Lemon Cheesecake Squares
Indulge in the zesty perfection of Lemon Cheesecake Squares, a dessert that blends the rich creaminess of classic cheesecake with the bright, tangy burst of fresh lemon. This easy yet elegant recipe starts with a buttery graham cracker crust, baked to golden perfection and topped with a luscious lemon-infused cheesecake filling. With just 20 minutes of prep time and simple ingredients like cream cheese, fresh lemon juice, and zest, these squares are a refreshing twist on traditional cheesecake. Chilled to creamy perfection and cut into shareable servings, they’re perfect for entertaining or enjoying as a light, citrusy treat. Whether it's a summer gathering or a casual weeknight dessert, these Lemon Cheesecake Squares are bound to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar (for filling)
- 2 large eggs
- 0.25 cups lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
Instructions
Preheat your oven to 325°F (165°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal after baking.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are fully coated and have the texture of wet sand.
Press the crumb mixture evenly into the bottom of the lined baking pan to form the crust. Use the bottom of a glass or measuring cup to pack it down tightly. Bake the crust for 8-10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated sugar together with an electric mixer until smooth and fluffy (about 2-3 minutes).
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the lemon juice, lemon zest, vanilla extract, and flour until fully combined and smooth.
Pour the cheesecake filling over the pre-baked crust, spreading it evenly with a spatula.
Bake the cheesecake squares in the preheated oven for 25-30 minutes, or until the center is set but still slightly jiggly. The edges may appear puffed and lightly golden.
Remove the pan from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to fully set.
Using the parchment paper overhang, lift the cheesecake square block out of the pan and place it on a cutting board. Use a sharp knife to cut into 12 even squares, wiping the knife clean between cuts for neat edges.
Serve chilled and enjoy!
Nutrition Facts
Calories |
3792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.6 g | 314% | |
| Saturated Fat | 139.6 g | 698% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1029 mg | 343% | |
| Sodium | 2700 mg | 117% | |
| Total Carbohydrate | 360.8 g | 131% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 237.7 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 638 mg | 49% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 986 mg | 21% | |
*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.
