These No-Bake Cheesecake Bars are a rich, decadent dessert that tastes heavenly. Sweetened graham cracker crust and a cheesecake filling that gives you treat that will tantalize your taste buds.
In a small bowl, stir graham cracker crumbs, sugar, and melted butter until combined. Press into an 8 or 9-inch square pan or glass pie plate and refrigerate.
In a large bowl using a hand or stand mixer, beat cream cheese and granulated sugar together, scraping the sides and mix again to ensure there are no lumps, until smooth and creamy.
Whisk in sour cream, vanilla, and lemon juice just until combined.
Next, Whisk in heavy cream in 3-4 increments, whipping it into the cream cheese mixture after each addition.
Pour into the prepared pan and smooth top. Cover with plastic wrap and refrigerate at least 8-12 hours or until fully set and cold.
To serve: Loosen edges with a knife, slice, and wipe the knife after each slice. Top with whipped cream or fresh berries if desired.
The cake will last 4-5 days covered in the refrigerator.