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No Bake Lemon Cheesecake Bars
A refreshing treat with a tart kick. Cookie crust, no bake cheesecake and lemon curd.
Course
Dessert
Cuisine
American
Prep Time
30
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Slices
Calories
115
kcal
Author
John Kanell
Ingredients
For the Curd:
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 lemons
2
large egg yolks
2
tbsp
salted butter
For the Bars:
12
cookies
I used lemon butter cookies
6
tbsp
unsalted butter
melted
2
tbsp
sugar
16
ounces
cream cheese
room temperature
14
ounce
sweetened condensed milk
1/2
cup
fresh lemon juice
Zest of 2 lemons
1
tsp
vanilla extract
Candied lemons optional
For the Curd:
1 1/2
cup
granulated sugar
1/2
cup
butter
room temp
4
large eggs
room temp
1/8
tsp
salt
Instructions
For the Crust:
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.
For the Curd:
Zest the lemons, then j
uice 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!
Video
Notes
Candied lemons are optional.
Nutrition
Serving:
1
bar
|
Calories:
115
kcal
|
Carbohydrates:
15.6
g
|
Protein:
4.8
g
|
Fat:
4.1
g
|
Saturated Fat:
2.1
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
1.2
g
|
Cholesterol:
39
mg
|
Sodium:
126
mg
|
Potassium:
36
mg
|
Fiber:
1
g
|
Sugar:
1.7
g
|
Vitamin A:
380
IU
|
Vitamin C:
3.1
mg
|
Calcium:
85
mg
|
Iron:
0.4
mg