Lemon Cheesecake Delight Dessert
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Lemon Cheesecake Delight is a delicious make ahead dessert. This dessert is made in a 9 x 13 sheet pan with Fresh, lemon curd topping, a No Bake-Cheesecake filling and yummy press in graham cracker crust.
This dessert is perfect for potlucks, holidays or family treats anytime. Just chill, cut and serve. Our family has served this cheesecake recipe for years at group events. Lemon cheesecake is so refreshing for summer parties.
These bars use the same delicious no bake crust we use for our blackberry cheesecake bars. This no bake, press in crust uses walnuts and coconut oil to add wonderful flavor and keep the crust firm with no baking.
Serve with a dollop of whipped cream and a sprinkle of lemon zest.
More Cheesecake Desserts:
We have LOTS of yummy cheesecake desserts. Here are just a few your family is sure to enjoy.
Lemon Cheesecake Bars Recipe:
This recipe makes about 24 3 x 3 inch cheesecake bars. Of course that depends on how you cut them. For a large crowd at a gathering you can make them smaller 1 1/2 inch squares and have 36 bars to serve.
TIPS:
- You can make this recipe with full fat cream cheese, butter and sour cream if that is your desire. It will also be great with lower fat options like greek yogurt and Neufchâtel cheese.
- I use coconut oil in the press in crust because it makes a firm press in crust even when unbaked.
- Make lemon curd before the cheesecake filling. I copied it into this recipe for you.
- To save time let the curd cool while making the rest of this recipe.
Serving Suggestion:
- Cut into small squares with a sharp knife.
- Be sure to use enough pressure to go completely through the crust.
- Remove pieces with a spatula or pie server onto plates.
- Serve plain or with a dollop of whipped cream.
- Garnish with a sprinkle of fresh lemon zest if desired.
Lemon Cheesecake Delight Printable Recipe:
Lemon Cheesecake Delight
Lemon Cheesecake Delight is a delicious make ahead sheet pan dessert. Fresh, lemon curd topping, No Bake-Cheesecake filling, with a press in graham cracker crust. Perfect for potlucks, holidays or family treats anytime.
Ingredients
FOR THE LEMON CURD
- 1/2 Cup fresh lemon juice
- 2 tsp. fresh lemon zest
- 1/2 Cup sugar
- 3 large eggs
- 6 Tablespoons cold butter, cut into bits
FOR THE CRUST
- 1 1/2 Cup graham crackers-crushed
- 2 Tablespoons sugar
- 1/4 Cup walnuts
- 1/2 cup coconut oil-melted
- 1/2 tsp. vanilla
FOR THE NO BAKE-CHEESECAKE FILLING
- 1 Tablespoon fresh lemon juice
- 1 tsp. finely shredded lemon zest
- 3 8 oz. packages cream cheese, softened
- 1 1/2 Cup sugar
- 2 tsp. vanilla extract
- 1/2 Cup sour cream
Instructions
FOR THE LEMON CURD:
- Whisk together lemon juice, zest, sugar and eggs in a 1 quart saucepan, over low heat
- Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold the marks that the whisk leaves behind
- When the first bubbles appear on the surface, remove from heat immediately
- Cover and chill until cold and thick, about 1 hour
- The curd can be stored in an airtight container and refrigerated for up to 1 week if desired
FOR THE Graham Cracker CRUST:
- Pulse the graham crackers with the walnuts and vanilla and sugar in a food processor until they make crumbs.
- Pour the coconut oil in a stream into the crumbs and pulse until it's well mixed.
- Press the crust into the bottom only of an oiled 9 x 13 pan.
- Set in the fridge. Chill to set until the lemon curd is chilled.
FOR THE CHEESECAKE FILLING:
- In a large bowl, combine room temperature cream cheese and sugar and beat on low speed until smooth and creamy.
- Add vanilla, lemon juice, sour cream and lemon zest
- Continue mixing until everything is fully combined, scraping the sides of the bowl as needed
WHEN THE lemon curd is cool:
- Spread the cream cheese mixture over the crust.
- Spread the lemon curd evenly over the cream cheese layer.
- Refrigerate 2 hours or until cold and fully set.
Serve:
Cut into squares. Serve on plates with a dollop of whipped cream and a sprinkle of lemon zest if desired.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 403Total Fat 24gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 5gCholesterol 78mgSodium 230mgCarbohydrates 44gFiber 0gSugar 31gProtein 5g
The no bake cheesecake filling is adapted from Pioneer woman.com
Here is the complete lemon curd Recipe.
For the cookie crust dry ingredient list salt is listed but the amount isn’t listed in the recipe. How much salt do you use? Thanks.
Hi Brian, 1/2 tsp. of salt. Thank you for your question. I will update the recipe. Happy Holidays!
Diane, it’s like you know all my soft spots. Or maybe you just share the same ones! Creamy citrus all the way.
We must be twin souls Christine 🙂
Wow, this cheesecake looks perfect. I love lemon desserts and this one nailed it for me !
Thank you Florentina!
One word! Decadent! Looks so good, can’t wait to try it!
I think you’ll love this flavorful dessert, Neli!
Thanks for the walkthrough and all the useful photos. I love lemon and would love to try this although I eat a largely dairy-free diet! 🙂
Lol christine, This recipe might be worth the pain 🙂
I love anything lemon, so this cheesecake would certainly work for me!!
Gloria, I know you will love this lemon cheesecake. This one has lots of good lemon flavor and great texture. Enjoy!
My mom loves the taste of lemon and she will be super happy when I make this for her! Thank you for the great recipe!
Enjoy Shadi! Stop back by and let us know how she liked it 🙂 It’s a favorite in our family.
Your post is perfectly timed. My sweet sister-in-law sent me a huge box of lemons that she picked from her tree. They are so mild that this dessert will be perfect for them. Thank you for sharing.
Oh you lucky! I wish we had lemon trees here. Or relatives that could send us some. Lemon trees are so gorgeous. I would love to grow them and use homegrown lemons! I agree they will be perfect for lemon cheesecake delight!
I’m all about the lemons this time of year, but I can imagine how wonderful this treat is anytime of year! I love the combo of lemon curd & cheesecake. Looks amazing!
Thanks Patricia. This is a good dessert!
This looks heavenly! I love lemon desserts!
Sabrina, This yummy lemon dessert is a favorite with our family and with our readers. Thank you!
I don’t see where you add the sour cream in the directions, is it go in the no bake cream cheese mixture or on top of the mixture?? Thanks
Hi Genna. Thanks so much for your question. The sour cream is in the no bake cheesecake filling. I’ll fix the recipe for you. Enjoy!