These quick no-bake lemon cheesecake bars are light, refreshing and totally satisfying. The buttery graham cracker crust is topped with a silky cheesecake layer made by blending together just a few simple ingredients including Greek yogurt, cream cheese and fresh lemon juice. Just 15 minutes of prep before popping in the fridge to set and you’ve got the perfect dessert for any occasion! 

A square slice of creamy lemon cheesecake with a crumbly crust, topped with a lemon wedge, sits on a pink plate with a fork. More cheesecake pieces are visible in the background on parchment paper.

If you’re like me and love dessert, but don’t always love baking, these creamy no-bake cheesecake bars are going to be your new go to! Just like my mini eggnog cheesecakes, the filling is made by blending just a few ingredients together. It thickens up and sets into that craveworthy custardy-cheesecake texture as it sits in the fridge so you don’t even have to turn on your oven! That’s what I’m talking about. 

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When I was dreaming up this recipe I wanted a Summer dessert that would come together quickly for any last minute company, but truly the vibrant lemon flavor is one of my favorites all year round. I’m not drooling, you’re drooling. 

An overhead view of cheesecake ingredients including cream cheese, butter, graham cracker crumbs, sour cream, lemon zest, vanilla extract, lemon juice, and sugar in small bowls on a light surface.

What You Need To Know About These Key Ingredients

Higher fat Greek yogurt works best. In this recipe I swapped the traditional cheesecake ingredients of heavy cream + eggs/egg yolks with Greek yogurt. Combined with the cream cheese it mimics that thick cheesecake filling without needing to be cooked. It also happens to provide around 6 grams of protein per slice and a boost of calcium which the dietitian in me is not mad about! 

I tested it out with a few different yogurts and 5% plain Greek yogurt was by far the best. The extra fat makes a big difference in creating that smooth, luscious texture, that’s not overly tart for a more satisfying dessert.

Use full fat cream cheese: I highly recommend using full-fat cream cheese here. It’s what gives the cheesecake that classic rich flavor. Lower-fat versions just don’t have the same smoothness or depth, so if you want that perfect creamy bite, full fat is the way to go.

Do not skip the gelatin! I first tested these bars without gelatin, but they just did not set the way I hoped and became super melty at room temperature. Just 1 tablespoon made all the difference to give these the perfect texture! 

Let’s Make This Cheesecake!

A close-up of a baking pan lined with parchment paper, filled with an even layer of golden-brown crumb crust, possibly made from crushed cookies or graham crackers.

Mix your crust ingredients then press firmly into a parchment lined pan.Since you’re not baking it you want to make sure it’ll stick together! 

A spoon with a small amount of thick, translucent gel held over a clear glass bowl on a light-colored surface.

Don’t forget to bloom the gelatin, just sprinkle it over cold water, let it sit for 5 minutes, then microwave for 20–30 seconds until dissolved (this is it before microwaving).

A food processor bowl filled with cream cheese blocks, Greek yogurt, lemon zest, and a light brown liquid, ready to be blended.

Pop all your filling ingredients into a food processor.

A close-up of a spoon holding thick, creamy white mixture above a mixing bowl with an electric mixer inside.

Blend until smooth with no chunks remaining.

A square baking pan lined with brown parchment paper, filled with a smooth, creamy white batter or mixture, ready to be baked. The pan rests on a light pink surface.

Pour onto the crust and pop it in the fridge to set!

Close-up of creamy, no bake lemon cheesecake bars with a crumbly biscuit base, topped with thin lemon slices, on a wooden board. A knife with crumbs on its blade is in the foreground.

Once set, slice it up and pretty it up with your toppings.

Watch How To Make It Here

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A square slice of creamy lemon cheesecake with a crumbly crust, topped with a lemon wedge, sits on a pink plate with a fork. More cheesecake pieces are visible in the background on parchment paper.

Easy No-Bake Lemon Cheesecake Bars (15 minute prep)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Lindsay Pleskot, RD
  • Prep Time: 15 Minutes
  • Chill Time: 8 Hours
  • Total Time: 8 hours 15 minutes
  • Yield: 9 1x
  • Category: Dessert
  • Method: Chilling
  • Cuisine: American
  • Diet: Low Salt
Print Recipe

Description

These quick no-bake lemon cheesecake bars are light, refreshing and totally satisfying. The buttery graham cracker crust is topped with a silky cheesecake layer made by blending together just a few simple ingredients including Greek yogurt, cream cheese and fresh lemon juice. Just 15 minutes of prep before popping in the fridge to set and you’ve got the perfect dessert for any occasion!

Ingredients

Scale

Graham Cracker Crust

  • 2 cups cups graham cracker crumbs
  • ¼ cup unsalted butter, melted
  • 1 Tbsp honey

Filling

  • 1 Tbsp Gelatin
  • 3 Tbsp water
  • 12 ounces (1 ½ 8 oz packages) room temperature full fat cream cheese
  • 1 ½ cups plain Greek yogurt (I used 5%) 
  • ¼  cup honey
  • 3 Tbsp lemon juice (about 1 large lemon)
  • ½ tsp vanilla

Top with my Greek yogurt whipped cream or regular whipped cream, lemon zest, and thinly sliced lemon or fresh berries.

Instructions

  1. Line an 8 x 8” pan with parchment paper, leaving overhang for easy removal.
  2. In a bowl, mix the graham cracker crumbs, melted butter, and honey until evenly combined. Press the mixture firmly into the bottom of the prepared pan using your hands or the bottom of a cup. 
  3. In a small microwave-safe bowl, sprinkle the gelatin over cold water and let sit for 5 minutes. Microwave for 20-30 seconds until fully dissolved. Stir, and set aside to cool slightly
  4. In a food processor, blend the Greek yogurt, cream cheese, honey, lemon juice, vanilla extract, and gelatin until completely smooth. Stop and scrape down the sides with a spatula as needed. 
  5. Pour the filling over the crust and smooth the top so it’s evenly spread. Refrigerate 6-8 hours or overnight, until set.

When ready to serve, lift the cheesecake out of the pan using the parchment overhang. Top with lemon zest, then slice. Add any additional toppings like thinly cut lemon, fresh berries,or my Greek yogurt whipped cream.

Notes

If you’re short on time: Freeze it for 1–2 hours to speed up setting, then move to the fridge so it doesn’t fully freeze. If it does, thaw in the fridge until you can cut through it.