No Bake Lemon Cheesecake Bars
Fluffy, light, creamy and refreshing, this dessert is a simple and quick dessert to make. It comes together easily then allows the refrigerator to set the cheesecake.
Servings 14 servings
Calories 339kcal
Ingredients
- 16.2 ounce package lemon sandwich cookies divided
- ¼ cup butter melted
- 16 ounces cream cheese softened
- ¼ cup granulated sugar
- 2 tablespoons fresh lemon juice freshly squeezed
- 1 medium lemon zested
- 8 ounces cool whip divided
- *optional - lemon zest or curls or yellow sugar for garnish
Instructions
- Line an 8x8-inch pan with heavy duty aluminum foil with sides extended over pan enough that you can pull bars out after they are set.
- Coarsely shop 8 cookies.
- Finely crush 15 cookies for crust. Mix these with melted butter and press firmly onto bottom of prepared pan. Refrigerate while preparing filling.
- Beat cream cheese and sugar until smooth. Add lemon juice and zest.
- Fold in ALL EXCEPT 1/2 CUP of the cool whip.
- Fold in coarsely chopped cookies.
- Spoon mixture over crust. Spread remaining 1/2 cup cool whip over top and smooth.
- Garnish if desired.
- Refrigerate 4 hours or until set and firm.
Notes
- *you can substitute Golden Oreos for lemon cookies
- *total time includes refrigeration time
- *low-fat cream cheese, cool whip and cookies may be substituted
- Store remaining cheesecake in refrigerator up to 5 days.
Nutrition
Calories: 339kcal | Carbohydrates: 33g | Protein: 4g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 259mg | Potassium: 103mg | Fiber: 1g | Sugar: 20g | Vitamin A: 565IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1mg
