No-Bake Lemon Cheesecake Bars

Hey y'all! If you love bright, zesty desserts with a luscious creamy bite and a buttery crunch, these No-Bake Lemon Cheesecake Bars are about to be your new go-to. They’re perfect for weeknights, potlucks, holidays, or whenever you want sunshine on a plate—without turning on the oven. Let’s get cooking!

Prep Time: 20 minutes | Cook Time: 0 minutes | Chill Time: 4 hours (6–8 hours for ultra-clean cuts) | Total Time: 4 hours 20 minutes | Yield: 16 bars | Serving Temp: chilled (37–40°F / 3–4°C)

Why You’ll Love These No-Bake Lemon Cheesecake Bars

• Ultra-creamy, tangy, and refreshing with a buttery, crunchy graham crust.
• Truly no-bake: keep the oven off and your kitchen cool.
• Foolproof to make ahead—the texture gets even better overnight.
• Easy to slice into neat bars for parties, picnics, or lunchbox treats.
• Customizable with swirls, toppings, and crust options.

Ingredients for No-Bake Lemon Cheesecake Bars

For the Graham Crust

• 2 cups (200 g) graham cracker crumbs
• 6 tablespoons (85 g) unsalted butter, melted
• 2 tablespoons (25 g) granulated sugar
• Pinch fine sea salt

For the Lemon Cheesecake Filling (No-Bake)

• 16 ounces (454 g) full-fat cream cheese, softened to room temp (68–72°F / 20–22°C)
• 1 cup (120 g) powdered sugar
• 1 tablespoon finely grated lemon zest (from about 2 lemons)
• ½ cup (120 ml) fresh lemon juice
• 1 teaspoon pure vanilla extract
• ⅛ teaspoon fine sea salt
• 1 cup (240 ml) heavy whipping cream, very cold (34–40°F / 1–4°C)
• Optional but recommended for super-clean slices: 1 teaspoon powdered gelatin + 2 tablespoons cold water

Optional Toppings

• Extra lemon zest or thin lemon slices
• Fresh berries (blueberries, raspberries) or berry sauce
• Additional crushed graham crumbs for sprinkling

Step-by-Step Directions: Lemon No-Bake Cheesecake Bars

Line the Pan and Prep Ingredients

1. Line an 8×8-inch (20×20 cm) square pan with parchment, leaving overhang for easy lifting.
2. Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream.
3. Let cream cheese sit at room temp (68–72°F) for about 30 minutes so it softens evenly.

Mix the Buttery Graham Crust

1. In a bowl, combine graham crumbs, sugar, and salt. Stir in melted butter until evenly moistened (it should feel like damp sand).
2. Press firmly into the pan using the bottom of a flat measuring cup to compact, especially in the corners.
3. Refrigerate for 10 minutes to set while you make the filling.

Make the Silky Lemon Cheesecake Filling (No-Bake)

1. Beat cream cheese on medium speed until smooth and lump-free, about 2 minutes.
2. Add powdered sugar and salt; beat 1 minute more until fluffy.
3. Mix in lemon zest, vanilla, and lemon juice; beat on low just until silky and combined, 30–60 seconds.

Stabilize: Optional Gelatin Bloom

1. Sprinkle gelatin over 2 tablespoons cold water; let bloom 5 minutes.
2. Microwave 10–15 seconds until melted and clear (do not boil; keep under ~140°F/60°C). With mixer on low, stream gelatin into the filling until incorporated.

Assemble the No-Bake Lemon Cheesecake Bars

1. Whip the cold heavy cream to soft-medium peaks, 2–3 minutes on medium-high. Do not overwhip.
2. Fold whipped cream into the lemon mixture in two additions until no streaks remain.
3. Spread over the chilled crust, smoothing the top. Tap the pan gently on the counter to release air bubbles.

Chill, Slice, and Serve Lemon Cheesecake Bars

1. Cover and chill at 37–40°F (3–4°C) for at least 4 hours; 6–8 hours or overnight yields the cleanest slices.
2. Lift out using the parchment, slice into 16 bars with a hot, dry knife (dip in hot water, wipe dry between cuts), and garnish as desired.

Notes for Perfect No-Bake Lemon Cheesecake Bars

• Cold cream whips best: chill the bowl and beaters, and keep cream at 34–40°F. Great whipping tips here: Serious Eats on whipped cream.
• Refrigeration matters: keep finished bars at or below 40°F for food safety; see FoodSafety.gov cold storage guide.
• No gelatin? No problem—your bars will be a bit softer. For warmer days, the gelatin keeps edges sharp.

