Description
These No-Bake Lemon Cheesecake Bars offer a refreshing twist on classic cheesecake with a zesty lemon topping, all without needing to turn on the oven. Featuring a crunchy graham cracker crust, smooth and creamy lemon-flavored filling, and a tangy lemon glaze on top, they’re perfect for a quick, delightful dessert that sets in the refrigerator.
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
- Additional lemon zest
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9×9-inch baking pan to form a compact crust. Place the pan in the refrigerator to chill while you prepare the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar, continuing to beat until fully incorporated and smooth. Mix in the vanilla extract, lemon zest, and lemon juice. Gently fold in the whipped heavy cream until the mixture is light and fluffy. Spread this 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 as the mixture cooks until it thickens and becomes translucent, forming a glossy lemon glaze. Remove the saucepan from heat and allow the topping to cool slightly before pouring it evenly over the cheesecake filling.
- Chill the cheesecake bars: Place the assembled cheesecake bars back into the refrigerator and chill for at least 4 hours, or until the filling and topping are fully set and firm.
- Serve: Before serving, garnish the lemon cheesecake bars with dollops of whipped cream, fresh lemon slices, and additional lemon zest as desired. Cut into bars and enjoy this zesty, no-bake dessert.
Notes
- Make sure the cream cheese is softened to room temperature for smooth mixing.
- Whip the heavy cream to stiff peaks to achieve a light and airy cheesecake filling.
- Chilling time is crucial to allow the no-bake cheesecake to set properly.
- The lemon topping can be adjusted in sweetness by reducing or increasing the sugar.
- Store leftover bars in the refrigerator and consume within 3 days for best freshness.
