Lemon Cheesecake Bars are packed with soooo much goodness; two buttery oatmeal crumb layers with a happy lemon cheesecake layer sandwiched right between them! These cookies are easy to make and always a crowd-pleaser!
Thanks to my friends at Dairy West for sponsoring today’s post! #DairyWest #UndeniablyDairy
Isn’t there something magical about lemon that makes you want to root around in the back of your closet and drag the long lost flip flops to the front! Lemon is like a promise of warm weather and happy days to come!
These Lemon Cheesecake Crumb Bars will definitely make you feel like summer is right around the corner and after a long winter who doesn’t want that!
Lemon Cheesecake Bars are easy to make!
I’ve been a lover of cream cheese for as long as I can remember and these zest Lemon Cheesecake Crumb Bars are right up on my list of super easy and extra yummy desserts!
Oh, and that oatmeal crust reminds me of that crispy, comforting topping on apple crisp! The crispy crust pairs perfectly with the creamy lemon middle!
They are perfect for Easter, for weeknights, to share at picnics, or just for because! I made them to help me get past hump day this week!
What I’m saying is you really don’t need a good excuse to make Lemon Cheesecake Crumb Bars…just make them ASAP!
Does milk have antibiotics in it?
Now I have to share a little something that has been on my mind lately. Cuz we are friends and that’s what friends do!
The other day I was talking to a neighbor, obviously she’s a country bumpkin too, about milk. She started telling me that she wishes she could drink milk except that she’s afraid of consuming antibiotics found in the milk. So she’s completely eliminated it from her diet.
Oh no! She’s been misinformed and so she’s missing out! And I couldn’t pass up an opportunity to fill her in on how the whole antibiotic thing shakes down here on the farm! So today I’m going to pass it on to you…straight from the horses mouth! I happen to know how the process goes and I want you to know it too because you’ll be surprised at how much effort goes into making a high quality consumable product!
Do farmers give their cows antibiotics?
A little while ago one of our older cows on our farm injured herself. That’s never a good thing.
First of all you should know we feel bad for her and try to do everything we can to help her get better. This cow was moved to a soft, wind protected spot where she could rest. My youngest was given the task of bringing fresh water and feed to her several times a day.
The veterinarian assesses her and suggests medicines, which might include antibiotics, aspirin, ibuprofen, or vitamins and minerals. Sometimes we are able to use natural approaches in getting a cow better. Sometimes she needs prescribed antibiotics. 
How do farmers ensure milk is antibiotic free?
If a cow is given antibiotics her milk is withheld from the shipping tank at least for the amount of time specified on the label, sometimes longer.
After that her milk is tested here at the farm with an antibiotic tester to ensure that there isn’t ANY antibiotic residue remaining in her milk. If her milk is clear from all antibiotics it qualifies to be added to the shipping tank and sold for consumption.
BUT, that’s not all. Once the milk arrives at the processing plant it is tested again by the plant before it’s even unloaded from the truck.
Should the milk test positive for antibiotic residue it must be disposed of and not used for human consumption. If that happens the farmer is not compensated for the value of milk that is dumped.
Justin told me that last year of all the milk that was produced in America less than .01% of the milk had to be disposed of due to antibiotic residue found in the milk at the time it arrived at the processing plant. That means farmers are getting really good at making sure they aren’t shipping any milk containing antibiotics. That’s a small margin of error considering how much milk is produced in the US!
Interesting points about dairy farmers.
So there are a few other often misunderstood things I think consumers should know about dairy farmers.
- We implement as many precautionary procedures to help our cows stay healthy and avoid injury as possible. (We feed them vitamins and minerals every day. Each pen is frequently given fresh, clean straw to sleep on.)
- Dairy farmers would not farm if they didn’t love it! The hours are long and often times the pay barely exists, if at all. (We have lived through years of extremely low milk prices and it cost us thousands, and thousands of dollars to be dairy farmers. Yes, that means the milk check isn’t always enough to pay the bills let alone ourselves)
- We care about our cows for more reasons than just money (See #2) but it is expensive when a cow is injured/sick.
- We can’t sell her milk which is a loss in revenue for us.
- Each cow is worth about $1400 and if she happens to die that’s a huge loss for us.
- Sick cows take extra TLC which means longer days, sleepless nights, and a little added stress!
Dairy farmer’s commitment to consumers.
Rest assured that dairy farmers feel the weight of producing food for the world very seriously. It’s no light task and we know it!
The bottom line is that the USDA has very strict regulations on food production. It meets specifications or it’s not sold for consumption. Milk you purchase from the grocery store does not have antibiotics in it! Period. That’s the bottom line!
What would you see on a farm tour?
If I could only take each of you on a tour of our farm and you could see how passionate we are about our animals and just how much blood sweat and tears goes into taking care of them. I want you to come sit at my kitchen table and hear our conversations about how to improve our facilities to make our cows more comfortable. You would see us miss many important functions and activities because our cows need us more. Then you’d understand that on profitable years we invest the extra on making life better for our cows and employees.
I wish you could come visit! You’d feel our passion! I wish you could hear my little boy talk to that sick cow like she is his first born child, and see his tears when one of them doesn’t make it.
We’ll be here taking care of our family and our cows so you can enjoy healthy dairy products!
So grab a glass of ice-cold milk, a Lemon Cheesecake Crumb Bar and enjoy the rest of your afternoon!
Here’s the Lemon Cheesecake Bars Recipe!
Lemon Cheesecake Crumb Bars
Ingredients
- 2 c. flour
- 1 1/2 c. brown sugar
- 1 c. butter cold
- 1 1/2 c. oats
- 2 8 oz. pkgs. cream cheese room temperature
- 1/2 c. sugar
- 3 eggs
- 1/4 c. milk
- 1 tsp. vanilla
- 1/4 c. lemon juice
- 1 tsp. lemon zest
Instructions
- Preaheat oven to 350 degrees. Grease a 9 x 13 inch pan or line with greased aluminum foil.
- Mix flour and brown sugar in a food processor. Slice butter in then add to food processor and pulse until crumbly. Add oats and pulse again.
- Reserve 1 1/2 cups crumbs for top. Press remaining crumbs in the bottom of prepared pan and pack lightly. Bake for 10 minutes.
- Beat cream cheese and sugar until smooth. Add eggs and blend. Add milk, vanilla, lemon juice, and lemon zest and blend until smooth.
- Pour cream cheese mixture over baked crust. Sprinkle reserved crumbs on top of cream cheese layer. Press gently.
- Bake 15-20 minutes or until browned on top. Cool. Cut into bars. Store in refrigerator.
Lori says
I am excited I am going to make these for our upcoming camping trip!!! I’ve read the comments I may double up on lemon minus milk. I may freeze them or just cut and keep in the fridge!! I will re post after our weekend of “glamping”!!!️⛺️️
Amy Engberson says
That’s a great way to get a little extra lemon flavor in these bar cookies. Either way they are delicious! I hope you had fun camping!
Diane says
Love this. Make it every year for Xmas.
Amy Engberson says
This is the perfect Christmas treat!
Sharel says
These did not have any lemon flavor at all. Only tasted the cream cheese. Bummer
Amy Engberson says
They don’t have a super overpowering lemon flavor like lemon bars do. But, I can still taste the lemon in the cheesecake layer. Maybe you could add a little extra zest?
Nancy says
Do you think you could freeze these?
Amy Engberson says
I’ve never tried freezing them before but I know cheesecake usually freezes well. I’m guessing these would freeze well too.
Kiersten says
These were good but baking time was way off, second bake took 45 minutes for me. I didn’t want lemon flavor so I omitted zest, substituted 2 tablespoons milk for the 1/4 cup lemon juice and doubled vanilla extract.
Amy Engberson says
I’m glad you were able to alter them a little bit to make them less lemony. The cookies should be a bit jiggly when they are done cooking. They’ll set up and get firmer. I’m glad you loved them!
Arjai says
I made these for a co-worker’s birthday yesterday. While they were certainly delicious, it might be a stretch to call them “lemon.” I added lemon zest to the crust mix, used a teaspoon of both vanilla and lemon extract and doubled the amount of lemon zest in the cheesecake filling. I tasted the filling before topping with the crumble and found it lacking lemon. I had about a quarter cup of leftover lemon curd in the fridge, so I swirled it in. My co-workers loved them, but agreed that they did not have the strong lemon flavor for which I was going. Next time, along with the called-for lemon juice, I’ll sub lemon juice for the milk and add a tablespoon of zest. But I will make these again! They were a big hit, thank you for the recipe!
Amy Engberson says
I’m glad everyone loved this recipe. It is a subtle lemon-flavored bar. I love the idea of using lemon juice instead of milk to amp up the flavor! Let me know how it goes!
Ninna says
Arjai – thanks for your comments. I was also looking for something lemony, so I replaced the milk – using a total of 1/2 cup lemon juice. I used the zest of three lemons – 1/2 tbsp went into the crumble, and 1-1/2 tbsp went into the batter. I also added 2 T flour to the batter to stabilize it as I thought the lemon juice may result in a less solid product than the milk/lemon combo in the original recipe. Overall, with these changes, I thought it turned out great. Thank you for the inspiration, and thank you, Amy, for the original recipe! Cheers!
Amy Engberson says
Great suggestions! More lemon flavor is always a good thing! Glad you enjoyed them!
rick says
I don’t like lemon, what can I substitute for the lemon juice??? thank you
Amy Engberson says
Well, since these are lemon bars it’s a bit tricky finding a substitute for the lemon. You could try using lime juice or orange juice too. Or maybe you’d like my Peanut Butter Pretzel No Bake Cookies, Pumpkin Cheesecake Crumb Bars, or Butterscotch Bars.
Valerie says
I just want to double check, does this recipe call for
1-1/2 CUPS brown sugar? I’m guessing so, but want to make sure : )
Amy Engberson says
Good catch! Yes, it’s 1 1/2 cups brown sugar! Enjoy!
Kerry says
When miixing in the butter is it best to use soften butter or cold butter? Looks delicious can’t wsit to make for my nephews graduation party
Amy Engberson says
Hi Kerry! I use cold butter and slice it before adding it to the other indredients. It makes the crust crumbly, as it bakes the butter melts and makes a perfect crust! Enjoy!
Nsncy says
Raised around livestock. Love and appreciate cows that share so many wonderful gifts from their milk with us. The dairy industry has changed, improved milk product production for the good in many way. Yet the day to day business of early days & hard work hasn’t changed much since milking machines came along. I’m sure you bless the inventor of the milking machine every morning at 4 am. And in the evenings too.
Thank you for all you do to care for your herds (our herds too) and all your hard work.
Amy Engberson says
Thanks for stopping by! I feel like unless you’ve ever been around livestock you just don’t get it. They are a lot of work, but I love this lifestyle for my family! And yes, milking machines are the best! Enjoy you day!
Anne says
Hi, do you use rolled oats or quick oats?
Amy Engberson says
I used rolled oats. I think either would work fine though. They do get a little chopped up in the food processor! I can’t wait for you to make these!
Kay says
What kind of oatmeal?
Amy Engberson says
Hi Kay! I use quick oats but either will work. The oats get chopped up a little bit in the food processor anyway! Happy Spring!
Patricia @ Grab a Plate says
I love reading the stories of your farm and family! You can tell you all care dearly for what you do! This is great info, most of which I didn’t know. And what a fabulous recipe these bars must make! They look so luscious!
Amy Engberson says
Thanks Patricia! Farming is a demanding, yet great way of life! My boys LOVE it just as much as we do, maybe more! I am passionate about helping consumers understand what their food is really all about! And these bars…holy cow! So yummy!
Anna says
Sign me up for a piece or two of these cheesecake bars! They sound perfect for Spring!
Amy Engberson says
Heck yes! Come over and I’ll share! Cookies are always more fun with friends!
Jen says
Lemon desserts are the perfect way to usher in spring! Bring it on!
Amy Engberson says
Yes! They make me want to do a little happy dance!
carrie @ frugal foodie mama says
I just might have to make these for the Easter dessert table next weekend! 😉
Amy Engberson says
They would be a perfect addition! The dessert table is the most important!
Karlynn says
What a great dessert for the spring!
Amy Engberson says
Thanks! I can’t help but crave lemon this time of the year!
Paula - bell'alimento says
No excuses necessary, I’m all over this.
Amy Engberson says
I agree! No excuses needed!
Dee says
I wish I could visit the farm – it all sounds fascinating, and I would love to have one of these cheesecake bars!
Amy Engberson says
Come over! We’d love to have you! There really is so much more that goes into farming than most people realize. It’s too bad consumers don’t understand how their food is produced/grown because I think they would appreciate farmers a little more! We love what we do! And yes, we’ll have lemon bars when you come!