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No-bake lemon cheesecake bars with graham cracker crust on a white plate

No-Bake Lemon Cheesecake Bars

Easy no-bake lemon cheesecake bars with a buttery graham cracker crust and creamy fresh lemon filling. A perfect summer dessert ready after just 20 minutes of prep.
Print Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients

For the Graham Cracker Crust
  • 1.5 cups graham cracker crumbs about 10-12 full graham crackers
  • 5 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
For the Lemon Cheesecake Filling
  • 16 oz cream cheese fully softened to room temperature
  • 1 cup powdered sugar
  • 1/4 cup fresh lemon juice about 2 lemons
  • 1 tbsp lemon zest from about 2 lemons
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream whipped to stiff peaks

Equipment

  • 8x8 or 9x9 baking dish
  • Parchment paper
  • Hand mixer
  • Mixing bowls
  • Spatula

Method

  1. Line an 8x8 or 9x9 baking dish with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a bowl, combine the crushed graham crackers, melted butter, and sugar and stir until the mixture looks like wet sand.
  3. Press the crust firmly and evenly into the bottom of the prepared pan using the bottom of a flat measuring cup.
  4. Refrigerate the crust for at least 15 minutes while you make the filling.
  5. In a large bowl, beat the softened cream cheese with a hand mixer until completely smooth, about 1-2 minutes.
  6. Add the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract and beat until fully combined and creamy.
  7. In a separate bowl, whip the heavy cream to stiff peaks.
  8. Gently fold the whipped cream into the lemon cream cheese mixture in two additions until smooth and fluffy.
  9. Spread the filling evenly over the chilled crust and smooth the top with a spatula.
  10. Cover and refrigerate for at least 4 hours, or overnight, until completely set.
  11. Lift the bars out using the parchment overhang, slice into bars with a hot clean knife, and serve cold.

Notes

Always use fully softened cream cheese for a lump-free filling. Overnight chilling gives the cleanest, most defined slices.