No-Bake Lemon Cheesecake Cookie Bars

In the world of desserts, no-bake treats have carved out a special niche, offering a delightful combination of convenience and deliciousness. These desserts are particularly popular during warmer months when turning on the oven feels less appealing, yet the craving for something sweet remains strong. Among the myriad of no-bake options, the Zesty No-Bake Lemon Cheesecake Cookie Bars stand out as a refreshing delight that is perfect for any occasion—be it a summer gathering, a holiday celebration, or simply a weekday treat.

Looking for a refreshing dessert that's easy to make? Try these Zesty No-Bake Lemon Cheesecake Cookie Bars! With a crumbly cookie crust and a creamy lemon cheesecake filling, each bite is bursting with zesty flavor. Perfect for summer gatherings or a quick weekday treat, these bars require no baking and minimal effort. Made with simple ingredients like cream cheese, fresh lemon juice, and whipped cream, they are sure to impress your family and friends. Enjoy the bright, tangy taste and delightful textures today!

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Ingredients

For the Cookie Crust:

1 ½ cups crushed digestive biscuits (or graham crackers)

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the Lemon Cheesecake Filling:

16 oz (2 packages) cream cheese, softened

½ cup powdered sugar

1 cup heavy whipping cream

Zest of 2 lemons

½ cup fresh lemon juice

1 teaspoon vanilla extract

For Garnish:

Lemon slices or zest

Whipped cream (optional)

Instructions

Prepare the Cookie Crust:

- In a mixing bowl, combine crushed digestive biscuits, melted butter, and granulated sugar. Mix until well combined and the mixture resembles wet sand.

- Press the mixture firmly into the bottom of a 9x9-inch baking pan to form an even layer. Chill in the refrigerator while you prepare the filling.

Make the Lemon Cheesecake Filling:

- In a large mixing bowl, beat the softened cream cheese and powdered sugar with an electric mixer until smooth and creamy (about 2-3 minutes).

- In another bowl, whip the heavy cream until stiff peaks form.

- Gently fold in the whipped cream into the cream cheese mixture until fully incorporated.

- Add the zest of 2 lemons, fresh lemon juice, and vanilla extract to the mixture. Fold gently until the mixture is uniform in color and texture.

Assemble the Bars:

- Pour the lemon cheesecake filling over the chilled cookie crust. Smooth the top with a spatula, ensuring an even layer.

- Cover the baking pan with plastic wrap and refrigerate for at least 4 hours, or until firm.

Serve:

- Once set, cut into squares or bars. Garnish with lemon slices or zest and a dollop of whipped cream if desired.

- Enjoy your refreshing No-Bake Lemon Cheesecake Cookie Bars!

Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 16 bars