No-Bake Lemon Cheesecake Bars
2 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
1/2 teaspoon salt
2 packs of lemon jelly
1 cup boiling water
3 (8 oz) packages of cream cheese, softened
1 1/2 cups powdered sugar
2 cups chilled heavy cream
lemon peel and juice
Whipped cream for serving (optional)
Additional lemon zest for serving (optional)
Coat a 9-by-9-inch baking dish with nonstick cooking spray. Set aside.
In a medium bowl, mix graham cracker crumbs, butter, and salt until well combined.
Pour the mixture into the prepared mold, pressing firmly into the bottom. Place in the refrigerator to chill while you prepare the stuffing. Combine Jell-O and boiling water in a small bowl and stir until dissolved. Set aside to cool to room temperature.
In another large bowl, beat cream cheese and powdered sugar with an electric mixer until smooth. Add the cooled jelly mixture, heavy cream, lemon zest, and lemon juice and stir until well combined.
Continue whisking on high speed until the mixture begins to thicken. Pour the cheesecake mixture over the batter and refrigerate for at least 4 hours until the filling is set. Cut into squares and serve with whipped cream and lemon zest, if desired. enjoy!