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No-bake desserts have surged in popularity in recent years, captivating dessert lovers with their simplicity and ease of preparation. These delightful creations require no oven time, making them perfect for warm weather or busy schedules. Among the many enticing no-bake options, the Zesty No-Bake Lemon Cheesecake Cookie Bars stand out for their refreshing flavor and visually appealing presentation. Ideal for gatherings, picnics, or simply treating yourself, these bars offer a delicious balance of sweet and tangy that is perfect for light dessert indulgence.

No-Bake Lemon Cheesecake Cookie Bars

Delight in the fresh and zesty flavors of Zesty No-Bake Lemon Cheesecake Cookie Bars, a refreshing treat perfect for any occasion. With no baking required, these easy-to-make bars feature a crunchy graham cracker crust topped with a creamy lemon cheesecake filling. Ideal for summer gatherings, picnics, or a sweet afternoon snack, their bright taste balanced with just the right amount of sweetness will surely impress your guests. Treat yourself to this luscious dessert today!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

16 oz cream cheese, softened

1 cup powdered sugar

⅓ cup fresh lemon juice (about 2-3 lemons)

2 tbsp lemon zest (from 1-2 lemons)

1 tsp vanilla extract

1 cup heavy whipping cream, chilled

Fresh berries (optional, for topping)

Lemon slices (for garnish, optional)

Instructions
 

Prepare the Base:

    - In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the mixture resembles wet sand.

      - Press the mixture firmly into the bottom of a 9x9-inch baking dish to form an even layer. Set aside.

        Make the Lemon Cheesecake Filling:

          - In a large bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, about 2-3 minutes.

            - Gradually add the powdered sugar, mixing until combined.

              - Add the fresh lemon juice, lemon zest, and vanilla extract. Beat until fully incorporated and smooth.

                Whip the Cream:

                  - In another bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes.

                    - Gently fold the whipped cream into the lemon cheesecake mixture until no streaks remain. Be careful not to deflate the whipped cream too much.

                      Assemble the Bars:

                        - Pour the lemon cheesecake mixture over the prepared graham cracker crust, spreading it evenly with a spatula.

                          - Smooth the top for a nice finish.

                            Chill the Bars:

                              - Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set and the flavors to meld.

                                Serve:

                                  - Once chilled and set, lift the cheesecake out of the dish using the edges of the parchment paper (if using) and slice into squares or bars.

                                    - Optional: Top with fresh berries and lemon slices for a decorative and tasty touch before serving!

                                      Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 12 bars