No-Bake Lemon Bar Cheesecake Squares

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tangy lemon bars meet luscious cheesecake in these no-bake squares, perfect for a bright, refreshing dessert. This American-inspired recipe, ready in about 55 minutes, layers graham cracker crumbs, unsalted butter, melted, cream cheese, softened into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 9, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 9 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a bowl, combine 1 1/2 cups graham cracker crumbs with 6 tbsp melted unsalted butter and press evenly into the bottom of an 8x8-inch baking pan to form a crust.
  2. Step 2: In a mixing bowl, beat 8 oz softened cream cheese with 1 cup powdered sugar until smooth and creamy.
  3. Step 3: Add 1/3 cup lemon juice and 1 tbsp lemon zest to the cream cheese mixture and blend well.
  4. Step 4: In a separate bowl, whisk 1 cup heavy cream until stiff peaks form; gently fold into the lemon cream cheese mixture.
  5. Step 5: In another bowl, whisk together 1/2 cup granulated sugar, 2 large eggs, 2 tbsp all-purpose flour, and 1/4 tsp salt until combined.
  6. Step 6: Pour the egg mixture over the crust, then gently spoon the lemon cheesecake mixture on top, spreading evenly.
  7. Step 7: Bake for 30-35 minutes until the edges are set but the center still wobbles slightly. Cool completely, then refrigerate for at least 3 hours before cutting into squares.

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