It's almost a given that when the weather is warm, you'll crave something creamy and cool to help you chill out! Double-Decker Lemon Squares are the cold, dreamy bars you'll want in hand. Your teeth sink into tart lemon curd that sits atop a smooth cheesecake filling and a crunchy graham cracker crust. You don't have to turn on the oven to make these easy and delightful Double-Decker Lemon Squares, so you can keep it cool and enjoy!
Ingredients• 3 1/2 cups graham cracker crumbs • 1 3/4 cups sugar, divided • 1 tablespoon ground cinnamon • 1 1/4 cups butter, melted • 2 (8-ounce) packages of cream cheese, softened • 2 cups heavy whipping cream • 1 teaspoon lemon extract • 2 (10-ounce) jars of lemon curd or 1 (15.75-ounce) can of lemon pie filling
Grease a 9x13-inch baking dish.
In a large bowl, mix the graham cracker crumbs, 3/4 cup of the sugar, and the cinnamon.
Stir in the butter.
Reserve half of the graham cracker mixture for the topping.
Press the remaining graham cracker mixture onto the bottom of the prepared baking dish.
In a different large bowl, beat the cream cheese and the remaining sugar until smooth.
Gradually beat in the heavy whipping cream and the lemon extract to the cream cheese mixture until soft peaks form.
Spread half of the cream cheese mixture over the graham cracker crust.
Gently spread the lemon curd over the cream cheese layer.
Spread the remaining cream cheese mixture over the lemon curd.
Sprinkle with the reserved graham cracker mixture.
Refrigerate, covered, for at least 8 hours and up to overnight.
Slice into bars.