These No-Bake Lemon Cheesecake Bars are so lovely: fresh, bright, and perfect for summertime with a graham cracker crust!
Let’s talk no-bake desserts! I feel like they’re necessary in the summer, am I right? No one wants to turn the oven on in July! Introducing…these No-Bake Lemon Cheesecake Bars. They’re sweet, they’re tart, and you don’t need to turn the oven on once to make this classic cheesecake dessert. It’s lovely, it looks pretty, and it’s so summery and bright. These bars just make me happy!
How to Make Lemon Cheesecake Bars
The best part about these bars? They’re a no-bake dessert! YES please! I love leaving the oven off on a hot summer day.
- Make the crust! Combine melted butter, graham cracker crumbs, and sugar. Press the mixture into an 8×8 baking dish (lined with parchment! So important to line with parchment!) and set it in the refrigerator while you make the filling.
- Now the filling! Add cream cheese, sugar, vanilla, lemon zest, and lemon juice to your food processor or blender. Blend until it’s nice and smooth, then pour it into a medium bowl. Fold in 1/2 cup of whipped cream, then another 1/2 cup, incorporating until everything is smooth. Pour this filling over the cooled crust and leave it to chill in the freezer for at least 4 hours!
- Serve your Lemon Cheesecake Bars! Use a warm knife to cut into 9 bars, then put it back in the refrigerator for 30 minutes prior to serving. Dish it with a dollop of whipped cream and berries!
How to Make Homemade Whipped Cream
Homemade whipped cream is so much better than the pre-made stuff! You only need cold heavy whipping cream, powdered sugar, and a splash of vanilla. Whip these until stiff peaks form. And of course…the chef gets a taste test!
More Fabulous Desserts
- Chocolate Chip Chewy Fudgy Brownies
- Easy Apple Crisp
- Strawberry Shortcake Trifle
- Plum Crumble
- Easy Chocolate Chip Cookie Cake
- Lemon Vanilla Butter Cake
Food photography by Ashley Cuoco
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No-Bake Lemon Cheesecake Bars
Description
These No-Bake Lemon Cheesecake Bars are so lovely: fresh, bright, and perfect for summertime with a graham cracker crust!
Ingredients
Serves 9
For the crust:
- 2 cups graham cracker crumbs
- 2 tablespoons sugar
- 1 stick unsalted butter, melted
For the Cheesecake:
- 2 (8 ounce) packages cream cheese, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 lemon, zested and juiced
For the whipped cream:
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For serving: (optional)
- Fresh berries
- Whipped cream
- Lemon Zest
Instructions
For the crust:
- Line an 8 inch square baking dish with parchment paper, leaving about a 2-inch overhang on all sides so you can easily remove the bars.
- 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 filling.
For the cheesecake:
- Add the cream cheese, sugar, vanilla, lemon zest and lemon juice to the bowl of a food processor or 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 (see instructions below). 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, use the parchment paper to remove from the pan. Use a warm knife to cut into 9 bars (or cut smaller for more bars). Place in the refrigerator 30 minutes prior to serving. Serve with a dollop of whipped cream and some berries if desired.
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.
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Jerry Meeks
Approximately how much lemon juice should you use?
Life is but a Dish
I use 1 lemon
Jerry Meeks
Thanks!