Lemon cheesecake crumbles
Indulge in the zesty flavors of this Lemon Cheesecake Crumbles recipe! Made with rich cream cheese, fresh lemon zest, and a delightful blend of oats and brown sugar for the crumble, this dessert is both refreshing and satisfying. Perfect for any occasion, it's a tangy twist on classic cheesecake.
- 17 Feb 2025
- Cook time 30 min
- Prep time 200 min
- 4 Servings
- 9 Ingredients
Lemon Cheesecake Crumbles are a delightful dessert that combines the tangy flavor of lemon with the rich, creamy texture of cheesecake, all topped with a delicious crumbly oat topping. Perfect for any occasion, this recipe will be a crowd-pleaser at your next gathering.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Line an 8x8-inch baking pan with parchment paper or lightly grease it.
- In a medium-sized bowl, combine 1/4 cup (54g) melted butter, 1/3 cup (72g) brown sugar, 1/4 cup (30g) all-purpose white wheat flour, and 1 cup (90g) oats.
- Mix until the ingredients are well combined and form a crumbly mixture.
- Press about half of this mixture firmly into the bottom of the prepared baking pan to form a base. Set the remaining crumble mixture aside.
- In a large mixing bowl, beat 1/3 cup (72g) cream cheese until smooth and creamy.
- Add 2 tbsp (30g) lemon zest and 1/2 cup (100g) sugar. Beat until the mixture is well combined.
- Add the 2 eggs (100g) one at a time, beating well after each addition.
- Gradually pour in 1/2 cup (120g) heavy whipping cream, and beat until smooth and creamy.
- Pour the lemon cheesecake filling over the oat crumble base in the baking pan.
- Sprinkle the remaining oat crumble mixture over the top of the cheesecake filling evenly.
- Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and the filling is set.
- Allow the cheesecake crumbles to cool completely in the pan before slicing.
- Once cooled, cut into squares or bars and serve.
Tips:
- Ensure that your cream cheese is softened to room temperature before mixing to avoid lumps.
- For a more intense lemon flavor, consider adding a teaspoon of fresh lemon juice.
- When zesting the lemon, make sure to only use the yellow part of the skin as the white pith can be bitter.
- If you prefer a crunchier topping, you can lightly toast the oats before adding them to the crumble mix.
- Allow the cheesecake crumbles to cool completely before serving to let the flavors meld together.
With its balanced tart and sweet profile, Lemon Cheesecake Crumbles make for an irresistibly delicious treat. By following these steps and tips, you'll be able to create a dessert that is sure to impress your family and friends. Enjoy the combination of creamy cheesecake with the tangy burst of lemon, all wrapped in a delightful crumbly topping.
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 560kcal | 28% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 70g | 19% |
| Fiber 2.51g | 7% |
| Sugar 45g | 46% |
| Fat | |
| Fat 30g | 34% |
| Saturated 16g | 52% |
| Cholesterol 180mg | - |
| Vitamins | |
| Vitamin A 300ug | 33% |
| Choline 100mg | 19% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.23mg | 18% |
| Vitamin B3 0.44mg | 3% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.48ug | 20% |
| Vitamin C 0.17mg | 0% |
| Vitamin E 0.68mg | 5% |
| Vitamin K 2.64ug | 2% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.13mg | 14% |
| Iron, Fe 1.68mg | 15% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 230mg | 7% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 120mg | 8% |
| Zinc, Zn 1.41mg | 13% |
| Water | |
| Water 55g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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