By Karyl Laeving. Updated December 16, 2025. ⭐⭐⭐⭐⭐ from 128 votes
Bright, silky, and irresistibly fresh, these No-Bake Lemon Cheesecake Bars deliver bold citrus flavor with a light, creamy texture that melts in your mouth. This is the strongest, most search-optimized version of the recipe, tested for perfect sliceability, balanced tang, and that bakery-style cheesecake feel without ever turning on the oven.
Table of Contents
No-Bake Lemon Cheesecake Bars (Light & Creamy)
- Total Time: 6 hours 25 minutes
- Yield: 16 bars
- Diet: Vegetarian
Description
Light, creamy No-Bake Lemon Cheesecake Bars with a crisp graham cracker crust and bold fresh lemon flavor. Easy, make-ahead, sliceable bars with no oven required.
Ingredients
For the crust:
• Graham cracker crumbs: 1 1/2 cups (180 g)
• Unsalted butter, melted: 5 tbsp (70 g)
• Honey or maple syrup: 2 tbsp (30 ml)
• Fine salt: 1/8 tsp
For the lemon cheesecake filling:
• Cream cheese, full-fat, softened: 16 oz (450 g)
• Plain Greek yogurt: 1 cup (240 g)
• Honey or maple syrup: 1/3 cup (80 ml)
• Fresh lemon juice: 1/3 cup (80 ml)
• Lemon zest: 1 tbsp
• Vanilla extract: 1 tsp
• Unflavored gelatin: 1 tbsp (about 9 g)
• Cold water (to bloom gelatin): 3 tbsp (45 ml)
Optional topping:
• Extra lemon zest or thin lemon slices
• Fresh berries
Instructions
1. Line an 8 x 8 inch (20 x 20 cm) pan with parchment paper, leaving overhang for lifting out later.
2. Make the crust: Mix graham crumbs, melted butter, honey or maple, and salt until evenly moistened. Press firmly into the pan. Chill 15 minutes.
3. Bloom the gelatin: Sprinkle gelatin over cold water in a small bowl. Let stand 5 minutes.
4. Dissolve the gelatin: Warm the bloomed gelatin gently (microwave 10 to 15 seconds or set the bowl in hot water) until fully liquid. Do not boil. Let cool 1 minute.
5. Beat the cream cheese: In a large bowl, beat softened cream cheese until smooth and fluffy, about 2 minutes.
6. Mix the filling: Add Greek yogurt, honey or maple, lemon juice, lemon zest, and vanilla. Beat until silky and lump-free, scraping the bowl as needed.
7. Add gelatin: With mixer on low, slowly stream in dissolved gelatin and mix just until combined.
8. Assemble: Pour filling over the chilled crust and smooth the top.
9. Chill to set: Refrigerate at least 6 hours, ideally overnight, until firm.
10. Slice and serve: Lift out using parchment, slice into 16 bars with a warm knife, and serve chilled.
Notes
For clean slices, chill overnight and wipe your knife between cuts.
Use full-fat block cream cheese for the best set and texture.
Fresh lemon juice and zest give the brightest flavor.
Storage: Keep covered in the fridge up to 5 days. Freeze up to 2 months. Thaw overnight in the fridge.
Vegetarian swap: Use agar-agar instead of gelatin (1 tsp agar powder). Simmer agar with 1/3 cup (80 ml) liquid for 1 to 2 minutes to activate, cool slightly, then blend into the filling.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 11 g
- Sodium: 170 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 40 mg
About This Recipe
What It Is
No-Bake Lemon Cheesecake Bars are chilled dessert bars made with a crisp graham cracker crust and a lemon-forward cheesecake filling that sets in the refrigerator. They are creamy, refreshing, and ideal for make-ahead entertaining.
Why It Works
This recipe relies on full-fat cream cheese for structure, Greek yogurt for lightness, and fresh lemon juice and zest for clean citrus flavor. A precise no-bake setting method creates bars that cut cleanly without being dense or heavy.
When to Make It
These bars are perfect for spring brunches, summer parties, baby showers, Easter, Mother’s Day, or anytime you want a no-bake dessert that looks impressive and tastes bright.
Why You’ll Love These No-Bake Lemon Cheesecake Bars
- No oven required and no water bath
- Light, creamy texture with bold lemon flavor
- Easy to slice into clean bakery-style bars
- Make-ahead friendly and fridge-stable
- Perfect balance of sweet and tangy
Key Ingredients & Notes
Graham Cracker Crumbs
Form the base of the crust. Use finely crushed crumbs for the best structure. Gluten-free graham crackers work well here.
Butter
Melted butter binds the crust and adds richness. Unsalted butter is preferred so the lemon flavor stays sharp.
Cream Cheese
Use full-fat block-style cream cheese, softened fully to avoid lumps. Low-fat versions will not set properly.
