No Bake Lemon Berry Cheesecake Bars

While perusing the internet about a month ago, I saw a recipe for a lemon blueberry cheesecake.  It looked SO GOOD.  But when I looked up the recipe, it was too complicated for me.  Plus, I hate turning on the oven when it’s hot outside.  So, I looked around the grocery store, and came up with a pretty good recipe.  So good, I forgot to take a picture before it was all gone.  Whoops!  Hope you love this cool, creamy and tangy dessert as much as we did!

No Bake Lemon Berry Cheesecake Bars

  • 2 boxes Jello No Bake Cheesecake (11.1 oz. each)
  • Milk and Butter to make cheesecake (refer to instructions on the box)
  • 2 envelopes Crystal Light lemonade (the kind that are for a water bottle, not a pitcher)
  • 24-32 oz. frozen mixed berries
  • 2 Tbsp honey
  • 1 Tbsp lemon juice
  1. Prepare the crust (using both packages) according to the prep instructions on the box.  You should just have to dump the graham cracker crumbs into a large bowl, add some butter, and stir until the mixture resembles sand.  Dump into a 9″x13″ pan, and spread to an even layer, making sure to pack it down well with your hands.  Let cool.
  2. In a large bowl, combine both cheesecake mixes, the Crystal Light lemonade pouches, and the milk required on the Cheesecake box.  Mix as directed.  Pour over crust, using a rubber spatula to smooth out the top.
  3. Place berries, honey, and lemon juice in a medium sauce pan over medium heat.  Bring to a boil, and simmer 5-10 minutes.  Mash berries slightly with a potato masher.  Let cool.
  4. Pour berry mixture over the cheesecake layer, and refrigerate at least 4 hours (overnight is better).
  5. Cut into bars and serve with whip cream on top, if you want.  Yummy stuff!  Hope you enjoy.
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