No Bake Lemon Curd Cheesecake Bars are the perfect cool, sweet, and tangy dessert. With an easy no bake cheesecake topped with lemon curd and whipped cream for a refreshing dessert you’ll want all summer long!
I love making no bake desserts all summer long! No bake cheesecakes are such a great no bake dessert option. The no bake cheesecake filling in these bars is made with only 3 ingredients. You only need cream cheese, sugar, and Cool Whip. The Cool Whip is folded into the mixture so it keeps it stable, and holds itself together well.
The bars can be topped with store bought or homemade lemon curd. I just love the tanginess that the lemon curd brings to the sweet and creamy cheesecake. Its all topped with the more creamy cool whip to tie it all together.
Instead of lemon curd, you could also use a grapefruit curd, pineapple curd or orange curd. Any citrus curd would work work well, and bring that delicious slightly tangy taste to the cheesecake bars.
All the layers come together so nicely! I don’t even know which of the layers is my favorite in these bars, they all just come together so deliciously!
This dessert is quick, easy, and perfect for eating all summer long! It’s great for a summer BBQ or party! The recipe makes a 9x9in pan worth, which can be cut up into about 16 smaller pieces, or 12 pieces if you want them a little bit bigger. The recipe can also be doubled in a 9×13 pan, if you want more cheesecake to serve a bigger crowd.
No Bake Lemon Curd Cheesecake Bars
Ingredients
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs (about 12 full graham crackers)
- 4 TBS melted butter
For the Cheesecake Filling:
- 12 oz cream cheese (1 1/2 packages, softened)
- 3/4 cup white sugar
- 1 1/2 cups Cool Whip
For the Topping:
- 10 oz lemon curd (3/4 cup + 2 TBS)
- 1 1/2 cups Cool Whip
Equipment
Instructions
For the Graham Cracker Crust:
- Line a 9x9 in pan with foil, keeping it hanging over the edges of the pan for easy removal, and spray with nonstick spray.
- Pulse the graham crackers into a fine crumb using a blender or food processor.
- Mix together the melted butter with the graham crackers.
- Pour the graham cracker mixture into the bottom of the prepared pan.
- Spread crumbs evenly and press down as tightly as you can. (The bottom of a flat cup works great for this)
- Place in the fridge for 10 minutes, while preparing cheesecake layer.
For the Cheesecake Layer:
- Beat the cream cheese with a stand mixer or hand mixer until nice and smooth.
- Add in the sugar and beat over medium, for about 2-3 minutes until the mixture is nice and smooth and creamy.
- Carefully fold in the cool whip until its all smooth.
- Spread cheesecake filling evenly over the top of the graham cracker crust.
For the Topping:
- Spread the lemon curd evenly over the cheesecake layer, to all the corners and edges.
- Spread the Cool Whip over the lemon curd evenly, and spread to smooth the top.
- Place in the fridge for 4 hours, up to overnight before slicing and serving.
Lisa says
I would never make a recipe containing Cool Whip; It’s full of unhealthy artificial ingredients!
Whipped cream can be substituted, especially if stabilized with gelatin. There are easy recipes available online.
Beth A. says
I made this for a family dinner that got cancelled. It’s been in the refrigerator for 2 days. Can I freeze it for a later family date? Thanks
Aimee says
I think it should be okay to freeze, wrap them in plastic wrap, and foil or a ziplock to keep them from getting too icy
Amy M says
I wonder if someone made nars with real whipped cream how theyturned out
Aimee says
I’ve made it with fresh whipped cream as well. The cheesecake may be a little softer as the whipped cream isn’t stabilized, but it still works well
Maria says
Can I substitute fresh whipping cream for cool whip?
Thank you 😊
Ellen says
You should be able to substitute fresh whipping cream for cool whip, it might be a little thinner but still set up.
Marleina says
I made this the other night using English Lemon Curd I had purchased on a whim from Amazon one day. I wasn’t sure what I was going to use it for and when I came across this recipe, with the name of your site being “Like Mother, Like Daughter”, I knew this was the one to try. Let me say, this was AMAZING!!! My fiance had never had anything like this before and he’s SO HAPPY!! I also just gave some to my Mom and she just asked for the recipe. Thank you again for sharing this!!!
Ellen says
Whoa! What a delight to know how much you all the recipe. We are so glad you could share the recipe even.