Lemony Cheesecake Squares
Indulge in the zesty delight of Lemony Cheesecake Squares, a perfect combination of creamy cheesecake and vibrant citrus flavor. This easy-to-make dessert features a buttery graham cracker crust, topped with a velvety cheesecake layer infused with fresh lemon juice and zest for a bright, tangy twist. With just 20 minutes of prep time and a short chill in the fridge, these cheesecake squares are ideal for everything from casual gatherings to elegant celebrations. Their irresistible blend of sweetness and acidity makes them a quintessential treat for lemon lovers. Serve chilled for a refreshing dessert that will leave everyone begging for seconds!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar (for filling)
- 2 pieces large eggs
- 0.25 cups fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
Instructions
Preheat your oven to 325°F (170°C). Line a 9x9-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly and evenly into the bottom of the prepared pan to create the crust. Bake the crust for 8 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 creamy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition.
Mix in the fresh lemon juice, lemon zest, vanilla extract, and flour until fully combined and smooth.
Pour the cheesecake filling over the baked crust, spreading it into an even layer.
Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center has a slight jiggle when gently shaken.
Allow the cheesecake to cool to room temperature in the pan, then refrigerate for at least 2 hours (or overnight) until completely chilled.
Once chilled, use the parchment paper overhang to lift the cheesecake out of the pan. Cut into 12 squares for serving.
Nutrition Facts
Calories |
3839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.0 g | 328% | |
| Saturated Fat | 146.8 g | 734% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1060 mg | 353% | |
| Sodium | 2701 mg | 117% | |
| Total Carbohydrate | 349.3 g | 127% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 237.7 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 638 mg | 49% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 973 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.
