It’s basically REALLY HOT today so instead of turning the oven on, I made these no-bake lemon cheesecake bars! The cookie crust, creamy cheesecake middle and zingy lemon curd made for a great combo. Cool and refreshing for a scorching weekend. Yum! Am I right?
A refreshing treat with a tart kick.
- 2/3 cup sugar
- 2 tbsp all-purpose flour
- 1 tbsp cornstarch
- 1 cup fresh lemon juice (without pulp) from about 3 large or 4 medium oranges
- 2 large egg yolks
- 2 tbsp salted butter
- 12 cookies I used lemon butter cookies
- 6 tbsp unsalted butter melted
- 2 tbsp sugar
- 2 8- ounce packages cream cheese room temperature
- 1 14- ounce can of sweetened condensed milk
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1 tsp vanilla extract
- Candied lemons optional
- 1 1/2 cup granulated sugar
- 1/2 cup butter room temp
- 4 large eggs room temp
- 1/8 tsp salt
Crush the cookies in a ziplock baggie.
Stir in the melted butter.
Press into foil-lined pan, then chill.
Mix cream cheese, condensed milk, lemon juice and vanilla.
Add lemon zest.
Smooth the mixture into the pan and chill.
Zest the lemons, then juice and strain them.
Add the sugar and lemon zest into a food processor or blender. Pulse until the zest is very finely chopped.
In a standing mixer, transfer blended mixture and add the eggs one at a time while mixing at medium speed.
Add about 1/2 cup of lemon juice and salt. Mix until combined.
Transfer to a pan and cook over medium low heat. After about 15 minutes of constant stirring, the curd will come together and thicken.
Spoon the warm lemon curd over the crust. Chill for about 30 - 60 min.
Cut into even slices. Enjoy!
Candied lemons are optional.