No Bake Lemon Cheesecake Bars with Graham Cracker Crust

no bake lemon cheesecake bars graham cracker crust
This is a simple no bake cheesecake recipe that you can make for any holidays, anytime of the year. Since you're not baking, I prefer to let the cheesecake set overnight.

No Bake Lemon Cheesecake Bars

  • 8 oz Graham Crackers (crushed)
  • 1 cup butter (melted)
  • 3 oz lemon jello
  • 1/2 cup hot water
  • 8 oz cream cheese
  • 5 oz evaporated milk
  • 1 tbsp lemon juice
  • zest of 1 lemon
  • 3 oz caster sugar

Prepare an 8x8 baking pan with parchment paper. The source video below has a nice setup for this. Check it out.

If you haven't already, crush the Graham Crackers as fine as possible. Use a food processor or do it manually.

Pour the crushed crackers into a large mixing bowl. Add melted butter. Mix thoroughly until you get a wet sand texture.

Pour into the baking pan. Spread out and cover bottom fully. Press firmly. The source video uses a spatula, but you can do this with just the palms of your hands. Place baking pan in refrigerator to let the crust set in while you make the cheesecake filling.

In a small-med mixing bowl, add lemon jello and hot water. Mixing thoroughly and set aside.

In a large mixing bowl, add cream cheese, evaporated milk, lemon juice, zest of lemon and caster sugar. Mix with an electric mixer until smooth.

Add jello slowly while continuing to mix until well combined. Add filling onto the baking pan and let it set for a few hours to overnite in the fridge.

Cut into squares when ready to serve. Enjoy!

How to make no bake lemon cheesecake?

The key to making no bake lemon cheesecake or any no bake cheesecake is to refrigerate it for a few hours or overnight. Doing so allows the no bake filling to set properly and it won't be smooshy when serving. Not to mention that it's easier to cut a solidly set cheesecake into bars. Just be sure to heat your knife with hot water, if possible.

Now, here's the source video: