No Bake Lemon Curd Cheesecake Bars
Equipment
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
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.