Can you mix lemon juice and cream cheese?

Absolutely! Lemon juice blends perfectly into cream cheese in this lemon cream cheese bars recipe. In fact, freshly squeezed lemon juice not only adds irresistible zing and brightness, but its acidity helps thicken the filling and brings out that tangy cheesecake flavor. Just be sure your cream cheese is fully softened so the mixture stays smooth and creamy when you blend them together.

Is it better to bake lemon bars in a glass or metal pan?

Since this is a no bake lemon cream cheese bars recipe, there’s no need to worry about baking pans! However, if you were making classic lemon bars, glass pans retain heat more evenly, while metal pans may brown the edges faster. For this no bake version, use any 8x8 or 9x9 inch square dish lined with parchment or foil for easy lifting.

Why are my lemon bars rubbery?

If you’re making a baked version and your lemon bars turn out rubbery, it’s often because they were overbaked, or the ratio of eggs to liquid was off. Luckily, with this no bake lemon cream cheese bars recipe, you’ll never have to worry about rubbery texture, the filling stays creamy and luscious just from chilling!

How to make lemon bars less gooey?

For baked lemon bars, gooeyness is usually a sign of underbaking or too much sugar. For this no bake lemon cream cheese bars recipe, make sure to chill your bars for at least 4 to 6 hours so they set fully. If your filling seems too loose, try adding a bit more cream cheese or reduce the lemon juice slightly for a firmer set.

Best No Bake Lemon Cream Cheese Bars Recipe (Quick & Zesty)

Description

These no bake lemon cream cheese bars recipe are a burst of sunshine in dessert form. They’ve got a buttery graham cracker crust, a dreamy lemony filling, and just the right touch of citrus flair on top. Simple, refreshing, and straight from my Brooklyn kitchen to yours—no oven required!

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs (or Golden Oreos, finely crushed)

5 tablespoons unsalted butter, melted

2 tablespoons sugar (optional, for extra crunch)

For the Filling:

16 oz (2 blocks) cream cheese, softened

⅔ cup sweetened condensed milk (or powdered sugar to taste)

¼ cup fresh lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

For the Topping (Optional):

Extra lemon zest for garnish

Thin slices of lemon or a drizzle of lemon curd

Whipped cream or crushed cookies (optional)

Instructions

1. Make the Crust:

In a bowl, mix graham cracker crumbs, melted butter, and sugar (if using) until combined.

Press firmly into a foil- or parchment-lined 8×8 or 9×9 inch square pan.

Use the back of a spoon or glass to flatten. Chill in freezer for 10 minutes while preparing filling.

2. Make the Lemon Cream Cheese Filling:

In a medium bowl, beat softened cream cheese until smooth and fluffy (2–3 minutes).

Add condensed milk, lemon juice, lemon zest, and vanilla. Beat again until well blended and creamy.

3. Assemble:

Pour the filling over the chilled crust and smooth the top with a spatula.

Garnish with extra zest, lemon slices, or toppings of choice.

4. Chill:

Cover and refrigerate for at least 4–6 hours (or overnight) until fully set.

For cleaner slices, chill longer and use a warm knife to cut.

Notes

Swap the graham crackers for vanilla wafers or gluten-free cookies to mix things up.

Feel free to add a layer of lemon curd in the middle for extra zing.

These bars keep great in the fridge for 3–4 days—if they last that long!

You can freeze them too, just wrap tightly and thaw in the fridge before serving.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 230
Sugar: 13g
Sodium: 130mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 3g
Cholesterol: 45mg