No Bake Lemon Cheesecake Bars Recipe
User Reviews
4.4
No Bake Lemon Cheesecake Bars Recipe
Description
The recipe begins with a crust created from crushed honey graham crackers combined with melted butter and brown sugar, pressed evenly in a pan to provide a sweet and slightly crunchy base. A lemon gelatin mix is prepared by dissolving gelatin powder in boiling water and cooling it until thickened but not set. Meanwhile, cream cheese and sour cream are whipped until smooth, then powdered sugar, lemon zest, lemon juice, and vanilla extract are incorporated to form the cheesecake flavor foundation.
The semi-set gelatin is folded into the cream cheese mixture to integrate the lemon jelly texture and flavor throughout. Folded whipped topping adds lightness to the filling. Once mixed, the filling is poured over the chilled crust and smoothed out. The dessert is refrigerated until firm enough to slice into bars. The result is a cool, creamy dessert with lemon brightness and a sweet, crunchy base.
Store these bars in an airtight container in the refrigerator for up to three days to maintain texture and freshness. They can also be frozen for longer storage of up to three months, thawing before serving. This makes them a convenient make-ahead treat for gatherings or simple enjoyment.
Ingredients
For the Graham Cracker Crust
- 1½ cups graham crackers honey flavored, crushed
- ½ cup butter melted (1 stick, salted
- ⅓ cup brown sugar
For the Lemon Cheesecake Bars
- 3 ounces gelatin 1 box, lemon flavor
- 16 ounces cream cheese room temperature (2 bricks)
- ½ cup sour cream room temperature
- ½ cup powdered sugar
- 3 tablespoons lemon from 2 lemons, zest
- ¼ cup lemon juice (from 2 lemons)
- 1 teaspoon vanilla extract pure
- 8 ounces whipped topping thawed if frozen (such as Cool Whip)
Instructions
- Place the graham crackers in a medium bowl. Add the melted butter and brown sugar, tossing to combine.
- Press the crumb mixture into the bottom of a 9x13-inch baking pan (don’t pack upward alongside the edges of the pan). Chill in the refrigerator or freezer until your other ingredients are prepped.
- Meanwhile, boil 1 cup of water and pour over the lemon gelatin in a medium-size bowl. Stir to dissolve.
- Cool the gelatin in the refrigerator for about 20 minutes, until it’s thick but not set.
- In the meantime, using a hand mixer, beat the softened cream cheese and sour cream until completely smooth, about 2 minutes.
- Add in the powdered sugar, lemon zest, lemon juice, and vanilla extract on medium speed.
- Stir in the whipped topping.
- Fold the cooled lemon gelatin into the cream cheese mixture. Taste mixture and add more lemon juice or lemon zest depending on preference.
- Pour the cream cheese mixture over the graham cracker crust and smooth to the edges of the pan.
- Refrigerate until set, 30-60 minutes.
- Cut into bars and place a dollop of whipped topping on each piece and/or decorate with lemon slices, optional.
Notes
- Store bars covered in the refrigerator for up to 3 days to keep freshness and texture.
- Freeze bars up to 3 months; thaw in refrigerator before serving for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18bars
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 252kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 200mg | 8% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 546IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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