No-Bake Cheesecake Bars

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• 1 1/2 cup graham cracker crumbs
  Ingredient note

  Source: 1 1/2 cup graham cracker crumbs
• 2 tablespoons brown sugar (or granulated sugar)
  Ingredient note

  Source: 2 tablespoons brown sugar (or granulated sugar)
• 6 tablespoons unsalted butter (melted)
  Ingredient note

  Source: 6 tablespoons unsalted butter (melted)
• 16 ounces cream cheese (two 8-ounce bricks; at room temperature)
  Ingredient note

  Source: 16 ounces cream cheese (two 8-ounce bricks; at room temperature)
• 1/2 cup granulated sugar
  Ingredient note

  Source: 1/2 cup granulated sugar
• 1/4 cup sour cream
  Ingredient note

  Source: 1/4 cup sour cream
• 1 teaspoon vanilla
  Ingredient note

  Source: 1 teaspoon vanilla
• 1 teaspoon lemon juice (optional)
  Ingredient note

  Source: 1 teaspoon lemon juice (optional)
• 1 cup heavy whipping cream
  Ingredient note

  Source: 1 cup heavy whipping cream

1. 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.
2. 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.
3. Whisk in sour cream, vanilla, and lemon juice just until combined.
4. Next, Whisk in heavy cream in 3-4 increments, whipping it into the cream cheese mixture after each addition.
5. 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.
6. To serve: Loosen edges with a knife, slice, and wipe the knife after each slice. Top with whipped cream or fresh berries if desired.
7. The cake will last 4-5 days covered in the refrigerator.