no-bake lemon cheesecake bars

No-Bake Lemon Cheesecake Bars| Simple Lemon Bars

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Creamy, fresh No-Bake Lemon Cheesecake Bars. An ideal size Spring/summer dessert! Sweet, buttery, and slightly salty biscuits crust with a cinnamon zing combined with sweet vanilla yogurt and tangy lemon flavor make these Lemon Bars such delish and enjoyable treats.

No-Bake Lemon Cheesecake Bars Video Tutorial

WHAT YOU’LL NEED FOR THEESE NO BAKE LEMON BARS

  • Digestive biscuits or Graham cracker
  • Ground Cinnamon
  • Unsalted butter
  • Organic lemons
  • Granulated sugar
  • Full-fat Vanilla yogurt
  • Heavy whipping cream
  • Full-fat cream cheese
  • Gelatin sheets
  • Lemon curd store-bought or homemade


Using a biscuit/brownie pan 11X7X1/2 inches (28x18x4 cm ) measure two strips (1 for the long side and one for the short side) of parchment paper that are about 4 inches (10 cm) more of the length of the size of the pan.

Be sure that they are long enough that you can easily grab them on every side as shown in the video instructions.

No-Bake Lemon Cheesecake Bars

Best conclusion of a hot summer meal.

Place the first strip (you don’t need to grease the pan first ) aligned in middle on the long side, then the second in the short side also aligned in the middle of the pan.

This step is very important because it will help you to take the cheesecake out of the pan when it is ready.


3 Parts of this no-bake lemon squares recipe

  • Sweet, buttery, and slightly salty biscuits crust with a cinnamon zing.
  • Filling with sweet vanilla yogurt, full-fat cream cheese, sweetened heavy whipping cream, and tangy lemon juice and lemon curd for a more rich lemon flavor.
  • A thin layer of creamy indulgence homemade lemon curd topping.
No-Bake Lemon Cheesecake Bars
No-Bake Lemon Cheesecake Bars


How to make No-Bake Lemon Cheesecake Bars

Crust base and Soak the gelatine sheets

Step 1 to 4 Lemon cheesecake bars

1. Melt the butter and set aside. Crush the biscuits in a zipped top bag with a rolling pin or you can use a food processor or blender to grind them.

2. Mix together the crushed biscuit ground cinnamon and melted butter.

3. Place the mixture in the prepared pan and press it into the bottom but not too firmly. If you use Graham cracker the crust needs to be very tight and compact.
Use a Non-Stick spatula or flat cup to help pack it down and smooth out the surface.

4. Soak the gelatin sheets in a bowl of cold water for 5 to 10 minutes.

Filling of the No-bake Lemon bars

Step 5 to 8 Lemon cheesecake bars

5. Using an electric mixer set at medium/high speed, beat well chill heavy whipping cream in a large bowl until stiff peaks form, and move it in the fridge.

6. In another medium-large bowl, place the Vanilla yogurt, cream cheese, sugar, and beat with an electric mixer until light and smooth.

7. Add lemon curd and then fold the whipped cream into yogurt/cream cheese mixture.

8. Heat the gelatine in the microwave for 10 seconds.
Heat also the lemon juice for 10 seconds or in a small saucepan over low heat for about a minute. Add the gelatine in the lemon juice and make sure it’s completely mixed.

Let it cool off for a few minutes before you mix into the rest of the filling using an electric mixer set at medium/high speed.

Chilling, topping and cutting the Lemon cheesecake

step 9 to 10 lemon cheesecake squares

9. Pour the filling over the crust and let it set in the refrigerator for about 3 hours or in the freezer for 1 hour. Remove carefully the lemon cheesecake from the pan grabbing the parchment paper on every side.

10. Place the cheesecake onto a cutting board and add and smooth the Lemon curd on top. Chill for 15 minutes before cutting the lemon cheesecake into 15 squares (2X2 inches each- 5X5 cm) but you can slice it as big or small you like with a large knife. Clean the knife with a paper towel before cutting new squares for aesthetic purposes.

With this recipe, you will have 15 squares (2X2 inches each- 5X5 cm) but you can slice it as big or small you like.


For these Cheesecake Bars, you can use store-bought or homemade lemon curd. If you love lemons and cheesecake, you have to try this No-Bake Lemon Cheesecake Bars.

Homemade Lemon curd in a Jar

PRO TIPS

Use a scale and follow the measurement in grams the recipe will be more accurate and better the final result.
For the crust use Digestive biscuit if you find them where you live.

If you can, for this recipe we highly suggest making homemade lemon curd.

