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No-bake Lemon Cheesecake Bars Recipe

No-bake Lemon Cheesecake Bars Recipe

★★★★★

5 from 26 reviews
  • Author: Jack
  • Total Time: 4 hours 15 minutes
  • Yield: 12 bars 1x
  • Diet: Vegetarian

Description

These no-bake lemon cheesecake bars are a refreshingly tangy and creamy dessert perfect for any occasion. Featuring a buttery graham cracker crust and a luscious lemon-infused cheesecake filling made with cream cheese and whipped cream, they offer a delightful balance of sweet and tart flavors. Ready in under 5 hours without turning on the oven, this easy recipe is ideal for warm days or when you want a simple, elegant treat.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ⅓ cup granulated sugar

Cheesecake Filling

  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • ½ cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

Instructions

  1. Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated with butter and sugar.
  2. Press crust into pan: Firmly press the crust mixture into the bottom of an 8×8 inch baking pan. Use the back of a measuring cup or your hands to pack it down evenly to form a solid base.
  3. Beat cream cheese: In a separate mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, ensuring no lumps remain.
  4. Add flavorings: Gradually add powdered sugar, fresh lemon juice, lemon zest, and vanilla extract to the cream cheese. Continue mixing until the filling is smooth and well combined.
  5. Whip the cream: In another bowl, whip the heavy cream until stiff peaks form, indicating it is firm and holds shape well.
  6. Fold whipped cream: Gently fold the whipped cream into the lemon cream cheese mixture. Be careful to incorporate fully without deflating the whipped cream for a light texture.
  7. Assemble the bars: Spread the lemon cheesecake filling evenly over the prepared crust in the baking pan. Smooth the top with a spatula for an even layer.
  8. Refrigerate: Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is fully set and firm.
  9. Cut into bars: Once set, lift the bars out of the pan using the edges of the plastic wrap and cut into 12 squares using a sharp knife.
  10. Serve chilled: Serve the lemon cheesecake bars chilled and enjoy the creamy, tangy dessert.

Notes

  • For a more intense lemon flavor, you can increase the lemon zest to 3 tablespoons.
  • To prevent the bars from sticking, line the pan with parchment paper before pressing the crust.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Make sure cream cheese is softened to room temperature to achieve a smooth filling texture.
  • Use fresh lemon juice for the best fresh and vibrant flavor.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 320 kcal
  • Sugar: 22 g
  • Sodium: 180 mg
  • Fat: 24 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 0.5 g
  • Protein: 4 g
  • Cholesterol: 75 mg

Keywords: no-bake lemon cheesecake bars, lemon dessert, easy cheesecake recipe, summer dessert, graham cracker crust, creamy lemon bars

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Find it online: https://eatwithjack.com/no-bake-lemon-cheesecake-bars-recipe/