No-Bake Lemon Cheesecake Bars
No-Bake Lemon Cheesecake Bars. This is a proper, old-school, retro recipe. It’s made with cream cheese, evaporated milk and lemon jelly (or jello, for my US readers). With some fresh lemon zest and juice for an additional citrus zing.
But, you know what, it still tastes good. And it’s quick and easy to make (although it does need a few hours in the fridge to set). So it’s perfect for a simple summer dessert, whether you slice it into bars, or squares or any other shape you prefer.
When I was younger, (back through the mists of time), this was what I considered to be cheesecake. I’m not even sure at what stage I discovered baked cheesecake. Nevertheless, even if this is not the most modern recipe, sometimes a classic can still be a winner.
These No-Bake Lemon Cheesecake Bars are tangy and smooth and set nicely to enable you to cut them into neat slices. And they get the all-important seal of approval from Little Miss Traybakes!
Before you start, make sure your cream cheese is at room temperature as that makes it a lot easier to work with. And you won’t end up with lumps in your cheesecake mixture. The cheesecake mix will still be quite liquid when you pour it over the biscuit base, but it does set up nicely in the fridge. These are best kept in the fridge too, as they can go a little squishy if they’re left out too long (like on the hot summer day when I was trying to take these photographs).
No-Bake Lemon Cheesecake Bars
Ingredients
- 8 oz or 225g Digestive biscuits or Graham Crackers
- 4 oz or 110g butter
- 3 oz or 85g lemon jelly (lemon jello)
- 4 fl oz or 120ml hot water
- 8 oz or 225g cream cheese
- 5 fl oz or 147ml evaporated milk
- 1 tbsp lemon juice
- zest of 1 lemon
- 3 oz or 85g caster sugar (superfine sugar)
Instructions
- Line an 8"/20cm tin with baking parchment.
- Crush the Digestives/Graham Crackers to make fine crumbs. Melt the butter and add to the crushed biscuits and mix well. Press firmly into a traybake tin and place in the fridge for an hour or two to set.
- Dissolve the jelly in the hot water and set aside to cool a little.
- Beat the cream cheese until smooth. Then add the sugar, lemon juice, lemon zest and evaporated milk and mix well. Next, slowly add the lemon jelly mixture and beat until incorporated
- Pour over the biscuit base and leave to set in the fridge, ideally overnight.
Video
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27 Comments
Mum
How do you manage to cut them in such a perfect shape?
CJ
I use a very sharp knife that I run under hot water (& then dry) before cutting the slices.
angela
what size tin do you use please
CJ
I usually use an 8 inch (20cm) square tin. Thanks!
Colin
Hi, what kind of sugar fo you use.
CJ
Here in the US, I use granulated sugar but caster sugar (superfine sugar) will also work.
Colin.
Thsts great thanks, wasnt too sure, i take it the sugar dissolves ok.
CJ
I’ve not had any problems with it. Caster sugar is harder to find in the US, so I tend to use regular granulated in most of my baking. Thanks!
Jennifer
I think they all it berry sugar this side of the Atlantic.
Pierre
Hello I am a frog from France.
I wish to know if irish butter is required instead of regular cornish wall cream I not good at english so I ask english friend for help grassy ass amigo
CJ
Any butter will work here. Doesn’t have to be Irish. Thanks!
Nicole
Mine totally didn’t stiffen just being in the fridge. I followed everything exact idk what happened. ?
CJ
Not setting would imply too much liquid, I think. They always set for me, so if you followed the recipe, I’m not sure what went wrong. I’d probably put them in the freezer and see if that helps!
Nicole
Yeah I ended up sticking it in the freezer. Just strange. Worries it’s going to be difficult to get it out of the pan now though. Idk what happened, super confusing for sure. Fingers crossed since they are for dessert tonight.
CJ
I’ll keep my fingers crossed for you!
marg
How many portions do you get from these measurements ?
CJ
I usually cut mine into about eight slices. But it all depends how big – or small – you cut it!
Margaret
If it’s for a party how long before can you make it
CJ
A day or two before should be fine. I wouldn’t make them much more in advance than that. Thanks!
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Susan bradford
I’m having a get together and would like to make the lemon cheesecake bars, several of my guests are vegetarian so I can’t use traditional jelly. Would Dr Otker gel with some lemon flavouring work? Thank you.
CJ
I’m not sure what Dr Otker gel is (I live in the USA and we don’t get that here) but I have made this with a vegan jelly in the past which has worked. If it’s a straight substitute for jelly but without flavouring, then I’d imagine it would work. Sorry I can’t be of more help!
Susan
My top separated from the bottom. Anybody else with this issue- no idea why- both set up great and followed recipe.
Abby
how many squares does this recipe make, just wondering if i might want to double the recipe or not.
CJ
It really depends on how big/small you want the portions to be. I typically cut mine into 8 slices.
Tara
Hi CJ – just wanted to thank you for sharing this recipe. It’s very nostalgic for me! I’ve been making it a while now. I follow your recipe and it always turns out well. It’s a favourite at gatherings and is barely set before the family pounce!???
CJ
Thank you so much!