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No-Bake Lemon Cheesecake Bars with a zesty lemon topping and graham cracker crust.

No-Bake Lemon Cheesecake Bars

A refreshing and creamy dessert featuring a zesty lemon flavor, perfect for summer gatherings and easy to prepare without baking.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 2.25 cups graham cracker crumbs Crunchy and slightly sweet, these crumbs form a perfect foundation.
  • 6.5 tbsp unsalted butter, melted Binds the crumbs into a delectable crust.
  • 2.5 tbsp granulated sugar Harmonizes beautifully with the tangy lemon.
  • 0.125 tsp fine sea salt Accentuates the overall flavors.
For the filling
  • 24 oz cream cheese, softened The star, providing a rich and luxurious base.
  • 0.75 cup powdered sugar Lightens the cream cheese, making it dreamy and airy.
  • 0.35 cup fresh lemon juice Infuses the cheesecake with refreshing flavor.
  • 1.25 tbsp finely grated lemon zest Adds flavor and aroma.
  • 0.75 tsp vanilla extract Adds depth of flavor.
  • 0.55 cup sour cream (room temperature) Adds tanginess and creaminess.
  • 0.8 cup heavy cream (cold, for whipping) Contributes a light and airy texture.
  • 0.6 cup lemon curd (optional, for topping) Enhances the lemony goodness.
  • 1 tsp extra lemon zest (optional, for garnish) Adds a fresh pop of color.

Method
 

Preparation
  1. Combine the graham cracker crumbs, melted butter, granulated sugar, and sea salt in a mixing bowl until well coated.
  2. Press the mixture firmly into the bottom of a lined 9×9 inch baking dish to create an even layer.
  3. Set the crust aside to firm up while preparing the filling.
Making the Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Gradually add the powdered sugar, mixing until fully incorporated.
  3. Add fresh lemon juice, lemon zest, and vanilla extract, beating until well combined.
  4. Gently fold in the room temperature sour cream.
Whipping the Cream
  1. Whip the cold heavy cream in a separate bowl until soft peaks form.
  2. Fold the whipped cream into the cream cheese mixture gradually.
Combining and Chilling
  1. Pour the filling over the crust, spreading evenly.
  2. If using lemon curd, dollop it on top and swirl it in.
  3. Cover the dish and refrigerate for at least 4-6 hours or overnight for best results.
Serving
  1. Once set, garnish with additional lemon zest if desired.
  2. Cut into bars and serve immediately.

Notes

Ensure cream cheese is at room temperature; use fresh lemons for best flavor; allow adequate chilling time.