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No-bake desserts are a category of sweet treats that require no baking, making them a favorite among those who want to whip up delicious desserts with minimal effort and time. Typically, no-bake recipes rely on ingredients that set or chill to achieve the desired texture, often resulting in lighter, airier desserts.

No-Bake Lemon Cheesecake Cookie Bars

Experience the joy of making Zesty Delight: No-Bake Lemon Cheesecake Cookie Bars, the perfect treat for warm days! These easy-to-prepare bars combine the tangy brightness of lemon with a creamy cheesecake filling, all resting on a crunchy cookie base. Ideal for picnics, gatherings, or a sweet indulgence at home, they're a delightful blend of fresh flavors and textures. Impress your friends and family with this refreshing dessert that's as delicious as it is simple to make!
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Ingredients
  

For the Cookie Base:

1 ½ cups digestive biscuits or graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the Lemon Cheesecake Filling:

16 oz (450g) cream cheese, softened

¾ cup powdered sugar

1/3 cup fresh lemon juice (about 2 lemons)

Zest of 2 lemons

1 teaspoon vanilla extract

1 cup heavy whipping cream

For Topping:

Extra lemon zest for garnish

Fresh berries (optional)

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Instructions
 

Prepare the Cookie Base:

    - In a mixing bowl, combine the digestive biscuit or graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are fully coated and resemble wet sand.

      - Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

        - Press the cookie mixture firmly into the bottom of the prepared pan using the back of a measuring cup or your hands. Place in the refrigerator to chill while you prepare the filling.

          Make the Lemon Cheesecake Filling:

            - In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).

              - Gradually add the powdered sugar and continue to mix until combined.

                - Add the fresh lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated and mixture is smooth.

                  - In a separate bowl, whip the heavy cream to stiff peaks. Carefully fold the whipped cream into the lemon cheesecake mixture until well blended. Be gentle to retain the airy texture.

                    Assemble the Bars:

                      - Remove the cookie base from the refrigerator. Spread the lemon cheesecake filling evenly over the chilled cookie base, smoothing the top with a spatula.

                        - Cover the pan with plastic wrap and refrigerate for at least 4 hours or until the cheesecake is set.

                          Serve:

                            - Once set, lift the bars out of the pan using the overhang of parchment paper and place them on a cutting board.

                              - Cut into squares or rectangles, serve chilled. Optionally, garnish each bar with extra lemon zest and fresh berries for a pop of color.

                                Prep Time, Total Time, Servings: 20 minutes | 4 hours chilling | 16 bars