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Lemon Icebox Cheesecake Bars

Lemon Icebox Cheesecake Bars with fresh blueberries and powdered sugar
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These no bake lemon cheesecake bars feature a buttery graham cracker crust and a silky, creamy filling bright with fresh lemon. Perfect for spring and summer, they require no oven time and are ideal for make ahead desserts.

Ingredients

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  • 2 cups graham cracker crumbs
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 1/2 cup fresh lemon juice (about 3-4 lemons)
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream

Instructions

  1. Mix graham cracker crumbs, sugar, and salt in a medium bowl. Pour in melted butter and stir until every crumb is coated. Press the mixture firmly into the bottom of an 8x8 inch baking dish lined with parchment paper. Use the bottom of a measuring cup to pack it down evenly. Refrigerate while making the filling.
  2. Beat softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add powdered sugar and beat again until combined. Mix in lemon juice, lemon zest, and vanilla extract on low speed until just incorporated.
  3. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Fold slowly and carefully to keep the filling light and airy.
  4. Spread the filling evenly over the chilled crust. Smooth the top with an offset spatula. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until fully set.
  5. Lift the bars out of the dish using the parchment paper overhang. Use a sharp knife to cut into squares, wiping the blade clean between cuts for neat edges. Serve cold with fresh berries or a dollop of whipped cream.

Notes

For best results, let cream cheese soften at room temperature for at least an hour to avoid lumps. Chilling overnight yields the cleanest slices. Use fresh lemon juice for the brightest flavor. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

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Find it online: https://www.stacksipsnack.com/lemon-icebox-cheesecake-bars/