No Bake Lemon Cheesecake Bars are light, refreshing, and easy to make. With a graham cracker crust, creamy lemon cheesecake filling, and tangy lemon curd topping, they're perfect for spring and summer gatherings.
Ingredients
For the Graham Cracker Crust:
1 1/2 cups finely crushed graham crackers
1/3 cup melted butter
For the Lemon Cheesecake Filling:
1 (3 oz.) package lemon-flavored gelatin (like Jell-o)
1/2 cup boiling water
1/2 cup iced water
8 oz. cream cheese, softened
1/4 cup sugar
1 (14 oz.) can sweetened condensed milk
1/4 cup freshly squeezed lemon juice
1 1/2 cups whipped cream (like Cool Whip)
For the Lemon Curd:
3 tablespoons butter
1/3 cup freshly squeezed lemon juice
1 1/2 teaspoons lemon zest
1/3 cup sugar
1 egg and 1 egg yolk, slightly whisked
For Serving:
Whipped cream
Mint leaves (for garnish)
Instructions
1. Prepare the Pan:
Line a 9 x 9 x 2-inch pan with aluminum foil or plastic wrap, leaving an overhang on the sides for easy removal.
Lightly grease with cooking spray and set aside.
2. Make the Graham Cracker Crust:
In a bowl, mix the graham cracker crumbs and melted butter until evenly moistened.
Press the mixture firmly into the bottom of the prepared pan.
Refrigerate while preparing the filling.
3. Prepare the Lemon Cheesecake Filling:
Pour the boiling water over the lemon gelatin and stir for about 2 minutes, or until fully dissolved.
Add the iced water, stir well, and set aside to cool slightly.
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Gradually add the sweetened condensed milk, mixing well.
Slowly pour in the lemon juice, mixing until smooth.
Stir in the cooled gelatin mixture until well combined.
Fold in the whipped cream.
Spread the mixture over the graham cracker crust, smoothing the top.
Gently tap the pan on the work surface to settle the filling.
Refrigerate for a few hours or overnight to set completely.
4. Make the Lemon Curd:
In a small saucepan, melt the butter over medium heat.
Remove from heat and whisk in the sugar, lemon zest, and lemon juice.
Add the whisked egg and egg yolk, and whisk well.
Return to medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5 minutes).
Transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool to room temperature.
5. Assemble the Bars:
Once the cheesecake filling is set, use the foil overhang to lift the bars from the pan.
Transfer to a cutting board and spread the lemon curd evenly over the top.
Slice into bars and serve with whipped cream.
Garnish with mint leaves if desired.
6. Storage:
Store leftovers in an airtight container in the refrigerator.
Enjoy these refreshing No Bake Lemon Cheesecake Bars as a delightful and easy-to-make dessert for any occasion!
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