If you’re a fan of creamy, tangy desserts but don’t want to turn on the oven, these No-Bake Lemon Cheesecake Squares are exactly what you need. With a buttery graham cracker crust, a rich and velvety lemon cheesecake filling, and a burst of zesty freshness, this dessert is the perfect balance of sweet and tart.

Whether you’re making them for a summer gathering, a holiday treat, or just to satisfy your sweet tooth, these bars are a guaranteed crowd-pleaser. Best of all, they require minimal effort and no baking—just mix, chill, and enjoy!

Ingredients

Ingredient	Quantity
Graham cracker crumbs	1 ½ cups
Unsalted butter (melted)	6 tbsp
Granulated sugar	¼ cup
Cream cheese (softened)	16 oz (2 blocks)
Powdered sugar	¾ cup
Lemon zest	1 tbsp
Fresh lemon juice	¼ cup
Heavy whipping cream	¾ cup
Vanilla extract	1 tsp
Pinch of salt	A small pinch

Optional Garnishes

Extra lemon zest
Whipped cream
Fresh berries
Mint leaves

Equipment Needed

Mixing bowls
Electric mixer (hand or stand)
8×8-inch baking dish
Parchment paper
Spatula
Measuring cups and spoons
Microplane or zester

The electric mixer ensures a smooth and airy cheesecake filling, while parchment paper helps lift the cheesecake squares out easily for slicing.

Step-by-Step Instructions

Step 1: Prepare the Crust

Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the mixture firmly into the prepared baking dish, using the back of a spoon or a flat-bottomed cup.
Place in the refrigerator to chill for at least 15 minutes while preparing the filling.

Step 2: Make the Lemon Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add powdered sugar, lemon zest, lemon juice, vanilla extract, and salt, then mix until well incorporated.
In a separate bowl, whip the heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture to create a light, airy texture.

Step 3: Assemble and Chill

Pour the cheesecake filling over the chilled crust and spread evenly with a spatula.
Cover and refrigerate for at least 4 hours (or overnight for best results) until firm.

Step 4: Slice and Serve

Use the parchment paper overhang to lift the cheesecake out of the dish.
Slice into squares using a sharp knife, wiping the blade between cuts for clean edges.
Garnish with extra lemon zest, whipped cream, or fresh berries.

Tips and Variations

For a firmer crust, bake it at 325°F (163°C) for 10 minutes, then let it cool before adding the filling.
Want extra lemon flavor? Add an extra teaspoon of lemon zest to the filling or a few drops of lemon extract.
Make it gluten-free by using gluten-free graham crackers.
Dairy-free option: Substitute cream cheese with a plant-based alternative and use coconut whipped cream instead of heavy cream.
Sweeter twist: Drizzle white chocolate over the bars before serving.
Crunchy topping: Sprinkle crushed graham crackers or chopped nuts on top for texture.

Serving Suggestions

These lemon cheesecake squares are best enjoyed chilled and served with a refreshing garnish. Try adding:

A dollop of whipped cream
A few slices of fresh strawberries or raspberries
A light dusting of powdered sugar
A sprig of mint for a pop of color

Pair these squares with a cold iced tea, a glass of lemonade, or a sparkling citrus mocktail for a refreshing dessert experience.

Elegant Lemon Cheesecake with Mint Garnish

Best Drink Pairings

Iced Earl Grey Tea – The bergamot in the tea enhances the lemony notes of the cheesecake.
Sparkling Lemonade – A bubbly, slightly tart drink complements the creamy richness.
Chilled Moscato or Prosecco – A sweet, lightly effervescent wine pairs beautifully with citrus desserts.
Lavender Honey Latte – The floral and sweet notes balance the tanginess of the cheesecake.

Storage and Reheating

Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezing: Wrap each square in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the fridge before serving.
Reheating: These are best served cold—no reheating necessary!

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	~280 kcal
Carbohydrates	26g
Fat	18g
Protein	3g
Sugar	18g
Fiber	1g
Sodium	120mg

Nutrition information is automatically calculated and should be used as an approximation.

Conclusion

These No-Bake Lemon Cheesecake Squares are the perfect combination of creamy, tangy, and refreshing, making them an ideal dessert for any occasion. Their light yet rich texture, combined with the bright citrus flavor, makes them a favorite among cheesecake lovers. Best of all, they require minimal effort and no oven, making them a fantastic option for warm-weather treats or last-minute gatherings. Whether you’re enjoying them on a summer afternoon or serving them at a holiday party, these cheesecake squares are sure to impress.

Give this recipe a try and enjoy the zesty, melt-in-your-mouth goodness of homemade lemon cheesecake bars. Don’t forget to get creative with garnishes—fresh berries, whipped cream, or a dusting of powdered sugar can elevate the presentation. If you love these cheesecake squares, share your thoughts in the comments or post a photo of your creation on social media. Happy no-baking!