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With a hint of lemon and vanilla, these creamy no-bake cheesecake bars are an easy alternative to classic cheesecake. Take this recipe over the top by incorporating fresh local berries.

Yield:
16
Prep time:
Refrigerate: 3 hours
Cook time:
15 minutes
Photo of No-bake Cheesecake Bars

Recipe by BC Dairy Association

Equipment

  • refrigerator
  • 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

Instructions

  1. 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.
  2. 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.

Tip: Serve with fresh blueberries if desired.

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