Description

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.

Ingredients

Scale

For The Crust:

2 cups graham cracker crumbs
2 tbsp sugar
1 stick unsalted butter, melted

For The Whipped Cream:

1 cup cold heavy whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract

For The Cheesecake:

2 (8 ounce) packages cream cheese, at room temperature
1 cup sugar
1 tsp vanilla extract
1 lemon, zested and juiced

Optional Toppings:

Whipped cream, Fresh berries, and Lemon Zest

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Instructions

For the crust:

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.
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:

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:

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.
Pour the cheesecake filling over the chilled crust and smooth with a spatula. Cover and freeze cheesecake for at least 4 hours.
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!

Notes

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.
It should stay fresh for about 3-4 days.

Prep Time: 45 minutes
Freeze Time: 4 hours
Cook Time: 0 minutes