If sunshine had a flavor, it would be these Lemon Cheesecake Squares. They’re creamy, tangy, and just sweet enough to satisfy your dessert cravings. With a buttery crust, a luscious cheesecake layer, and a bright lemony finish, these squares are the perfect treat for any occasion—from backyard barbecues to cozy evenings at home.
Why You’ll Love This Recipe?
These Lemon Cheesecake Squares are easy to make but feel fancy enough to impress. They’ve got that irresistible balance of tart and sweet, with a smooth, creamy texture that melts in your mouth. Plus, they’re made with simple ingredients you likely have on hand. Whether you’re a lemon lover or a cheesecake fan (or both), these bars hit the spot every time.
Ingredients
Here’s a quick overview of what you’ll need. You can find the full list of ingredients and exact measurements in the recipe card below.
- Graham crackers (for the crust)
- Butter
- Cream cheese (softened for that dreamy texture)
- Granulated sugar
- Fresh lemons (juice and zest for maximum flavor)
- Eggs
- Vanilla extract
Directions
Make the Crust
Preheat your oven to 350°F and line a square baking pan with parchment paper. Crush the graham crackers into fine crumbs and mix them with melted butter until it resembles wet sand. Press the mixture firmly into the bottom of the pan to form an even layer. Bake for 8–10 minutes, then let it cool slightly.
Prepare the Cheesecake Layer
In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing after each addition. Stir in the fresh lemon juice, zest, and vanilla extract until everything is well combined.
Assemble and Bake
Pour the cheesecake mixture over the cooled crust, spreading it out evenly. Bake for 25–30 minutes, or until the edges are set and the center is just slightly jiggly. Let the pan cool to room temperature before transferring it to the fridge to chill for at least 4 hours.
Slice and Serve
Once fully chilled, lift the bars out of the pan using the parchment paper. Slice into squares with a sharp knife, wiping the blade clean between cuts. Enjoy them as they are or with a dollop of whipped cream on top.
Expert Tips and Tricks
- For a firm crust, press the graham cracker mixture down firmly using the bottom of a glass or measuring cup.
- Use room-temperature cream cheese to avoid lumps in the cheesecake layer.
- Fresh lemons are key! Bottled lemon juice doesn’t have the same bright flavor.
Recipe Variations and Possible Substitutions
- Swap graham crackers for vanilla wafers or shortbread cookies for a fun twist on the crust.
- Add a pinch of salt to the crust for a slightly savory balance.
- If you like extra tang, use Greek yogurt in place of some of the cream cheese.
- Sprinkle powdered sugar or add a drizzle of lemon glaze for an extra touch before serving.
Serving and Pairing Suggestions
These Lemon Cheesecake Squares are delightful on their own, but you can pair them with a fresh fruit salad or a scoop of vanilla ice cream for a more decadent dessert. They’re also fantastic with a cup of tea or a chilled glass of lemonade for a citrusy theme.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 5 days. To freeze, wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag. They’ll keep well for up to 2 months. Thaw in the fridge overnight before serving.
FAQs
Can I make these ahead of time?
Yes! These bars actually taste better the next day as the flavors have time to develop.
Can I use a pre-made crust?
Absolutely. If you’re short on time, a store-bought graham cracker crust works perfectly.
What’s the best way to get clean slices?
Use a sharp knife and wipe it clean between each cut for neat, professional-looking squares.
Can I double the recipe?
Sure! Use a 9×13-inch pan instead of a square pan, and adjust the baking time slightly.
Conclusion
Lemon Cheesecake Squares are everything you want in a dessert—bright, creamy, and impossible to resist. Whether you’re serving them at a gathering or sneaking one as a late-night treat, they’re bound to become a new favorite. Give them a try, and let me know how you like them!
Print
Zesty Lemon Cream Squares: A Cheesecake Delight
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours + 3 hours 55 minutes
- Yield: 14 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Cheesecake Squares are the perfect balance of creamy, tangy, and sweet. With a buttery graham cracker crust, a luscious lemon-infused cheesecake layer, and a burst of citrusy flavor, they’re an irresistible treat for any occasion.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tbsp all-purpose flour
- 1/4 cup freshly squeezed lemon juice (about 1-2 lemons)
- 1 tbsp lemon zest
- 1/2 tsp vanilla extract
Optional Garnish:
- Powdered sugar for dusting
- Lemon slices or zest
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (165°C).
- Line an 8×8-inch baking dish with parchment paper, leaving a slight overhang for easy removal.
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes, then let it cool while you prepare the filling.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the flour, lemon juice, lemon zest, and vanilla extract until fully incorporated.
- Assemble and Bake:
- Pour the cheesecake mixture over the cooled crust, spreading it evenly.
- Bake for 30-35 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
- Cool and Chill:
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 3 hours or overnight for best results.
- Serve:
- Use the parchment paper to lift the cheesecake out of the pan. Cut into squares and garnish with powdered sugar, lemon slices, or zest if desired.
Notes
- For an extra tangy flavor, add an extra teaspoon of lemon zest.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 75mg