No-Bake Lemon Cheesecake Bars


Crust: – 20 Lemon OREO cookies (or any other lemon sandwich cookie) – 3 Tbsp. butter, melted Lemon Cheesecake Filling: – 1 (8 oz.) pkg, cream cheese, room temperature – 1/4 c. Dixie Crystals Granulated  Sugar – 1 (3.4 oz.) pkg., instant lemon pudding mix – 1 c. milk – 1/2 tsp. Adam's Lemon Extract – zest of 1 lemon – 1 (8 oz.) carton, frozen whipped topping, thawed


Step 1

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.

Step 2

Turn out crumbs into a 9x9" pan, and press firmly into the bottom of the pan.

Step 3

With a hand or stand mixer, cream together the cream cheese and granulated 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.

Step 4

Add in the lemon extract and lemon zest. Mix to combine. Gradually add in the whipped topping, and mix to combine.

Step 5

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.