No Bake Lemon Cheesecake Bars

These no bake lemon cheesecake bars are one of the first egg-free recipes I created after learning I had an egg allergy. I wanted an option that had all the rich flavor and creamy texture of a classic cheesecake, but without the eggs and without all the work.

My requirements were a short ingredient list, minimal prep time, and no thickeners or stabilizers like gelatin. I’m happy to say I think I nailed it. My family absolutely loves these bars, and they have been a spring and summertime favorite ever since I first made them.

Ingredient Highlight: Greek Yogurt 

I use Greek yogurt in a lot of recipes, including my Greek yogurt bagels, these pumpkin cheesecake bars, and this no-bake lemon cheesecake recipe. For this easy recipe in particular, it creates a classic thick, creamy cheesecake filling while reducing the amount of cream cheese and eliminating the need for homemade lemon curd, powdered sugar, or heavy whipping cream. It also helps reduce saturated fat and adds a boost of protein at the same time. For the best results, I recommend using full-fat Greek yogurt.

Not only is it easy to use, but Greek yogurt is also nutritious and comes with health benefits, including:

• An excellent source of high-quality protein, making it easy to get the recommended amount of protein needed in a day
• When using grass-fed dairy in particular, it’s a good source of calcium and omega-3 fatty acids
• Rich in vitamins and minerals, including vitamin A, vitamin B12, potassium, and phosphorous
• A probiotic-rich food, which helps feed good bacteria in the gut, kickstarting digestion and helping the body get rid of toxins
• Often suitable for those who are lactose intolerant since much of the whey is strained, meaning everyone in my house can enjoy these bars

Find the ingredient list with exact measurements in the recipe card below.

Equipment Needed

This easy recipe doesn’t require much in terms of equipment. You don’t even need a large bowl. Here’s what to gather to make it:

• 9×9 inch square baking dish
• Parchment paper
• Food processor – may use a high speed blender
• Spoon or spatula – for spreading the cheesecake mixture in an even layer
• Sharp knife – for slicing the bars

Make These Bars Gluten Free

I make these no bake lemon cheesecake bars gluten-free by swapping standard graham crackers for gluten-free graham crackers. Once crushed into graham cracker crumbs and combined with the melted butter, honey, and lemon zest to make the graham cracker crust, I can hardly even taste a difference. 

Enjoy And Store Leftovers For Later

These bars are best prepared ahead of time in order for the filling to set. I find they need at least 2 hours in the freezer but are even better if left in the freezer overnight. The extra chilling time helps the bars firm up and makes them easier to cut.

To store, I transfer leftover bars to an airtight container and store them in the fridge for up to 1 week or in the freezer for up to 3 months. If they’re really frozen, I let the bars sit at room temperature for one hour before cutting.

These dessert bars are delicious on their own, but I often jazz them up further, adding a sprinkle of fresh lemon zest, preserved lemon slices, fresh berries, or a dollop of whipped cream before serving.

More No-Bake Recipes To Try

No-Bake Peanut Butter Crunch Bars

4-Ingredient Peanut Butter Bites (No Bake)

Peanut Butter Protein Cups

Copycat Heavenly Hunks

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Recipe

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No Bake Lemon Cheesecake Bars Recipe

Sweet, creamy, and bursting with lemon flavor, this no bake lemon cheesecake recipe is a fuss-free take on traditional cheesecake, and it can be modified to be gluten-free with a simple swap. An easy lemon dessert recipe that’s perfect for spring.

Prep: 20 minsTotal: 2 hours, 20 mins

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Servings: 16 1x

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Ingredients

For the Crust:

• 8 graham cracker sheets (or 1¼ cups graham cracker crumbs)*
• 3 tablespoons unsalted butter, melted
• 1 tablespoon pure honey 
• 1 teaspoon lemon zest

For the Cheesecake:

• 2 8-ounce packages cream cheese, room temperature (may use ⅓ less fat or full fat)
• ½ cup plain Greek yogurt (or 1 single serve container) (may use 2% or full fat) 
• ⅓ cup pure honey
• 1 tablespoon lemon zest
• ¼ cup fresh lemon juice
• 1 teaspoon pure vanilla extract

Optional toppings: Fresh berries, grated lemon zest, whipped topping, crushed graham crackers

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Instructions

1. Line a 9×9 inch pan with parchment paper creating some overhang at the edges. Set aside. 
2. To a food processor, add the graham crackers. Process until the graham crackers are crumbs. Next, add the melted butter, honey, and lemon zest. Process until the mixture starts to come together. (NOTE: If you’d like to save some of the graham cracker mixture as an optional topping, remove 1 tablespoon of the crumb mixture and set it aside.)
3. Transfer the graham cracker mixture to the prepared pan. Firmly press the mixture into the pan to form an even crust layer. Place in the crust in the freezer while you prepare the cheesecake filling. 
4. Clean the food processor. 
5. To the food processor, add the cream cheese, yogurt, honey, lemon zest, lemon juice, and vanilla extract. Process the mixture until it is smooth and creamy. 
6. Spread the cheesecake mixture evenly over the graham cracker crust. 
7. Place cheesecake in the freezer and freeze for at least 2 hours or up to overnight before cutting into 16 squares. It’s easiest to cut the cheesecake into squares when it is still partially frozen. If the cheesecake is completely frozen, let it sit at room temperature for one hour before cutting into squares. 
8. If desired, garnish servings with whipped topping, fresh berries, lemon zest, and/or the reserved graham cracker crumbles.
9. Store bars in the refrigerator for up to 1 week or freeze for up to 3 months.

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Notes

*To make this recipe gluten-free, use gluten-free graham crackers. 

Nutrition Information

• Serving Size: 1 bar
• Calories: 186
• Fat: 12 g
• (Sat Fat: 7 g)
• Sodium: 126 mg
• Carbohydrate: 16 g
• (Fiber: 0 g
• Sugar: 10 g)
• Protein: 2 g
• Cholesterol: 32 mg

Dietary

Egg-FreeGluten-freeNut-freeVegetarian

© The Real Food Dietitians

Recipe By: Jessica Beacom

The photos in this blog post were taken by Rachel Cook of Half Acre House.

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