No Bake Lemon Cheesecake Bars #desserts #cake

No Bake Lemon Cheesecake Bars #desserts #cake

No Bake Lemon Cheesecake Bars are tasty, light and lemony treat, ideal for hotter climate. This simple formula is totally no prepare and requires just 20 minutes of dynamic time all the way. In any case, you should make it ahead of time since it needs to sit at any rate a couple of hours or ideally medium-term in the ice chest to set totally before serving.

Contingent upon the event for which you're making this sweet, you can without much of a stretch twofold the formula or make it as a work of art, round cake. You can make it in a huge dish on the off chance that you have to sustain the group. These No Bake Lemon Cheesecake Bars are ideal for outing, potlucks or family assembling like Easter supper or early lunch.

Additionally, you can utilize a springform dish rather a square skillet and make lemon cheesecake rather than bars. Particularly on the off chance that you need to serve a cut of cake for an uncommon event, similar to Easter.


No Bake Lemon Cheesecake Bars #desserts #cake

Graham Cracker Crust:

  • 1 ½ cups finely crushed graham crackers
  • 1/3 cup melted butter

Lemon Cheesecake Filling:

  • 1 (3 oz.) lemon flavored gelatin (like Jell-o)
  • ½ cup boiling water
  • ½ cup iced water
  • 8 oz. cream cheese-softened
  • ¼ cup sugar
  • 1 (14 oz.) can sweetened condensed milk
  • ¼ cup freshly squeezed lemon juice
  • 1 ½ cup whipped cream

Lemon Curd:

  • 3 Tablespoons butter
  • 1/3 cup freshly squeezed lemon juice
  • 1 ½ teaspoons lemon zest
  • 1/3 cup sugar
  • 1 egg and 1 egg yolk-slightly whisked with a fork

For Serving:

  • whipped cream
  • mint leaves-for garnish


  1. Line 9 x 9 x 2 inches pan with aluminum foil or plastic wrap leaving an overhang the sides for easy removal. Lightly grease with cooking spray and set aside.
  2. To make the graham cracker crust stir graham cracker crumbs and melted butter until evenly moistened, then press the mixture firmly in the bottom of the pan and place in the fridge to firm.

Lemon Cheesecake Filling:

  1. Pour boiling water over lemon Jell-o and stir for about 2 minutes, or until It’s completely dissolved. Add iced water and stir well, then set aside to cool while making the filling.
  2. Beat softened cream cheese and sugar until smooth and creamy. Gradually add sweetened condensed milk and mix well. Then, slowly pour in lemon juice and mix until smooth.
  3. Next, pour in dissolved gelatin and mix until combined.
  4. Finally, whisk in whipped cream and spread the filling over crust. Smooth the top and gently tap the pan onto work surface to settle well. Place in the fridge for a few hours (preferably overnight) to firm completely.

Lemon Curd:

  1. In a small sauce pan place the butter and melt over medium heat. Remove from the heat and whisk in sugar, lemon zest and lemon juice. Add eggs and whisk well. Cook over medium heat stirring constantly until it thickens and coats the back of a spoon (about 5 minutes). Transfer in a bowl and cover with plastic wrap to prevent forming the film on top. Cool to room temperature.
  2. When the cheesecake is completely set, pull the overhang of the foil to lift the cake from the pan and transfer onto cutting board. Spread lemon curd on top. Slice and serve with whipped cream o top. Garnish with mint leaves if desired.
  3.  Store leftovers in an air-tight container in the fridge.

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