Description
Bright, creamy, and refreshing no-bake lemon cream dessert bars with a buttery graham cracker crust, fluffy cream cheese layer, glossy lemon pudding filling, whipped topping, fresh lemon zest, and lemon slices.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon lemon zest
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 1/2 cups whipped topping or whipped cream
- 2 packages instant lemon pudding mix, 3.4 ounces each
- 3 cups cold milk
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 cups whipped topping or whipped cream
- 2 tablespoons fresh lemon zest
- Lemon slices, for garnish
Instructions
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and lemon zest. Stir until the crumbs are evenly coated and the mixture looks like damp sand.
- Press the crumb mixture firmly into the bottom of a 9×13-inch baking dish. Use the bottom of a glass or measuring cup to compact the crust evenly.
- Place the crust in the refrigerator while you prepare the creamy layer.
- In a large bowl, beat the softened cream cheese until smooth and fluffy.
- Add the powdered sugar, vanilla extract, and lemon juice. Mix until creamy and fully combined.
- Gently fold in the whipped topping until the mixture becomes light and smooth.
- Spread the cream cheese layer evenly over the chilled crust, making sure to reach the edges.
- In another bowl, whisk the lemon pudding mix with cold milk, lemon juice, and lemon zest until thickened and glossy.
- Spread the lemon filling gently over the cream cheese layer and smooth the top with a spatula.
- Spread the whipped topping over the lemon layer.
- Add fresh lemon zest on top and garnish with thin lemon slices if desired.
- Refrigerate the dessert for at least 4 hours, or until fully set. For cleaner slices, chill overnight.
- Slice into 12 squares and serve cold.
Notes
- Use fresh lemon zest for the brightest citrus flavor and aroma.
- Chill the crust before adding the cream cheese layer so the base stays firm.
- Use softened cream cheese to avoid lumps in the creamy layer.
- Use cold milk so the instant lemon pudding thickens properly.
- For a stronger lemon flavor, add extra lemon zest instead of extra lemon juice.
- Spread each layer gently to keep the dessert clean and beautifully layered.
- Chill for at least 4 hours, but overnight chilling gives the cleanest slices.
- Use a sharp knife and wipe it clean between slices for neat dessert bars.
- Store covered in the refrigerator for up to 4 days.
- Freezing is not recommended because the pudding and whipped topping may lose their smooth texture after thawing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 290mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg