Lemon White Chocolate Cream Bars

Creamy, light and so delicious, these lemon white chocolate cream bars are going to be the best dessert of summer. I’m calling it now. They’re amazing!

If you are a sucker for lemon desserts like I’m a sucker for lemon desserts, you probably need to stop what you are doing and take these lemon white chocolate cream bars very seriously. 

Not only do they hit strong and true in the lemon department, but the creamy cheesecake layer and buttery graham cracker crust help make these an absolute showstopper of a dessert. 

Lemonade vibe. Cheesecake vibe. It’s definitely a dessert with lots of very good vibes. 

Three Layers of Bliss

These lemon white chocolate cream bars consist of three magical layers:

• buttery, lightly sweet graham cracker crust (could easily sub in a shortbread or nilla wafer-type cookie)
• creamy cheesecake layer elevated by mixing in melted white chocolate
• a refreshing lemon layer (homemade) that’s a bit like pie filling or jello in consistency 

Since I already have a thing for lemon and white chocolate in desserts (this cheesecake and these brownies, for instance), these bars were bound to be an instant favorite.

Why White Chocolate? 

As someone who has a professed distaste for white chocolate in its purest form (team dark chocolate forever and ever), you might be wondering why I add melted white chocolate to some of my favorite desserts?

Well, adding white chocolate adds sweetness, richness and extra creaminess without an overwhelming white chocolate flavor. The delicious effect is really quite remarkable, especially in a simple no-bake cheesecake batter like this.

These redeeming qualities soften my heart toward white chocolate just a little bit. A very little bit.

While the recipe may seem a bit long with those three separate parts, it actually comes together without a lot of fuss.

The easy graham cracker crust gets baked until set, cooled, and then topped by the luscious white chocolate creamy cheesecake layer. 

After the cream layer goes on, refrigerate the pan until further notice. We need to tackle that lemon layer. 

Lemon Layer for the Win

The lemon layer is a simmered and thickened mixture of:

• cold water
• sugar
• fresh lemon juice
• cornstarch
• pinch of salt

I played around with several variations of these bars, trying to get the cornstarch amount adjusted just right so the lemon layer was thick and set up without being too gelatinous.

After simmering, it will be thinner than pudding, but it should be thick enough to coat the back of a spoon.

Off the heat, stir in the butter, lemon zest, and a small drip of yellow food coloring (this is optional), and then pour the mixture into a bowl, press plastic wrap on the surface, and chill until cooled completely but still spreadable.

Spread the lemon mixture over the cheesecake layer and chill again until fully set up. The lemon layer will have the consistency of soft jello when it has set up all the way.

Food coloring: yay or nay

The yellow food coloring in the lemon layer is optional. It doesn’t affect flavor, but it does add a more pronounced yellow color. Basically, it’s for looks only.

In the pictures below, the bar on the left has yellow food coloring added to the lemon layer while the bar on the right does not. 

(Incidentally, the bars on the left were also made with lowfat cream cheese, and you can see how it affects the fluffy texture of the cream/cheesecake layer; I highly recommend using full fat cream cheese for this recipe.)

That interesting top lemon layer gives these bars a distinctive “lemonade” vibe.

And if you’ve ever wondered how lemonade would fare next to  a creamy cheesecake and sweet crust, I can tell you it fares very well. Very well indeed.

As with all desserts like this, I’m already wondering what sort of possibilities we can dream up for variations. Lime or key lime is a no brainer. What about lemon blueberry? Grapefruit? 

I’m counting on you guys. You always come through with the best suggestions and variations. 

Until then, I hope you find time and a reason to make these lemon white chocolate cream bars! They really are amazing and would make the best dessert for summer entertaining (or just staying at home!). 

