Description

Indulge in the creamy, tangy goodness of these No-Bake Lemon Ricotta Cheesecake Bars. With a buttery graham cracker crust and a luscious lemon-ricotta filling, these bars are a delightful dessert for any occasion.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the filling:

1 (15-ounce) container whole milk ricotta cheese
8 ounces cream cheese, softened
1/2 cup powdered sugar
1/3 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup heavy whipping cream

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Instructions

Prepare the crust: In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a parchment-lined 8×8-inch dish. Chill.
Make the filling: Beat ricotta and cream cheese until smooth. Add sugar, lemon juice, zest, and vanilla. Whip cream separately, then fold into the cheese mixture. Spread over crust.
Chill and serve: Refrigerate for at least 4 hours. Slice into bars and enjoy chilled.

Notes

Use fresh lemon juice for the best flavor.
For a firmer texture, freeze for 30 minutes before slicing.
Garnish with lemon slices or fresh berries if desired.