Bright, creamy, and refreshingly simple, these Lazy Day Lemon Cream Pie Bars are everything I crave when I want something delicious without putting in too much effort. The layers of buttery graham cracker crust, creamy cheesecake filling, and tangy lemon pie topping come together beautifully in each bite.

Why You’ll Love This Recipe

I love how these bars strike the perfect balance between tart and sweet. The recipe is incredibly easy to follow and uses ingredients I usually have on hand. It’s no-bake aside from a quick crust set in the oven, making it ideal for warmer days when I don’t want to spend much time in the kitchen. These bars chill beautifully, making them a great make-ahead treat for guests or lazy Sunday afternoons.

ingredients

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

For the Crust:

1. graham cracker crumbs

2. sugar

3. unsalted butter, melted

For the Cream Cheese Layer:
4. cream cheese, softened
5. powdered sugar
6. whipped topping

For the Lemon Layer:
7. lemon pie filling (store-bought or homemade)

For Topping:
8. whipped cream
9. lemon slices (for garnish)
10. powdered sugar (for dusting)

directions

Preheat Oven:
I start by preheating the oven to 350°F (180°C) and greasing a 9×9-inch baking dish.

Prepare the Crust:
In a bowl, I combine the graham cracker crumbs, sugar, and melted butter until everything is evenly moistened. Then, I press the mixture firmly into the bottom of the dish to form the crust. I bake it just until it’s set—about 8–10 minutes—then let it cool.

Make the Cream Cheese Layer:
Once the crust cools, I beat the softened cream cheese with the powdered sugar until smooth. Then, I fold in the whipped topping gently to keep the mixture light and fluffy. I spread this over the cooled crust in an even layer.

Add the Lemon Layer:
Next, I spoon the lemon pie filling over the cream cheese layer and gently spread it out.

Top and Chill:
I refrigerate the whole dish for at least 4 hours, or until everything is set. Just before serving, I like to add extra whipped cream, a sprinkle of powdered sugar, and lemon slices for garnish.

Servings and timing

This recipe makes about 9–12 bars, depending on how I cut them. The total time from start to finish is around 5 hours, including chilling time. Prep time is about 20 minutes, and the crust bakes in just 10 minutes.

Variations

If I want a different flavor profile, I sometimes swap out the lemon pie filling for lime or orange. A crushed vanilla wafer or shortbread crust is also a delicious twist. For a slightly lighter version, I’ve used low-fat cream cheese and light whipped topping with good results.

storage/reheating

I store these bars in an airtight container in the refrigerator for up to 5 days. They actually taste better the next day as the flavors meld. I don’t recommend freezing them since the texture of the whipped topping and cream cheese layer can change once thawed.

FAQs

How do I know when the bars are set and ready to serve?

I check that the lemon layer is firm and doesn’t jiggle much. It usually takes about 4 hours in the fridge.

Can I make these bars the night before?

Yes, I often make them a day ahead. They hold up really well overnight and the flavors deepen.

Do I have to bake the crust?

I prefer to bake the crust for better structure, but if I’m really short on time, I chill it for 30 minutes instead—it still holds up fairly well.

Can I use homemade lemon curd instead of pie filling?

Absolutely. I’ve used both and either works beautifully. Just make sure it’s thick enough to layer cleanly.

What’s the best way to cut these bars cleanly?

I use a sharp knife dipped in hot water and wipe it clean between cuts. It makes the slices look neat and professional.

Conclusion

Lazy Day Lemon Cream Pie Bars are my go-to when I want something bright, creamy, and easy. They come together with minimal effort and deliver maximum flavor. Whether it’s for a summer potluck or just a midweek treat, these bars are always a hit in my house.

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