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{ Lighter } No Bake Lemon Cheesecake Bars

Cheesecakes

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These Lighter No Bake Lemon Cheesecake Bars are made with a few simple swaps to make them a bit lighter than a traditional cheesecake. However, these lemon cheesecake bars are just as rich and creamy as the real thing!

no bake lemon cheesecake with lemon curd

This No Bake Lemon Cheesecake Bar Recipe is such an easy lemon dessert recipe! Between the creaminess and the lemon flavor, this is my *current* dessert obsession.

easy no bake lemon cheesecake

Give me lemon or give me cheesecake.

If you give me both, we’ll be friends forever.

(You think I’m joking…)

Seriously though, if you ever have a favor to ask of me, a sure fire way to ensure I’ll say yes is to bribe me with lemon desserts, cheesecakes, or lemon cheesecakes.

I’m a sucker for that subtle tang, creamy texture, and sweet, sweet flavor…

Cheesecake is my life’s blood.

lighter lemon cheesecake with curd

This no bake lemon cheesecake is pretty much the epitome of summer.

It’s light (in both flavor and ingredients–ahem, shorts season), no bake (because turning on your oven in the middle of a sauna can make a sane person feel a little crazy–don’t ask me how I know that), and it’s lemon, which is the flavor of summer.

I’m pretty sure it’s a written rule.

Oh. Ohhh. Ohhhh.

The whole lemon explosion is sitting on top of a vanilla wafer crust!

It’s a dream come true.

lighter lemon cheesecake bars with a wafer crust

Lighter Lemon Cheesecake Ingredients:

  • reduced fat vanilla wafers, lemon zest and melted butter (the vanilla wafer cheesecake crust)
  • heavy whipping cream
  • reduced fat whipped cream cheese
  • vanilla greek yogurt
  • vanilla extract
  • lemon juice & zest
  • powdered sugar
  • lemon curd

There are a couple of ingredients here that are very important. This recipe calls for whipped cream cheese, and it’s important to use the whipped version in this recipe. A block of cream cheese will be too heavy. 

Make sure you use a flavored greek yogurt. I used vanilla, but a lemon flavor would be a nice addition to these lemon cheesecake bars as well. If possible, try to avoid using original or plain greek yogurt, as the cheesecake bars will not be nearly as sweet. 

lemon cheesecake ingredients

Do I Freeze These No Bake Lemon Cheesecake Bars? Or Are They Refrigerated?

Let’s talk about this and discuss what your options are here (and your options depend on your preference):

  1. As I suggest in the recipe, you can put these lemon cheesecake bars in the freezer to set up. They need at least 5-6 hours. Then, allow the no bake lemon cheesecake bars to thaw for 45-60 minutes in the fridge before serving (alternately, you can let them thaw on the counter). Keep leftovers in the freezer.
  2. However, you can let these set up overnight in the fridge and serve as is. They *will be* a little softer and creamier this way. 
  3. Or, you can eat these straight out of the freezer. I’ve had readers who have done each of these options and all of them have loved these bars. Truthfully, it just depends on what kind of texture you are looking for in these cheesecake bars. 

no bake cheesecake bars with lemon curd

Lighter Lemon Cheesecake Bars Tips & Tricks:

  • I used reduced fat vanilla wafer cookies; however, feel free to use regular vanilla wafers. Additionally, you can use graham cracker crumbs or golden oreos or some sort of lemon sandwich cookie. Have fun with it!
  • After making the crust, the first thing you will do is whip the heavy cream until it forms stiff peaks–the consistency of whipped cream. Then you add the whipped cream cheese, 4 oz at a time (it’s important to do a little at a time so that the heavy cream does not deflate). 
  • Add in the lemon zest, lemon juice and vanilla extract to the creamy no bake cheesecake filling. 
  • Lastly, you add in the powdered sugar, whipping the batter until it is smooth, creamy and thick. 
  • I like to dollop the lemon curd on top of the cheesecake batter and swirl it into the batter. However, you can spread a layer on the bottom of the crust, then pour the no bake lemon cheesecake batter on top. 

stack of lighter lemon cheesecake bars

And it feels like summer!

no bake lemon cheesecake with lemon curd
Print
{ Lighter } No Bake Lemon Cheesecake Bars
Prep Time
30 mins
Total Time
30 mins
 
