If you love an amazing lemon dessert, then these No Bake Lemon Cheesecake Bars will be your new fave! Made with a lemon OREO crust, and a creamy, no bake cheesecake filling, these easy no bake cheesecake bars will be your new go-to dessert!
As soon as the hint of spring rolls around, I begin craving lemon everything! Lemon cake, lemon bars, and especially these No Bake Lemon Cheesecake Bars! Made with a delicious Lemon OREO crust, and a creamy no-bake lemon cheesecake filling, these bars are fantastic for any spring occasion, especially Easter.
These no bake cheesecake bars are super simple to make, and can be made in advance of any party, brunch or dinner that you’re planning. Here are the super simple steps to these delicious lemon cheesecake bars:
Step 1: Start with the Crust make with Lemon OREO’s!!
The delicious crust for these lemon cheesecake bars are made with Lemon OREOs. To create the crust, you’ll need to crush about 20 cookies in a food processor.
Once the cookies are crushed, add the melted butter, and pulse the processor a few more times to combine the butter into the cookie crumbs. Turn out the cookie crumbs into a 9×9 pan. I used this beautiful blue Anolon Vesta Stoneware baking dish, which is the perfect for these lemon cheesecake bars.
Once you pour out the crumbs, firmly press the into the bottom of the baking dish to form the crust. Refrigerate the crust to set.
Optional Step: To create a more firm crust, you can bake at 350 for 7-9 minutes. Yes, I realize that this makes the recipe no longer “no bake” however, having a firm crust will help create for uniform squares.
If you don’t want to turn on your oven (definitely something you don’t want to do in the summer months) feel free to omit baking the crust.
Step 2: Make the no bake lemon cheesecake filling
The filling for these bars is simple, easy to mix together and absolutely delicious. Using a hand or stand mixer, cream together the cream cheese and Dixie Crystals granulated sugar. In a separate bowl, whisk together the lemon pudding mix and milk until dissolved.
With the mixer running on the lowest speed, add the pudding/milk mixture to the cream cheese mixture. Mix until smooth. Add in the lemon zest, and lemon extract.
Fold in the whipped topping and mix together until creamy, smooth and well incorporated.
Step 4: Add the filling to the Crust
Once the filling has come together, pour the creamy lemon cheesecake filling over the top of the prepared crust. If you opted to bake the crust, make sure it has cooled to room temperature before adding the filling.
Spread the filling evenly over the top of the crust, and refrigerate for at least 2 hours or overnight. This will help the lemon cheesecake bars set-up and become more firm for slicing.
Step 5: Slice the Bars
Once you’re ready to serve the bars, simply slice into 16 squares. These lemon cheesecake bars are fantastic topped with raspberries, blueberries, strawberries or even a mix of all three.
The cool, creamy lemon cheesecake filling is wonderfully flavorful, without being too sweet. It’s the perfect dessert bar for any spring occasion – Easter dinner or brunch, Mother’s Day, and fantastic as a summer cookout or potluck dessert.
If you loved these delicious No Bake Lemon Cheesecake Bars, check out my other delicious No Bake Cheesecake recipes:
- No Bake Cherry Cheesecake
- No Bake Peanut Butter Pie
- Lemon Blueberry Cheesecake Bars
- No Bake Pumpkin Pie
- Eggnog Cheesecake Bars
- No Bake Pumpkin Cheesecake Bars
- No Bake OREO Cheesecake Bars
- No Bake Chocolate Cheesecake
- No Bake Chocolate Pie
- No Bake Peanut Butter Cheesecake
- Coconut Key Lime Pie from A Classic Twist
If you love a great Lemon Dessert, be sure to check out these beauties:
- Lemon OREO Icebox Pie
- Lemon Poke Cake
- Pound cake – Lemon Poppy Seed Pound Cake
- Lemon Poppy Seed Muffins
- Healthy Lemon Blueberry Loaf
- Bundt cake – Lemon Bundt Cake
Here’s the recipe for these delicious No Bake Lemon Cheesecake Bars
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No Bake Lemon Cheesecake
Equipment
- Stand Mixer This KitchenAid stand mixer is ideal for mixing together no bake desserts!
- Food Processor This Ninja Pro Food Processor is perfect for making crusts and much more!
- 9 x 9 Pan This OXO non-stick pan is fantastic for bars and desserts!
