🍋 No-Bake Lemon Cheesecake Bars

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• ½ cup melted butter
• 3 tbsp sugar

For the Lemon Cheesecake Filling:

• 16 oz (450g) cream cheese, softened
• 1 cup powdered sugar
• 1 cup heavy whipping cream (or whipped topping)
• ½ cup lemon juice (fresh is best)
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 box (3.4 oz) instant lemon pudding mix
• ½ cup cold milk

For Topping:

• Whipped cream
• Extra lemon zest
• Lemon slices (optional)

Instructions

1. Prepare the crust
   • Mix graham cracker crumbs, melted butter, and sugar until combined.
   • Press firmly into a 9×13 inch baking dish.
   • Refrigerate for 20–30 minutes to set.
2. Make the cheesecake layer
   • Beat softened cream cheese and powdered sugar until smooth and creamy.
   • Add lemon juice, lemon zest, and vanilla extract. Mix well.
   • In a separate bowl, whisk pudding mix with cold milk until thickened.
   • Add pudding mixture into the cream cheese mixture and blend until smooth.
3. Add whipped cream
   • Fold in whipped cream gently until the filling becomes light and fluffy.
4. Assemble
   • Spread the lemon cheesecake filling evenly over the chilled crust.
   • Add whipped cream topping.
   • Sprinkle with lemon zest.
5. Chill
   • Cover and refrigerate for at least 4 hours (overnight gives the best texture).
   • Slice into squares and serve chilled.

Storage

• Keep refrigerated in an airtight container for up to 5 days.
• Can be frozen for up to 1 month.