These No-Bake Lemon Cheesecake Bars are the ultimate summer dessert! A buttery graham cracker crust topped with a tangy lemon cheesecake filling makes this a refreshing and irresistible treat.
Ingredients
Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup heavy cream, whipped
Optional Topping:
- Whipped cream
- Lemon slices or zest for garnish
Instructions
- Prepare the Crust:
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined.
- Press the mixture firmly into the bottom of a greased or parchment-lined 9×9-inch baking pan. Chill in the refrigerator for 15 minutes.
- Make the Filling:
- In a large bowl, beat cream cheese and sugar until smooth and creamy. Add lemon juice and lemon zest, mixing until fully combined.
- Gently fold in the whipped cream until the mixture is light and fluffy.
- Assemble the Bars:
- Spread the lemon cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours, or until fully set.
- Serve:
- Slice into bars and garnish with whipped cream and lemon slices or zest if desired.
Notes
- For extra flavor, use a combination of lemon and lime juice.
- Store in the refrigerator for up to 3 days or freeze for up to 1 month. Thaw in the fridge before serving.
- A drizzle of white chocolate makes a delicious finishing touch!
Nutrition Information (per bar, based on 12 bars)
- Calories: 280
- Carbohydrates: 24g
- Protein: 3g
- Fat: 20g
- Saturated Fat: 12g
- Sugar: 17g
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