No Bake Lemon Curd Cheesecake Bars
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!
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.