Lemon Bars with Cookie Dough Crust: Just 6 Ingredients & No Eggs

Last Updated on June 26, 2025 by Allison Lancaster

These easy Lemon Bars with Cookie Dough Crust are made with just 6 ingredients, including fresh lemon juice and zest. A creamy, no-fuss lemon dessert perfect for parties, BBQs, or weeknight treats. Ready in under 30 minutes of hands-on time.

If you’re craving an easy lemon dessert that’s both creamy and refreshing, these Lemon Bars with Cookie Dough Crust will hit the spot! Made with just 6 ingredients and minimal prep, this recipe is a shortcut version of the best lemon bars: no eggs, no flour mixtures, and no need for a shortbread crust or lemon curd.

These bars start with a soft-baked sugar cookie dough base, topped with a fluffy lemon cream made with fresh lemon juice, lemon zest, and yogurt. The result? A cool, creamy, citrusy treat with a perfect balance of sweet and tangy in every bite.

Why You’ll Love These Lemon Bars

Lemon desserts are timeless, and this one combines the ease of semi-homemade baking with the taste of something that feels bakery-level. Whether you’re looking for a dessert to bring to a potluck, pack in a lunchbox, or enjoy after dinner on a warm day, these bars check all the boxes.

Here’s why they stand out:

Kid-friendly and fun to make together
Pressing the dough into the baking dish is a fun, hands-on step for little helpers. Plus, you’re introducing them to baking and kitchen confidence….without the stress.

Only 6 ingredients
No complicated measurements or hard-to-find ingredients: just easy-to-grab items from any grocery store.

Creamy and refreshing
The lemon layer is fluffy and smooth, with a cool finish that makes these perfect for warmer months or holiday spreads.

No eggs or traditional shortbread crust required
That means no tempering or whisking over heat. The sugar cookie crust bakes up golden and chewy, providing a sweet base that’s a great alternative to traditional lemon bar crusts.

Perfect for make-ahead prep
These bars can chill overnight and actually taste better the next day as the flavors develop.

Ingredients for Lemon Bars with Cookie Dough Crust

Here’s exactly what you’ll need to make this recipe:

• 1 roll refrigerated sugar cookie dough (16 oz)
  This acts as your base crust. You can find this in the refrigerated section of nearly any grocery store.
• 2 blocks cream cheese (16 oz total), softened to room temperature
  Softening is key….this ensures a smooth, lump-free filling.
• ¼ cup granulated sugar
  Just enough to sweeten the cream cheese mixture without making it too heavy.
• Juice and zest of 1 large lemon
  Use fresh lemons here: bottled juice won’t have the same zing or aroma. The zest adds extra citrus flavor.
• 12 oz lemon yogurt
  This lightens the filling and adds that signature tang. Vanilla yogurt works if lemon isn’t available.
• ¾ cup heavy whipping cream (or 1 ½ cups pre-made whipped topping like Cool Whip)
  If using cream, you’ll need to whip it to stiff peaks first.

Tools You’ll Need

• 13×9 inch baking dish
  You can also use two 8×8 dishes if needed.
• Large bowl and medium bowl
  One for the filling, one for whipping cream.
• Electric mixer or stand mixer
  A stand mixer with the paddle attachment works well for the cream cheese base, but a hand mixer will do the job too.
• Plastic wrap for covering the dish as it chills.
• Sharp knife for cutting neat, even squares.

Step-by-Step Instructions

Step 1: Prepare and Bake the Crust

Preheat your oven. Lightly grease your baking dish or line it with parchment paper for easier removal.

Press the sugar cookie dough into the bottom of the pan, making sure to spread it into an even layer. It may help to use lightly floured fingers or the bottom of a measuring cup.

Bake the dough for 20 minutes, or until the edges are golden brown and the center is set. Remove from the oven and allow the crust to cool completely….this is important so the creamy topping doesn’t melt when added.

Step 2: Make the Lemon Cream Cheese Filling

In a large bowl, beat together the softened cream cheese, sugar, fresh lemon juice, and half the lemon zest. Mix until completely smooth.

Add in the lemon yogurt and continue to beat until the mixture is light and fluffy.

This lemon layer has a creamy cheesecake-like texture, but it’s much lighter, thanks to the yogurt and whipped cream.

Step 3: Whip the Cream

In a separate medium bowl, use a hand mixer or stand mixer to whip the heavy cream until stiff peaks form. This means the cream will hold its shape when you lift the beaters.

If you’re using whipped topping instead, skip this step and move to the next.

Step 4: Fold and Assemble

Gently fold the whipped cream into the lemon mixture using a rubber spatula. Take your time—this will keep the filling light and airy.

Spread the mixture over the cooled crust in an even layer. Use an offset spatula or the back of a spoon to smooth it out.

Sprinkle the top with the remaining lemon zest and, if desired, garnish with thin lemon slices or a dusting of powdered sugar before serving.

Step 5: Chill and Serve

Cover the pan with plastic wrap and place it in the refrigerator for at least 2 hours to set. Overnight is even better if you’re planning ahead.

Once chilled, slice into squares using a sharp knife. For extra clean edges, wipe the knife between each cut.

In a separate bowl, beat the whipped cream until nice and fluffy. If you are using cool whip, you can skip this step. You want the whipped cream to form stiff peaks when finished.

Fold the whipped cream into the lemon cream cheese and yogurt mixture and combine thoroughly. Spread the mixture over the cooled cookie dough. Top with lemon slices and lemon zest for a garnish, if desired.

Chill for 2 hours, then cut into squares and serve cold. Depending on the size of the squares, you can get 24 bars from the pan.

Make-Ahead and Storage Tips

• Make ahead: These easy lemon bars are perfect for making the night before an event. The flavors meld and the filling sets beautifully with overnight refrigeration.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. They’re best enjoyed cold.
• Freezing: You can freeze these bars in a single layer first, then transfer to a freezer-safe container with parchment paper between layers. Thaw in the fridge before serving.

Variations and Tips

• Want more lemon flavor? Add a teaspoon of lemon extract to the filling or top with extra zest before chilling.
• Short on time? Use pre-whipped topping instead of heavy cream to save a step.
• For clean cuts: Chill thoroughly and use a long, sharp knife dipped in hot water and wiped dry between slices.
• No lemon yogurt? Vanilla yogurt or even Greek yogurt works fine. Add more lemon zest to bump up the citrus flavor.

Frequently Asked Questions

Can I use sugar cookie mix instead of refrigerated dough?
Yes, but you’ll need to prepare it according to the package instructions, then press it into the pan and bake. This adds a bit more time but works well.

Are these like classic lemon bars?
They’re a fun twist. Traditional lemon bars are made with an eggy custard-like lemon curd on a shortbread crust. These are creamier and fluffier, more like a lemon cheesecake bar with a sugar cookie base.

Can I double this recipe?
Yes. Simply use two 13×9 baking dishes or one larger sheet pan, but keep an eye on the crust during baking to ensure it doesn’t over brown.

If you’re a fan of creamy lemon desserts, these Lemon Bars with Cookie Dough Crust will quickly become a go-to recipe in your kitchen. They’re refreshing, sweet, slightly tangy, and full of fresh lemon flavor, without requiring hours of work or fancy baking tools.

Whether you’re baking for a crowd or just want a make-ahead dessert to keep in the fridge, this lemon bar recipe is easy enough for a beginner but satisfying enough for experienced bakers. Plus, it’s always a hit at parties, cookouts, and family dinners.

Print it, pin it, and add it to your weekly rotation…..you’ll be glad you did.