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These yummy no-bake lemon bars will remind you of cheesecake and lemon pie combined in one decadent square. If you like lemon bars but don’t want to heat up the oven, these easy lemon bars with graham cracker crust will be your favorite summer dessert!
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No-bake desserts are always winners — especially when the temperatures rise and nobody wants to turn on the oven. Instead, you can whip up these easy lemon bars with graham cracker crust in about 15 minutes, without any actual cooking. They’re the perfect treat for picnics, birthdays, potlucks, cookouts, and any other celebration in the sunny months ahead!
The Taste
These lemon squares with graham cracker crust are a delicious combination of a number of familiar lemon desserts. Imagine a tasty cross between classic lemon squares with a shortbread crust, lemon cheesecake, and lemon pie. What’s not to love?!
The no-bake lemon bars start with a buttery graham cracker crust, boast a thick layer of rich, creamy, lemon cheesecake filling, and are finished off with a dollop of Cool Whip or freshly whipped cream. Don’t forget the fresh berries, too! These easy dessert squares are salty, sweet, smooth, creamy, tart, cool, and refreshing.
Should you bake a graham cracker crust before filling?
While some recipes call for baking the graham cracker crust before adding the filling, this particular no-bake crust is just chilled in the refrigerator until the butter firms and sets. No baking necessary for these refreshing, creamy lemon squares!
Ingredients for No Bake Lemon Squares with Graham Cracker Crust
This is just a quick overview of the ingredients that you’ll need for a pan of graham cracker lemon bars. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Graham cracker crumbs, light brown sugar, melted salted butter: these three ingredients come together to make the no-bake graham cracker crust.
- Cream cheese: make sure to use block-style, full-fat cream cheese for the best flavor and texture. Do not substitute with a tub of spreadable cream cheese.
- Granulated sugar: for just the right amount of sweetness in the filling.
- Plain Greek yogurt: use a full-fat variety of Greek yogurt for the best flavor and texture.
- Vanilla extract: for warm flavor.
- Lemon zest and fresh lemon juice: give the filling its tangy, fresh lemon flavor. I use regular lemons, but meyer lemons would also work well.
- Heavy whipping cream: whips into the filling to help it set up, and to give it a light, airy texture. Do not substitute with half-and-half or a lower-fat alternative.
How to Make Lemon Bars with Graham Cracker Crust
These easy, no-bake lemon squares with graham crust are the perfect quick dessert for warm, sunny days. You get maximum reward with minimal effort — no eggs, no hot oven, and no water bath! I’ve included the detailed directions in the recipe card below, but here’s the quick version:
- Press graham cracker mixture into the parchment-lined baking pan.
- Mix together the lemon cheesecake filling in a large mixing bowl.
- Pour the lemon filling over the crust. Spread in an even layer using the back of a spoon or an offset spatula.
- Cover with plastic wrap and chill for at least 8 hours (or overnight).
- Slice into squares, top with whipped cream sweetened with powdered sugar (or Cool Whip), lemon wedges, and fresh berries. Serve!
The Trick to Cutting Lemon Bars
There are two main tricks that make cutting the creamy lemon bars easier:
- Line the pan with two sheets of parchment paper, allowing the paper to overhang the edges of the pan. The paper overhang provides handles that you can use to just lift the bars straight out of the pan once they’re set. It’s easier to cut the bars when they’re on a cutting board, rather than straight out of the pan.
- Use a long, sharp knife to slice the bars. Wipe the knife clean in between each cut so that the slices stay clean and smooth.
Preparation and Storage Tips
Don’t forget to prepare the bars at least 8 hours (or a day) in advance. They need plenty of time to fully set before you slice them.
Store the bars in the refrigerator. They will keep in an airtight container for up to 5 days; however, the crust will start to get soggy after the first day or two.
You can also store the bars in an airtight container in the freezer for up to 2 months. Thaw them in the refrigerator overnight — not on the counter at room temp.
Lemon Bar Recipe Variations
- If you can’t find whole milk plain Greek yogurt, you can substitute with sour cream.
- Make key lime cheesecake bars by using lime zest and key lime juice rather than lemon.
- Add a layer of lemon curd on top of the bars once the filling is set, and then top with a layer of whipped cream or Cool Whip.
