No-Bake Lemon Cheesecake Bars
These are creamy, tangy, and perfect for packing in the cooler or serving at a backyard BBQ.
Super easy, no oven needed, and they travel like a dream.
Ingredients (makes 16 bars):
• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• ½ cup powdered sugar
• ¼ cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• Optional: extra lemon slices and berries for topping
Instructions:
1. Mix graham cracker crumbs and melted butter until it looks like wet sand. Press firmly into the bottom of a 9x9-inch pan lined with parchment paper. Chill in the fridge while you make the filling.
2. In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Add lemon juice, lemon zest, and vanilla — mix until creamy.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
4. Spread the filling evenly over the crust. Cover and refrigerate for at least 4 hours (overnight is even better).
5. Once set, cut into bars. Top with fresh lemon slices or berries right before serving.
These keep in the fridge for up to 5 days and taste even better the next day.
Pro tip: make a double batch — they disappear fast!
Super easy, no oven needed, and they travel like a dream.
Ingredients (makes 16 bars):
• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• ½ cup powdered sugar
• ¼ cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• Optional: extra lemon slices and berries for topping
Instructions:
1. Mix graham cracker crumbs and melted butter until it looks like wet sand. Press firmly into the bottom of a 9x9-inch pan lined with parchment paper. Chill in the fridge while you make the filling.
2. In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Add lemon juice, lemon zest, and vanilla — mix until creamy.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
4. Spread the filling evenly over the crust. Cover and refrigerate for at least 4 hours (overnight is even better).
5. Once set, cut into bars. Top with fresh lemon slices or berries right before serving.
These keep in the fridge for up to 5 days and taste even better the next day.
Pro tip: make a double batch — they disappear fast!
Whatever your summer vibe — big trip, weekend getaways, or backyard staycation — we want to help you enjoy it guilt-free. Drop us a quick message or book 15 minutes with Jon or Lucy, and we’ll make sure your cash flow can handle the fun without touching your retirement runway.
