2. Make the cheesecake filling:
In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
→ In a separate chilled bowl, whip the heavy cream until stiff peaks form.
→ Gently fold the whipped cream into the cream cheese mixture along with the vanilla (and lemon zest if using). Mix until fully combined and fluffy.
3. Assemble & chill:
Spread the cheesecake mixture evenly over the chilled crust. Use a spatula to smooth the top.
→ Sprinkle crushed graham crackers over the top for that bakery-style finish.
→ Cover and refrigerate for at least 4 hours (overnight is even better!) to allow the bars to set.
🍴 To Serve:
Slice into squares using a sharp knife. Wipe the blade between cuts for clean edges. Serve chilled — and prepare for compliments. 😄
💡 Tips:
- Want more citrusy flavor? Add 1 tablespoon of lemon juice to the filling for a tangy kick.
- Chocolate version: Swap in Oreo crumbs for the crust and fold in mini chocolate chips!
- Fruit swirl: Spoon a few dollops of strawberry jam on top and swirl it into the filling before chilling.
📝 Caption idea for Facebook:
“I brought a tray of these no-bake cheesecake bars to a neighbor and she called five minutes later demanding the recipe. Creamy, buttery, and totally addictive — and the best part? No oven needed! 🍋🍰💛”
Would you like a printable or image recipe card version for your site or socials? I can make one for you too!
