Ingredients
- 1 ½ cups graham cracker crumbs (or vanilla cookie crumbs)
- 6 tablespoons melted butter
- 8 oz cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup whipped topping (like Cool Whip) or homemade whipped cream
- Powdered sugar (optional, for garnish)
- Crushed graham crackers or extra lemon zest (optional, for topping)
Instructions
- Mix graham cracker crumbs and melted butter until combined, then press firmly into an 8×8″ parchment‑lined pan. Chill while preparing the filling.
- Beat softened cream cheese until smooth. Add sweetened condensed milk, lemon juice, and zest, mixing until creamy.
- Fold in whipped topping gently until the filling is light and fluffy.
- Spread the lemon filling evenly over the chilled crust and smooth the surface with a spatula.
- Refrigerate for at least 4 hours (or overnight) until the bars are fully set.
- Just before serving, sprinkle with crushed graham crackers, lemon zest, or a dusting of powdered sugar if desired.
- Slice into 9–12 bars and serve chilled.
Notes
- Use crushed vanilla cookies or shortbread for a twist on the crust.
- Add a thin layer of lemon curd on top for extra zing.
- Substitute coconut extract or shredded coconut for a tropical flavor variation.
- For best results, chill the crust well before adding the filling to prevent crumbling.
- Dairy‑free version: use dairy‑free cream cheese, coconut condensed milk, and coconut whipped topping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 20mg
