Description
These No-Bake Lemon Cheesecake Bars are a refreshing and creamy dessert perfect for warm weather or when you want a simple yet elegant treat. Featuring a buttery graham cracker crust, a smooth lemon-infused cheesecake filling, and a tangy lemon topping, these bars combine bright citrus flavors with rich creaminess. No oven needed—just a bit of chilling time for a delightful chilled dessert that’s easy to make and sure to impress.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup heavy whipping cream, whipped to stiff peaks
For the Lemon Topping:
- 1/2 cup lemon juice
- 1/2 cup water
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon zest
For Garnish:
- Whipped cream
- Lemon slices
- Additional lemon zest
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix thoroughly until the mixture is well combined with a sandy texture. Firmly press this mixture into the bottom of a 9×9-inch baking pan to form an even crust layer. Place the pan in the refrigerator to chill while you prepare the filling.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until completely smooth and creamy, ensuring no lumps remain. Gradually add the powdered sugar, mixing continuously until fully incorporated and smooth. Stir in the vanilla extract, lemon zest, and lemon juice, blending well for consistent flavor. Carefully fold in the whipped heavy cream, using a gentle folding motion to maintain the light and airy texture without deflating the cream. Spread this cheesecake filling evenly over the chilled graham cracker crust, smoothing the surface with a spatula.
- Prepare the lemon topping: In a medium saucepan, combine the lemon juice, water, granulated sugar, cornstarch, and lemon zest. Cook over medium heat while stirring constantly to prevent lumps and burning. Continue cooking until the mixture thickens and turns translucent, indicating the cornstarch has cooked and the topping is set. Remove the pan from heat and allow the lemon topping to cool slightly before use.
- Assemble the cheesecake bars: Once the lemon topping has cooled slightly, gently pour it over the cheesecake filling layer in the baking pan, spreading it evenly. Place the entire assembly back into the refrigerator and chill for at least 4 hours or until fully set and firm enough to cut into bars.
- Serve: Before serving, garnish the cheesecake bars with dollops of whipped cream, fresh lemon slices, and a sprinkle of additional lemon zest for extra color and freshness. Cut into bars and serve chilled for a refreshing dessert.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Whip the heavy cream to stiff peaks to ensure a light and fluffy texture in the filling.
- The lemon topping must be cooked until thickened to provide the right consistency and tangy flavor.
- Chilling time is important; do not skip or shorten the 4-hour refrigeration step for best texture and firmness.
- This dessert is best served cold and consumed within 2-3 days when stored properly in the refrigerator.
