Perfectly fresh, zingy and sweet, this no bake lemon cheesecake is the perfect Easter and summer dessert. Simple and quick to make, every bite is truly delicious!
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Easy Lemon No Bake Cheesecake Bars
Lemon is one of my favorite flavors for desserts, and this lemon cheesecake is everything!
These bars are made with a Graham Cracker crust and then topped with the most creamy and zingy cheesecake filling. Even better, you don’t have to turn the oven on!
Be sure to try my lemon cupcakes and lemon angel food cake!
Why you’ll love this No Bake Lemon Cheesecake recipe
- Perfect for occasions: This cheesecake recipe is perfect for Easter and throughout the summer. It’s perfect for those warm weather birthdays and showers.
- Make ahead: This is a great make ahead dessert, so it’s great if you are planning to serve it as part of a big feast.
- Easy: Super simple to make and no baking, you just need to be a little patient to let it set!
How to make No Bake Lemon Cheesecake Bars
- Mix together the crackers, melted butter and brown sugar.
- Press into a baking dish and chill.
- Dissolve the gelatin in water and let cool.
- Beat together the cream cheese, sugar, lemon zest, juice and vanilla extract.
- Stir in the whipped topping.
- Fold the gelatin into the cream cheese mix.
- Pour the cream cheese over the graham cracker crust and let set in the fridge.
How long do they keep?
Once your lemon cheesecake bars have fully set, cut them into squares and place in an airtight container, or, cover the whole dish with plastic wrap. They will keep well for 3 to 4 days refrigerated.
Can you freeze them?
Yes! This no bake lemon cheesecake freezes beautifully, so be sure to make extra! You can wrap the whole dish in foil and then place in a freezer bag, or wrap individual squares.
They will keep well for up to 3 months and should be thawed in the fridge overnight to serve.
Why is my cheesecake runny?
This is a pretty foolproof recipe, so you shouldn’t have any issues with a runny cheesecake. Just allow it enough time to set, it can take up to and hour, and maybe a little longer.
To speed up the setting process, you can pop it into the freezer, through I wouldn’t advise doing this for more than 15 or 20 minutes as the texture can become gritty if it isn’t wrapped.
Recipe Tips and Tricks
- If you typically like a lot of lemon flavor you may want to use 1/3 Cup lemon juice and 1/4 Cup lemon zest.
- When you’re adjusting your lemon flavors before you pour it on top of the Graham cracker crust, it should be noted that the mixture becomes slightly more lemony as it cools.
- I used a Wilton 1M tip to pipe additional whipped topping on top of the bars as a garnish.
This no bake lemon cheesecake is so fresh and creamy, it makes for such a wonderful treat to share with friends and family!
More no bake recipes we love
If you make this recipe be sure to leave us a comment or rating. Enjoy!
No Bake Lemon Cheesecake Recipe
Ingredients
For the Graham Cracker Crust:
- 1 sleeve of honey graham crackers 9 whole crackers and a little under 1 ½ cups of crumbs
- 1/3 cup brown sugar
- ½ cup 1 sticks salted butter, melted
For the Lemon Cheesecake Bars:
- 3 ounces lemon gelatin
- 16 ounces cream cheese softened
- ½ cup sour cream
- ½ cup confectioner’s sugar
- 8 ounces whipped topping softened (such as cool whip)
- ¼ cup lemon juice from 2 large lemons
- 3 Tablespoons lemon zest from 2 large lemons
- 1 teaspoon vanilla extract
Instructions
- Grind up the graham crackers in your food processor if you don’t have crumbs. Add the melted butter and brown sugar.
- Press the crumb mixture into a 9×13 baking pan. (don’t pack upward alongside the edges of the pan). Chill in the refrigerator or freezer until your other ingredients are prepped.
- Boil 1 cup of water and pour over the lemon gelatin in a medium-size bowl. Stir to dissolve.
- Cool the gelatin in the refrigerator for about 20 minutes, until it’s thick but not set.
- In the meantime, using a mixer, beat the softened cream cheese and sour cream until completely smooth.
- Add in the confectioner’s sugar and zest mixture, lemon juice and vanilla extract on medium speed.
- Stir in the whipped topping.
- Fold the cooled lemon gelatin into the cream cheese mixture. Taste mixture and add more lemon juice or lemon zest depending on preference.
- Pour the cream cheese mixture over the graham cracker crust and smooth to the edges of the pan.
- Refrigerate until set, 30 to 60 minutes.
- Cut into bars and place a dollop of whipped topping on each piece and/or decorate with lemon slices, option.
Notes
- If you typically like a lot of lemon flavor you may want to use 1/3 Cup lemon juice and 1/4 Cup lemon zest.
- When you’re adjusting your lemon flavors before you pour it on top of the Graham cracker crust, it should be noted that the mixture becomes slightly more lemony as it cools.
- I used a Wilton 1M tip to pipe additional whipped topping on top of the bars as a garnish.
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