Simple and delicious No-Bake Lemon Cheesecake Bars are the perfect summer treat. They are light, creamy, and full of bright lemon flavor.
No-Bake Lemon Cheesecake Bars are a favorite for warm weather—no oven required, easy to make, and refreshing. They have a crisp graham cracker crust and a silky lemon cheesecake layer that sets in the refrigerator.
If you enjoy no-bake desserts, try my No-Bake Lemon Pie, No-Bake Cookies, or this simple Hershey Pie for more no-oven options.
How to Make No-Bake Lemon Cheesecake Bars:
Step one: Break the graham crackers into pieces and pulse them in a food processor until you have fine crumbs. Add the sugar and pulse again until combined.
Step two: Melt the butter in short intervals in the microwave (about 15 seconds at a time) until fully melted. Add the butter to the graham cracker crumbs and pulse until the mixture is evenly moistened.
Step three: Press the crumb mixture into the bottom of an 8″ square pan lined with parchment paper. Pack it firmly so the crust holds together—using a measuring cup or the bottom of a glass helps create an even, compact layer.
- Tip: The crust should feel like damp sand and be packed tightly across the bottom of the pan.
Step four: Make the cheesecake filling using the same food processor or a medium bowl and a hand mixer.
Step five: Beat the softened cream cheese with the powdered sugar until smooth. Add the Greek yogurt and vanilla extract and mix until fully combined and creamy.
Step six: Add the lemon juice and continue blending until the mixture begins to thicken and is well incorporated.
Step seven: Spread the cheesecake filling evenly over the prepared crust. Cover and refrigerate for 6 to 8 hours or overnight to allow the filling to set.
Step eight: Once chilled, lift the parchment from the pan, cut into squares, and serve cold. Enjoy!
FAQ:
Can I freeze this recipe? Yes. These bars freeze well for up to 2 months in an airtight container. You can eat them frozen for a firmer texture, or thaw them in the refrigerator before serving.
How long can I keep them in the fridge? Store refrigerated for 2–3 days for the best texture and flavor.
If you make these bars I’d love to hear about it—leave a comment below. Share your photos with the hashtag #TDOARH so I can see what you create.
No-Bake Lemon Cheesecake Bars
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Ingredients
Crust Ingredients:
- 1 sleeve graham crackers
- 1/4 cup sugar
- 6 tablespoons unsalted butter
Cheesecake Ingredients:
- 12 ounces cream cheese, (softened)
- 3/4 cup powdered sugar
- 1/2 cup Greek yogurt
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
Instructions
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Break the graham crackers into pieces and pulse in a food processor until crumbly. Add the sugar and pulse to combine.
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Melt the butter in short intervals until fully melted. Add to the crumbs and pulse until evenly moistened.
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Press the crumb mixture into an 8″ square pan lined with parchment and pack it firmly.
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For the filling, use a food processor or a mixing bowl and hand mixer.
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Beat the cream cheese and powdered sugar until smooth. Add Greek yogurt and vanilla, mixing until creamy.
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Mix in the lemon juice and blend until the filling begins to thicken.
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Spread the cheesecake over the crust. Refrigerate 6–8 hours or overnight to set.
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Lift from the pan, cut into squares, and serve chilled.
Notes
How long can I keep them in the fridge? Store refrigerated for 2–3 days for best quality.
Nutrition
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