Name: No Bake Lemon Cheesecake Bars
Prep time: 20 min
Ingredients: 11 ounces vanilla wafer cookies (3 cups crumbs); 1/2 cup salted butter (melted); 24 ounces cream cheese (softened); 14 ounces sweetened condensed milk; 2 large lemons (zested and juiced (about 1/2 cup juice)); 1 teaspoon pure vanilla extract; 1/4 teaspoon salt; 3/4 cup heavy whipping cream; 1/2 cup powdered sugar

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These No Bake Lemon Cheesecake Bars are so light, fresh and creamy. A perfect spring and summer dessert that is incredibly easy to make.

Close up side view of no bake lemon cheesecake bar on white round plate.

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Why We Love These Lemon Cheesecake Bars

The recipe requires no baking at all!
It's a great make ahead dessert.
They're sweet but refreshing.
These bars are so incredibly delicious.
No jello, pudding or gelatin needed.

No Bake Lemon Cheesecake Bars Ingredients

Vanilla Wafer Cookies
Salted Butter
Cream Cheese
Sweetened Condensed Milk
Lemons
Pure Vanilla Extract
Salt
Heavy Whipping Cream
Powdered Sugar

Substitution Suggestions:

Vanilla Wafer Cookies: You can also use graham crackers or golden oreo cookies too. For even more lemon flavor you could use lemon sandwich cookies. Shortbread cookies are also a good substitute.
Salted Butter: Unsalted butter can be used, I would recommend adding ¼ teaspoon of salt to the cookie crumbs.
Sweetened Condensed Milk: Make sure it is sweetened condensed milk and not evaporated milk. Both are in a can and near each other on the shelves. Evaporated milk will NOT work in this recipe.
Lemons: If you prefer you can use limes or oranges.
Pure Vanilla Extract: Using pure extracts are essential, especially in desserts that aren't baked. Imitation extracts leave a very unpleasant after taste.
Whipping Cream and Powdered Sugar: If you want to skip making the whipped cream you can use premade whipped topping. The real thing tastes way better though!

No bake lemon cheesecake bar topped with on white round plate in front of of more bars.

This is such an easy recipe that has the best tart lemon flavor and creamy texture. A great recipe for a hot summer day or family get together.

How to Make No Bake Lemon Cheesecake Bars

Line a 9x13 baking dish with parchment paper, leaving at least a half inch overhang on the long sides.
Add the cookies to a food processor or zip top bag. Pulse until they are fine crumbs or crush them with a rolling pin.
Add the crumbs to a medium sized bowl, pour in the melted butter and stir to combine them all.
Spread the buttered crumbs into prepared pan. Using your fingertips and palm of your hand or a flat bottomed measuring cup press the crumbs down until they are firmly packed.

Crust patted down in a parchment lined 9x13 baking dish.

Set the crust in the fridge to chill while you make the cheesecake layer.
In a stand mixer fitted with the paddle attachment or using a hand mixer and large bowl, beat the cream cheese on medium speed until smooth and creamy.
Add the sweetened condensed milk, lemon zest, fresh lemon juice, pure vanilla extract and salt, then beat until smooth and airy. Set bowl aside.
Now use the whisk attachment on the stand mixer and whisk the heavy cream until soft peaks form.
Then add the powdered sugar and beat until there are stiff peaks.
Add the whipped cream a little at a time to the cream cheese mixture and gently fold it in being careful not to loose any air in the whipped cream.

Lemon cheesecake filling added to crust in 9x13 baking dish with red spatula.

Pour the filling over the chilled crust and using an offset spatula, spread it out evenly.
Cover cheesecake with plastic wrap or tight fitting lid and chill for at least 3 hours.
Slice, serve and enjoy! Garnish with more whipped cream, lemon zest and little fresh lemon slices.

Top view of no bake lemon cheesecake bars in rows.

These delicious no bake lemon cheesecake bars have the perfect combination of cream cheese filling and great lemon flavor. The perfect addition to your next dinner party! Every party needs some perfect dessert bars.

Lemon Desserts

If you love lemon desserts try these other favorites of mine:

Storing Lemon Cheesecake Bars

These no bake bars need to be stored in the fridge. Store them in an airtight container for up to 5 days. Honestly, who would let them last that long?!

I have not tried freezing these cheesecake bars. If you do, let me know how they turn out!

Close up side view of no bake lemon cheesecake bar topped with whipped cream.

Tips for No Bake Lemon Cheesecake Bars

I like to use chip clips or clothes line clips to secure the parchment paper on the sides of the dish. This helps the paper stay in place while I pat down the cookie crust.
Use a flat bottomed measuring cup to pack the crust down. It's so much easier than using your hands.
Start with room temperature cream cheese. It really helps to beat it smooth and get rid of any lumps.
To get clean cuts, use a sharp chef's knife, do not use a sawing motion and wipe the blade off in-between each cut.

No bake lemon cheesecake bar topped with whipped cream on white round plate with fork.

More Sweet No Bake Desserts:

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5 from 1 vote

No Bake Lemon Cheesecake Bars

These No Bake Lemon Cheesecake Bars are so light, fresh and creamy. A perfect spring and summer dessert that is incredibly easy to make.

Course: Dessert

Cuisine: American

Keyword: lemon cheesecake recipes, no bake lemon cheesecake bars

Prep Time: 20 minutes

Cook Time: 0 minutes

Plus Chilling: 3 hours

Servings:

Author: Heather

Ingredients

11 ounces vanilla wafer cookies, 3 cups crumbs
½ cup salted butter, melted
24 ounces cream cheese, softened
14 ounces sweetened condensed milk
2 large lemons, zested and juiced (about ½ cup juice)
1 teaspoon pure vanilla extract
¼ teaspoon salt
¾ cup heavy whipping cream
½ cup powdered sugar

Instructions

Line a 9x13 baking dish with parchment paper leaving at least a ½ inch overhang on the long edges.
In a food processor, add the vanilla wafer cookies and pulse until they reach fine crumbs.
Add crumbs to a medium bowl and stir in melted butter.
Spread the buttered crumbs in the prepared dish and evenly pat them down so they are firmly packed.
Set crust in fridge to chill while you prepare the filling.
In a stand mixer with the paddle attachment, or with hand mixer and large bowl, beat the cream cheese on medium speed until smooth and no lumps remain.
Add the sweetened condensed milk, lemon zest, fresh lemon juice, pure vanilla extract and salt. Beat until smooth and creamy. Set bowl aside.
In another bowl on the stand mixer with the whisk attachment, beat heavy cream until soft peaks form.
Add the powdered sugar and beat until stiff peaks form.
Add the whipped cream a little at a time to the cream cheese mixture and fold it in gently being careful not to lose any air.
Pour the cheesecake filling over the crust and spread out evenly with an offset spatula.
Cover baking dish and chill in fridge for at least 3 hours.
Slice, serve and enjoy! Garnish with whipped cream, lemon zest and small lemon slices.

Nutrition

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