No-bake. No-fuss. Just sunshine on a crust.
Overview
- Prep Time: 25 minutes
- Chill Time: 2–4 hours
- Total Time: ~30 minutes hands-on + chilling
- Yield: 12 squares
- Serving Size: 1 bar
- Level: Beginner-friendly
- Texture: Creamy, fluffy, buttery crunch
- Flavor: Sweet, tart, light
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cream Layer:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping or homemade whipped cream
For the Lemon Layer:
- 1 (3.4 oz) box instant lemon pudding mix
- 1 1/2 cups cold milk
- 1 tbsp fresh lemon zest (optional, but zesty!)
For the Top:
- More whipped cream (swirls or spread)
- Optional: lemon slices, powdered sugar, or mint leaves
Instructions
🔹 Step 1: Make the Graham Cracker Crust
- In a bowl, combine graham cracker crumbs and sugar.
- Pour in melted butter and stir until evenly coated.
- Press firmly into the bottom of an 8×8 or 9×9 dish lined with parchment or sprayed with nonstick spray.
- Chill in the freezer for 10–15 minutes while prepping the layers.
Pro Tip: Use the bottom of a glass to pack the crust down tightly.
Step 2: Whip the Cream Cheese Layer
- In a large bowl, beat softened cream cheese until smooth.
- Add powdered sugar and vanilla extract; mix well.
- Fold in whipped topping gently until creamy and spreadable.
- Spread evenly over chilled crust using an offset spatula.
Step 3: Mix the Lemon Layer
- In another bowl, whisk together instant lemon pudding mix and cold milk for 2 minutes.
- Let sit for 2 more minutes to thicken.
- Add lemon zest (optional) for that fresh pop.
- Gently spread over cream layer.
Step 4: Final Touches & Chill
- Add a final layer of whipped cream or pipe decorative swirls.
- Chill in the fridge for at least 2–4 hours, ideally overnight for clean slices.
- Garnish before serving with mint, lemon wedges, or a dusting of powdered sugar.
Storage
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: You can freeze without the whipped topping layer. Wrap tightly and freeze up to 1 month. Thaw overnight in fridge before topping and serving.
Substitutions
| Ingredient | Substitute |
|---|---|
| Graham crackers | Digestive biscuits, gingersnaps, vanilla wafers |
| Cream cheese | Neufchâtel cheese, mascarpone |
| Whipped topping | Whipped cream with a bit of powdered sugar |
| Instant pudding | Homemade lemon curd (for advanced version) |
Variations
Strawberry Lemon Bars
Layer fresh strawberries between cream and lemon layer.
Blueberry Lemon Dream Bars
Add a handful of fresh blueberries over the pudding.
Orange Creamsicle Bars
Swap lemon pudding for orange, and add orange zest.
Coconut Lemon Bars
Sprinkle shredded coconut over the top layer before chilling.
Why You’ll Love This Recipe
- No baking required = oven stays off
- Layered texture: crumbly base + fluffy cream + bright lemon
- Minimal mess, maximum flavor
- Kid-friendly and party-perfect
- Stores well and slices beautifully
- Doubles easily for a 9×13 pan
Nutritional Info (Approx. per bar)
| Nutrient | Amount |
|---|---|
| Calories | ~220 |
| Carbs | 23g |
| Sugar | 15g |
| Fat | 14g |
| Protein | 2g |
| Fiber | 0.5g |
FAQ
Q: Can I use lemon curd instead of pudding?
Yes! Swap in ~1 1/2 cups lemon curd for a more tangy, traditional flavor.
Q: How do I make it firmer for clean slicing?
Chill overnight, use full-fat cream cheese, and don’t over-whip the cream.
Q: Is this freezer-friendly?
Yes, but freeze without whipped cream topping. Add it fresh after thawing.
Q: Can I use low-fat or sugar-free options?
Absolutely! Use sugar-free pudding, lite whipped topping, and reduced-fat cream cheese if desired.