Classic No-Bake Cheesecake Bars
A timeless chilled dessert, these no-bake cheesecake bars offer a delicate and airy consistency with a bright citrus note. Constructed with a buttery graham cracker base and a mousse-like cream cheese layer infused with lemon gelatin, it’s an effortless, crowd-pleasing treat ideal for gatherings or casual indulgence.
Print
Pin
Servings: 24 portions
Ingredients
Crust Layer:
- ½ cup approximately 115 grams of unsalted butter, melted
- ¼ cup roughly 50 grams of white granulated sugar
- 2 cups about 200 grams of finely crushed graham crackers
Cream Cheese Filling:
- 1 package 3 oz / 85 grams of lemon-flavored gelatin mix
- 1 can 12 oz / 355 ml of evaporated milk, thoroughly chilled
- 1 cup 240 ml of cold water
- 1 cup 240 ml of boiling water
- 2 teaspoons of pure vanilla essence
- 1 block 8 oz / 225 grams of cream cheese, softened to room temperature
- 1 cup 200 grams of granulated sugar
Instructions
Form the Base:
- Combine the graham cracker crumbs, melted butter, and sugar in a medium-sized mixing bowl. Stir until the mixture is evenly moistened. Press the blend firmly into the base of a 9x13-inch (23x33 cm) rectangular pan to create an even crust layer. Set aside.
Prepare the Gelatin:
- In a heatproof bowl, dissolve the lemon gelatin powder in the boiling water, stirring continuously until fully dissolved. Add the cold water to the mixture and allow it to cool to room temperature. Ensure it remains in liquid form without setting.
Whip the Evaporated Milk:
- Using an electric mixer and a pre-chilled mixing bowl, beat the cold evaporated milk on high speed for 3 to 4 minutes until it transforms into a thick and fluffy consistency. Transfer the whipped milk to the refrigerator to keep it cool while the next steps are completed.
Make the Cream Cheese Mixture:
- In a separate large bowl, beat the softened cream cheese along with the granulated sugar and vanilla extract until smooth and creamy. Gradually blend in the cooled lemon gelatin mixture, mixing until fully unified and velvety.
Combine the Components:
- Carefully fold the whipped evaporated milk into the cream cheese and gelatin base using a spatula. Mix gently until the filling is light and well combined.
Assemble and Set:
- Spread the completed filling evenly over the prepared crust layer in the pan. Smooth the top for an even surface.
Chill and Serve:
- Refrigerate the dessert for no less than 4 hours, or preferably overnight, until the filling is thoroughly set. Cut into individual bars or squares before serving. Keep chilled until ready to serve.