No bake lemon cheesecake bars made with cream cheese, lemon jello, graham crackers, and whipped cream—cool, creamy, and no oven drama.
So let me just say—this wasn’t supposed to be anything fancy. It started on a random Tuesday. You know those days where nothing feels particularly exciting? I was sitting there, heat creeping through the windows, craving something sweet but also deeply unwilling to turn on the oven. Honestly, the idea of preheating anything made me sweat just thinking about it. I had no plan, just vibes. And maybe a half-open box of graham crackers from a camping trip that never happened.
Then it hit me. I remembered this recipe my aunt used to make back in the ’90s—the kind of no bake lemon cheesecake that made you feel like summer was happening even if it wasn’t. Her version was a little different, but I made it work with what I had. And wow. WOW. It turned into these creamy, zesty, no bake lemon cheesecake bars that are now… sort of non-negotiable in our house. My kid calls them “lemon clouds.” My husband ate three before I could even take a picture. And me? I hid a square in the back of the fridge for later. (Spoiler: someone still found it.)
Why You’ll Love This No Bake Lemon Cheesecake Bars Recipe?
Okay, hear me out: I used to be more of a chocolate-dessert-only kind of girl. Like, if it didn’t involve cocoa, why even bother, right? But these no bake lemon cheesecake bars changed that for me. They’re bright but not too sour, sweet but not cloying, and just light enough that you can eat one after dinner without feeling like you need to lie down. (Unless you eat four. Then… yeah. You might wanna lie down.)
What I love most is how unfussy they are. No oven, no water bath, no weird ingredients you’ll use once and forget about. Just stuff you probably already have or can grab in one quick grocery run. And yet—they feel like something you’d bring to a baby shower or sneak into a brunch spread to impress your judgy cousin who bakes like it’s the Olympics. Honestly? They pass the vibe check.
Ingredient Notes:
Alright. This part sounds all “technical” but stick with me—I’ll keep it short and mildly entertaining.
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Graham Crackers – The crunchy base. I used whatever was left in the box… some broken, some crushed already by toddler hands. Still worked. You just smash ’em up and add butter. (Therapeutic, really.)
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Melted Butter – Like edible glue, but in a good way. Helps the crust hold together, and gives it that buttery, golden flavor that feels like a hug.
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Salt – Just a pinch. Don’t skip it. It’s the “you complete me” of the crust world.
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Lemon Jello + Boiling Water – This is where the magic happens. You dissolve it, cool it (this part’s important, okay?), and it gives your bars that lemony lift without needing gelatin sheets or anything intimidating.
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Cream Cheese – Room temp, please. If it’s cold, you’ll end up with a lumpy mess that no amount of mixing will save. Ask me how I know.
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Lemon Juice + Zest – Fresh is best here. The juice makes it tangy, the zest makes it fragrant. Like, “walk past a lemon tree on a sunny day” kind of vibe.
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Powdered Sugar – No grit, just smooth sweetness. Plus, it dissolves like a dream into that cream cheese.
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Heavy Cream – Whips up into little clouds of happiness. Makes the filling soft, fluffy, and just the right kind of decadent.
How To Make No Bake Lemon Cheesecake Bars?
Step 1: Crusty Beginnings
Spray a 9×9 pan with nonstick spray. If you forget, well… you’ll be scraping crust with a spoon later. Mix your graham cracker crumbs with melted butter and a pinch of salt. It should feel like damp sand. Press that into the bottom of the pan—really press it down so it holds. I use a measuring cup. My aunt used to use her fist. Up to you.
Step 2: Jello Magic
Stir your lemon jello with boiling water until it’s totally dissolved. Then—and this part is hard—walk away and let it cool to room temp. Don’t rush it. You’ll be tempted. I’ve made that mistake. Warm jello and cold cream cheese don’t play nice.
Step 3: Whip It Real Good
In a big bowl, beat the softened cream cheese with the powdered sugar. You want smooth, not gritty. Add your cooled jello, heavy cream, lemon juice, and zest. Beat it all together until it thickens up a bit—kind of like soft whipped cream. If you dip your finger in and it holds a little shape? You’re good.
Step 4: Chill Out
Pour the lemony goodness over your crust, smooth the top, and stick it in the fridge for at least four hours. Longer is better, but I get it—sometimes you need dessert now. Still, let it set. It’s worth it.
