No-Bake Lemon Cheesecake Bars are a delightful dessert perfect for any occasion. These bars are a refreshing blend of tangy lemon flavor and creamy cheesecake, all atop a buttery graham cracker crust. The best part? No baking is required, making them a convenient and easy treat to prepare.
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs: These provide the base for the cheesecake bars, offering a slightly sweet, crunchy texture.
- 1/2 cup (1 stick) unsalted butter, melted: The butter binds the crumbs together, forming a sturdy crust.
- 1/2 teaspoon salt: Enhances the flavor of the crust and balances the sweetness.
For the Cheesecake Filling:
- 2 (3 oz each) packages lemon jello: Adds the lemon flavor and helps set the cheesecake filling.
- 1 cup boiling water: Used to dissolve the lemon jello.
- 3 (8 oz) packages cream cheese, softened: The main ingredient for the creamy, rich cheesecake filling.
- 1 1/2 cups powdered sugar: Sweetens the filling while keeping it smooth and lump-free.
- 2 cups heavy whipping cream, chilled: Whipped to add lightness and volume to the cheesecake filling.
- Zest and juice from one lemon: Adds fresh, natural lemon flavor to the filling.
For Serving (Optional):
- Whipped cream: Adds an extra touch of creaminess and decoration when serving.
- Additional lemon zest: Enhances the lemon flavor and adds a pop of color.
Instructions:
1. Prepare the Crust:
- Make the Graham Cracker Crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and salt. Stir until the crumbs are evenly coated with butter.
- Form the Crust:
- Press the mixture firmly into the bottom of a 9×13-inch baking dish. Use the back of a spoon or the bottom of a measuring cup to ensure the crust is even and compact.
- Chill the Crust:
- Place the baking dish in the refrigerator to chill while you prepare the cheesecake filling.
2. Prepare the Lemon Cheesecake Filling:
- Dissolve the Lemon Jello:
- In a large mixing bowl, dissolve the lemon jello in the boiling water. Stir well until completely dissolved, then set aside to cool slightly.
- Beat the Cream Cheese:
- In another large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar, beating until fully incorporated and smooth.
- Combine the Lemon Jello and Cream Cheese:
- Slowly pour the cooled lemon jello mixture into the cream cheese mixture, beating continuously until well combined.
- Whip the Cream:
- In a separate bowl, whip the chilled heavy cream until stiff peaks form. This will take about 3-4 minutes with an electric mixer on high speed.
- Fold in the Whipped Cream:
- Gently fold the whipped cream into the cream cheese mixture until well combined. Be careful not to overmix, as you want to keep the mixture light and airy.
- Add Lemon Zest and Juice:
- Fold in the zest and juice of one lemon, adding a fresh citrusy flavor to the filling.
3. Assemble the Cheesecake Bars:
- Pour the Filling Over the Crust:
- Remove the crust from the refrigerator and pour the lemon cheesecake filling over the top. Spread it evenly with a spatula.
- Chill the Cheesecake:
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, until the cheesecake is fully set.
4. Serve:
- Cut and Serve:
- Once set, cut the cheesecake into bars using a sharp knife. Wipe the knife clean between cuts for neat slices.
- Optional Garnishes:
- Serve the bars with a dollop of whipped cream and a sprinkle of additional lemon zest, if desired.
Tips for Success:
- Soften the Cream Cheese: Ensure the cream cheese is fully softened before beating. This will help avoid lumps and ensure a smooth filling.
- Chill the Whipping Cream: Chilled cream whips better and faster, so make sure it’s properly cold before you start whipping.
- Firm Crust: Press the graham cracker crust firmly into the baking dish to prevent it from crumbling when sliced.
FAQs:
- Can I use a different flavor of jello? Yes, you can substitute the lemon jello with another flavor if desired, but keep in mind that this will alter the overall taste of the cheesecake bars.
- How long do these cheesecake bars last? These bars can be stored in the refrigerator for up to 5 days. Keep them covered to maintain freshness.
- Can I freeze these cheesecake bars? Yes, you can freeze the bars for up to 2 months. Wrap them tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.
No-Bake Lemon Cheesecake Bars are a light, refreshing dessert perfect for warm weather or any time you need a quick and easy treat. The bright lemon flavor combined with the creamy cheesecake filling and buttery graham cracker crust makes for a delightful bite. Whether you’re serving these at a family gathering, a summer barbecue, or simply treating yourself, these bars are sure to impress. Enjoy them with a dollop of whipped cream and a bit of extra lemon zest for an added touch of elegance.
