Easy No Bake Lemon Cheesecake Bars with graham cracker crust and lemon curd topping is light and refreshing spring or summer dessert recipe, and perfect addition to Easter table.

No Bake Lemon Cheesecake Bars are scrumptious, light and lemony dessert, ideal for warmer weather. This smooth recipe is completely no bake and calls for handiest 20 minutes of lively time from begin to complete. however you need to make it earlier since it wishes to sit down at the least a few hours or ideally overnight in the refrigerator to set absolutely earlier than serving.


relying on the occasion for that you’re making this dessert, you could without problems double the recipe or make it as a traditional, round cake.

you could make it in a massive pan in case you want to feed the gang. those No Bake Lemon Cheesecake Bars are best for picnic, potlucks or own family gathering like Easter dinner or brunch.



  • Graham Cracker Crust:
  • 1 ½ cups finely crushed graham crackers
  • 1/3 cup melted butter

Lemon Cheesecake Filling:

  • ¼ cup sugar
  • ½ cup iced water
  • ½ cup boiling water
  • 8 oz. cream cheese-softened
  • 1 (3 oz.) lemon flavored gelatin (like Jell-o)
  • 1 (14 oz.) can sweetened condensed milk
  • ¼ cup freshly squeezed lemon juice
  • 1 ½ cup whipped cream

Lemon Curd:

  • 1/3 cup sugar
  • 3 Tablespoons butter
  • 1/3 cup freshly squeezed lemon juice
  • 1 ½ teaspoons lemon zest
  • 1 egg and 1 egg yolk-slightly whisked with a fork

For Serving:

  • whipped cream
  • mint leaves-for garnish


  1. Line 9 x 9 x 2 inches pan with aluminum foil or plastic wrap leaving an overhang the sides for easy removal. Lightly grease with cooking spray and set aside.
  2. To make the graham cracker crust stir graham cracker crumbs and melted butter until evenly moistened, then press the mixture firmly in the bottom of the pan and place in the fridge to firm.

Lemon Cheesecake Filling:

  1. Pour boiling water over lemon Jell-o and stir for about 2 minutes, or until It’s completely dissolved. Add iced water and stir well, then set aside to cool while making the filling.
  2. Beat softened cream cheese and sugar until smooth and creamy. Gradually add sweetened condensed milk and mix well. Then, slowly pour in lemon juice and mix until smooth.
  3. Next, pour in dissolved gelatin and mix until combined.
  4. Finally, whisk in whipped cream and spread the filling over crust. Smooth the top and gently tap the pan onto work surface to settle well. Place in the fridge for a few hours (preferably overnight) to firm completely.
Lemon Curd:
  1. In a small sauce pan place the butter and melt over medium heat. Remove from the heat and whisk in sugar, lemon zest and lemon juice. Add eggs and whisk well. Cook over medium heat stirring constantly until it thickens and coats the back of a spoon (about 5 minutes). Transfer in a bowl and cover with plastic wrap to prevent forming the film on top. Cool to room temperature.
  2. When the cheesecake is completely set, pull the overhang of the foil to lift the cake from the pan and transfer onto cutting board. Spread lemon curd on top. Slice and serve with whipped cream o top. Garnish with mint leaves if desired.
  3.  Store leftovers in an air-tight container in the fridge.

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