No-Bake Lemon Cheesecake Bars

For the Lemon Topping:

• 1 cup lemon curd (store-bought or homemade)

Instructions

Step 1: Prepare the Crust

1. Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
3. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Use the bottom of a measuring cup to compact the crust.
4. Refrigerate the crust while you prepare the filling, about 15 minutes.

Step 2: Make the Lemon Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add the powdered sugar, lemon juice, lemon zest, vanilla extract, and salt. Beat until well combined and smooth.
3. In a separate bowl, whip the heavy whipping cream to stiff peaks using an electric mixer.
4. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.

Step 3: Assemble the Cheesecake Bars

1. Spread the lemon cheesecake filling evenly over the chilled crust, using a spatula to smooth the top.
2. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is firm and set.

Step 4: Add the Lemon Topping

1. Once the cheesecake is set, spread the lemon curd evenly over the top of the cheesecake layer.
2. Refrigerate for an additional 1 hour to allow the lemon curd to set.

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