Description
Creamy, tangy, and completely no-bake lemon cheesecake bars. A buttery graham cracker crust topped with a silky lemon filling that sets in the fridge. Perfect for parties and warm weather.
Ingredients
**Crust:**
3 cups graham cracker crumbs (approx. 2 sleeves)
1/2 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted
**Filling:**
24 oz (3 blocks) cream cheese, softened to room temp
1 can (14 oz) sweetened condensed milk
1/3 cup fresh lemon juice
2 tbsp lemon zest
1 tsp vanilla extract
Optional: 1 cup heavy cream, whipped to stiff peaks (for lighter texture)
Instructions
1. Line a 9×13 pan with parchment paper, leaving an overhang for handles.
2. Mix graham cracker crumbs, sugar, and melted butter. Press firmly into pan. Freeze for 20 mins.
3. Beat cream cheese in a large bowl until completely smooth and lump-free.
4. Add condensed milk, lemon juice, lemon zest, and vanilla. Beat until thickened and creamy.
5. (Optional) Fold in whipped cream if a lighter mousse texture is desired.
6. Pour filling over the crust and smooth the top.
7. Refrigerate for at least 6 hours (or overnight) to set.
8. Lift out using parchment handles and slice into squares.
Notes
**Serving:** For cleanest cuts, freeze the bars for 1 hour before slicing.
**Garnish:** Top with fresh berries or lemon slices just before serving.
**Storage:** Keep refrigerated for up to 5 days.
- Prep Time: 20
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 340
- Sugar: 28g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg