No-Bake Lemon Cheesecake Bars
Light, airy, and lightly sweetened No-Bake Lemon Cheesecake Bars are made with lemons, lemon zest, whipping cream, and cream cheese. All you will need is 30 minutes and 7 ingredients for the perfect dessert!
No-Bake Lemon Cheesecake Bars
Our No-bake Lemon Cheesecake Bars are packed with zesty lemon flavor. This easy recipe for lemon cheesecake bars requires only a few ingredients to make them delightful. Plus, you will need a 9-inch baking pan and a hand-held electric blender.
These bars are delightful to make, freeze, and serve! Best of all, no cooking and no baking is involved, which we love!
If you love “no-bake” desserts, be sure to try our No-Bake Raspberry Cheesecake and No-Bake Blackberry Cheesecake. And, for easy no-bake treats, don’t miss our favorite No-Bake Carrot Cake Bites and Chocolate Covered Dates.
Recipe Tips to Make Them Perfect:
- First, leave your block of cream cheese on the counter to warm up. It’s best to open the package and allow it to get to room temperature.
- Second, make some room on a shelf somewhere in your freezer to fit your 9-inch square pan. Then you can begin with our recipe.
- Third, it is best to freeze each step to make it perfect for you to cut and serve.
- They turn out better if they are kept frozen until ready to serve.
Ingredients You Will Need:
For this easy, no-bake lemon cheesecake bars recipe, you will need the following ingredients:
- For the Crust:
- Graham cracker crumbs
- butter
- For the Filling:
- cream cheese
- powdered sugar
- lemon juice
- lemon zest
- whipping cream
- For Garnish:
- fresh blueberries
- optional: fresh mint leaves
How To Make These ‘No-Bake Lemon Cheesecake Bars’
Let’s discuss how to make these lemon cheesecake bars. Plus, our full printable recipe card with ingredients and directions is at the bottom of this page.
- First, Make the Crust: Mix the graham cracker crumbs with melted butter and press it down on the bottom of the pan. Then freeze.
2. Make the Filling: In a mixing bowl, blend the cream cheese with lemon juice, zest, and some powdered sugar. Then, in a second bowl, blend heavy whipping cream until it forms stiff peaks. Take half of the whipped cream mixture and fold it into the cream cheese mixture. Place the remaining whipped cream in the fridge.
3. Add the Filling to the Crust: Remove your square pan from the freezer, and spread the cream cheese filling in a single layer. Transfer back into your freezer for at least 10 minutes or more before adding the whipped cream.
3. Top with Whipped Cream: The last step is to spread a layer of remaining whipped cream on top, and transfer it back to your freezer one last time. Allow it to freeze for at least an hour or more before cutting into bars.
How Many Servings Does This Dessert Yield?
That depends on how you cut them. You can get 9 bars if you cut them into 3 x 3 inches. And, you can yield 12 bars if it’s cut about 2.5 x 3 inches.
When is it Best to Cut Them Into Bars?
It’s best to freeze the entire square pan before cutting it into bars. This way, you easily cut them into clean slices every time and make a mess when serving. Then allow the bars to rest on dessert plates for a few minutes to thaw to a perfect temperature.
What’s the Best Way to Serve Them?
That depends on personal taste. We made a batch for family and friends, and half of the group loved them frozen, and the other group loved them very chilled (but not frozen). Either way, they were loved by everyone!
Options For Toppings
Try adding different toppings as a pretty garnish on top. Try any of these simple options:
- Fresh sliced strawberries
- Fresh raspberries
- Fresh mint leaves
- Some lemon peels are scattered on top
More Lemon Desserts You’ll Love!
- Easy Lemon Cream Pie (Gluten-Free)
- Lemon Pound Cake (copycat of Starbucks Lemon Loaf)
- Bakery-Style Lemon Raspberry Cake
Your comments help us! If you make these lemon bars, let us know and leave a comment below and give 5 stars! We’d love to hear from you. Snap a photo, and share it on Instagram and Pinterest. And, thank you! ♥️
No-Bake Lemon Cheesecake Bars
No-bake Lemon Cheesecake Bars are airy, light, and packed with zesty lemon flavor. The creamy filling requires only 5 ingredients and it is set on a cookie crust, makes them the perfect dessert to serve guests.
Ingredients
For the Crust:
- 1 + 1/2 cups graham cracker crumbs (about 9 large graham crackers crushed)
- 6 Tbsp. unsalted butter - melted
For the Filling:
- 8 ounces cream cheese - at room temperature
- 1 + 1/4 cups powdered sugar - divided
- 2 Tbsp. lemon juice
- 1 Tbsp. of lemon zest
- 1 cup heavy whipping cream - chilled
- fresh blueberries
Instructions
- Before you begin, make room in your freezer to fit a 9 x 9 square pan somewhere on a shelf.
- Next, combine graham cracker crumbs with melted butter and stir until well combined. Press the crumb mixture on the bottom of a 9 x 9 square baking pan. You can use the bottom of a small measuring cup to help press the crumbs firmly. Place the prepared pan into your freezer, while you prepare the filling.
- Beat cream cheese with 3/4 cup of powdered sugar, lemon juice, and lemon zest in a mixing bowl, until smooth. Set it aside.
- In a separate bowl, beat heavy cream until it starts to thicken. Add the remaining 1/2 cup of powdered sugar and continue to beat on high speed until stiff peaks forms.
- Gently fold in half of the whipped cream into the cream cheese mixture.
- Remove the cake pan from you freezer, and use a spatula to spread the cheesecake filling evenly over the graham cracker crust. Transfer the pan bake in your freezer for at least 15 minutes or more. And, transfer the bowl with the remaining whipped cream into your refrigerator to keep it chilled.
- When the cheesecake filling is firm, (at least 30 minutes or more) spread the remaining whipped cream on top of the cheesecake filling. Then return the cake pan back into your freezer to firm the whipped cream until you are ready to cut into bars and serve.
- When you are ready to serve, remove the cake pan from the freezer. Cut the lemon cheesecake into 12 bars, top each one with some fresh blueberries and serve.
Notes
Notes and Tips for Success:
- First, leave out your block of cream cheese on the counter, to warm up. It's best to open the package and allow it to get to room temperature.
- Second, make some room on a shelf somewhere in your freezer to fit your 9-inch square pan. Then you can begin with our recipe.
- Third, it is best to freeze each step to make it perfect for you to cut and serve.
- Also, cold firm lemons are easier to zest than soft ones.
Nutrition Information:
Yield: 12 servings Serving Size: 1 serving (1 bar)Amount Per Serving: Calories: 312Total Fat: 20.7gSaturated Fat: 12.4gCholesterol: 60mgCarbohydrates: 26.1gFiber: 1.2gSugar: 15gProtein: 7.4g
Happy Baking! 🙂
Thanks for stopping by…
xo anna and liz
Related Posts:
Welcome! From Anna and Liz
We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…
FREE EMAIL BONUS
Weeknight Dinners Made Easy
Tips & recipes for delicious meals . . . no matter your skill level!
FREE EMAIL BONUS
Weeknight Dinners Made Easy
Tips & recipes for delicious meals . . . no matter your skill level!
this is a very classic sweet treat. Yum! Fascinating how the lemon juice helps the filling to firm up!
cheers
Thanks so much, Sherry! Have a delicious week!