Lightened Up No Bake Lemon Icebox Bars

Lightened Up No Bake Lemon Ice Box Bars! So good and super simple!

These Lightened Up No Bake Lemon Icebox Bars are so so easy.. They are super creamy and sweet and made with 1/3 less fat cream cheese and fat free sweetened condensed milk. You won’t miss the extra fat, I swear it!

Ok, sorry about these in advance.

Here’s the thing…I am usually VERY against “light” desserts. Sorry, that’s just me.

But I am going against the grain today and share my favorite icebox lemon bars…but slightly easier on the hips.

You see, I make these all the time, but I usually do it with regular cream cheese and sweetened condensed milk, but a few weeks ago I decided to try it out using the lower fat cream cheese and fat free SCM…and seriously you couldn’t tell the difference.

Now, I am not saying these are health food in anyway…what I AM saying is that since I shaved off a little extra fat from these guys you can eat twice as many.

Wait, that’s not right.

Or IS it?

LIghtened Up Lemon Ice Box Bars.. NO bake, and made just a little lighter so you can eat more!

And please, by all means, go ahead and use regular cream cheese or regular sweetened condensed milk if you prefer. You can be the boss of your own lemon bars. I’m giving you that option.

I mean, you could even use low fat graham crackers too. Gasp.

But I didn’t.

There’s only so much “light” I can do in one day.

Graham Crackers Crushed

Mix that with a bit of butter and sugar and press into the bottom of a foiled pan…

Graham Cracker Crust

Chill the crust while you’re making the filling for the bars.

Sweetened Condesned Milk

Has there ever been a better invention than sweetened condensed milk?

I’m not so sure..I mean, except the internet. And brown sugar.

And mascara.

But besides that…SCM is king.

Lemon Zest

Aren’t lemons pretty?

But plain gelatin, not so much.

Gelatin

Whisk the unflavored gelatin with some water and allow it to sit for a few minutes. This will help keep the bars firm.

Lemons

Once you’ve mixed all the filling ingredients together pour it into your chilled crust, and allow it to set up for a million years.

Because that’s what it feels like.

Pouring the lemon mixture into the graham crust!

But then when they’re ready they will be perfect!

LIghtened Up Lemon Icebox Bars

No bake is the best!

 

Also, wanted to let you guys know I create an FAQ page… it answers some of your most burning questions! I’d love for you to check it out!

 

Print

No Bake Lemon Ice Box Bars


Ingredients

Crust

  • 8 (full sheets) graham crackers, crushed
  • 3 Tbsp butter
  • 2 Tbsp brown sugar
  • 1/2 tsp salt

Filling

  • 1 (8 oz) pkg 1/3 less fat cream cheese, room temperature
  • 1 (14 oz) can fat free sweetened condensed milk
  • 1/4 cup pasteurized egg product (Egg Beaters)
  • zest of one large lemon
  • 1/2 cup lemon juice
  • 2 tsp powdered unflavored gelatin
  • 3 Tbsp boiling water

Instructions

  1. Line an 8×8 baking dish with foil and spray with cooking spray. Set aside.

Crust

  1. In large bowl, melted butter in the microwave and mix with the graham crackers, brown sugar and salt. Press mixture into prepared pan. Use the back of a flat glass to press down firmly. Chill until ready to use.

Filling

  1. Beat cream cheese, sweetened condensed milk and Egg Beaters in bowl of stand mixer. Add in zest and lemon juice and mix until combined.
  2. Combine gelatin powder and boiling water in a small bowl, stirring until dissolved. Allow to cool for 2 minutes and then mix into the cream cheese mixture until evenly incorporated.
  3. Pour mixture over chilled crust and chill pan for 6 hours or overnight.
  4. Cut into squares and serve cold

Notes

store airtight in refrigerator for up to 3 days

recipe lightly adapted from The Cooking Channel

 

I LOVE lemon desserts!

 

Here is a classic Cookies and Cups recipe…my Lemonade Cake with Lemon Cream Cheese Frosting

Lemonade Cake

And these White Chocolate Lemon Blondies are a huge favorite of mine!

White Chocolate Lemon Blondies | www.cookiesandcups.com | #blondies #whitechocolate #lemon

45 Responses

  1. Shea

    These look delish! I stumbled upon your site via a posting on FB by Zulily…I feel like I have found sugar heaven. Can’t wait to try out much of what I see. Thanks!!!!!!!

    1. Shelly

      You could use a whole egg sure, but Egg Beaters are pasteurized and safe to eat without being cooked. If you use a raw egg you will risk salmonella etc. I understand not wanting to buy a whole container of egg beaters, but you can use them as a sub in any other baking you do!

  2. My Father’s Day gift to my dad was a dessert a month for a year. (He is almost 85 and has one heck of a sweet tooth!) He is going to love these!!

  3. Monica

    How many eggs will equal 1/4 cup of EggBeaters? I would LOVE to make these for my uncle, but I don’t want to buy a whole container of the egg substitute.
    Thanks!

    1. Shelly

      The reason that you use the egg beaters is because they are pasteurized and can eat them without baking them. Of course you can sub in 1 egg, but risk the consuming raw egg products isn’t recommended. If you do buy the egg beaters product you can use that in any other baking situation you have in place of the egg! Maybe make some chocolate chip cookie dough and freeze it? Hope this helps!

  4. Jennifer

    yikes…how many squares are you getting? I downloaded it into MyFitnessPal and if it gets 12 squares, its 272 calories per square.

  5. Morgan

    Great recipe, I make this all the time! It’s great to share recipes you love, but I think it’s really important to give credit to the original creator. This delicious recipe was created by Ellie Krieger!

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