No-Bake Lemon Cheesecake Bars
Lemon bars meet cheesecake in this ridiculously easy dessert. No oven required, just mix and chill.
The graham cracker crust gets firm without baking, and the filling sets up creamy and tangy. Perfect for summer or when you need dessert fast.
Why Room Temperature Cream Cheese Matters
Cold cream cheese creates lumps that won’t disappear, even with vigorous mixing. Pull it from the fridge 2 hours early, or microwave in 15-second bursts until soft. Press gently – it should give without resistance. Lumpy filling ruins the smooth texture these bars are known for.
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Press Crust Like Your Life Depends
A loose crust crumbles when you cut the bars. Use a flat-bottomed measuring cup to pack the graham mixture firmly into corners and edges. The surface should feel solid under pressure. This step determines whether your bars hold together or fall apart on the plate.
Lemon Juice Timing Changes Everything
Add lemon juice after the cream cheese mixture is completely smooth. Acid can cause dairy to curdle if added too early. Fold it in gently at the end to preserve that silky texture. Fresh lemon juice gives brighter flavor than bottled, but either works.
Getting Clean Bar Cuts
- Run your knife under warm water and wipe dry between each cut to prevent dragging the creamy filling.
- Freeze bars for 30 minutes before cutting if you want ultra-clean edges and perfect squares.
Frequently Asked Questions
Will lime juice work instead of lemon?
Absolutely! Use the same amount of lime juice and zest for tangy lime cheesecake bars with tropical flair.
How long do these keep in the fridge?
Store covered for up to 5 days. The texture stays creamy and the flavors actually improve after the first day.
Do I need to cover them while chilling?
Yes, plastic wrap prevents the surface from forming a skin and keeps the bars from absorbing other fridge odors.
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No-Bake Lemon Cheesecake Bars
Ingredients
Crust
Filling
Garnish
Equipment Needed
- 8×8 inch square baking pan
- Electric mixer or stand mixer
- Measuring cups and spoons
- Microplane zester
Instructions
- Prepare crust base: Line an 8×8 inch pan with parchment paper, leaving overhang for easy removal. Mix graham cracker crumbs, melted butter, and granulated sugar until mixture holds together when squeezed.
- Form crust layer: Press crumb mixture firmly into prepared pan using a flat-bottomed measuring cup. Pack especially well in corners and edges. Refrigerate while preparing filling.
- Cream base mixture: Beat cream cheese with electric mixer until completely smooth, about 2 minutes. Add powdered sugar and beat until fluffy, scraping bowl sides as needed.
- Add lemon flavoring: Add lemon zest and vanilla to cream cheese mixture. Beat briefly to combine. Gradually add lemon juice, mixing just until incorporated to prevent curdling.
- Fold in whipped cream: In separate bowl, whip heavy cream to soft peaks. Fold whipped cream into lemon mixture in three additions, being gentle to maintain airiness.
- Assemble and chill: Spread filling evenly over chilled crust. Smooth top with offset spatula. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
- Cut and serve: Lift bars from pan using parchment overhang. Cut into 12 squares with sharp knife, wiping blade between cuts. Garnish with lemon slices before serving.
Nutrition Facts
Per Serving (1 bar)
