No Bake Lemon Cheesecake Bars
These No Bake Lemon Cheesecake Bars are creamy, bright, and refreshing, with a buttery graham cracker crust and a smooth lemon cheesecake filling. They are easy to prepare ahead and perfect for a chilled make-ahead dessert.
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Servings: 6
Ingredients
- 2 c graham cracker crumbs
- 1/2 c unsalted butter melted
- 1/2 tsp salt
- 2 pkg lemon Jello
- 1 c boiling water
- 24 oz cream cheese softened to room temperature
- Juice of 1 lemon
- Zest of 1 lemon
- 1 1/2 c confectioners sugar
- 2 c heavy whipping cream
Instructions
- Lightly coat a 9x9-inch baking dish with nonstick cooking spray.
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and salt. Stir until the mixture is evenly moistened.
- Press the crumb mixture firmly and evenly into the bottom of the prepared baking dish to form the crust. Transfer the dish to the refrigerator while preparing the filling.
- In a small bowl, combine the lemon Jello and boiling water. Stir until the gelatin is fully dissolved. Set aside and allow the mixture to cool to room temperature.
- In a large mixing bowl, beat the softened cream cheese and confectioners sugar until smooth and creamy.
- Add the cooled Jello mixture, heavy whipping cream, lemon juice, and lemon zest to the cream cheese mixture. Beat with an electric mixer until fully combined and the filling begins to thicken.
- Pour the filling over the chilled crust and spread it into an even layer.
- Refrigerate for at least 4 hours, or until the filling is fully set.
- Slice into squares and garnish with whipped cream and additional lemon zest, if desired, before serving.
Notes
To make these No Bake Lemon Cheesecake Bars gluten free, replace the graham cracker crumbs with certified gluten-free graham cracker crumbs or gluten-free vanilla cookie crumbs. Also confirm that the lemon Jello, confectioners sugar, and any whipped topping used for garnish are labeled gluten free, as ingredients and manufacturing practices can vary by brand.