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.

No-Bake Lemon Cheesecake Bars (Light & Creamy)

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

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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