No-Bake Creamy Lemon Squares

These No-Bake Creamy Lemon Squares are a refreshing, zesty treat that’s rich, smooth, and irresistibly easy to make. With a buttery cookie crust and a luscious lemon filling, they’re the perfect dessert for warm days—or any time I want something light and citrusy without turning on the oven.

Why You’ll Love This Recipe

I love how these lemon squares deliver bold flavor with minimal effort. The no-bake process makes them ideal for summer or when I just want to avoid the heat. The crust is buttery and crisp, while the filling is velvety and tangy with the perfect balance of sweet and sour. They chill up beautifully and slice clean, making them great for sharing, gifting, or just keeping in my fridge for a quick bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs or digestive biscuits (finely crushed)

• Melted butter

• Granulated sugar (for crust)

• Sweetened condensed milk

• Cream cheese (softened)

• Fresh lemon juice

• Lemon zest

• Vanilla extract

• Whipped topping or whipped cream (optional, for garnish)

Directions

1. I start by combining the graham cracker crumbs, melted butter, and a bit of sugar in a bowl until the mixture resembles wet sand.

2. I press the mixture firmly into the bottom of a parchment-lined 8×8 inch pan and refrigerate while I make the filling.

3. In a separate bowl, I beat the softened cream cheese until smooth.

4. I add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract, then beat until fully combined and creamy.

5. I pour the lemon filling over the chilled crust and smooth the top with a spatula.

6. I refrigerate the pan for at least 4 hours, or until the filling is fully set.

7. Once set, I slice into squares and top with whipped cream or lemon zest, if I’m feeling fancy.

Servings and timing

This recipe makes about 16 squares. It takes roughly 15 minutes to prepare, plus at least 4 hours of chilling time, making it a great make-ahead dessert that’s ready when I need it.

Variations

I sometimes use vanilla wafers or shortbread cookies instead of graham crackers for a different crust flavor. For a twist, I fold in some crushed raspberries or swirl in a bit of raspberry jam into the filling. When I want it extra creamy, I add a few spoonfuls of Greek yogurt to the filling.

Storage/reheating

I store these lemon squares in an airtight container in the fridge for up to 5 days. They also freeze well—once firm, I wrap the individual squares and store them in a freezer-safe bag for up to a month. I thaw them in the fridge before serving. These are meant to be enjoyed chilled—no reheating necessary.

FAQs

Can I make these without cream cheese?

Yes, I can substitute Greek yogurt or mascarpone, but the texture and flavor may vary slightly. Cream cheese gives the richest, smoothest result.

Will bottled lemon juice work?

I prefer fresh lemon juice for the brightest flavor, but bottled lemon juice can work in a pinch—just be sure to add fresh zest if possible.

Can I use a different pan size?

Yes, but the thickness will change. A 9×9 pan will yield thinner squares, while a loaf pan gives fewer but taller slices.

How do I keep the crust from crumbling?

I press it down firmly into the pan using the bottom of a glass or measuring cup. Chilling it before adding the filling also helps it set.

Do these need to be refrigerated?

Absolutely. Since they contain dairy and no eggs or baking, they must be kept chilled until ready to serve.

Conclusion

No-Bake Creamy Lemon Squares are one of my favorite go-to desserts when I want something fresh, easy, and satisfying. They’re full of citrus flavor, super creamy, and perfect for making ahead. Whether I serve them at a gathering or enjoy them solo with a cup of coffee, they always brighten my day.