This no bake lemon cheesecake recipe is simple, full of lemon flavor, and lighter than a traditional cheesecake recipe, making it the perfect summer dessert!
Course: Dessert
Cuisine: American
Keyword: no bake lemon cheesecake bars
Servings: 12 Bars
Author: Michelle
Ingredients
Crust
  • 2 cups crushed vanilla wafer cookies (I used reduced fat)
  • 1 Tbsp lemon zest
  • 5 Tbsp butter, melted
Cheesecake
  • 1/2 cup heavy whipping cream
  • 12 oz Reduced Fat Whipped Cream Cheese
  • 6 oz Vanilla Greek Yogurt
  • 1 tsp vanilla extract
  • 5 Tbsp lemon juice
  • 1 Tbsp lemon zest
  • 1 1/2 cups powdered sugar
Topping (optional)
  • 2 Tbsp lemon curd
Instructions
  1. In a bowl, mix crushed vanilla wafers, lemon zest, and melted butter. Once combined, press the crust evenly into an 8x8 baking dish. Set aside.
  2. In a large bowl with a mixer, whip heavy whipping cream until stiff peaks form. Add in Weight Watchers Whipped Cream Cheese, 4 oz at a time, beating well after each addition. Once combined, add in Greek Yogurt, and beat well.
  3. Add in lemon zest, lemon juice, and vanilla extract and mix.
  4. Lastly, add in powdered sugar, 1/2 cup at a time, beating well after each addition, until the filling is thick and smooth.
  5. Pour filling evenly over crust, smoothing the filling to the sides of the dish.
  6. If using lemon curd, dollop small teaspoonfuls on top of the cheesecake. With a knife or toothpick, carefully swirl the curd with the cheesecake.
  7. Chill in the freezer for at least 5-6 hours. Before serving, allow cheesecake to to sit in the fridge for about 45-60 minutes*.

  8. Enjoy!
Recipe Notes

*Because this is a no bake cheesecake, it will be slightly creamier than a baked cheesecake. I found that allowing it to freeze first, then letting it thaw slightly in the fridge yielded the best texture. 

However, you can eat it frozen, or you can skip freezing all together and refrigerate over night. The consistency will be slightly softer. 

My favorite products used in this recipe: 

 

 

lighter lemon cheesecake bars collage

 

Shared by Michelle

Comments

  1. Meg @ With Salt and Wit says

    June 15, 2016 at 9:16 am

    Lemon desserts are the best! But when you make them Light and No Bake that’s a win!

    Reply
  2. Krista says

    June 15, 2016 at 12:07 pm

    The swirls on this are amazing! Love it!

    Reply
  3. Michelle @ The Complete Savorist says

    June 15, 2016 at 3:03 pm

    This is a perfect dessert to make this weekend for a Father’s Day gathering I am attending.

    Reply
  4. Amy Stafford says

    June 15, 2016 at 5:28 pm

    These are gorgeous. The perfect flavor for summer, nice and fresh.

    Reply
  5. Cathy | Lemon Tree Dwelling says

    June 16, 2016 at 12:05 am

    Wow – these look so light, yet so completely decadent!

    Reply
  6. carrie @ frugal foodie mama says

    June 16, 2016 at 8:30 am

    What a perfect dessert for summertime! And bonus points for being no-bake. 🙂

    Reply
  7. Eden Passanten says

    June 16, 2016 at 12:14 pm

    LOVE lemon bars and this recipe looks so amazing! Love that it’s no bake too!

    Reply
  8. Renee - Kudos says

    June 16, 2016 at 1:39 pm

    BINGO! All this and lower in calories too? Count me in! I love lemon desserts and that lemon marbling is so pretty!

    Reply
  9. Stacey Werner says

    June 16, 2016 at 1:55 pm

    The light flavor of lemon always reminds me of summer. Probably because of all the lemonade I drank as a kid. This lightened cheesecake sounds divine!

    [client]

    Reply
  10. Dorothy @ Crazy for Crust says

    June 17, 2016 at 7:22 am

    What a great idea!! I love lemon too, and I love that cream cheese!

    Reply
  11. CakeSpy says

    June 17, 2016 at 12:38 pm

    Lemon is one of my favorite dessert flavors. Cream cheese is the perfect complement. YUM.

    Reply

Trackbacks

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I'm Michelle and this is where you'll witness my baking addiction. I bleed coffee and breathe sugar. Come join me as I journey through life one recipe at a time! READ MORE
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