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5 from 1 vote

No Bake Lemon Curd Cheesecake Bars


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


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.