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
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
- Line an 8 x 8” pan with parchment paper, leaving overhang for easy removal.
- 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.
- 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
- 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.
- 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.