These No-Bake Lemon Cheesecake Bars are a refreshing and easy-to-make dessert that requires no oven time. They feature a buttery graham cracker crust topped with a smooth, creamy, and tangy lemon-infused cheesecake filling. Perfect for warm weather or when you want a delicious treat without the fuss of baking.
Ingredients:
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 full graham crackers)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Lemon Cheesecake Filling:
- 2 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
Optional Toppings:
- Whipped cream
- Lemon slices
- Fresh berries
- Extra graham cracker crumbs
Instructions:
- Make the Graham Cracker Crust:
- In a medium bowl, combine the graham cracker crumbs and granulated sugar.
- Pour in the melted butter and stir until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of an ungreased 9×13 inch baking dish (or similar sized square dish for thicker bars).
- Refrigerate the crust for at least 30 minutes to firm up.
- Make the Lemon Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually pour in the sweetened condensed milk, mixing until well combined and smooth.
- Add the fresh lemon juice, lemon zest, and vanilla extract. Continue to mix until the filling is smooth and creamy.
- Assemble the Cheesecake Bars:
- Pour the lemon cheesecake filling evenly over the chilled graham cracker crust.
- Smooth the top with a spatula.
- Chill: Cover the baking dish with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the cheesecake to set completely.
- Cut and Serve:
- Once the cheesecake is firm, remove it from the refrigerator.
- Cut it into bars or squares.
- Garnish with your favorite toppings, such as whipped cream, lemon slices, or fresh berries, if desired.
- Storage: Store leftover cheesecake bars in an airtight container in the refrigerator for up to 3-4 days.
Tips and Notes:
- Graham Cracker Crumbs: You can buy pre-made graham cracker crumbs or crush whole graham crackers in a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
- Cream Cheese: Make sure your cream cheese is fully softened to ensure a smooth and lump-free filling.
- Lemon Juice: Freshly squeezed lemon juice provides the best flavor.
- Zest the Lemon First: Zest the lemons before juicing them.
- Adjust Lemon Flavor: If you prefer a more intense lemon flavor, you can slightly increase the amount of lemon juice and zest.
- Dish Size: Using a smaller dish will result in thicker bars. Adjust chilling time accordingly.
- Freezing: These no-bake cheesecake bars can be frozen. Cut them into individual servings, wrap them tightly in plastic wrap, and then place them in a freezer-safe bag or container. Thaw in the refrigerator before serving.
Enjoy these bright and refreshing No-Bake Lemon Cheesecake Bars!