So, No-Bake Lemon Cheesecake Bars… Why?
Ah, lemon cheesecake bars without any baking. I remember my first time making these: it was a Saturday, I was in my pajamas, and the oven was full of someone else’s sourdough (don’t ask). But honestly, who needs to heat up the house just for cheesecake bars? Not this gal. They’re my go-to when I want dessert but can’t deal with the drama of actual baking—plus, anything lemony just screams summer to me. Or, well, at least a break from the usual chocolate overload.
One time I brought these to a family BBQ and—no joke—they were gone before I’d finished my burger. My cousin still asks about them, even though she pretends to eat “healthier” now. (Nice try, Jen.)
Why You’ll Love This (Or at Least Why I Do)
I make this when I’m short on time and want to fake a fancy dessert. My family goes a bit wild for the creamy, tangy bite (especially the kids, who claim they’re eating lemonade in bar form). And there’s no fussing with a hot oven or worrying if something’s undercooked, which, let’s be honest, is half the battle. There was a time I got annoyed with the base being crumbly, but actually, it tastes better that way—kind of rustic. And if you love that bright lemon flavor that makes your face do that little squinty thing, you’re in for a treat.
What You’ll Need (And What I Sometimes Swap)
- About 200g digestive biscuits (or graham crackers—my grandmother swore by the digestives, but honestly, any crispy, bland-ish cookie works)
- 100g melted butter (I’ve used margarine in a pinch, but it feels almost like cheating)
- 300g cream cheese, full-fat (though the low-fat version works, it’s just not as dreamy)
- 75g icing sugar (confectioners’ sugar; I once tried caster sugar—don’t recommend, a bit gritty)
- The zest and juice from 2 big lemons (or more if you love the zing, and I do; bottled lemon juice works in emergencies, but isn’t quite the same)
- 250ml double cream (heavy cream in the US; sometimes I swap in a splash of Greek yogurt for a bit of tang, if I’ve bought too much)
- Pinch of salt (don’t skip this—trust me, it’s weirdly important)
How to Make These Lemon Cheesecake Bars (I Promise, It’s Easy)
- Smash the Biscuits: Pop your biscuits in a bag and bash them with a rolling pin, or use a food processor if you’re fancy. You’re going for crumbs, but a few bigger bits are fine (adds character!).
- Mix with Butter: Pour the melted butter over the crumbs in a bowl and mix until it’s a bit like wet sand (this is where I usually sneak a taste). Press this into a lined 8×8 inch pan, really compacting it down. The back of a spoon works, or your hand if you’re not precious about crumbs under your nails.
- Chill: Stick the base in the fridge for at least 30 minutes. Longer is better but, honestly, half an hour is usually all I can wait.
- Prep the Filling: In a big bowl, beat together the cream cheese and icing sugar until smooth. Add lemon zest and juice. It’ll look a bit gloopy at first—don’t panic, that’s normal. Then fold in the double cream. I use an electric whisk, but a good old arm workout does the trick if you’re feeling energetic.
- Taste Test: Here’s where I might poke a finger in (just to check the lemon is punchy enough—totally not because I’m impatient).
- Layer It Up: Spread the filling over the chilled base, smoothing it out with a spatula. Back in the fridge it goes for at least 4 hours. Overnight is best, but who has that kind of self-control?
- Slice and Enjoy: Run a knife around the edge, lift it out (the parchment paper is a lifesaver here), and cut into bars. They might be a bit soft if you’re impatient, but honestly, delicious is delicious.
Notes (aka Things I’ve Learned the Hard Way)
- If you set the base in the freezer for 15 minutes instead of the fridge, it firms up faster. But don’t forget it in there or it goes weirdly hard (ask me how I know).
- If the filling seems too runny, just chill it a bit longer. It’ll set up, promise. Unless you used single cream, in which case… well, next time use double!
Variations (Some Worked, Some… Not So Much)
- Swap lemon for lime—makes it taste almost like a summer cocktail (without needing a designated driver).
- Once, I tried adding blueberries to the base. Thought it’d be genius. Actually, it just made things soggy. Won’t do that again!
- Add a handful of crushed shortbread in the base for extra richness (my mum loves this, but it’s a bit much for me).
Gear You’ll Need (And What to Do If You Don’t Have It)
- 8×8 inch pan (or something close—I once used a loaf pan and just cut chunky bars, which was… fine?)
- Food processor or a trusty rolling pin (or a wine bottle, honestly—done that more than once)
- Electric mixer, or just a big spoon and determination
- Parchment paper (makes lifting the bars out so much easier, but foil works in a pinch, or just butter the pan and hope for the best)
How to Store Them (But They Probably Won’t Last)
Keep these bars in an airtight box in the fridge for up to 3 days—though, honestly, in my house it never lasts more than a day! If you want to freeze them, wrap each bar in cling film and store in a freezer bag. They’re pretty decent straight from the freezer, too, sort of like an ice-cream treat. But I think the texture suffers a bit defrosted, so just eat them fresh if you can.
Serving Ideas (Or What I Do When I’m Feeling Fancy)
I usually sprinkle a bit more lemon zest on top, or sometimes a dusting of icing sugar. If I’m serving guests, I’ll add a few raspberries on the side. My niece likes hers with a blob of whipped cream—she calls it “cheesecake clouds.” We’ve even crumbled a bar over vanilla ice cream once, which, ok, was pretty over the top but so, so good.
Pro Tips (Lessons from My Kitchen Mishaps)
- I once tried rushing the chilling step and ended up with a gloopy mess. Definitely wait the 4 hours (maybe go for a walk, call a mate, anything to distract yourself).
- Don’t overbeat the cream cheese. It can go runny. Actually, I find it works better if I mix by hand at the end.
- Double-check your lemons aren’t super bitter. I had one bad batch that ruined a whole tray. Now I taste before I zest—call me paranoid.
FAQ (Real Questions I’ve Actually Gotten)
- Can I use store-bought lemon juice? Yeah, you can, if you’re desperate. But fresh lemons just have that zing, y’know?
- Is there a vegan version? I haven’t tried it myself, but I’ve seen recipes using coconut cream and vegan cream cheese—maybe this one is worth a look.
- What if I don’t have a food processor? No worries; just bash the biscuits in a bag with a rolling pin or even a can of beans. (It’s kinda fun, honestly.)
- Can I make it sweeter? Of course—just add more icing sugar to taste. Or less if you’re like my friend who claims she doesn’t like sugar (she does).
- Why is my filling runny? Probably too much lemon juice or not enough chilling. Or you used single cream instead of double; yeah, I made that mistake too. Next time, double cream all the way!
And, oh before I forget—if you’re into learning more about biscuit bases, I found this BBC Good Food guide super helpful. For lemon lovers, check this lemon cheesecake recipe for more ideas (though it does require baking—boo).
Anyway, hope you give these no-bake lemon cheesecake bars a go. If you sneak a taste before they’re chilled, no judgement from me. Cheers!
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
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1Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
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2In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Chill in the refrigerator while preparing the filling.
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3In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until well combined and creamy.
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4In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon cream cheese mixture until fully incorporated.
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5Spread the lemon cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.
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6Refrigerate for at least 4 hours or until set. Lift out of the pan using parchment overhang, slice into bars, and serve chilled.
Approximate Information for One Serving
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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