Fluffy No Bake Lemon Cheesecake Bars

Growing up, I thought cheesecake was this complicated dessert that required perfect timing and a water bath in the oven. My first attempts usually ended with cracks down the middle or a soggy crust that made me want to give up completely.

Then I discovered no-bake cheesecake, and it felt like someone had been keeping a secret from me all those years. These lemon cheesecake bars don’t need any fancy techniques or even an oven. Just mix, pour, and let the fridge do all the work. When life hands you lemons, this is the recipe that won’t let you down.

What Kind of Cream Cheese Should I Use?

For cheesecake recipes, you’ll want to stick with full-fat block cream cheese – the kind that comes wrapped in foil, not the spreadable kind in tubs. Philadelphia is the go-to brand for most bakers, but any quality block cream cheese will work just fine. Make sure your cream cheese is completely softened to room temperature before starting – this usually takes about an hour on the counter and is crucial for preventing lumps in your cheesecake mixture. If you’re in a rush, you can cut the cream cheese into cubes to help it soften faster, but avoid microwaving it as this can affect the texture of your final dessert.

Options for Substitutions

This no-bake cheesecake recipe can be adapted with several substitutions if needed:

• Graham crackers: You can swap graham crackers with digestive biscuits, vanilla wafers, or even gingersnaps for a spicier base. Just use the same weight measurement for whichever cookie you choose.
• Cream cheese: The cream cheese is essential for the proper texture and can’t really be substituted. Make sure it’s full-fat and at room temperature for the best results.
• Gelatin: For a vegetarian version, you can use agar agar powder, but use only half the amount called for gelatin. Keep in mind that agar sets more firmly, so the texture will be slightly different.
• Heavy cream: While heavy cream works best, you could use whipping cream instead. Avoid using half-and-half or milk as they won’t provide the right texture.
• Lemons: Fresh lemon juice and zest give the best flavor, but you can use bottled lemon juice in a pinch. If using bottled juice, add an extra tablespoon of zest to boost the lemon flavor.
• Cornstarch: You can replace cornstarch with arrowroot powder using the same amount, or use 2 tablespoons of all-purpose flour instead.

Watch Out for These Mistakes While Making

The biggest challenge when making no-bake lemon cheesecake bars is getting the temperature of your ingredients right – room temperature cream cheese is absolutely necessary to avoid lumps, so take it out of the fridge at least 2 hours before starting. Another common mistake is not letting the gelatin bloom properly – always give it a full 5 minutes in cold water before using, or you might end up with a cheesecake that won’t set properly. When making the crust, avoid over-pressing it into the pan, as this can make it too dense and hard to cut – use gentle, even pressure with the bottom of a measuring cup instead of your fingers. For the smoothest possible filling, scrape down the sides of your mixing bowl frequently while beating the cream cheese mixture, and fold in the whipped cream gently but thoroughly to maintain that light, airy texture.

What to Serve With Lemon Cheesecake Bars?

These bright and tangy lemon cheesecake bars are perfect on their own, but there are some fun ways to dress them up! Fresh berries like raspberries or blueberries make excellent companions, adding a pop of color and natural sweetness that plays well with the citrusy flavor. A dollop of whipped cream on top is always welcome, and you might want to serve these with a hot cup of coffee or tea to balance out the richness. For special occasions, I like to add a small scoop of vanilla ice cream on the side and maybe a light dusting of extra lemon zest on top for a pretty finish.

Storage Instructions

Chill: These lemon cheesecake bars need at least 6 hours in the fridge to set properly, but overnight is even better. Keep them in an airtight container in the refrigerator, and they’ll stay fresh for up to 5 days. The lemon flavor actually gets better after a day!

Freeze: Want to save some for later? Cut the cheesecake into individual bars, place them on a baking sheet lined with parchment paper, and freeze until solid. Then wrap each piece in plastic wrap and store in a freezer container for up to 3 months. They’re perfect for when you need a quick dessert!

Serve: When you’re ready to enjoy frozen bars, just transfer them to the fridge the night before. Let them thaw overnight, and they’ll be perfect by dessert time. For the best texture and flavor, serve them slightly chilled – they’re creamiest when cool but not ice cold.

Preparation Time	30-45 minutes
Cooking Time	10-20 minutes
Total Time	360-420 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4300-4800
• Protein: 60-70 g
• Fat: 280-320 g
• Carbohydrates: 400-450 g

Ingredients

For the crust:

• 10 1/2 oz graham crackers
• 1/4 cup confectioners’ sugar
• 10 tbsp melted butter (use unsalted for best control, otherwise omit extra salt)
• Generous pinch sea salt (optional if using salted butter)

For the lemon curd layer:

• 2 tbsp water
• 1 tsp powdered gelatin
• 1 cup lemon juice
• 2 tbsp lemon zest
• 1 1/2 cups granulated sugar
• 2 1/2 tbsp cornstarch
• 5 large egg yolks
• 2 tbsp water
• 3 1/2 tbsp butter

For the cheesecake filling:

• 3 tbsp water
• 2 tsp powdered gelatin
• 16 oz cream cheese (softened, 2 blocks)
• 1/2 cup white sugar
• 1/3 cup lemon juice
• 2 tbsp lemon zest
• 1 tsp vanilla
• 1/4 tsp sea salt
• 3/4 cup cold heavy cream

Step 1: Prepare the Pan

Line an 8- or 9-inch square pan with parchment paper.

For easier removal and a neater finish, I like to butter the pan first so the parchment sticks securely.

Step 2: Make the Graham Cracker Crust

• 10 1/2 oz graham crackers
• 1/4 cup confectioners’ sugar
• 10 tbsp melted butter (use unsalted for best control, otherwise omit extra salt)
• generous pinch sea salt (optional if using salted butter)

Crush the graham crackers and place them in a bowl.

Add the confectioners’ sugar and a generous pinch of sea salt (if using unsalted butter).

Pour in the melted butter and mix thoroughly until the crumbs are moistened and clump together when squeezed.

Scrape the mixture into the prepared pan and press it firmly into an even layer using a flat spatula or the bottom of a glass.

Freeze the crust for at least 3 hours, covering with plastic wrap if freezing longer.

This chilling step ensures a sturdy, crisp base for your cheesecake.