No-Bake Lemon Cheesecake Bars
Bright, tangy, and irresistibly creamy, these no-bake lemon cheesecake bars set up in the fridge with zero oven time.They’re perfect for quick make-ahead desserts and sunny gatherings.
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Servings:
Ingredients
Main Ingredients
- 2.25 cup graham cracker crumbs
- 6.5 tbsp unsalted butter, melted
- 2.5 tbsp granulated sugar
- 0.125 tsp fine sea salt
- 24 oz cream cheese, softened blocks work best
- 0.75 cup powdered sugar sift if lumpy
- 0.35 cup fresh lemon juice
- 1.25 tbsp finely grated lemon zest
- 0.75 tsp vanilla extract
- 0.55 cup sour cream room temperature
- 0.8 cup heavy cream cold, for whipping
- 0.6 cup lemon curd optional, for topping
- 1 tsp extra lemon zest optional, for garnish
Instructions
Preparation Steps
- Line an 8- or 9-inch square pan with parchment, leaving overhang for lifting.
- Stir graham crumbs, sugar, and salt in a bowl. Pour in melted butter and mix until evenly moistened.
- Press the crumb mixture firmly into the pan to form an even crust. Chill while you make the filling.
- Beat softened cream cheese and powdered sugar until completely smooth and fluffy.
- Blend in lemon zest, lemon juice, vanilla, and sour cream until creamy with no streaks.
- Whip the heavy cream to medium peaks. Gently fold it into the lemon filling until airy.
- Spread the filling over the chilled crust and smooth the top. Cover and refrigerate at least 4 hours, until set.
- Swirl or spread lemon curd over the set cheesecake. Garnish with extra zest, slice into bars, and serve cold.
Notes
Variation: Use vanilla wafer crumbs or shortbread cookies for the crust. For a berry twist, top with fresh raspberries before serving. Storage: Cover and refrigerate up to 5 days or freeze bars (without curd) up to 2 months; thaw in the fridge.
This recipe is an original creation inspired by classic No-Bake Lemon Cheesecake Bars flavors. All ingredient ratios and instructions are independently developed.