No-Bake Lemon Cheesecake Bars
Ingredients:
– For the Crust:
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 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 extract
– 1 cup heavy cream, whipped
– For the Topping:
– Additional lemon zest, for garnish
Instructions:
In a mixing bowl, combine graham cracker crumbs and melted butter for the crust. Stir until the mixture resembles wet sand.
Press the crumb mixture into the bottom of a greased baking dish, creating an even layer for the crust.
In a separate large bowl, beat cream cheese and powdered sugar until smooth and creamy.
Add lemon juice, lemon zest, and vanilla extract to the cream cheese mixture, mixing until well combined.
Fold in the whipped cream gently until the filling is smooth and fully incorporated.
Pour the lemon cheesecake filling over the graham cracker crust, spreading it evenly.
Smooth the top with a spatula and sprinkle additional lemon zest on top for garnish.
Refrigerate the cheesecake bars for at least 4 hours or until firm.
Once set, slice into bars and serve chilled.
Enjoy the creamy and tangy goodness of these No-Bake Lemon Cheesecake Bars!
