1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
16 ounces cream cheese, at room temperature
1 1/2 cups powdered sugar, divided
3 tablespoons lemon juice
1 tablespoon lemon zest
1 1/4 cups heavy whipping cream, divided
Line 9-inch square cake pan with parchment paper, bringing up over sides. Combine graham cracker crumbs and butter, and stir until well combined. Press crumb mixture evenly into bottom of cake pan. Set aside.
In bowl of stand mixer, beat cream cheese, 1 cup powdered sugar, lemon juice and lemon zest until smooth. In separate bowl, whip heavy whipping cream until it starts to thicken. Add remaining powdered sugar and continue to whip until stiff peaks form. Gently fold half the whipped cream into cheesecake mixture and place remainder in refrigerator to use later. Spread cheesecake mixture evenly in cake pan. Refrigerate cheesecake at least 4 hours, or until firm.
Use parchment paper on sides to lift bars out of pan then cut into squares or desired shape. Use remaining whipped cream to top cheesecake bars then add fresh berries, as desired. Refrigerate until ready to serve.
Recipe courtesy of Life, Love & Sugar blogger Lindsay Conchar on behalf of KitchenAid