FAQ for Lemon White Chocolate Cream Bars:

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Yield:
16 servings

Prep Time:
1 hour

Cook Time:
20 minutes

Additional Time:
6 hours

Total Time:
7 hours 20 minutes

Ingredients

Lemon Layer:

• 2 cups cold water
• 1 1/2 cups (11.25 ounces) granulated sugar
• 3/4 cup fresh lemon juice (from about 4 lemons – zest before juicing)
• 1/3 cup (2 ounces) cornstarch
• 1/4 teaspoon salt
• 2 tablespoons butter
• 1 tablespoon lemon zest
• 1 drop lemon food coloring, optional (see note)

Crust:

• 2 1/2 cups (8.75 ounces) crushed graham cracker crumbs (about 16 rectangles)
• 1 tablespoon granulated or brown sugar
• 12 tablespoons butter, melted (I use salted)

White Chocolate Cream Layer:

• 1 cup (6 ounces) white chocolate chips or bar, chopped (NOT almond bark or candy coating)
• 16 ounces cream cheese, softened (see note)
• 1 1/2 cups (6 ounces) powdered sugar
• Pinch of salt
• 3/4 cup heavy cream, chilled (see note)

Instructions

1. For the lemon layer, in a medium saucepan, whisk together the cold water, sugar, lemon juice, cornstarch, and salt. Heat the mixture over medium heat, stirring constantly, until it begins to thicken and large bubbles pop at the surface. Continue cooking for 1-2 minutes (it’s important to continue letting it simmer so it will set up as it cools).
2. Remove from the heat and stir in the lemon zest and butter. Pour into a bowl, cover with plastic wrap pressed directly on the surface, and place in the refrigerator until completely cooled.
3. For the crust, preheat the oven to 325 degrees. Line a 9X13-inch pan with parchment paper or foil (for easier removal and cleanup; optional). Stir together the graham cracker crumbs, sugar, and melted butter until evenly combined. Press into the bottom of the prepared pan. Bake for 10-12 minutes until lightly golden and set. Set aside to cool completely.
4. For the cream filling, melt the white chocolate until just melted and smooth; don’t over heat or it can seize and scorch. I use the microwave at 50% power for 1-minute increments, stirring in between. Set aside.
5. Add the cream cheese to a mixing bowl and mix with a handheld electric or stand mixer until smooth and creamy, 1-2 minutes, scraping down the sides of the bowl as needed. Add the melted white chocolate (if it’s overly warm, let cool until just slightly warm) and mix again until well-combined.
6. Add the powdered sugar and salt and mix until evenly combined, 1-2 minutes. (See note below about the heavy cream.) Add the heavy cream to the batter and mix on medium speed until the batter is thick and creamy, 2-3 minutes.
7. Spread the cream layer evenly on top of the cooled crust. Chill for 1-2 hours until the cream layer sets up a bit.
8. Once the lemon layer is completely cooled, whisk to recombine and spread evenly over the cream layer. Chill in the refrigerator until the lemon layer is set up, 4-6 hours.
9. Cut into squares and serve. Include a fresh lemon slice or twist, if desired.

Notes

Food Coloring: the yellow food coloring is completely optional. In the post, there’s a side by side picture of the dessert made using yellow food coloring in the lemon layer and without. If you want a vibrant yellow layer that screams lemon, a drop of food coloring will help. Otherwise, the topping will be pale and somewhat colorless (tastes delicious either way).

White Chocolate: white chocolate chips can be a little finicky when melting. If using white chocolate chips, melt on low heat and stir often until just melted; don’t over heat. I almost always use the thin Ghirardelli white chocolate baking bars (usually in the chocolate chip aisle). They melt really well. Don’t use almond bark or candy coating – the flavor will be fakey and ‘off’ and far too sweet.

Cream Cheese: I have used both full fat and low fat cream cheese in different batches. Full fat cream cheese works much better – richer, creamier flavor and thicker consistency. The low fat cream cheese filling was much softer and less set up.

Heavy Cream: for this recipe, I add the heavy cream unwhipped directly to the batter and it thickens as it mixes with the other ingredients. I use 40% fat heavy whipping cream from Costco. If you are using heavy cream with a lower fat percentage, you may need to whip it to soft peaks before folding into the cream cheese mixture.

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Recipe Source: adapted from this recipe at Jamie Cooks It Up (changed the crust, altered ingredient amounts for the lemon layer, etc) after Bri H. (a longtime MKC reader emailed me and told me I had to make it ASAP)

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