Ingredients
Crust:
- 20 Lemon OREO cookies or any other lemon sandwich cookie
- 3 Tablespoons butter melted
Lemon Cheesecake Filling:
- 1 (8 oz. pkg.) cream cheese room temperature
- 1/4 cup granulated sugar
- 1 (3.4 oz. pkg.) lemon pudding mix instant
- 1 cup milk
- 1/2 teaspoon lemon extract
- zest of 1 lemon
- 1 (8 oz. carton) whipped topping like Cool Whip
Instructions
- In a food processor, crush the cookies to crumbs. Add the melted butter, and pulse a few more times to combine with the cookie crumbs. Turn out crumbs into a 9×9" pan, and press firmly into the bottom of the pan.
- With a hand or stand mixer, cream together the cream cheese and sugar. Mix until mixture is well combined and smooth.
- In a separate bowl, whisk together the milk and pudding mix until the mix is dissolved into the milk. With the mixer running on the lowest speed, slowly pour the pudding mixture into the cream cheese mixture. Mix until smooth and well combined.
- Add in the lemon extract and lemon zest. Mix to combine. Gradually add in the whipped topping, and mix to combine. As an option to store-bought Cool Whip, you can also use my homemade Cool Whip recipe.
- Pour out the filling on top of the crust, and spread evenly. Refrigerate for at least 2 hours or overnight. Slice and serve. Keep any leftovers refrigerated.
Notes
Nutrition
This post and recipe was created for #EasterSweetsWeek. I was sent samples by some of the sponsor companies. As always, opinions, photos and recipe are 100% my own.
You had me at the crust. I love golden oreos but somehow have never used them in a crust! Also who can deny lemon no bake cheesecake?
I love no bake cheesecake bars! Your photos are just beautiful!!
I’m with you–craving lemon as soon as the weather starts to warm up after winter. Using Lemon Oreos for the crust is such a good idea!
These look amazing!! I can’t eat gluten, so I think I can just sub in gluten free cookies for the crust! Easy! Can’t wait to try!
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I love citrus of any kind but especially lemons and limes – Lemon bars are one of my favorites!Thank you for sharing at the What’s for Dinner Party
These look amazing! Pinned! Thank you for sharing at the To Grandma’s House We Go DIY, Crafts, Recipes and More Wednesday LInk party! Hope to see you again next week.
These look amazingly yummy. I love cheesecakes and I would love to try this one 🙂 Thanks for sharing at Creative Mondays last week. You are one of my features today.
YUM! Gotta try them! Thanks for sharing the recipe with SYC.
hugs,
Jann
We will love your Cheesecake Bars! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
Miz Helen
These look delicious. I’ll be featuring them in my Lemon Dessert Recipes this Sunday at the Merry Monday Party Sunday at 6 pm pst. Hope to see you at the party!
These look So good!I could lick the screen!
Yum I love lemon cheesecake!
sounds so yummy, love that it is no bake so much easier thanks for sharing
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These caught my eye on the WW blog hop-thanks for adding some inspiration to my baking today:) I swear there’s nothing more decadent than a nice piece of cheesecake, and to add the zest- wow, that sound delicious:) Thank you for sharing!
I love the flavor of lemon. Thanks for sharing at the What’s for Dinner Party – hope your week is fantastic!
This looks yummy! Thanks for linking up for Friday Favorites. I’m featuring you this week.
This recipe was one of our most clicked on links at our Create, Bake, Grow & Gather party this week.
I’m delighted to be featuring it at tonight’s party and pinning too.
This looks like a refreshing dessert. Thanks for sharing at the What’s for Dinner party!! Have a fabulous week.
Had to pin this recipe to make later. It looks delicious and easy! My kind of treat!
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Yum – these sound amazing!! Pinning this to try during the summer. 🙂
These look amazing… your photos are so good! Here by way of TFT! We would love to have you join us at Homestyle Gathering on Tuesdays (through Saturday). 😉
Love lemon bars. Thanks for sharing at Happiness is Homemade.
Who won the contast last year? your dessert surely looks worthy! I was featured next to you at OMHGWW, and decided to drop in and check out your recipe. Have a great week!
Could you put this in a 9 x 13 pan? I have an 8 x 8 pan. How would you adjust the recipe?