Can I make no bake lemon cheesecake bars without lemon zest?

Lemon zest adds a bright, fresh flavor that is key to the taste of no bake lemon cheesecake bars. While you can omit it, the overall lemon flavor will be noticeably milder. For the best results, use fresh lemon zest to enhance the filling’s citrus notes without adding extra liquid.

How do I get the filling to set firmly without baking?

To help the cheesecake filling firm up, chill the bars in the freezer for at least 2-4 hours or overnight. If after refrigerating the filling is still too soft, placing it in the freezer for an additional hour will solidify it better and make slicing cleaner.

What’s the best way to make the crust for no bake lemon cheesecake bars?

Combine graham cracker crumbs, melted butter, and sugar, then press the mixture evenly into the bottom of an 8x8-inch pan lined with parchment paper. Refrigerate the crust for at least 20-30 minutes until firm before adding the filling. For a gluten-free option, use gluten-free graham crackers.

Can I prepare no bake lemon cheesecake bars ahead of time?

Yes, these bars can be prepared up to a day ahead and stored in the refrigerator. For firmer bars and easier cutting, freezing them overnight is recommended. Leftovers should be kept in an airtight container in the fridge for up to one week or frozen for up to three months.

How can I make no bake lemon cheesecake bars suitable for dietary restrictions?

These bars are naturally egg-free and nut-free. To make them gluten-free, swap regular graham crackers for gluten-free versions. For a dairy-free option, use a dairy-free cream cheese alternative and substitute whipped cream with coconut cream whipped topping. This way, the bars can fit a variety of dietary needs without compromising taste.

No Bake Lemon Cheesecake Bars with Creamy Cookie Crust

Name: no bake lemon cheesecake bars
Prep time: PT-486632H3M53S
Total time: 4 h 20 min
Cuisine: American
Ingredients: 3 cups finely crushed graham crackers (about one 14-ounce box, roughly 24 rectangles or 48 squares); 1 cup (2 sticks) unsalted butter, melted; 2 tablespoons sugar or 1 tablespoon honey and 1 teaspoon lemon zest; 32 ounces (four 8-ounce packages) full-fat cream cheese, softened; 28 ounces (two 14-ounce cans) sweetened condensed milk; ⅓ cup fresh lemon juice (from about 4 large lemons); 3 tablespoons fresh lemon zest; ½ cup plain Greek yogurt; 1 teaspoon vanilla extract; whipped cream (from 1 cup cold heavy cream, 2 tablespoons powdered sugar, ½ teaspoon vanilla); fresh berries; extra lemon zest or lemon slices

Description

🍋 No Bake Lemon Cheesecake Bars offer a creamy, tangy dessert that’s perfect for warm weather and special occasions.
🍰 With a buttery graham cracker crust and a luscious lemon filling, these bars provide a refreshing treat without the need for baking.

Ingredients

Scale

3 cups finely crushed graham crackers (about one 14-ounce box, roughly 24 rectangles or 48 squares)

1 cup (2 sticks) unsalted butter, melted

2 tablespoons sugar or 1 tablespoon honey and 1 teaspoon lemon zest

32 ounces (four 8-ounce packages) full-fat cream cheese, softened

28 ounces (two 14-ounce cans) sweetened condensed milk

⅓ cup fresh lemon juice (from about 4 large lemons)

3 tablespoons fresh lemon zest

½ cup plain Greek yogurt

1 teaspoon vanilla extract

whipped cream (from 1 cup cold heavy cream, 2 tablespoons powdered sugar, ½ teaspoon vanilla)

fresh berries

extra lemon zest or lemon slices

Instructions

1-Prepare your workspace and ingredients: Gather cream cheese, lemon juice, sweetened condensed milk, graham cracker crumbs, and melted butter. Soften the cream cheese at room temperature.

2-Make the crust: In a large bowl, mix the graham cracker crumbs with melted butter, and add sugar, honey, or lemon zest if desired. Press this mixture firmly and evenly into the base of a lined 9×13-inch pan. Chill the crust in the refrigerator for 30-45 minutes to set.

3-Mix the filling: Beat softened cream cheese until smooth. Slowly add the sweetened condensed milk, mixing continuously. Incorporate fresh lemon juice and lemon zest, and vanilla extract if using. Fold in Greek yogurt gently if desired.

4-Assemble the bars: Pour the cheesecake filling over the chilled crust and smooth the surface. Tap gently to remove air bubbles.

5-Chill to set: Cover with plastic wrap and refrigerate the bars for at least 4 to 6 hours or preferably overnight. For firmer bars and easier slicing, freeze for the last hour.

6-Serve: Use the parchment paper overhangs to lift out the bars. Cut into 12-24 squares with a warm, clean knife for smooth edges. Optionally, garnish with whipped cream, fresh berries, or lemon zest. Serve chilled.

Notes

🍽️ Use full-fat cream cheese for the best texture; low-fat can affect firmness.
🍋 Fresh lemon juice and zest give the brightest flavor—avoid bottled juice.
🔪 Use a warm knife dipped in hot water for clean, smooth cuts between slices.

Prep Time: 20 minutes
Chilling Time: 4-6 hours
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 680 kcal
Sugar: 44 g
Sodium: 472 mg
Fat: 49 g
Saturated Fat: 29 g
Unsaturated Fat: N/A
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 1 g
Protein: 12 g
Cholesterol: 140 mg

Keywords: No Bake Lemon Cheesecake Bars, Creamy Lemon Dessert, Graham Cracker Crust, Refreshing Summer Treat