Description
Creamy no bake lemon cheesecake bars with a buttery graham cracker crust and bright citrus flavor. A refreshing make ahead dessert that chills beautifully and slices cleanly.
Ingredients
1 1/2 cups graham cracker crumbs (150 g)
6 tbsp unsalted butter, melted (85 g)
2 tbsp granulated sugar (25 g)
16 oz cream cheese, softened (450 g)
1 cup powdered sugar (120 g)
1 cup heavy whipping cream, cold (240 ml)
1/4 cup fresh lemon juice (60 ml)
2 tbsp lemon zest
1 tsp vanilla extract
Instructions
1. Line an 8×8 inch pan with parchment paper, leaving overhang on the sides.
2. Mix graham cracker crumbs, melted butter, and sugar until evenly moistened.
3. Press the crumb mixture firmly into the bottom of the pan to form the crust.
4. Refrigerate the crust for 20 minutes.
5. Beat the cold heavy whipping cream until stiff peaks form.
6. In a separate bowl, beat the softened cream cheese and powdered sugar until smooth and fluffy.
7. Mix in the lemon juice, lemon zest, and vanilla extract until fully combined.
8. Gently fold the whipped cream into the lemon cheesecake mixture until light and airy.
9. Spread the filling evenly over the chilled crust and smooth the top.
10. Refrigerate for 4 to 6 hours, or overnight, until set.
11. Lift from the pan, slice into bars, and serve chilled.
Notes
Use fresh lemon juice and zest for the brightest flavor.
For cleaner slices, freeze the bars for 15 to 20 minutes before cutting.
Store covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg