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Ultra-Creamy No-Bake Lemon Bars with Graham Cracker Crust

Close-up of a single serving of no-bake lemon bars showing a thick graham cracker crust and creamy lemon filling topped with powdered sugar.
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Make these creamy lemon bars without turning on your oven. This recipe uses a simple graham cracker base and a tangy, rich filling set in the refrigerator.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup fresh lemon juice (about 3 large lemons)
  • 1 teaspoon lemon zest
  • 8 ounces cream cheese, softened
  • 1/4 cup powdered sugar (for topping)

Instructions

  1. Prepare the crust: In a medium bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Pour in the melted butter and mix until the crumbs are evenly moistened.
  2. Press the crumb mixture firmly and evenly into the bottom of an 8×8 inch baking pan lined with parchment paper, leaving an overhang on two sides for easy removal. Place the pan in the freezer while you prepare the filling.
  3. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
  4. Gradually beat in the sweetened condensed milk until fully combined and smooth.
  5. Add the fresh lemon juice and lemon zest. Mix on low speed until just combined. Do not overmix once the lemon juice is added, as this will help the filling set.
  6. Pour the lemon filling evenly over the chilled crust. Tap the pan gently on the counter to release any air bubbles.
  7. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the bars are firm.
  8. Once set, use the parchment paper overhang to lift the bars from the pan. Cut into 16 squares.
  9. Before serving, dust the tops lightly with powdered sugar.

Notes

  • For a gluten free no bake lemon bars base options, substitute the graham crackers with an equal amount of crushed shortbread cookies or almond flour mixed with melted butter.
  • If you need to speed up the setting time, you can chill the bars for 2 hours, then place them in the freezer for 1 hour before cutting.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. This is a great make ahead summer lemon bars option.

Nutrition

Find it online: https://dishicious.com/nobake-lemon-bars-creamy-graham-crust/