Description
Frozen Lemon Posset Cheesecake Bars are a refreshing no-bake dessert featuring a buttery biscuit crust, creamy lemon cheesecake filling inspired by classic British lemon posset, and a frozen mousse-like texture. Bright, tangy, and silky smooth, these bars are perfect for warm-weather entertaining.
Ingredients
- For the Crust:
- 2 cups graham cracker or digestive biscuit crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Lemon Posset Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- 8 oz (225 g) mascarpone cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy whipping cream
- 1/3 cup freshly squeezed lemon juice
- 2 teaspoons finely grated lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Topping:
- 1 cup whipped cream
- Extra lemon zest
- Thin lemon slices
- Crushed digestive biscuits (optional)
- Fresh mint leaves (optional)
Instructions
- Line an 8×8-inch baking pan with parchment paper.
- Mix the biscuit crumbs, melted butter, and sugar until evenly combined.
- Press the mixture firmly into the prepared pan and refrigerate for 20 minutes.
- Beat the cream cheese and mascarpone until smooth and creamy.
- Add the sweetened condensed milk, vanilla extract, salt, lemon zest, and lemon juice. Beat until silky smooth.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the lemon mixture until fully incorporated.
- Spread the filling evenly over the chilled crust.
- Cover tightly and freeze for at least 6 hours or overnight until firm.
- Remove from the freezer 10-15 minutes before serving for easier slicing.
- Top with whipped cream, lemon zest, lemon slices, crushed biscuits, and mint if desired.
- Slice into bars and serve chilled.
Notes
- Fresh lemon juice is essential for the authentic lemon posset flavor.
- Mascarpone adds extra richness and a silky texture.
- Let the bars soften slightly before cutting for clean slices.
- Use a hot knife wiped clean between cuts.
- Store tightly covered in the freezer for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake & Frozen
- Cuisine: British-Inspired