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3.67 from 3 votes

Sugar Free No Bake Lemon Cheesecake Bars

Prep Time 20 minutes
Total Time 20 minutes
Servings 24
Calories 215kcal
Author Brenda Bennett | Sugar Free Mom




  • ½ cup lemon juice about 3
  • 1 envelope gelatin or 1 ½ teaspoon
  • 2 8 ounce packages cream cheese, softened
  • 1 cup heavy cream
  • ¼ teaspoon salt
  • 2 teaspoons lemon liquid stevia


  • Place the crust ingredients into a food processor and blend until combined.
  • Pour into a 9 by 13 pan.
  • Spread and pat down to make an even layer on the bottom.
  • Pour the lemon juice into a small sauce pan.
  • Stir in the gelatin and bring to a boil.
  • Stir the mixture until dissolved and remove from heat to cool for 10 minutes.
  • Place the remaining ingredients into a stand mixer.
  • Blend on high until mixture is thoroughly combined and the heavy cream starts to become whipped in texture.
  • Slowly add the cooled gelatin into the stand mixture and blend on low for just a minute to combine.
  • Pour this evenly over the crust layer.
  • Add some grated lemon zest over the top of desired.
  • Refrigerate uncovered for 2-3 hours to set.
  • Cut into 24 squares and enjoy!
  • Keep refrigerated.


Serving: 1g | Calories: 215kcal | Carbohydrates: 5.6g | Protein: 4.9g | Fat: 20g | Saturated Fat: 11.1g | Cholesterol: 47mg | Sodium: 164mg | Fiber: 0.7g | Sugar: 0.8g