Step 5: Serve & Savor
Slice into squares, top with whipped cream and maybe extra zest if you’re feeling Pinterest-y. Then watch them disappear like magic. Or hide one in the back of the fridge for yourself. No judgment.
Want To Save This Recipe?
Storage Options:
Store these in the fridge, covered. They’ll keep for about 4–5 days… if they last that long. I like to cut them into squares and keep them in a container with parchment in between so they don’t stick. If you’re making them ahead of time for a party or, I dunno, Tuesday night Netflix, just wait to top them until right before serving.
Can you freeze them? Yup. Wrap ’em up tight and they’ll keep for a month. Let them thaw overnight in the fridge. They’re still silky and perfect the next day.
Variations and Substitutions:
I’m not strict when it comes to recipes. I mean, do I measure? Usually. Do I eyeball the lemon juice? Yep. Here are a few ways you can make this your own:
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Lime instead of lemon – It’s giving margarita cheesecake and I’m not mad.
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Gluten-free graham crackers – Easy fix. Still delicious.
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Whipped topping instead of cream – I’ve done this when I was too lazy to whisk. Still creamy. Still great.
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Vegan version – You’ll need to do a little experimenting, but it’s doable with dairy-free cream cheese and coconut cream.
What to Serve with No Bake Lemon Cheesecake Bars?
Besides, like, a fork and a moment of silence for how good they are?
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Fresh berries – Always a win. Tart meets sweet.
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Iced tea or lemonade – Especially if you’re serving these outside on a porch like a rom-com character.
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A scoop of lemon or berry sorbet – Because sometimes you need a double dessert moment.
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Crushed cookies on top – I tried this with shortbread crumbs and it made me question why I haven’t been doing it all along.
Frequently Asked Questions:
Can I make these no bake lemon cheesecake bars ahead of time?
Totally. In fact, they’re better the next day. Let ’em sit overnight and they’ll be firmer, creamier, and honestly just… more together than I am most mornings.
Do I have to use lemon jello?
Well, no. But it’s kinda the backbone here. It sets the filling and gives it that nostalgic lemon flavor that reminds me of summers spent chasing the ice cream truck.
My bars didn’t set! What gives?
Could be the jello wasn’t dissolved all the way. Or maybe you added it before it cooled. (Been there.) Or maybe you just didn’t chill it long enough. It’s okay—spoon it into bowls and pretend it’s lemon mousse. You’re still winning.
So that’s the story behind these no bake lemon cheesecake bars. They’re easy, cozy, slightly nostalgic, and the kind of dessert that somehow feels like a reward for surviving a long week—or even just surviving dinner with toddlers. If you give them a try, I’d love to hear what you think. Or tell me if you hid the last slice in the fridge behind the ketchup. I won’t tell anyone.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
No Bake Lemon Cheesecake Bars
Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- ½ teaspoon salt
- 2 packages lemon jello
- 1 cup boiling water
- 24 ounces cream cheese softened to room temperature
- Juice of 1 lemon
- Zest of 1 lemon
- 1½ cups confectioners’ sugar
- 2 cups heavy whipping cream
Instructions
Prepare the crust:
- Lightly spray a 9x9-inch baking dish with nonstick spray. In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and salt. Stir until the mixture resembles wet sand and is fully combined. Firmly press the crust mixture into the bottom of the prepared baking dish, ensuring an even layer. Place the dish in the refrigerator while preparing the filling.
Dissolve the lemon gelatin:
- In a separate small bowl, combine the lemon jello powder and the boiling water. Stir thoroughly until the gelatin is fully dissolved. Allow the mixture to cool to room temperature before incorporating it into the filling.
Prepare the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese together with the confectioners’ sugar until the mixture becomes smooth and free of lumps. Add the cooled lemon jello mixture, along with the heavy whipping cream, lemon juice, and lemon zest. Beat the mixture using an electric mixer until it thickens slightly and appears smooth and airy.
Assemble and chill:
- Carefully pour the lemon cheesecake filling over the chilled graham cracker crust. Spread the filling evenly with a spatula. Transfer the dish to the refrigerator and allow it to chill for a minimum of 4 hours, or until the filling is fully set.
Serve:
- Once chilled, slice the bars into squares. Garnish with additional whipped cream and lemon zest, if desired. Serve chilled.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
