Description
Indulge in the creamy, zesty goodness of these No-Bake Lemon Ricotta Cheesecake Bars. A perfect summer dessert that’s easy to make and even easier to enjoy!
Ingredients
Scale
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 1 cup whole milk ricotta cheese
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Garnish:
- Whipped cream (optional)
- Lemon slices
Instructions
- Prepare the Crust: Combine graham cracker crumbs, sugar, and melted butter. Press into lined baking dish and chill.
- Make the Filling: Beat cream cheese and ricotta until smooth. Add sugar, lemon juice, zest, and vanilla. Spread over crust.
- Chill and Serve: Refrigerate for at least 4 hours. Slice into bars, garnish, and enjoy!
Notes
- For a firmer texture, freeze bars for 30 minutes before slicing.
- Use full-fat ricotta for creamier results.
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 16g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 45mg
