These No-Bake Lemon Curd Cheesecake Bars are creamy, light and have the perfect amount of sweetness with a touch tartness from the lemon curd. The best part is that you don’t even have to turn on the oven to make them.
I love how this is one of those desserts that feels fancy enough for a gathering but is simple to make. They’re cool, creamy, and topped with silky lemon curd which adds a nice touch. If you love no-bake desserts then you will also love my No-Bake Vanilla Bean Cheesecake.
REASONS TO MAKE THESE NO-BAKE LEMON CHEESECAKE BARS
- No oven required: Perfect for super hot days when you want to keep the kitchen cool and not do too much.
- Bright, fresh lemon flavor that’s perfectly balanced and not too sweet.
- Creamy, smooth cheesecake layers that taste amazing.
- Make-ahead friendly for social gatherings, holidays, or busy weeks when you want a little treat.
- Simple ingredients and simple steps: No crazy ingredients, steps or equipment needed.
- Family-friendly dessert that both kids and adults will love.
TIPS FOR THE BEST NO-BAKE CHEESECAKE BARS
To make sure your bars turn out perfectly every time, keep these tips in mind:
- Use softened cream cheese for a smooth, lump-free filling.
- Don’t rush the chill time, this is key for clean slices.
- Line your pan with parchment paper for easy removal.
- Swirl the lemon curd evenly all around the top, so every bite has that bright citrus flavor.
- Chill overnight if possible for the best texture and flavor. This will really give the bars a chance to set up.
WHAT IS LEMON CURD?
Lemon curd is a very rich dessert topping or spread. It’s buttery and sweet with an intense tart lemon flavor. It’s like a creamy lemon version of jam. Lemon curd is made from simple ingredients and comes together quickly on the stove.
VARIATIONS
- Top with fresh berries like strawberries, blueberries, or raspberries.
- Add lemon zest to the filling for an extra citrus boost.
- Drizzle with white chocolate for a slightly sweeter twist.
HOW TO STORE NO-BAKE LEMON CHEESECAKE BARS
- Refrigerator: Store covered for up to 4–5ish days.
FAQs
CAN I MAKE THESE CHEESECAKE BARS AHEAD OF TIME?
Yes! They are actually better when made ahead of time since they need time to fully set up in the refrigerator.
HOW LONG DO NO-BAKE CHEESECAKE BARS NEED TO CHILL?
At least 4–6ish hours, but overnight is best for the perfect texture and clean slices.
Questions about this No-Bake Lemon Curd Cheesecake Bars? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram or TikTok, I’d love to see your creations!
See Step By Step Video Below!
No-Bake Lemon Curd Cheesecake Bars
Ingredients
For The Crust
- 2 Cups Crushed Biscoff Cookies
- ½ Cup Unsalted Melted Butter
- 1 Tablespoon Light Brown Sugar
For The Cheesecake Filling
- ⅓ Cup Lemon Curd Store bought or Homemade
- 2 8-Ounce Blocks Plain Cream Cheese Room Temperature
- ⅓ Cup Granulated Sugar
- 2 Tablespoons Vanilla Bean Paste or Extract
- 2 Tablespoons Powdered Sugar
- ¼ Cup Sour Cream Room Temperature
- 1 ¼ Cups Cold Heavy Cream
- 2 Tablespoons Lemon Juice
For The Crumble Topping (Optional)
- 1 Cup All Purpose Flour
- ½ Cup Light Brown Sugar
- 1 Teaspoon Ground Cinnamon
- Pinch of Kosher Salt
- 1 Stick Cold Butter Cubed
Instructions
- Preheat your oven to 350°F. Line a sheet tray with parchment paper and set aside.
- In a small bowl, add the flour, light brown sugar, ground cinnamon, and a pinch of kosher salt. Whisk until combined.
- Add the cold cubed butter and use a pastry cutter or your hands to mix until a crumbly texture forms.
- Sprinkle the crumble mixture onto the prepared sheet tray in a single even layer. Bake for 10–15 minutes, or until golden brown with slightly bubbling edges. Remove from the oven and let cool for 10–15 minutes. Set aside.
- In a medium bowl, combine the crushed Biscoff cookies, melted unsalted butter, and light brown sugar. Mix until the texture resembles wet sand.
- Line a 9x9-inch pan with parchment paper. Press the crust mixture firmly into the bottom in an even layer. Place in the refrigerator to chill while you prepare the filling.
- In a large mixing bowl, add the softened cream cheese and granulated sugar. Beat until smooth and creamy with no lumps.
- Add the vanilla bean paste (or extract), powdered sugar, sour cream, and lemon juice. Mix until fully combined and smooth.
- In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture until fully incorporated and light and fluffy.
- Spread the cheesecake filling evenly over the chilled crust. Spoon the lemon curd over the filling and gently swirl into the cheesecake mixture.
- Sprinkle the cooled crumble topping evenly over the top. Cover and refrigerate for at least 6-8 hours, or overnight, until fully set.
- Once set, lift the bars out using the parchment paper, slice into squares, and serve chilled. Enjoy!
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