These 5-ingredient thick & creamy lemon cheesecake bars are no-bake and easy to whip up in a 9x13 pan! With a thick lemon filling & a moist graham cracker base, these decadent bars are the perfect summer dessert!
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Why I Love These No Bake Lemon Cheesecake Bars
- 5-ingredients: this recipe couldn't be easier to make with just five grocery store ingredients!
- Easy to make: while some cheesecake recipes require fancy techniques & long baking times, this recipe can be whipped up with a simple bowl and hand mixer (then tossed into the fridge!).
- Super creamy: the combination of cream cheese & sweetened condensed milk makes this the ultimate creamy no bake cheesecake.
- Bright & refreshing flavor: the use of fresh lemon zest and juice truly makes this taste like a glass of summertime lemonade.
Ingredient Notes & Substitutions
This is a little different than some no bake recipes, as we're making the lemon cheesecake with condensed milk instead whipped cream to give it a creamier, firmer texture.
- Cream Cheese: I strongly recommend using full-fat cream cheese for this to ensure your cheesecake firms up. Low fat cream cheese has more moisture and will result in a looser texture.
- Sweetened Condensed Milk: This adds a creamy, sweet, milky flavor to the cheesecake without having to add additional sugar. Sweetened condensed milk is milk that has been reduced down and sweetened, leaving a thick, creamy texture that helps keep this no bake cheesecake firm. Do not substitute for real milk, evaporated milk, or heavy cream as they will not work the same.
- Graham Cracker Crumbs: You can use premade crumbs or crush your own. One 14-ounce box of graham crackers will be enough, as you'll use roughly 24 rectangles or 48 square graham crackers. I know this sounds like a lot but we want a thick crust that won't crumble into oblivion when you cut it!
- Lemon Juice & Zest: I strongly encourage you to use fresh lemons for this & not the bottled juice! By using the real thing, your cheesecake will taste like a glass of fresh lemonade rather than a McDonald's lemon-scented moist towelette from the 90's. One medium lemon will typically give you 1 tablespoon of zest & 1-2 tablespoons of juice, so for this recipe, I recommend getting at least 4 lemons.
- Butter: I use unsalted but salted also works; just don't use margarine.
Make it gluten-free! Use your favorite gluten-free graham crackers to make this gluten-free! Since gluten-free crackers can be a bit drier than regular, you may need to add a little more butter to the crust mixture if it feels too dry.
How to Make Lemon Cheesecake Bars:
This is just an overview, jump down to the full recipe card for the recipe amounts and condensed recipe instructions.
Step 1: Crush Graham Crackers
- Grease and line a 9ร13 pan with parchment paper, leaving a slight overhang on each side so that you can lift them out later. Set aside.
- In a large bowl, mix together graham cracker crumbs (3 cups) and melted butter (1 cup, i.e. 2 sticks). Press firmly into the prepared pan to create the crust.
Tip: You can use a food processor to speed this up but the most important thing is to crush them into fine crumbs. This will give you the most compact crust that won't crumble as much when you cut it.
Step 2: Make Filling & Refrigerate
- In a separate large bowl, add softened cream cheese (32-ounces, i.e. four 8-ounce packs), sweetened condensed milk (28-ounces, i.e. two 14-ounce cans), lemon juice (โ cup), and lemon zest (3 tablespoons). Use an handheld or stand mixer to beat mixture for 2-3 minutes until smooth and creamy.
- Pour filling on top of the graham cracker crust and smooth with a spatula. Gently tap the pan on the counter to remove any air bubbles.
- Cover and refrigerate (or freeze) for 4-6 hours, or until firm (overnight is even better!). If it is still not firm after that time in the refrigerator, pop it in the freezer.
Tip: One medium lemon will typically give you 1 tablespoon of zest & 1-2 tablespoons of juice, so for this recipe, you will need at least 4 lemons.
Step 3: Cut Into Squares
- When ready to serve, remove from the refrigerator and top with extra lemon zest, if desired.
- Cut into 12-24 squares. For added decoration, top each square with a dollop of whipped cream, fresh strawberries, raspberries, or a lemon slice.
Tip: To get clean slices, use your parchment overhang to lift the chilled bars out of the pan. Dip a large straight-edged knife into a tall cup of hot water then wipe it off between each cut. When cutting, press the knife down and then slide it out the side, rather than lifting it back up. Starting with the bars really cold will ultimately give you the cleanest cuts, so I recommend popping it into the freezer for the last hour of chilling to really firm things up!
