🍋 No Bake Lemon Cheesecake Bars

These easy No Bake Lemon Cheesecake Bars with a graham cracker crust and lemon curd topping are light, refreshing, and the perfect addition to your Easter table. If you have tried this recipe, please leave a comment below. You might also enjoy the following:

• Kool-Aid Pie
• No-Bake Lemon Cheesecake (Woolworth's Recipe)

Ingredients

Graham Cracker Crust:

• 1 1/2 cups finely crushed graham crackers
• 1/3 cup melted butter

Lemon Cheesecake Filling:

• 1 (3 oz.) package lemon flavored gelatin (like Jell-O)
• 1/2 cup boiling water
• 1/2 cup iced water
• 8 oz cream cheese, softened
• 1/4 cup sugar
• 1 (14 oz) can sweetened condensed milk
• 1/4 cup freshly squeezed lemon juice
• 1 1/2 cups whipped cream

Lemon Curd:

• 3 tbsp butter
• 1/3 cup freshly squeezed lemon juice
• 1 1/2 tsp lemon zest
• 1/3 cup sugar
• 1 egg and 1 egg yolk, slightly whisked

For Serving:

• Whipped cream
• Mint leaves (for garnish)

Instructions

1. Prepare pan: Line a 9x9x2 inch pan with aluminum foil or plastic wrap, leaving an overhang on the sides for easy removal. Lightly grease with cooking spray and set aside.
2. Make crust: Stir graham cracker crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Place in the fridge to firm up.
3. Make filling: In a small saucepan, pour boiling water over the lemon gelatin. Stir for about 2 minutes until completely dissolved. Add iced water and stir well. Set aside to cool.
4. Beat cream cheese: In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
5. Add other ingredients: Gradually add sweetened condensed milk and mix well. Then, slowly pour in lemon juice and mix until smooth.
6. Combine gelatin: Next, pour in the dissolved, cooled gelatin and mix until combined.
7. Fold in whipped cream: Finally, gently fold in the whipped cream until incorporated. Spread this filling evenly over the graham cracker crust. Smooth the top and gently tap the pan onto a work surface to settle.
8. Chill: Place in the fridge for a few hours, preferably overnight, to firm up completely.
9. Make lemon curd: In a small saucepan, melt butter over medium heat. Remove from heat. Whisk in sugar, lemon zest, and lemon juice. Add the whisked eggs and return to medium heat. Stir constantly until it thickens and coats the back of a spoon (about 5 minutes). Transfer to a bowl and cover with plastic wrap to prevent a film from forming. Cool to room temperature.
10. Finish: When the cheesecake is completely set, use the foil/plastic wrap overhang to lift it from the pan and transfer to a cutting board. Spread the cooled lemon curd evenly over the top.
11. Slice and serve: Cut into squares and serve with a dollop of whipped cream. Garnish with mint leaves if desired.
12. Store: Keep leftovers in an airtight container in the fridge.

Tip: For extra flavor, add a sprinkle of lemon zest on top before serving!

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