No Bake Lemon Cheesecake Bars

If you’re craving something light, refreshing, and effortlessly delicious, these No-Bake Lemon Cheesecake Bars are the perfect dessert to try! With a buttery graham cracker crust, a smooth and tangy cheesecake filling, and a fluffy whipped cream topping, this treat will surely please everyone at your next gathering. Plus, it’s super easy to make with a handful of simple ingredients. No oven required, just chill time for the ultimate creamy texture.

These No-Bake Lemon Cheesecake Bars are the ultimate dessert for anyone who loves a creamy, tangy, and sweet treat. It’s simple to make, light yet indulgent, and totally customizable with your favorite toppings. Whether you’re making it for a special occasion or just to satisfy a sweet tooth, this cheesecake will be a hit. Don’t forget to share with friends and family—though we won’t judge if you decide to keep it all to yourself!

Want more no-bake dessert recipes? Try my rich No Bake Mini Chocolate Cheesecakes or my ridiculously quick and easy Copycat Heavenly Hunks.

WHY YOU’LL LOVE These No Bake Lemon Cheesecake Bars

Perfect for Hot Days: Since this cheesecake doesn’t require any baking, it’s an ideal treat for warm weather when you don’t want to turn on the oven.

Tangy and Sweet: The bright lemon flavor is balanced with the richness of the cream cheese and whipped cream, making every bite a delightful experience.

Make Ahead: This cheesecake requires a few hours to chill, making it the perfect dessert to prepare ahead of time for parties, barbecues, or gatherings.

INGREDIENTS

Graham Cracker Crumbs: Graham cracker crumbs provide a crunchy and slightly sweet base that contrasts beautifully with the smooth, creamy filling.

Sugar: Sugar sweetens the crust slightly, balancing out the savory flavor of the graham crackers.

Unsalted Butter: Butter adds richness and moisture to the crust, helping the graham cracker crumbs stick together and form a firm, stable base.

Heavy Whipping Cream: Heavy whipping cream is the base for making whipped cream and provides a rich, smooth texture.

Powdered Sugar: Powdered sugar (or confectioners’ sugar) is used in whipped cream to sweeten it while maintaining the smooth, fluffy texture.

Vanilla Extract: Vanilla extract adds a subtle, aromatic flavor that enhances the sweetness of the whipped cream and complements the lemony notes of the cheesecake.

Cream Cheese: Cream cheese is the star ingredient of cheesecake. It contributes to the smooth, rich texture and provides a tangy, slightly savory flavor.

Lemon: Lemon provides a fresh, bright, and tangy flavor that cuts through the richness of the cream cheese and whipped cream, adding a refreshing contrast.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

For the crust:

1. Line an 8-inch square baking dish with parchment paper, leaving about a 2-inch overhang on all sides so the bars can be easily removed.
2. In a medium bowl whisk together the graham cracker crumbs, sugar and melted butter until combined. Press the mixture into the bottom of the prepared pan and refrigerate until firm, about 45 minutes. Meanwhile, make the whipped cream and filling.

For the whipped cream:

1. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium/high speed until medium peaks form, about 3-4 minutes. Set aside for filling.

For the cheesecake filling:

1. Add the cream cheese, sugar, vanilla, lemon zest and lemon juice to a blender. Blend until smooth, scraping down the sides as necessary. Pour the mixture into a medium bowl and fold in ½ cup of the whipped cream. Fold in another ½ cup of whipped cream until the mixture is smooth. Save some whipped cream to serve with.
2. Pour the cheesecake filling over the chilled crust and smooth with a spatula. Cover and freeze cheesecake for at least 4 hours.
3. When ready to serve, remove the parchment paper from the pan. Use a warm knife to cut into 9 bars (or smaller for more bars). Place in the refrigerator 30 minutes before serving. Serve with a dollop of whipped cream and some berries, if desired. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Crust swap. If you want a gluten-free option, you can use gluten-free graham crackers or even crushed gluten-free cookies like almond flour cookies or gluten-free shortbread.
• Cheese layer alternative. For a tangier, lower-fat option, you could swap half of the cream cheese for Greek yogurt.
• Toppings:
  • Berries: For a different topping, you can add mixed berries like raspberries, strawberries, or blueberries. They add a burst of freshness and color.
  • Caramel or Chocolate Sauce: If you’re in the mood for something sweeter, drizzle some caramel sauce or melted chocolate over the top.
  • Toasted Coconut or Nuts: To add some crunch and texture, consider topping the cheesecake with toasted coconut flakes, almonds, or pistachios.

Tips for Making a Perfect No Bake Lemon Cheesecake Bars:

Chill the Crust:
After pressing the crust mixture into your pan, chill it in the fridge for at least 45 minutes before adding the filling. This helps the crust firm up and prevents it from falling apart when serving.

Room Temperature Cream Cheese:
Make sure the cream cheese is at room temperature before mixing. This helps create a smoother, lump-free filling.

Use Fresh Lemon:
Fresh lemon juice and zest will provide the brightest, freshest flavor. If you’re using lemon juice from a bottle, be aware that the flavor may not be as vibrant.

Don’t Overmix:
Be careful not to overmix the filling, as this can cause the cheesecake to become too runny or lose its texture. Mix until smooth and well combined.

Storage Tips for No Bake Lemon Cheesecake Bars:

1. Refrigeration:
   Store your cheesecake in the fridge, as it needs to stay cool to maintain its structure. Place it in an airtight container or cover it tightly with plastic wrap. It should stay fresh for about 3-4 days.
2. Freezing for Long-Term Storage:
   If you want to store it for a longer time, you can freeze the cheesecake. To freeze:
   • Let it chill in the fridge for a few hours first to firm up.
   • Then, wrap the cheesecake tightly in plastic wrap and aluminum foil or place it in an airtight container.
   • It can be frozen for up to 1-2 months.
   • To serve, let it thaw in the fridge for a few hours or overnight before eating.
3. Slice Before Freezing:
   If you prefer to freeze individual slices, cut the cheesecake into slices before wrapping and freezing. This makes it easier to thaw only the amount you need.

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