No-Bake Lemon Cheesecake Swirl Bars

In the realm of desserts, few treats can rival the refreshing and tangy flavor of lemon. For those who crave a delightful balance of sweetness and tartness, the Zesty No-Bake Lemon Cheesecake Swirl Bars are an irresistible choice. This recipe is perfect for warm days, gatherings, or simply satisfying your sweet tooth without the need for baking. With a buttery graham cracker crust, a rich lemon cheesecake filling, and a vibrant lemon curd swirl, these bars are sure to impress. In this article, we will delve into the ingredients, preparation steps, and some insightful tips to help you create this delectable dessert with ease.

Looking for a refreshing dessert that’s easy to make? Try these Zesty No-Bake Lemon Cheesecake Swirl Bars! Perfect for warm gatherings or a sweet treat at home, they feature a buttery graham cracker crust, a creamy lemon cheesecake filling, and a vibrant lemon curd swirl. With simple ingredients and straightforward steps, you can create this delightful bar without turning on the oven. Discover the tips and techniques to make this show-stopping dessert a highlight at any occasion!

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Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon vanilla extract

For the Lemon Cheesecake Filling:

2 (8 oz) packages cream cheese, softened

¾ cup powdered sugar

2 cups heavy whipping cream

Zest of 2 lemons

½ cup fresh lemon juice (about 2 large lemons)

1 teaspoon vanilla extract

For the Lemon Swirl Topping:

½ cup fresh lemon curd (store-bought or homemade)

Extra lemon zest, for garnish

Instructions

Prepare the Crust:

- In a large mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are well coated.

- Press the crumb mixture firmly into the bottom of a greased 9x9-inch pan to form an even layer. Use the back of a measuring cup to pack it tightly and create a smooth surface. Place in the refrigerator while you prepare the filling.

Make the Lemon Cheesecake Filling:

- In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

- Gradually add the powdered sugar, mixing until fully incorporated.

- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

- Add in the lemon zest, fresh lemon juice, and vanilla extract. Fold again until the filling is smooth and creamy.

Layer the Filling:

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

Create the Lemon Swirl:

- Dollop the lemon curd over the cheesecake filling in multiple spots. Using a toothpick or a knife, gently swirl the curd into the cheesecake to create a marbled effect.

Chill and Set:

- Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until fully set. For best results, let it chill overnight.

Serve:

- Once set, lift the cheesecake out of the pan using the edges of the parchment paper (if you used it). Cut into bars and garnish each piece with a sprinkle of fresh lemon zest.

Prep Time, Total Time, Servings: 20 minutes | 4 hours (plus chilling) | 12 bars