With a hint of lemon and vanilla, this creamy no-bake dessert is an easy alternative to the classic version.
Refrigerate 3 hrs
3 hrs 15 mins
9-inch (2.5 L) square metal baking pan
1 cup (250 mL) graham wafer crumbs
2 tbsp (30 mL) brown sugar
⅓ cup (75 mL) melted butter
2 pkg (8 oz each) brick-style plain cream cheese, at room temperature
½ cup (125 mL) sweetened condensed milk
1 tsp (5 mL) vanilla
1 tsp (5 mL) finely grated lemon zest
Line 9-inch (2.5 L) square metal baking pan with parchment paper, leaving 1-inch (2.5 cm) of parchment on all sides; set aside. Stir crumbs with sugar until combined; stir in melted butter. Press crumb mixture into prepared pan; transfer to freezer until set, about 30 minutes.
Beat cream cheese until smooth; add condensed milk, vanilla and lemon zest. Spread mixture over crust, smoothing top. Refrigerate for 3 hours or up to 24 hours or until set. Cut into 16 bars.
To add some natural sweetness, top with fresh blueberries or fruit of choice.