Skinny Lemon Icebox Bars Recipe

Skinny Lemon Icebox Bars Recipe

How To Make Skinny Lemon Icebox Bars

A graham cracker crust is topped with a creamy lemon cheesecake layer to make these no-bake icebox bars, a zesty desert for all the lemon lovers.

Preparation: 20 minutes
Refrigerate Time: 8 hours
Total: 8 hours 20 minutes



  • 14squareswhole grain graham cracker
  • 2tbspunsalted butter,melted
  • 1tbspbrown sugar

For Filling:

  • 1⅓pkgless fat cream cheese,(8 oz), ⅓, softened at room temperature
  • 1canfat free sweetened condensed milk,(14 oz)
  • 1tsplemon zest,finely grated
  • ½cupfresh lemon juice
  • 2tspgelatin,powdered
  • 3tbspboiling water


  1. Line an 8-inch pan with foil and lightly spray with cooking spray. Set aside. In a food processor combine graham cracker squares and pulse until crumbs are formed.

  2. Add melted butter, and brown sugar. Press into the bottom of the 8-inch pan. Chill while making the filling.

  3. In a large bowl, combine cream cheese, condensed milk and beat on high with an electric mixer until smooth and creamy. Add lemon zest and juice and beat until fully incorporated.

  4. In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated.

  5. Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm.


  • Calories: 209.44kcal
  • Fat: 8.30g
  • Saturated Fat: 4.45g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 2.16g
  • Polyunsaturated Fat: 0.94g
  • Carbohydrates: 30.39g
  • Fiber: 0.45g
  • Sugar: 23.50g
  • Protein: 4.36g
  • Cholesterol: 23.78mg
  • Sodium: 128.68mg
  • Calcium: 119.84mg
  • Potassium: 172.74mg
  • Iron: 0.57mg
  • Vitamin A: 64.57µg
  • Vitamin C: 4.04mg
Have you tried making these Skinny Lemon Icebox Bars? Share your experience and thoughts in the Baking and Desserts forum section!

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