My no-bake lemon cheesecake bars are the easiest all-occasion dessert to make, with 10 simple ingredients and no oven required. I use a mix of lemon jello powder, cream cheese, sour cream, powdered sugar, and Cool Whip to create the perfect cheesecake base. Layered into a graham cracker crust and chilled in the fridge, these no bake cheesecake bars are ready in no time!
No Bake Cheesecake Bars with Lemon Jello and Cool Whip
As soon as I developed my standard no bake cheesecake base, I was ready to whip up more flavors so I’d always have a fuss-free dessert to fit the occasion. It has the perfect light, fluffy, and creamy consistency that melts in your mouth! While that version already has lemon juice in it for brightness and balance, this cheesecake recipe also uses lemon jell-o powder to amp up the citrus flavor. And it helps create an almost mousse-like texture that is so wonderful to bite into.
I use a stabilized whipped topping to add fluffiness into the cheesecake filling, plus it helps it hold its shape after it leaves the fridge. Sour cream adds tanginess, and powdered sugar adds balance, airiness, and a delicate sweetness. The convenience of using jell-o mix instead of gelatin can’t be overstated–no blooming required, just add hot water and let it thicken!
All of these basic ingredients come together to create one of my most-loved desserts. If you love lemon bars, you’re really going to love these lemon cheesecake squares!
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Chill the Jell-o for a Smooth Texture
The key to a smooth, creamy lemon cheesecake filling is in the jell-o step. If it’s too hot when you mix it into the cream cheese mixture, it may separate or turn grainy. So after dissolving the powder in hot water, let it cool in the fridge for about 20 minutes–until it’s thick but still pourable. We’re not going full Jell-o here. Once chilled, gently fold it into the cheesecake filling using a rubber spatula. Stirring too vigorously can trap air bubbles, creating tiny pockets in the set bars.
No Bake Lemon Cheesecake Bars Recipe
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Hand Mixer
Ingredients
For the Graham Cracker Crust:
- 1½ cups crushed graham crackers *
- ½ cup salted butter 1 stick; melted
- ⅓ cup brown sugar
For the Lemon Cheesecake Bars:
- 3 ounces lemon Jell-O powder 1 box**
- 16 ounces cream cheese 2 bricks; room temperature
- ½ cup sour cream room temperature
- ½ cup powdered sugar
- 3 tablespoons lemon zest (from 2 lemons)
- ¼ cup lemon juice (from 2 lemons)
- 1 teaspoon pure vanilla extract
- 8 ounces whipped topping thawed if frozen (such as Cool Whip)
Instructions
Make the Crust:
- Place the graham crackers in a medium bowl. Add the melted butter and brown sugar, tossing to combine.1½ cups crushed graham crackers, ½ cup salted butter, ⅓ cup brown sugar
- Press the crumb mixture into the bottom of a 9×13-inch baking pan (don’t pack upward alongside the edges of the pan). Chill in the refrigerator or freezer until your other ingredients are prepped.
Make the Cheesecake:
- Meanwhile, boil 1 cup of water and pour over the lemon jello in a medium-size bowl. Stir to dissolve. Cool the jello in the refrigerator for about 20 minutes, until it’s thick but not set.3 ounces lemon Jell-O powder
- In the meantime, using a hand mixer, beat the softened cream cheese and sour cream until completely smooth, about 2 minutes.16 ounces cream cheese, ½ cup sour cream
- Add in the powdered sugar, lemon zest, lemon juice, and vanilla extract on medium speed.½ cup powdered sugar, ¼ cup lemon juice, 3 tablespoons lemon zest, 1 teaspoon pure vanilla extract
- Stir in the whipped topping.8 ounces whipped topping
- Fold the cooled lemon jello 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, 30-60 minutes.
- Cut into bars and place a dollop of whipped topping on each piece and/or decorate with lemon slices, optional.
Notes
- Always let the cream cheese come fully to room temperature before mixing, and beat it with sour cream until it’s completely smooth before adding sugar or lemon juice. Acid can seize cold cream cheese and create lumps.