Tips & Variations
- Use a metal pan! Metal holds cold better than glass & will firm up your bars quicker. I use this metal 9x13 pan with a lid for everything, which I also prefer over glass because it produces more crisp corners than a glass casserole dish.
- Cut in half: This recipe 4 blocks of cream cheese in order to achieve thick bars, which I realize is a lot. So feel free to cut the filling in half for thinner bars!
- Switch up the flavor! You could add a few tablespoons of dried raspberry or strawberry powder to the batter for a fun spin!
- Use a zester! I used to think I could make zest using a potato peeler & then chopping it into small pieces. It's not the same! Citrus zesters are so cheap and worth it for making things like my copycat Starbucks lemon loaf, orange cinnamon rolls, or chewy lime cookies!
Frequently Asked Questions:
I don't recommend it, as the zest adds so much of the lemon flavor. Citrus zesters are so cheap and worth it for making this recipes, as well as my copycat Starbucks lemon loaf, orange cinnamon rolls, or chewy lime cookies!
Not for this recipe. Sweetened condensed milk adds a creamy, sweet, milky flavor to the cheesecake without having to add additional sugar. It is also what gives this recipe a thick, creamy texture that helps keep the filling firm. Do not substitute for real milk, evaporated milk, or heavy cream as they will not work the same.
If your filling is still not firm after 4-6 hours in the fridge, pop it into the freezer to speed it along. The freezer is ultimately what will give you really clean cuts, so I recommend popping it into the freezer for the last hour of chilling to really firm things up!
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No Bake Lemon Cheesecake Bars
Ingredients
- 32 ounces full-fat cream cheese, room temperature (4) 8-ounce packs
- 28 ounces sweetened condensed milk (2) 14-ounce cans
- โ cup fresh lemon juice I recommend getting at 4 large lemons to get enough juice & zest
- 3 tablespoons fresh lemon zest
- 3 cups finely crushed graham crackers (this is roughly 24 rectangles or 48 square graham crackers, so one 14-ounce box is enough)
- 1 cup unsalted butter (i.e. 2 sticks) melted
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Grease and line a 9x13 pan with parchment paper, leaving a slight overhang on each side so that you can lift them out later. Set aside.
- In a large bowl, mix together graham cracker crumbs (3 cups) and melted butter (1 cup, i.e. 2 sticks). Press firmly into the prepared pan to create the crust.
- In a separate large bowl, add softened cream cheese (32-ounces, i.e. four 8-ounce packs), sweetened condensed milk (two 14-ounce cans), lemon juice (โ cup), and lemon zest (3 tablespoons). Use an handheld or stand mixer to beat mixture for 2-3 minutes until smooth and creamy.
- Pour filling on top of the graham cracker crust and smooth with a spatula. Gently tap the pan on the counter to remove any air bubbles.
- Cover and refrigerate (or freeze) for 4-6 hours, or until firm (overnight is even better!). If it is still not firm after that time in the refrigerator, pop it in the freezer. Starting with the bars really cold will ultimately give you the cleanest cuts, so I recommend popping it into the freezer for the last hour of chilling to really firm things up!
- When ready to serve, remove from the refrigerator or freezer and top with extra lemon zest, if desired. Cut into 12-24 squares. Tip: To get clean slices, use your parchment overhang to lift the chilled bars out of the pan. Dip a large straight-edged knife into a tall cup of hot water then wipe it off between each cut. When cutting, press the knife down and then slide it out the side, rather than lifting it back up.
- For added decoration, top each square with a dollop of whipped cream, fresh strawberries, or a lemon slice right before serving. Serve chilled.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Cathie says
Family loves these lemon bars
Melissa says
I'm so glad your family loves the No Bake Lemon Cheesecake Bars, Cathie! Thanks so much for taking time to leave a review!
Susie says
Very easy and really good my family raved about it
Melissa says
I'm so glad your family loved the No Bake Lemon Cheesecake Bars, Susie! Thanks so much for taking time to leave a review!
Deena-Maree says
Absolutely fabulous
Melissa says
Thank you so much for leaving a review, Deena-Maree!
Ashleigh says
Delicious! This recipe was so easy to make, and the flavor tastes like summer!
Melissa says
Thank you so much for leaving a review, Ashleigh! :)