No-Bake Lemon and Ricotta Cheesecake Bars Recipe

Name: No-Bake Lemon and Ricotta Cheesecake Bars Recipe
Prep time: 15 min
Cook time: 2 min
Total time: 137 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 ounces (1/2 cup) unsalted butter, melted; 3 tablespoons sugar; 2 cups graham cracker crumbs, from 7 rectangles; 24 ounces cream cheese; 1 cup ricotta cheese, drained; 2 tablespoons honey, or agave nectar; 3 tablespoons lemon zest; 1 tablespoon pure vanilla extract; 1/2 cup lemon curd, warmed slightly

A light and easy no-bake lemon cheesecake bar recipe, suitable for fresh preparation or advance freezing.

⭐ 4.1 (33 reviews) Prep: 15 minCook: 2 minTotal: 137 minYields: 8 servings

Category Tags:

Snack Dessert Cakes Cake

Cuisine Tags:

American

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Instructions

Grease a 9-inch square baking tin.
Melt butter, then stir in sugar and cracker crumbs.
Press the crumb mixture firmly into the tin to form the crust.
Beat cream cheese and ricotta until smooth.
Mix in honey or agave nectar, lemon zest, and vanilla, ensuring not to overbeat.
Spread the filling over the crust and chill for at least 2 hours, or until firm.
Remove from the tin, dip a sharp knife in hot water, and cut into even bars.
Drizzle warm lemon curd over the bars.

Nutritional Info (per serving)

Calories: 620 kcal

Carbohydrate: 39 g

Cholesterol: 147 mg

Fiber: 1 g

Protein: 11 g

Saturated Fat: 28 g

Sodium: 514 mg

Sugar: 24 g

Fat: 48 g

Unsaturated Fat: 0 g