Description
These no bake lemon cheesecake bars combine a tangy and creamy lemon-flavored cheesecake filling with a buttery graham cracker crust. Perfectly sweetened with honey and fresh lemon juice, these bars require no oven baking and set quickly in the freezer, making them a refreshing and easy dessert for any occasion.
Ingredients
Crust
- 8 graham cracker sheets (or 1¼ cups graham cracker crumbs)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon pure honey
- 1 teaspoon lemon zest
Cheesecake Filling
- 2 (8-ounce) packages cream cheese, room temperature (may use ⅓ less fat or full fat)
- ½ cup plain Greek yogurt (or 1 single serve container) (may use 2% or full fat)
- ⅓ cup pure honey
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the pan: Line a 9×9 inch pan with parchment paper creating some overhang at the edges. This will make it easier to lift out the bars after freezing. Set aside.
- Make the crust: Place the graham crackers in a food processor and pulse until finely ground into crumbs. Add the melted butter, honey, and lemon zest. Process until the mixture starts to come together. Optionally, remove 1 tablespoon of the crumb mixture to reserve as topping later.
- Form the crust layer: Transfer the graham cracker mixture into the prepared pan. Press firmly and evenly to create a compact crust layer. Place the crust in the freezer to chill while preparing the filling.
- Clean the processor: Thoroughly clean the food processor bowl to prepare for the filling.
- Prepare the cheesecake filling: Add the cream cheese, Greek yogurt, honey, lemon zest, lemon juice, and vanilla extract into the food processor. Process until the mixture is smooth, creamy, and well combined.
- Assemble the bars: Spread the cheesecake filling evenly over the chilled graham cracker crust in the pan.
- Freeze to set: Place the pan in the freezer for at least 2 hours or up to overnight for best results. When ready, cut into 16 squares. For easier cutting, make sure the cheesecake is partially frozen; if fully frozen, allow it to thaw at room temperature for about 1 hour before slicing.
- Optional garnish: Top each serving with whipped topping, fresh berries, lemon zest, and/or reserved graham cracker crumbles to enhance presentation and flavor.
- Storage: Store the lemon cheesecake bars in the refrigerator for up to one week or freeze for up to three months for longer storage.
Notes
- Using room temperature cream cheese ensures a smooth filling without lumps.
- You can substitute full-fat or reduced-fat cream cheese and yogurt based on preference, but the texture and flavor may vary slightly.
- The bars are easiest to cut when partially frozen to avoid crumbling.
- For a more intense lemon flavor, increase the amount of lemon zest or juice slightly, but adjust honey sweetness accordingly.
- Make sure to press the crust firmly to avoid it crumbling when serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
