Craving a refreshing dessert that requires minimal effort? Look no further than our delectable No-Bake Lemon Cheesecake Bars recipe! Bursting with tangy lemon flavor and creamy cheesecake goodness, these bars are the perfect treat for any occasion. Whether you’re hosting a summer barbecue, planning a potluck, or simply satisfying your sweet tooth, these delightful bars are sure to impress. Join us as we guide you through the simple steps to create this mouthwatering dessert, complete with FAQs, cook notes, variations, and even keto and low-carb options.
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 teaspoon salt
For the Filling:
- 2 packages lemon jello
- 1 cup boiling water
- 3 (8 oz) packages cream cheese, softened
- 1 1/2 cups powdered sugar
- 2 cups heavy whipping cream, chilled
- Zest and juice from one lemon
For Serving (Optional):
- Whipped cream
- Additional lemon zest
Instructions:
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and salt until well combined. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even layer. Place the dish in the refrigerator to chill while you prepare the filling.
- Dissolve the Jello: In a small bowl, dissolve the lemon jello in boiling water, stirring until completely dissolved. Set aside to cool slightly.
- Make the Filling: In a separate mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Gradually add the cooled jello mixture to the cream cheese mixture, beating until well combined. Stir in the lemon zest and juice until evenly distributed.
- Whip the Cream: In another mixing bowl, whip the chilled heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Assemble the Bars: Pour the filling over the chilled crust, spreading it out evenly with a spatula. Smooth the top with the back of a spoon or offset spatula.
- Chill: Cover the baking dish with plastic wrap and refrigerate the bars for at least 4 hours, or until set.
- Serve: Once the bars are fully chilled and set, slice them into squares. Serve chilled, topped with whipped cream and additional lemon zest if desired.
Cook Notes and Variations:
- Adjusting Sweetness: If you prefer a less sweet filling, you can reduce the amount of powdered sugar in the recipe according to your taste preferences.
- Gelatin Substitution: If you don’t have lemon jello on hand, you can use unflavored gelatin and add lemon extract or lemon zest for flavor.
- Texture Variation: For a smoother texture, you can strain the lemon zest from the filling mixture before pouring it over the crust.
Frequently Asked Questions (FAQs):
Q: Can I use store-bought graham cracker crust instead of making my own?
A: Yes, if you prefer a shortcut, you can use a pre-made graham cracker crust from the store. Simply follow the instructions for assembling the filling and chilling the bars.
Q: Can I use light cream cheese or whipped cream cheese?
A: While you can use light cream cheese or whipped cream cheese for a lighter option, keep in mind that it may affect the texture and flavor of the bars slightly.
Q: How long do the bars need to chill before serving?
A: It’s best to refrigerate the bars for at least 4 hours, or overnight, to ensure they are fully set and chilled.
Q: Can I freeze the bars for later?
A: Yes, these cheesecake bars can be frozen for up to 1 month. Wrap them tightly in plastic wrap or aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
Q: Can I use bottled lemon juice instead of fresh lemon juice?
A: While fresh lemon juice is preferred for its vibrant flavor, bottled lemon juice can be used as a substitute if needed.
Keto and Low-Carb Versions:
Keto No-Bake Lemon Cheesecake Bars:
- Replace the graham cracker crumbs with a mixture of almond flour and crushed pecans for a keto-friendly crust.
- Use a powdered low-carb sweetener such as erythritol or monk fruit sweetener in place of powdered sugar.
- Substitute heavy whipping cream with coconut cream or a combination of coconut cream and cream cheese for a lower-carb option.
Low-Carb No-Bake Lemon Cheesecake Bars:
- Opt for a low-carb graham cracker crust or almond flour crust for the base.
- Use a powdered low-carb sweetener and reduce the amount according to your taste preferences.
- Choose full-fat cream cheese and heavy whipping cream for a creamy, low-carb filling.
Treat yourself to the delightful flavors of our No-Bake Lemon Cheesecake Bars! With their creamy texture, zesty lemon flavor, and buttery graham cracker crust, these bars are a true crowd-pleaser. Whether you’re entertaining guests or simply indulging in a sweet treat for yourself, these easy-to-make bars are sure to brighten any occasion.
So, whip up a batch of these irresistible cheesecake bars, chill them to perfection, and savor every tangy, creamy bite. With their simple preparation and delicious taste, these bars are sure to become a new favorite in your dessert repertoire!
From detailed instructions to helpful cook notes, variations, and FAQs, this blog post provides everything you need to create the perfect No-Bake Lemon Cheesecake Bars. Whether you’re a novice baker or an experienced chef, you’ll find this recipe easy to follow and delicious to enjoy.
