No-Bake Lemon Curd Cheesecake Bars

Makes 16-20 bars.


  • 1 1/2 cups graham crackers (about 10 sheets)
  • 6 tablespoons butter, melted and cooled
  • 1/2 cup sugar
  • 8 ounces mascarpone cheese or cream cheese (low fat works, too)
  • 1 14-ounce can fat free sweetened condensed milk
  • 1 package unflavored gelatin
  • 3/4 cup boiling water
  • 2 cups lemon curd
  • fresh raspberries for garnish


  1. Line an 8×8 square pan with overlapping layers of parchment paper. Prepare graham cracker crust by using a food processor or blender to process graham crackers till fine. Add butter and sugar, and pulse. Pour into pan, pressing down with fingers or measuring cup, creating one even layer. Chill in the refrigerator.
  2. Stir in gelatin into boiling water until dissolved. Let it cool a few minutes.
  3. Combine 1/2 cup lemon curd with 2 tablespoons gelatin mixture, whisk until smooth. Spread on the chilled crust. Return to refrigerator.
  4. In a clean food processor bowl, or using an electric mixer, process the mascarpone or cream cheese until smooth. With the processor running, pour in the condensed milk, followed by 1/2 cup of lemon curd, and the remaining gelatin mixture. Pour cream cheese mixture into crust over the lemon curd layer.
  5. Chill in the refrigerator until set, at least 4 hours or overnight.
  6. When the cheesecake layer is cool, stir the remaining 1 cup of lemon curd until it is smooth and pourable. Spread over the cheesecake layer and return to refrigerator to chill again, at least 3 hours.
  7. Cut into squares and serve with fresh raspberries.

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