No-Bake Lemon Cheesecake Bars
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted unsalted butter
For the lemon cheesecake filling:
- 16 ounces cream cheese (softened)
- 3/4 cup powdered sugar
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla essence
- 1 cup whipped cream
- Extra lemon zest for garnish
Make the dough by combining the graham cracker crumbs and melted butter in a mixing bowl. Stir until the mixture resembles wet sand.
Press the crumb mixture into the bottom of the greased baking dish to form an even layer.
In another large bowl, mix cream cheese and powdered sugar until smooth and creamy.
Add the lemon juice, lemon zest, and vanilla extract to the cream cheese mixture and mix well. Gently add the whipped cream until the filling is smooth and completely incorporated.
Pour the lemon cheesecake filling over the graham cracker batter and spread it evenly.
Smooth the surface with a spatula and sprinkle lemon zest on top to garnish.
Place cheesecake bars in the refrigerator until firm, at least 4 hours.
Once solidified, cut into sticks and serve chilled. Enjoy the creamy and tangy taste of rare lemon cheesecake bars.