room temperature
  • 1/2 cup sour cream room temperature
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon all purpose flour


  • 1/4 cup butter softened
  • 1/2 cup packed brown sugar
  • 1/2 cup all purpose flour
  • 1/4 cup quick cooking oats
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest


  • Preheat oven to 350°F. Line a 9x9” pan with foil and spray with cooking spray.
  • Crush Nilla Wafers in a food processor. Stir with melted butter. Press crust into the botto of the pan. Bake for 8 minutes. Wipe out the bowl you used to mix the crust with a paper towel. Set aside to use when making the crumble.
  • Beat cream cheese, egg, and sugar with a stand or a hand mixer in a larger bowl. Mix in sour cream, lemon juice, zest, vanilla, and flour. Mix until smooth. The trick to getting your cheesecake smooth and not lumpy is to make sure all the ingredients are room temperature!
  • Make the crumble: mix the all crumble ingredients using a hand or stand mixer in a large bowl (which can be the same bowl as the one you made the crust in). The mixture will be stiff and crumbly.
  • Pour the cheesecake mixture over the partially baked hot crust. Sprinkle the crumble over the top. Bake for an additional 28-32 minutes until the edges are browned and the cheesecake is no longer glossy. Cool completely then cover and chill for at least 2 hours before serving.
  • Slice and store bars in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.

Nutritional information not guaranteed to be accurate

Click here to see the complete list of Lemon Recipes!

Red Velvet Chocolate Chip Cheesecake Bars

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Key Lime Cheesecake

Key Lime Cheesecake (5 of 11)w

Apple Cheesecake Bars

apple-cheesecake-bars (3 of 4)w

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38 CommentsLeave a comment or review

  1. Going to make this for a teacher’s Christmas luncheon a couple of weeks before and freeze. I might be getting nit-picking but should I cut the bars first and then freeze.

  2. Approx how many crumbs do 60 nilla wafers yield? I want to make this today but only have graham crumbs. How many should I use? Thanks! 

  3. Yum!!! These bars look great. I love your tip about adding sour cream to the cheesecake. I’ll have to give it a shot!

  4. OH boy.  These look absolutely insanely delicious.  I may have to make them this weekend!  My husband would devour the entire plate. 🙂