Description
Indulge in these delightful No-Bake Lemon Ricotta Cheesecake Bars, a refreshing and creamy treat perfect for any occasion.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Filling:
- 8 ounces cream cheese, softened
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 container (8 ounces) whipped topping (such as Cool Whip)
- Optional fresh berries for garnish
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press mixture firmly into the bottom of a greased or parchment-lined 8×8-inch pan to form the crust.
- Make the Filling: In a large bowl, beat cream cheese and ricotta cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until creamy. Fold in the whipped topping until fully incorporated.
- Assemble: Spread the filling evenly over the crust. Cover and refrigerate for at least 4 hours or overnight until set.
- Serve: Cut into bars and garnish with fresh berries if desired.
Notes
- For extra flavor, drizzle with lemon curd before serving.
- Graham crackers can be swapped with digestive biscuits or shortbread cookies for the crust.
- Best enjoyed within 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 18g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
