Fluffy Lemon Cheesecake Squares
Indulge in the irresistible creaminess of Fluffy Lemon Cheesecake Squares, a dessert that perfectly balances zesty citrus notes with rich, silky cheesecake filling. Built on a buttery graham cracker crust and infused with fresh lemon juice and zest, each bite delivers a refreshing burst of tangy flavor paired with a delightfully airy texture. This recipe is easy to follow, featuring just 20 minutes of prep time and a simple yet elegant finish that'll make it the star of any gathering. Perfectly portioned into squares, these lemon cheesecake bars are ideal for sharing—or savoring solo! Whether you're hosting a summer barbecue or craving a sweet citrus treat, these make-ahead cheesecake squares promise to impress. Keep them chilled for a cool, satisfying dessert that's as refreshing as it is decadent.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar
- 3 large eggs
- 0.5 cups sour cream
- 0.25 cups fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 325°F (163°C) and line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides to make removal easier.
In a medium bowl, combine the graham cracker crumbs and 0.25 cups of granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
Press the graham cracker mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8 minutes, then set aside to cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and 0.75 cups of granulated sugar together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
Pour the cheesecake filling over the pre-baked crust, spreading it out evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center has a slight jiggle when gently shaken.
Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 15 minutes to prevent cracking.
Remove the pan from the oven and let it cool to room temperature. Then, refrigerate for at least 3 hours or overnight to fully set.
Once chilled, use the parchment paper overhang to lift the cheesecake out of the pan. Slice into 12 squares and serve. Store leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 22.9 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 83 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
