Simple and delicious No-Bake Lemon Cheesecake Bars are the perfect summer treat. They are light, creamy, and full of flavor.
No-Bake Lemon Cheesecake Bars are one of my favorite summer treats. I love no bake recipe during the hot months.
If you want more desserts that don't need the oven make sure to check out my No-Bake Lemon Pie and my favorite these No-Bake Cookies.
How to Make No-Bake Lemon Cheesecake Bars:
Step one: Get started by breaking up your graham crackers and put them in a food processor. Pulse until crumbly than add sugar and pulse until combined.
Step two: Next melt the butter in 15 second at a time in the microwave until melted string in-between. Once melted add butter to graham cracker crumbs and pulse until combined.
Step three: Your Pour crumbs into an 8” square baking dish that has been lined with parchment paper and press down.
- Tip: You crust should almost feel and look like wet sand. You want to pack it into the bottom of the casserole tightly. I like to use a measuring cup to press it in all over the bottom of the dish.
Step four: Next get started in the cheesecake filling, you can use the same food processor or a medium mixing bowl with a hand mixer.
Step five: Combine cream cheese and powdered sugar until smooth. Add greek yogurt and vanilla and beat well.
Step six: Then you can add the lemon juice and blend until cheesecake mixture starts to thicken.
Step seven: Pour cheesecake into prepared crust and refrigerate 6-8 hours or overnight.
Step eight: Once chilled cut into squares and enjoy!
FAQ:
Can I freeze this recipe? Yes these are perfect for the freezer. Freeze them for up to 2 months in an air tight freezer container. You can eat them frozen or thaw in the fridge.
How long can I keep them in the fridge? You can leave these in the fridge for 2-3 days.
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No-Bake Lemon Cheesecake Bars
Ingredients
Crust Ingredients:
- 1 sleeve graham crackers
- ¼ cup sugar
- 6 tablespoons unsalted butter
Cheesecake Ingredients:
- 12 ounces cream cheese (softened)
- ¾ cup powdered sugar
- ½ cup greek yogurt
- ¼ cup lemon juice
- 1 teaspoon vanilla extract
Instructions
- Break up graham crackers and put them in a food processor. Pulse until crumbly than add sugar and pulse until combined.
- Melt butter in 15 second at a time in the microwave until melted. Once melted add butter to graham cracker crumbs and pulse until combined.
- Pour crumbs into an 8” square baking dish that has been lined with parchment paper and press down.
- For the cheesecake, use the same food processor or a medium mixing bowl with a hand mixer.
- Combine cream cheese and powdered sugar until smooth. Add greek yogurt and vanilla and beat well.
- Add lemon juice and blend until cheesecake mixture starts to thicken.
- Pour cheesecake into prepared crust and refrigerate 6-8 hours or overnight.
- Cut into squares and enjoy!
Notes
Nutrition
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