Variations: Fun Twists on Cheesecake Bars (No-Bake)

• Blueberry Lemon Swirl: Marble ½ cup blueberry sauce into the filling before chilling.
• Strawberry Lemonade Bars: Fold in ½ cup diced strawberries and replace 1 tablespoon lemon juice with strawberry puree.
• Gluten-Free Almond Crust: Swap graham crumbs for 2 cups (200 g) almond flour; add 1 extra tablespoon butter and a pinch of cinnamon.

Required Equipment

• 8×8-inch square pan
• Parchment paper
• Mixing bowls (1 large, 1 medium)
• Hand mixer or stand mixer
• Microplane or fine grater (for zest)
• Measuring cups/spoons or a kitchen scale
• Rubber spatula and offset spatula

Storage for No-Bake Lemon Cheesecake Bars

• Refrigerator: Cover tightly and store at 37–40°F for 4–5 days.
• Freezer: Freeze bars (pre-sliced) on a tray, then wrap individually; store up to 2 months. Thaw overnight in the fridge before serving.
• Travel: Keep chilled in an insulated bag with ice packs; serve within 2 hours of removing from refrigeration.

Serving & Pairings

• Top with lemon zest curls, a drizzle of lemon curd, or macerated berries.
• Pair with iced tea, espresso, sparkling water with lemon, or a crisp Prosecco.
• Add a sprinkle of toasted coconut or poppy seeds for texture and flair.

Pro Tips for the Best Lemon No-Bake Cheesecake Bars

• Zest first, then juice—you’ll extract more zest and keep your knuckles safe. Quick refresher: how to zest a lemon.
• Weigh the crust ingredients for consistent, non-crumbly slices; press the crust firmly to prevent cracking.
• Warm your knife in hot water, wipe dry between cuts, and slice straight down for picture-perfect edges.

FAQ: No-Bake Lemon Cheesecake Bars

Can I make these bars without gelatin?

Yes. They’ll be a bit softer but still delicious. For extra stability in warm weather, use the optional gelatin or chill overnight.

Can I use bottled lemon juice?

Fresh lemon juice gives the brightest flavor, but 100% bottled lemon juice works in a pinch. Avoid juice blends with added sugar.

My filling seems loose—how do I fix it?

Chill longer (at least 6 hours), ensure the cream was whipped to soft-medium peaks, and confirm your measurements. If very warm in the kitchen, the optional gelatin helps.

★★★★★ 4.80 from 109 ratings

No-Bake Lemon Cheesecake Bars

yield: 12 servings

prep: 25 mins

cook: 0 mins

total: 50 mins

Creamy, tangy no-bake lemon cheesecake bars with a buttery graham crust and bright lemon filling. Easy to prepare and perfect for warm-weather dessert or make-ahead entertaining.

🖨️ Print Pin Recipe

Ingredients

• 1 ½ cups graham cracker crumbs (about 10 full sheets)
• 6 tablespoons unsalted butter, melted
• ¼ cup granulated sugar (for crust)
• 16 ounces (450 g) cream cheese, softened
• ⅔ cup powdered sugar, sifted
• ½ cup fresh lemon juice (about 2-3 lemons)
• 2 tablespoons lemon zest, finely grated
• 1 cup heavy cream, cold

Instructions

1. 1
   Prepare the crust: Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl until evenly moistened. Press mixture firmly into the bottom of a 9x9-inch (or 8x8 for thicker bars) pan lined with parchment paper. Chill in the refrigerator while preparing the filling.
2. 2
   Make the filling: Beat softened cream cheese in a large bowl until smooth. Add powdered sugar and continue to beat until incorporated and creamy.
3. 3
   Add lemon: Mix in the fresh lemon juice and lemon zest into the cream cheese mixture until fully combined and smooth. Taste and adjust sweetness or lemon to preference.
4. 4
   Fold in whipped cream: Whip the cold heavy cream to medium-stiff peaks, then gently fold the whipped cream into the lemon-cream cheese mixture until light and airy and no streaks remain.
5. 5
   Assemble and chill: Spread the lemon cheesecake filling evenly over the chilled crust, smoothing the top. Refrigerate for at least 4 hours or overnight until firm. Slice into bars and serve chilled, optionally garnished with extra lemon zest or thin lemon slices.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320cal

Protein: 4 gg

Fat: 22 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 26 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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