Description
These No-Bake Lemon Cheesecake Bars are a refreshing and tangy dessert featuring a buttery graham cracker crust, smooth lemon-infused cream cheese filling, and a luscious lemon topping. Perfectly chilled and garnished with whipped cream and lemon slices, they offer a bright citrus flavor without the need for baking.
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
- Lemon zest
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9×9-inch baking pan. Place in the refrigerator to chill while preparing the filling.
- Make the cheesecake filling: In a large bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and mix until well combined. Stir in the vanilla extract, lemon zest, and lemon juice. Gently fold in the whipped cream until fully combined. Spread the cheesecake filling over the chilled graham cracker crust and smooth the top 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, stirring constantly, until the mixture thickens and becomes translucent. Remove from heat and let cool slightly before pouring over the cheesecake layer.
- Chill the bars: Refrigerate the assembled cheesecake bars for at least 4 hours, or until fully set.
- Serve: Before serving, garnish with whipped cream, lemon slices, and additional lemon zest if desired. Cut into bars and serve.
Notes
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Whip the cream to stiff peaks for the best texture in the filling.
- Allow the lemon topping to cool before pouring to prevent melting the filling.
- Refrigerate for at least 4 hours or preferably overnight for best setting and flavor.
- Use fresh lemon zest for the brightest flavor.