Lemon squares recipe
No bake Lemon Squares

Want another no-bake dessert? Try these Strawberry Chocolate mini-Cheesecake glasses or a yummy refreshing, and pretty easy to make No-bake White Chocolate Coconut Cheesecake 

Storage

The No-bake Lemon Cheesecake can be prepared the day before and stored in the refrigerator before cutting into the squares.

Cut into bars just before serving.

Leftovers can be kept in the refrigerator for up to two days.
We highly suggest to don’t freeze the cheesecake.

Print This Recipe

no-bake lemon cheesecake bars

No-Bake Lemon Cheesecake Bars

Prep Time: 45 minutes
Additional Time: 2 hours
Total Time: 2 hours 45 minutes

Creamy, fresh No-Bake Lemon Cheesecake Bars. An ideal size summer dessert! Sweet, buttery, and slightly salty biscuits crust with a cinnamon zing combined with sweet vanilla yogurt and tangy lemon flavor make these Lemon Bars such delish and enjoyable treats.

Ingredients

  • 2 cups (200g) Digestive biscuits (or Graham cracker )
  • 1/2 cup (100g) unsalted butter
  • A teaspoon of ground Cinnamon
  • 1 cup and 3/8 cup (350g) of full-fat Vanilla yogurt
  • 1 cup (250ml) of heavy whipping cream
  • 7/8 cup (200g) of full-fat cream cheese, softened to room temperature
  • 1/2 cup (120g) of Granulated sugar
  • Fresh Lemon juice from a big Lemon or 1 and 1/2 if you have small lemons.
  • 4 Tablespoon of Lemon curd (store-bought) or homemade)
  • 10g of Gelatin sheets (about 6 sheets).
  • Topping 6-7 Tablespoon of Lemon Curd (homemade or store-bought)

Instructions

Using a biscuit/brownie pan 11X7X1/2 inches (about 28x18x4 cm ) measure two strips (1 for the long side and one for the short side) of parchment paper that are about 4 inches (10 cm) more of the length of the size of the pan. Be sure that they are long enough that you can easily grab them on every side as shown in the video instructions.

Place the first strip (you don't need to grease the pan first ) aligned in middle on the long side, then the second in the short side also aligned in the middle of the pan.
This step is very important because it will help you to take the cheesecake out of the pan when it is ready.

1. Melt the butter and set aside. Crush the biscuits in a zipped top bag with a rolling pin or you can use a food processor or blender to grind them.

2. Mix together the crushed biscuit ground cinnamon and melted butter. Place the mixture in the prepared pan and press it into the bottom but not too firmly. If you use Graham cracker the crust needs to be tight and compact.
Use a Non-Stick spatula or flat cup to help pack it down and smooth out the surface.
Freeze the crust for at least 10 minutes.

4. Soak the gelatine sheets in a bowl of cold water for 5 to 10 minutes.

5. Using an electric mixer set at medium/high speed, beat well chill heavy whipping cream in a large bowl until stiff peaks form, and move it in the fridge.

6. In another medium-large bowl, place the Vanilla yogurt, cream cheese, sugar, and beat with an electric mixer until light and smooth.

7. Add lemon curd and then fold the whipped cream into yogurt/cream cheese mixture.

8. Heat the gelatine in the microwave for 10 seconds.
Heat also the lemon juice for 10 seconds or in a small saucepan over low heat for about a minute. Add the gelatine in the lemon juice and make sure it's completely mixed.

Let it cool off for a few minutes before you mix into the rest of the filling using an electric mixer set at medium/high speed.

9. Pour the filling over the crust and let it set in the refrigerator for about 3 hours or in the freezer for 1 hour. Remove carefully the lemon cheesecake from the pan grabbing the parchment paper on every side. Place the cheesecake onto a cutting board and add and smooth the Lemon curd on top.

10 Chill for 15 minutes before cutting the lemon cheesecake into 15 squares (2X2 inches each- 5X5 cm) but you can slice it as big or small you like with a large knife. Clean the knife with a paper towel before cutting new squares for aesthetic purposes.

With this recipe, you will have 15 squares (2X2 inches each- 5X5 cm) but you can slice it as big or small you like.

    Notes

    Use a scale and follow the measurement in grams the recipe will be more accurate.

    For the crust use Digestive biscuit if you find them where you live.

    The No-bake Lemon Cheesecake can be prepared the day before and stored in the refrigerator before cutting into the squares.

    Cut into bars just before serving.

    Leftovers can be kept in the refrigerator for up to two days. We suggest to don’t freeze the cheesecake.

    With this recipe, you will obtain 15 squares (2X2 inches each- 5X5 cm) but you can slice it as big or small you like.

    Sharing is caring!

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