Sometimes the best desserts don’t need an oven — and these No-Bake Citrus Cheesecake Bars prove just that! Bright, tangy citrus and creamy cheesecake filling sit on a buttery graham cracker crust, making every bite refreshing yet indulgent.
The best part? They’re ridiculously easy to make. Since there’s no baking required, you can whip them up for a party, family gathering, or just because you’re craving something sweet. As a result, they’re one of my go-to desserts for warmer months, but honestly, they’re a hit all year long.
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Why You’ll Love This Recipe
- No baking required – perfect for summer or anytime you don’t want to heat up the kitchen.
- Bright & fresh flavor – citrus zest and juice bring the cheesecake filling to life.
- Make-ahead friendly – chill these bars in the fridge, and they’re ready when you are.
- Perfect for sharing – slice into squares for parties, potlucks, or after-dinner treats.
Because they’re so versatile, these cheesecake bars can work for casual gatherings as well as holidays.
What You’ll Need to Make These No-Bake Cheesecake Bars
the crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 Tbsp sugar
cheesecake filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 2 tsp vanilla extract
- 2 Tbsp lemon juice (fresh squeezed)
- 1 Tbsp orange juice (fresh squeezed)
- Zest of 1 lemon and 1 orange
garnish (optional):
- Extra zest or thin citrus slices
- Whipped cream
Step-By-Step Instructions For No-Bake Citrus Cheesecake
- First, make the crust – In a mixing bowl, stir together graham cracker crumbs, melted butter, and sugar until combined. Then press firmly into the bottom of a 9 x 13 baking dish. Place in the refrigerator while you prepare the filling.
- Next, whip the cream – In a separate bowl, whip the heavy cream until stiff peaks form. Set aside.
- Meanwhile, mix the filling – Beat softened cream cheese with powdered sugar until smooth and creamy. After that, add in vanilla, citrus juices, and zest.
- Then fold it together – Gently fold the whipped cream into the cream cheese mixture until smooth. Because of the whipped cream, the texture becomes light and fluffy.
- Now assemble – Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
- Chill – Cover and refrigerate for at least 4 hours (overnight is best) until firm. This step is essential because it allows the cheesecake to set properly.
- Finally, serve – Slice into squares, garnish with zest or citrus slices, and enjoy a cool, creamy bite!
Recipe Notes & Tips
- Crust swap: You can also try crushed vanilla wafers or shortbread cookies instead of graham crackers.
- Flavor twist: If you want more tropical flavor, add lime juice and zest.
- Storage: Store covered in the fridge for up to 4 days. These bars also freeze well—just wrap tightly and thaw in the fridge before serving.
FAQ
Can I make no-bake citrus cheese cake bars ahead of time?
Yes! In fact, these no-bake citrus cheesecake bars are best when chilled overnight, so they’re perfect for making a day in advance.
Do I need gelatin to set the filling?
Nope! Because whipped cream is folded into the cream cheese, it gives the filling stability. Chilling does the rest.
Can I freeze no-bake cheesecake bars?
Absolutely! Wrap these no-bake citrus cheesecake bars well and freeze up to 2 months. When ready to serve, thaw overnight in the fridge.
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READER FAVORITES:
No-Bake Citrus Cheesecake Bars
Ingredients
For The Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 Tbsp sugar
For The Cheesecake Filling
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 2 tsp vanilla extract
- 2 Tbsp lemon juice fresh squeezed
- 1 Tbsp orange juice fresh squeezed
- Zest of 1 lemon and 1 orange
For Garnish (optional)
- Extra zest or thin citrus slices
- Whipped cream
Instructions
- In a mixing bowl, stir together graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of a 9 x 13 baking dish. Refrigerate while preparing filling.
- In a separate bowl, whip the heavy cream until stiff peaks form. Set aside.
- Beat softened cream cheese with powdered sugar until smooth and creamy. Add in vanilla, citrus juices, and zest.
- Gently fold the whipped cream into the cream cheese mixture until smooth.
- Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours (overnight is best) until firm.
- Slice into squares, garnish with zest or citrus slices, and enjoy a cool, creamy bite!
Notes
- Swap graham crackers for shortbread or vanilla wafers.
- Add lime for a citrus twist.
- Store covered in fridge 4 days or freeze up to 2 months.