{ Lighter } No Bake Lemon Cheesecake Bars
This no bake lemon cheesecake recipe is simple, full of lemon flavor, and lighter than a traditional cheesecake recipe, making it the perfect summer dessert!
Servings: 12 Bars
Ingredients
Crust
- 2 cups crushed vanilla wafer cookies (I used reduced fat)
- 1 Tbsp lemon zest
- 5 Tbsp butter, melted
Cheesecake
- 1/2 cup heavy whipping cream
- 12 oz Reduced Fat Whipped Cream Cheese
- 6 oz Vanilla Greek Yogurt
- 1 tsp vanilla extract
- 5 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1 1/2 cups powdered sugar
Topping (optional)
- 2 Tbsp lemon curd
Instructions
- In a bowl, mix crushed vanilla wafers, lemon zest, and melted butter. Once combined, press the crust evenly into an 8x8 baking dish. Set aside.
- In a large bowl with a mixer, whip heavy whipping cream until stiff peaks form. Add in Weight Watchers Whipped Cream Cheese, 4 oz at a time, beating well after each addition. Once combined, add in Greek Yogurt, and beat well.
- Add in lemon zest, lemon juice, and vanilla extract and mix.
- Lastly, add in powdered sugar, 1/2 cup at a time, beating well after each addition, until the filling is thick and smooth.
- Pour filling evenly over crust, smoothing the filling to the sides of the dish.
- If using lemon curd, dollop small teaspoonfuls on top of the cheesecake. With a knife or toothpick, carefully swirl the curd with the cheesecake.
- Chill in the freezer for at least 5-6 hours. Before serving, allow cheesecake to to sit in the fridge for about 45-60 minutes*.
- Enjoy!
Notes
*Because this is a no bake cheesecake, it will be slightly creamier than a baked cheesecake. I found that allowing it to freeze first, then letting it thaw slightly in the fridge yielded the best texture.
However, you can eat it frozen, or you can skip freezing all together and refrigerate over night. The consistency will be slightly softer.