- Instead of graham crackers, use an equal amount of crushed Nilla Wafer cookie crumbs for the crust.
Tips for the Best Lemon Bars with Graham Cracker Crust
- I use a box of graham cracker crumbs for convenience, but you can crush your own graham crackers in a food processor if you prefer.
- Use the flat bottom of a measuring cup to firmly press the crust into an even layer in the pan. This compact crust will hold together well.
- Start with softened blocks of cream cheese. It’s easier to mix the cream cheese into a smooth filling when the cream cheese is at room temperature. Do not substitute with tubs of spreadable cream cheese.
- Whip the cream into the filling after each addition. This will take at least 30 seconds or so per addition, which helps the cream set up, giving the filling a light, airy texture. Do not substitute with half-and-half or lower-fat alternatives.
- When zesting the lemon, be sure that you’re only scraping off the outer layer of the peel (this is where the essential oils and delicious flavor can be found). Be careful not to grate any of the white pith from the fruit, because that is bitter and definitely not what you want in your bars.
- This recipe yields 9 large squares. They’re very rich, so you might prefer to slice them into 16 smaller bars.
More Easy Lemon Dessert Recipes to Try
No-Bake Lemon Cheesecake Bars
Ingredients
FOR THE GRAHAM CRACKER CRUST
- 1 ½ cups graham cracker crumbs
- 2 tablespoons packed light brown sugar
- 6 tablespoons salted butter, melted
FOR THE LEMON CHEESECAKE FILLING
- 2 (8 ounce) bricks cream cheese, softened at room temperature
- ½ cup granulated sugar
- ¼ cup plain whole milk Greek yogurt, at room temperature
- ½ teaspoon vanilla extract
- Freshly grated zest from 1 lemon
- 1 teaspoon freshly squeezed lemon juice
- 1 cup heavy whipping cream
OPTIONAL TOPPINGS
- Cool Whip or homemade whipped cream
- Lemon slices and/or fresh berries
Instructions
PREPARE THE CRUST
- In a small bowl, stir together the graham cracker crumbs, brown sugar, and melted butter until completely combined.
- Press the crumb mixture into an 8-inch or 9-inch square baking dish that has been lined with two sheets of parchment paper (with the edges of the parchment overhanging the sides of the pan). The parchment will make it easy to lift the bars out of the pan before slicing. Place the crust in the refrigerator while you prepare the filling.
PREPARE THE FILLING
- In a large bowl, use an electric hand mixer or a stand mixer to beat together the cream cheese and sugar until smooth and creamy. Use a spatula to scrape down the sides of the bowl, as necessary.
- Mix in the Greek yogurt, vanilla extract, lemon zest, and lemon juice just until combined. Gradually add the heavy cream (about ¼ cup at a time), whipping it into the cream cheese mixture after each addition.
- Pour the batter over the graham cracker crust. Spread into an even layer (an offset spatula makes this task easy!). Cover and chill in the refrigerator for at least 8 hours or overnight, until fully set.
- Carefully lift the bars out of the pan by holding onto the edges of the parchment paper. Slice the bars into squares, wiping the knife clean after each slice. Top with whipped cream, Cool Whip, lemon slices, or fresh berries if desired.
Notes
- I use a box of graham cracker crumbs for convenience, but you can crush your own graham crackers in a food processor if you prefer.
- Use the flat bottom of a measuring cup to firmly press the crust into an even layer in the pan. This compact crust will hold together better.
- Start with softened blocks of cream cheese. It’s easier to mix the cream cheese into a smooth filling when the cream cheese is at room temperature. Do not substitute with tubs of spreadable cream cheese.
- Whip the cream into the filling after each addition. This will take at least 30 seconds or so per addition, which helps the cream set up, giving the filling a light, airy texture. Do not substitute with half-and-half or lower-fat alternatives.
- When zesting the lemon, be sure that you’re only scraping off the outer layer of the peel (this is where the essential oils and delicious flavor can be found). Be careful not to grate any of the white pith from the fruit, because that is bitter and definitely not what you want in your bars.
- This recipe yields 9 large squares. They’re very rich, so you might prefer to slice them into 16 smaller bars.