- If you typically like a lot of lemon flavor, you may want to use more lemon juice and zest! I recommend using ⅓ cup lemon juice and ¼ cup lemon zest.
- Always taste the cheesecake mixture before chilling and adjust the lemon juice and zest if needed. Cold dulls flavor, so a little extra zest or juice ensures the bars stay bright and tangy after setting.
- I sometimes like to fold ½ cup of blueberries or raspberries into the lemon batter.
- If you’re serving these bars more than a day after making them, you can brush the crust lightly with melted white chocolate before adding the filling. It creates a thin barrier that keeps the crust crisp.
- The longer your cheesecake bars chill in the fridge, the more time they’ll have to set. So if they aren’t firm enough for your liking after an hour, just let them chill longer. 2-3 hours is ideal if you have the time.
- Over-chilling can make the texture tight instead of creamy. If prepping ahead, remove them from the fridge 15-20 minutes before serving to let the filling soften slightly.
- For clean cuts, let the bars cool and set before cutting. Then, dip a knife in warm water and dry it off before each cut. The warming of the knife will help create a smooth cut.
- I used a Wilton 1M tip to pipe additional whipped topping on top of the bars as a garnish.
Variation Ideas
Once you’ve got the steps down, it’s really easy to change up the flavor of these. For the crust, use Oreos, Vanilla wafers, or Biscoff cookies. Instead of lemon jell-o, try chocolate, pistachio, or strawberry. Instead of vanilla extract, you could use lemon, almond, or even peppermint. These have become my go-to cheesecake bars, so I really love how versatile they are!
How to Make No Bake Lemon Cheesecake Step-by-Step
Mix the Crust: Place 1½ cups of crushed honey graham crackers in a medium bowl. Then add ½ cup of melted salted butter and ⅓ cup of brown sugar, tossing to combine.
Press the Crust: Press the crumb mixture into the bottom of a 9×13-inch baking pan (don’t pack upward alongside the edges of the pan). Chill in the refrigerator or freezer while you make the cheesecake.
Prepare the Jello: Meanwhile, boil 1 cup of water and pour it over 3 ounces of lemon jell-o mix, in a medium-sized bowl. Stir well until completely dissolved. Chill it in the refrigerator for about 20 minutes, until it’s thickened but not fully set. It should still be pourable when adding to the filling, so don’t let it set too long.
Beat the Cream Cheese: Next, using a hand mixer, beat 16 ounces (2 bricks) of room-temperature cream cheese and ½ cup of room-temperature sour cream until completely smooth, about 2 minutes. It’s important for the dairy to be room-temperature so that the lemon juice doesn’t cause it to seize up and turn lumpy.
Flavor the Cream Cheese: Add in ½ cup of powdered sugar, the juice and zest of 2 lemons (3 tablespoons of lemon zest and ¼ cup of lemon juice), and 1 teaspoon of vanilla extract. Beat on medium speed until well-combined.
Fold in the Whipped Topping: Stir in 8 ounces (1 tub) of Cool Whip style whipped topping, taking care not to deflate it as you mix.
Add the Jell-o: Fold the slightly-cooled lemon jello into the cheesecake mixture. Again, mix gently so you don’t deflate the whipped topping. Taste the mixture and add more lemon juice or lemon zest, depending on your preference. Keep in mind that the flavor will dull a bit once chilled, so it’s better to add a little extra just in case!
Set the Cheesecake: Pour the cream cheese mixture over the graham cracker crust and smooth to the edges of the pan. Refrigerate no bake lemon bars until set, at least 30-60 minutes. I recommend a full 2-3 hours for the best results. If chilling overnight, let the bars sit at room temperature for 15-20 minutes before serving to loosen them up so they’re nice and creamy.
Cut and Serve: Using a sharp knife, cut your no bake lemon cheesecake into bars. Wipe the knife between slices for clean cuts. Pipe a dollop of whipped topping on each piece (I used a Wilton 1M piping tip for this) and/or decorate with lemon slices before serving.
How to Store and Freeze
Store leftover lemon cheesecake bars in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let them thaw overnight in the refrigerator before enjoying chilled or at room temperature.
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