How to make lemon cheesecake no bake?

For a no bake lemon cheesecake , you’ll follow a similar process: blend lemon juice with cream cheese and sweetened condensed milk, then fold in whipped cream. It’s like a richer version of these lemon bars, just set in a crust instead of layers.

What is a substitute for baking powder in lemon bars?

No need for baking powder here. These no bake lemon bars don’t require any rising agents. The lemon juice naturally thickens the filling when combined with condensed milk, so there’s no flour or baking needed.

What makes the best lemon bars?

Balance is key: tart lemon, creamy texture, and just enough sweetness. Using fresh lemon juice and zest gives the boldest flavor, and layering whole graham crackers keeps the process simple but effective. These no bake lemon bars check all the boxes for ease and taste.

Can lemon bars be made the night before?

Yes, and it’s actually better! Making no bake lemon bars the night before gives them plenty of time to set. They slice more cleanly and taste even better after a full chill. Simply keep them chilled in the fridge until it’s time to serve.

No Bake Lemon Bars – Easy 4-Ingredient Summer Treat! No Bake Lemon Bars: Creamy 4-Ingredient Dessert for Summer

Description

These no bake lemon bars are creamy, refreshing, and require just four ingredients. A quick and easy summer dessert with zero baking needed.

Ingredients

6 tbsp (3 fl oz/89 ml) lemon juice + 1 tsp lemon zest

1 (14 oz/397g) can full fat sweetened condensed milk

1 1/2 cups (12 fl oz/355 ml) heavy cream

40 graham crackers

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Instructions

1. Line an 8 x 8 inch pan with parchment paper, leaving overhang for lifting bars out later.

2. Combine lemon juice, zest, and condensed milk in a bowl. Stir until thick and smooth.

3. Whip the heavy cream to stiff peaks in a separate bowl.

4. Gently fold the whipped cream into the lemon mixture in three batches.

5. Place a layer of graham crackers in the bottom of the pan.

6. Spread a thin layer of lemon cream, then top with another cracker layer.

7. Pour the remaining lemon filling over the top and smooth it out.

8. Chill in the fridge for at least 4 hours or overnight until fully set.

9. Cut into squares and serve chilled. Optional: freeze for 30 minutes before slicing.

Notes

Use only full-fat condensed milk; dairy-free versions will not thicken properly.

Best served chilled. Store in fridge for up to 4 days or freeze briefly before slicing for cleaner edges.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: American