Dive into the refreshing zest of No-Bake Lemon Cheesecake Bars, a dessert that combines the tangy delight of lemon with the creamy richness of cheesecake. This easy no-bake recipe is perfect for those warm days when you want a decadent treat without turning on the oven. With a buttery graham cracker crust and a smooth, lemony filling, these cheesecake bars are sure to be a hit at any gathering or as a special treat for yourself.
Whether you’re hosting a party or just craving something sweet and citrusy, these No-Bake Lemon Cheesecake Bars offer a burst of lemon flavor in every bite, making them a refreshing choice for any dessert table.
No-Bake Lemon Cheesecake Bars: A Citrusy Delight
These No-Bake Lemon Cheesecake Bars are not only a joy to make but also a pleasure to serve, offering a light yet indulgent dessert option that’s packed with vibrant lemon flavor. Enjoy the creamy texture and delightful zest that make these cheesecake bars a perfect summer treat or a refreshing end to any meal.
Preparation Time: 20 minutes
Chilling Time: 4 hours
Servings: 9
Equipment: 9×9-inch baking dish, medium bowl, electric mixer
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 teaspoon salt
- 2 packages lemon jello
- 1 cup boiling water
- 3 (8 oz) packages cream cheese, softened
- 1 1/2 cups powdered sugar
- 2 cups heavy whipping cream, chilled
- Zest and juice from one lemon
- Whipped cream (optional, for serving)
- Additional lemon zest (optional, for serving)
Directions:
- Prepare the Crust:
- Grease a 9×9-inch baking dish with non-stick cooking spray.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and salt until thoroughly mixed.
- Press the crumb mixture firmly into the bottom of the prepared baking dish.
- Place the dish in the refrigerator to chill while you prepare the filling.
- Make the Filling:
- In a small bowl, dissolve the lemon jello in 1 cup of boiling water. Stir until fully dissolved and set aside to cool to room temperature.
- In a large bowl, use an electric mixer to beat the softened cream cheese and powdered sugar until smooth.
- Add the cooled jello mixture, chilled whipping cream, lemon zest, and lemon juice to the cream cheese mixture. Beat until completely combined and the mixture begins to thicken.
- Continue to beat on high until the mixture is thick and creamy.
- Assemble and Chill:
- Pour the cheesecake filling over the chilled crust in the baking dish.
- Smooth the top with a spatula and return to the refrigerator.
- Chill for at least 4 hours, or until the filling is firm and set.
- Serve:
- Slice the cheesecake into squares.
- Serve each piece topped with a dollop of whipped cream and a sprinkle of lemon zest, if desired.