No-Bake Cheesecake Bars - BC Dairy

For BC dairy farmers

For health professionals

School or Educator

Prep Time

15 mins

Cook Time

Refrigerate 3 hrs

Total Time

3 hrs 15 mins

Equipment

9-inch (2.5 L) square metal baking pan
parchment paper

Ingredients

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

Directions

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.

Tips

To add some natural sweetness, top with fresh blueberries or fruit of choice.

Cheesecake bars topped with blueberries and served with a glass of milk