No-Bake Lemon Cream Bars

Here’s a simple, classic recipe that matches the dessert in your image — No-Bake Lemon Cream Bars (Lemon Icebox Dessert) No-Bake Lemon Cream Bars IngredientsCrust250 g (about 2½ cups) graham cracker crumbs120 g (½ cup) melted butter2 tbsp sugar (optional)Lemon Cream Layer1 can (397 g / 14 oz) sweetened condensed milk120 ml (½ cup) fresh lemon juice1 tbsp lemon zest250 g (1 cup) cream cheese, softenedTopping300 ml (1¼ cups) heavy whipping cream or 1 tub whipped topping2 tbsp powdered sugar (if whipping cream)Extra lemon zest for garnish (optional) InstructionsMake the crustMix graham crumbs with melted butter (and sugar if using).Press firmly into the bottom of a lined 20×20 cm (8×8 in) pan.Chill in the fridge for 15 minutes.Prepare lemon fillingBeat cream cheese until smooth.Add condensed milk and mix well.Mix in lemon juice and zest until creamy and thick.Spread evenly over the chilled crust.Add toppingWhip cream with powdered sugar until stiff peaks (if not using whipped topping).Spread gently over the lemon layer.ChillRefrigerate for at least 4 hours (overnight is best).ServeCut into squares and sprinkle with lemon zest. TipsFor extra firmness, chill before slicing and wipe the knife clean between cuts.You can bake the crust at 180°C (350°F) for 10 minutes if you want it firmer — but it’s optional.Works great with digestive biscuits instead of graham crackers.