Lemon Cream Pie Bars with Graham Crust: A Zesty No-Bake Treat

There’s something magical about the combination of tart lemon and sweet cream, especially when it’s nestled in a buttery graham cracker crust. These Lemon Cream Pie Bars with Graham Crust are my go-to dessert when I want something refreshing, effortless, and downright irresistible. Whether you’re hosting a summer picnic, craving a bright treat after dinner, or just need a little sunshine on a plate, these bars deliver every time.

I first stumbled upon this recipe during a particularly chaotic week when my oven decided to quit on me (thanks, universe). Desperate for a dessert that required zero baking, I whipped up these lemon cream pie bars—and they were an instant hit. The creamy filling is light yet indulgent, the graham crust adds the perfect crunch, and the lemon zest? Pure happiness. Plus, they’re so easy to make, you’ll wonder why you haven’t been making them all along. If you love no-bake desserts as much as I do, you’ll also adore these No-Bake Chocolate Peanut Butter Bars for another fuss-free favorite.

Why You’ll Love These Lemon Cream Pie Bars

These bars are the ultimate crowd-pleaser, and here’s why:

• No baking required—perfect for hot summer days or oven malfunctions (we’ve all been there).
• Bright, tangy flavor balanced with creamy sweetness.
• Only 15 minutes of active prep time—yes, really!
• Make-ahead friendly—they chill beautifully in the fridge.

How to Make Lemon Cream Pie Bars with Graham Crust

Ingredients You’ll Need

• For the crust: Graham cracker crumbs, melted butter, sugar, and a pinch of salt.
• For the filling: Cream cheese, sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract.
• For topping (optional): Whipped cream and extra lemon zest for garnish.

Step-by-Step Instructions

1. Make the crust: Mix graham cracker crumbs, melted butter, sugar, and salt. Press firmly into a lined pan and chill.
2. Whip up the filling: Beat cream cheese until smooth, then add condensed milk, lemon juice, zest, and vanilla. Pour over the crust.
3. Chill and set: Refrigerate for at least 4 hours (or overnight) until firm.
4. Slice and serve: Cut into squares, add a dollop of whipped cream, and enjoy!

Tips for the Best Lemon Cream Pie Bars

Want to take these bars to the next level? Here are my pro tips:

• Use fresh lemon juice—it makes all the difference in flavor compared to bottled.
• For a toasted crust, bake the graham layer at 350°F for 8 minutes before adding the filling (though it’s still delicious unbaked!).
• Swap the graham crust for a shortbread crust if you prefer a richer base.

Whether you’re a lemon lover or just need a simple dessert that wows, these Lemon Cream Pie Bars with Graham Crust are sure to become a staple in your recipe rotation. For more citrusy inspiration, check out Food Network’s lemon recipe collection—because sometimes, life just calls for a little extra zest. Happy baking (or not baking, in this case)!

Lemon Cream Pie Bars with Graham Crust

★★★★★ 5 from 1 reviews

• Author: Baking Enthusiast

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Description

These Lemon Cream Pie Bars feature a buttery graham cracker crust topped with a luscious lemon cream filling. Perfectly tangy and sweet, they’re an easy no-bake dessert that everyone will love.

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Ingredients

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For the Crust:

• For the Graham Cracker Crust:
• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• For the Lemon Cream Filling:
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup fresh lemon juice (about 3 lemons)
• 1 tablespoon lemon zest
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• For Garnish (Optional):
• Lemon slices
• Whipped cream
• Additional graham cracker crumbs

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Instructions

1. Prepare the Crust:

1. 1. Prepare the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
2. 2. Press the mixture firmly into the bottom of an 8×8-inch baking dish lined with parchment paper. Chill in the fridge for 15 minutes to set.
3. 3. Make the lemon filling: In a large bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth.
4. 4. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
5. 5. Gently fold the whipped cream into the lemon mixture until fully incorporated.
6. 6. Pour the filling over the chilled crust and spread evenly.
7. 7. Refrigerate for at least 4 hours (or overnight) until fully set.
8. 8. Slice into bars and garnish with lemon slices, whipped cream, or extra graham crumbs if desired.

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Notes

For a stronger lemon flavor, add an extra tablespoon of lemon zest. Store leftovers in the refrigerator for up to 3 days.

Glazed Carrot Bundt Cake with Cream Cheese Swirl: A Cozy Dessert Masterpiece

There’s something undeniably comforting about a bundt cake—its elegant curves, the way it slices into perfect portions, and how it fills the kitchen with warmth. Now, imagine that classic charm paired with the cozy flavors of spiced carrot cake and a luscious cream cheese swirl. This Glazed Carrot Bundt Cake with Cream Cheese Swirl is the dessert of your dreams: moist, lightly spiced, and topped with a glossy glaze that makes it as beautiful as it is delicious.

Whether you’re hosting a brunch, celebrating a birthday, or just treating yourself (because why not?), this cake is a showstopper. The cream cheese swirl adds a tangy contrast to the sweet carrots and warm cinnamon, while the glaze ties everything together. Plus, it’s easier to make than a layer cake—no fussy frosting required! If you love carrot cake but crave a fresh twist, this recipe is your new best friend. And if you’re a bundt fan, don’t miss our Classic Lemon Bundt Cake for another crowd-pleaser.

Why You’ll Love This Glazed Carrot Bundt Cake

This isn’t just any carrot cake—it’s a bundt cake, which means it’s automatically fancier. Here’s why it’s a must-bake:

• Perfect texture: Moist, tender crumb thanks to grated carrots and a touch of applesauce.
• Cream cheese magic: A marbled swirl adds richness without overwhelming the spices.
• Easy elegance: The glaze drips beautifully, making it look bakery-worthy with zero effort.
• Crowd-friendly: Serves 12+ and stays fresh for days (if it lasts that long!).

Key Ingredients & Substitutions

Here’s what you’ll need for this spiced beauty:

• Carrots: Freshly grated works best, but pre-shredded saves time (just pat them dry).
• Cream cheese: Full-fat for the best swirl texture. For a lighter version, try Neufchâtel.
• Spices: Cinnamon, nutmeg, and a pinch of ginger. Pumpkin pie spice works too!
• Glaze: Powdered sugar, milk, and vanilla. Add orange zest for a citrusy twist.

How to Make Glazed Carrot Bundt Cake with Cream Cheese Swirl

Don’t let the fancy looks fool you—this cake is straightforward. Here’s the step-by-step:

1. Prep the pan: Generously grease your bundt pan (use butter + flour or baking spray).
2. Make the batter: Whisk dry ingredients, mix wet ingredients, then combine. Fold in carrots.
3. Swirl time: Drop spoonfuls of cream cheese mixture onto the batter, then marble with a knife.
4. Bake: 50–60 minutes at 350°F, until a toothpick comes out clean. Cool completely before glazing.

Pro tip: For extra moisture, soak the grated carrots in the wet ingredients for 10 minutes before mixing. And if your cake sticks? Don’t panic—patch it with glaze, and no one will know! (We’ve all been there.)

Serving & Storage Tips

This cake shines at room temperature, but here’s how to keep it fresh:

• Serve: Slice with coffee for brunch or with a scoop of vanilla ice cream for dessert.
• Store: Cover at room temp for 3 days or refrigerate for up to 5 days (let it warm up before serving).
• Freeze: Wrap unglazed slices tightly; freeze for up to 3 months. Thaw and glaze before serving.

There you have it—a Glazed Carrot Bundt Cake with Cream Cheese Swirl that’s as fun to make as it is to eat. Whether you’re a bundt newbie or a seasoned baker, this recipe is a guaranteed hit. The spices, the tangy swirl, and that glossy finish make it a dessert worth savoring. So preheat that oven, grab your favorite bundt pan, and let’s bake something unforgettable. (And if you’re feeling extra, try our Spiced Pumpkin Bread next—it’s another fall favorite!)

Glazed Carrot Bundt Cake with Cream Cheese Swirl

• Author: Baking Enthusiast

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Description

A moist and flavorful carrot Bundt cake with a rich cream cheese swirl and a sweet glaze drizzle. Perfect for any occasion!

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Ingredients

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For the Crust:

• For the cake batter:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts (optional)
• For the cream cheese swirl:
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• For the glaze:
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

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Instructions

1. Prepare the Crust:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
4. Gradually mix dry ingredients into wet ingredients until just combined.
5. Fold in grated carrots, crushed pineapple, and walnuts (if using). Set aside.
6. Prepare cream cheese swirl: Beat cream cheese, sugar, egg, and vanilla until smooth.
7. Pour half of the carrot cake batter into the prepared Bundt pan.
8. Spoon cream cheese mixture over the batter, avoiding the edges.
9. Top with remaining carrot cake batter, spreading gently to cover.
10. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
11. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
12. For the glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.

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Notes

For best results, ensure cream cheese is at room temperature before mixing. Store cake covered in the refrigerator for up to 5 days. The pineapple adds moisture but can be omitted if preferred.

No-Bake Strawberry Cheesecake Cups: A Dreamy Dessert in Minutes

There’s something magical about a dessert that feels indulgent yet requires almost zero effort. These No-Bake Strawberry Cheesecake Cups are exactly that—a creamy, dreamy treat that’s as easy to make as it is delicious. Whether you’re hosting a last-minute gathering, craving a sweet pick-me-up, or just want to treat yourself without turning on the oven, this recipe is your new best friend.

Picture this: velvety cheesecake filling layered with a buttery graham cracker crust and topped with juicy, fresh strawberries. It’s like summer in a cup! And the best part? No baking, no fuss, just pure dessert bliss. I first whipped these up on a sweltering afternoon when the thought of heating up the kitchen was unbearable. My kids devoured them in minutes, and I’ve been making them on repeat ever since. Trust me, once you try these, they’ll become your go-to dessert for busy days (or lazy ones—no judgment here!).

Why You’ll Love These No-Bake Strawberry Cheesecake Cups

If you need a little more convincing (though I doubt you will after one bite), here’s why this recipe is a winner:

• No oven required: Perfect for hot days or tiny kitchens.
• Ready in 20 minutes: Faster than ordering takeout!
• Customizable: Swap strawberries for blueberries, raspberries, or even a drizzle of chocolate.
• Kid-friendly: Little hands love helping with the layers.

How to Make No-Bake Strawberry Cheesecake Cups

Ingredients You’ll Need

• 1 ½ cups graham cracker crumbs
• 6 tbsp melted butter
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 1 ½ cups fresh strawberries, diced

Step-by-Step Instructions

1. Make the crust: Mix graham cracker crumbs and melted butter. Press 2 tbsp into each cup.
2. Whip the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the cream to stiff peaks, then fold into the cream cheese mixture.
3. Layer and chill: Divide the filling among the cups, top with strawberries, and refrigerate for at least 1 hour (if you can wait that long!).

Tips for the Perfect Cheesecake Cups

Want to take these from great to *chef’s kiss*? Here are my pro tips:

• Use room-temperature cream cheese to avoid lumps.
• For a lighter texture, fold the whipped cream gently into the filling.
• Short on time? Skip chilling—these are delicious right away (though firmer if you wait).

If you love no-bake desserts, you’ll adore these No-Bake Chocolate Peanut Butter Bars—another family favorite!

Frequently Asked Questions

There you have it—the easiest, most delightful dessert to satisfy your sweet tooth without breaking a sweat. These No-Bake Strawberry Cheesecake Cups are proof that sometimes the simplest things bring the most joy. Whip up a batch, grab a spoon, and savor every creamy, fruity bite. (And maybe hide one in the fridge for later—you deserve it!)

No-Bake Strawberry Cheesecake Cups

• Author: Dessert Delights

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Description

Creamy no-bake cheesecake layered with fresh strawberries and a buttery graham cracker crust, served in individual cups for a perfect single-serving dessert.

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Ingredients

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For the Crust:

• For the crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• For the cheesecake filling:
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• For the strawberry topping:
• 2 cups fresh strawberries, diced
• 1/4 cup granulated sugar
• 1 teaspoon lemon juice

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Instructions

1. Prepare the Crust:

1. 1. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined.
2. 2. Press 2 tablespoons of the mixture firmly into the bottom of each serving cup. Chill for 15 minutes.
3. 3. In a large bowl, beat cream cheese, 1/2 cup sugar, and vanilla until smooth and creamy.
4. 4. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold into cream cheese mixture.
5. 5. Divide cheesecake filling evenly among cups, smoothing the tops. Chill for 1 hour.
6. 6. Combine strawberries, 1/4 cup sugar, and lemon juice in a bowl. Let sit for 10 minutes to macerate.
7. 7. Top each cheesecake cup with strawberry mixture before serving.

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Notes

For best results, chill the cheesecake cups for at least 4 hours before adding strawberry topping. Can be made 1 day ahead – store topping separately.

Old-Fashioned Lemon Loaf Cake: A Sunny Slice of Nostalgia

There’s something magical about the scent of citrus and butter wafting through the kitchen—especially when it’s from an Old-Fashioned Lemon Loaf Cake. This humble yet irresistible treat is the kind of dessert that feels like a warm hug, evoking memories of grandma’s baking or lazy Sunday afternoons with a cup of tea. Whether you’re craving a bright, tangy bite to pair with your morning coffee or need a simple yet stunning dessert for a gathering, this loaf cake delivers every time.

What makes this recipe stand out? It’s the perfect balance of tart and sweet, with a tender crumb that melts in your mouth. Unlike overly complicated desserts, this loaf cake relies on pantry staples and a little love. Plus, it’s forgiving—no fancy techniques required! If you’ve ever struggled with dry or dense lemon cakes, this version (with a secret ingredient—sour cream!) guarantees moist, fluffy perfection. Trust me, one slice won’t be enough.

Why You’ll Love This Old-Fashioned Lemon Loaf Cake

This isn’t just any lemon cake. Here’s why it’ll become your go-to:

• Zesty & Bright: Fresh lemon zest and juice pack a punch of flavor.
• Moist & Tender: Sour cream keeps it luxuriously soft for days.
• Simple Elegance: No fuss—just mix, bake, and enjoy.
• Versatile: Perfect for breakfast, dessert, or gifting.

How to Make Old-Fashioned Lemon Loaf Cake

Ingredients You’ll Need

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup sour cream
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Step-by-Step Instructions

1. Prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Dry Mix: Whisk flour, baking powder, and salt in a bowl.
3. Cream Butter & Sugar: Beat butter and sugar until fluffy. Add eggs one at a time.
4. Combine Wet & Dry: Alternate adding dry mix and sour cream. Stir in lemon juice, zest, and vanilla.
5. Bake: Pour batter into the pan. Bake 50–60 minutes until a toothpick comes out clean.
6. Cool & Enjoy: Let cool before slicing. Optional: Drizzle with a lemon glaze!

Tips for the Perfect Lemon Loaf

Want to elevate your cake? Try these tricks:

• Room-Temperature Ingredients: Ensures even mixing.
• Don’t Overmix: Stir until just combined for a tender crumb.
• Double the Glaze: For extra tang, mix powdered sugar with lemon juice and drizzle generously.

Fun fact: My neighbor once traded me a jar of honey for a slice of this cake—true story! It’s that good.

Pairing Suggestions

This loaf pairs beautifully with a cup of Earl Grey tea or a scoop of vanilla bean ice cream. For a brunch spread, serve it alongside berry chia pudding.

Whether you’re baking for yourself or sharing with loved ones, this Old-Fashioned Lemon Loaf Cake is a timeless treat that never goes out of style. The bright citrus flavor and buttery richness make it a year-round favorite—because sometimes, the simplest recipes are the ones that stick with us the longest. Happy baking!

Old-Fashioned Lemon Loaf Cake

• Author: Classic Baking Co.

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Description

A moist, tender lemon loaf cake with a sweet-tart glaze that delivers bright citrus flavor in every bite. This timeless recipe features buttermilk for richness and a crackly sugar crust.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the cake:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tablespoons lemon zest (about 2 lemons)
• 1/2 cup buttermilk
• 2 tablespoons fresh lemon juice
• For the glaze:
• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

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Instructions

1. Prepare the Crust:

1. 1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. 2. Whisk together flour, baking powder, baking soda, and salt in a bowl. Set aside.
3. 3. In a large bowl, beat butter and sugar until light and fluffy (3-4 minutes).
4. 4. Add eggs one at a time, then mix in lemon zest.
5. 5. Alternate adding dry ingredients and buttermilk, beginning and ending with flour mixture. Stir in lemon juice.
6. 6. Pour batter into prepared pan. Bake 45-55 minutes until a toothpick comes out clean.
7. 7. Cool in pan 10 minutes, then transfer to a wire rack.
8. 8. For glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake and sprinkle with zest.

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Notes

• For extra lemon flavor, poke warm cake with a skewer and brush with lemon syrup before glazing. • Store airtight at room temperature for up to 3 days. • Freezes well for up to 1 month (unglazed).