Description
These No-Bake Lemon Cheesecake Bars are a refreshing and creamy dessert perfect for any occasion. Featuring a crisp graham cracker crust, a smooth lemon-infused cheesecake filling, and a tangy lemon topping, these bars combine bright citrus flavors with rich creamy textures without the need for baking. Garnished with whipped cream and fresh lemon slices, they are easy to make and delightfully satisfying.
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 thoroughly until the mixture is evenly moistened. Press the mixture firmly and evenly into the bottom of a 9×9-inch baking pan. Place the pan in the refrigerator to chill and set while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy. Gradually add the powdered sugar and continue to beat until well combined and smooth. Stir in the vanilla extract, lemon zest, and lemon juice until fully incorporated. Gently fold in the whipped heavy cream until the mixture is light and fluffy. Spread this cheesecake filling evenly over the chilled graham cracker crust and smooth the top with a spatula.
- Prepare the lemon topping: In a medium saucepan over medium heat, combine the lemon juice, water, granulated sugar, cornstarch, and lemon zest. Stir constantly while cooking to prevent lumps and ensure even thickening. Continue cooking until the mixture thickens and becomes translucent, indicating it has reached the right consistency. Remove from heat and allow it to cool slightly before using.
- Assemble and chill: Pour the cooled lemon topping evenly over the cheesecake layer. Gently spread it out to cover the surface. Refrigerate the assembled bars for at least 4 hours or until fully set and firm enough to cut.
- Serve: Before serving, garnish the lemon cheesecake bars with additional whipped cream, lemon slices, and extra lemon zest for a decorative and flavorful finish. Cut into bars and enjoy the refreshing dessert.
Notes
- Be sure to chill the crust thoroughly before adding the filling to help it set properly.
- Whip the heavy cream to stiff peaks for the best texture in the filling.
- The lemon topping should be slightly thick and translucent before removing from heat to ensure it will set nicely on the cheesecake.
- These bars can be stored in the refrigerator for up to 3 days, tightly covered.
- For a gluten-free option, use gluten-free graham cracker crumbs.