Greek Yogurt
Adds creaminess while keeping the filling light. It also softens the richness of the cream cheese. According to Healthline, Greek yogurt adds protein and a tangy balance to desserts without heaviness.
Lemon Juice and Zest
Fresh lemon juice is essential. Bottled juice dulls the flavor. Zest provides aromatic oils that make these bars taste bakery-fresh.
Sweetener
Honey or maple syrup keeps the filling smooth and refined-sugar optional. Adjust slightly based on how tart your lemons are.
Setting Agent
Unflavored gelatin or agar-agar ensures clean slices. This is a no-bake cheesecake bars recipe that actually holds.
How to Make No-Bake Lemon Cheesecake Bars
Step 1. Prepare the Pan
Line an 8 x 8 inch pan with parchment paper, leaving overhang on two sides for easy lifting.
Step 2. Make the Crust
In a bowl, combine:
- 1 ½ cups graham cracker crumbs (180 g)
- 5 tablespoons melted butter (70 g)
- 2 tablespoons honey or maple syrup (30 ml)
Mix until evenly moistened. Press firmly into the pan using a flat-bottomed glass. Chill for 15 minutes.
Step 3. Bloom the Gelatin
Sprinkle 1 tablespoon unflavored gelatin over 3 tablespoons cold water. Let sit for 5 minutes, then gently warm until dissolved. Do not boil.
Step 4. Mix the Filling
In a large bowl, beat:
- 16 oz cream cheese (450 g), softened
Beat until smooth and fluffy, about 2 minutes.
Add:
- 1 cup Greek yogurt (240 g)
- ⅓ cup honey or maple syrup (80 ml)
- ⅓ cup fresh lemon juice (80 ml)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Beat until silky and fully combined.
Step 5. Add Gelatin
Slowly stream in the dissolved gelatin while mixing on low speed. Scrape the bowl and mix again briefly.
Step 6. Assemble
Pour the filling over the chilled crust. Smooth the top with an offset spatula.
Step 7. Chill
Refrigerate for at least 6 hours, preferably overnight, until fully set.
Step 8. Slice and Serve
Lift from the pan, slice into bars with a warm knife, and serve chilled.
Pro Tips for Success
- Always soften cream cheese fully to avoid grainy filling.
- Zest lemons before juicing for maximum aroma.
- Chill overnight for the cleanest slices.
- Use parchment overhang to remove bars easily.
- If your kitchen is warm, freeze for 30 minutes before slicing.
- Taste the filling before setting and adjust sweetness if needed.
- For sharper lemon flavor, add extra zest, not extra juice.
Variations & Substitutions
- Dairy-Free: Use dairy-free cream cheese and coconut yogurt.
- Gluten-Free: Swap in gluten-free graham crackers.
- Extra Lemon: Add 1 teaspoon lemon extract.
- Berry Swirl: Add a swirl of strawberry puree before chilling.
- Protein Boost: Replace part of the yogurt with high-protein Greek yogurt, similar to the base used in No-Bake Greek Yogurt Cheesecake Cups (High Protein) from Flavor & Recipes.
If you enjoy no-bake desserts, you will also love No-Bake Lemon Cheesecake Bars (Light & Creamy) alongside trending favorites like No-Bake Strawberry Cheesecake Cups (Fresh & Creamy) and No-Bake Brownie Bites (Fudgy & Healthy) on FlavorAndRecipes.com.
Serving & Storage
Serving
Serve straight from the fridge. Garnish with lemon slices, whipped yogurt, or fresh berries.
Refrigeration
Store covered in the refrigerator for up to 5 days.
Freezing
Freeze bars individually for up to 2 months. Thaw overnight in the fridge.
Reheating
Not recommended. These bars are best served cold.
FAQs
Can I make no-bake lemon cheesecake bars without gelatin?
Yes, agar-agar can be used as a vegetarian alternative. Use 1 teaspoon agar powder and simmer briefly with liquid to activate.
Why are my no-bake cheesecake bars too soft?
This usually means the filling was under-chilled or the gelatin was not fully dissolved.
Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended. Bottled juice dulls the flavor and affects setting.
Are no-bake lemon cheesecake bars good for summer?
Absolutely. They are chilled, refreshing, and ideal for warm weather desserts.
Can I make these ahead?
Yes. These bars are even better the next day once fully set.
Conclusion
These No-Bake Lemon Cheesecake Bars (Light & Creamy) are proof that a no-bake dessert can be just as elegant and satisfying as a baked cheesecake. Bright citrus, creamy texture, and clean slices make this a standout recipe you will return to again and again.
If you enjoyed this recipe, explore more trending no-bake favorites like No-Bake Lemon Cheesecake Bars, No-Bake Frozen Yogurt Sandwich Bites (3 Ingredients!), and No-Bake Chocolate Peanut Butter Clusters (Healthy & Fast) on Flavor & Recipes.
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