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Luscious Lemon Cheesecake Squares

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If you love the zesty brightness of lemon and the creamy indulgence of cheesecake, these Lemon Cheesecake Squares are about to become your new favorite dessert. They feature a buttery graham cracker crust, a rich lemon-infused cheesecake filling, and a tangy lemon glaze for the perfect balance of sweet and tart. Easy to make and irresistibly delicious, they are ideal for any occasion.

Why You’ll Love This Recipe

  • Creamy and refreshing – The ideal blend of sweet and citrusy.
  • No water bath required – A hassle-free cheesecake recipe.
  • Great for sharing – Perfect for potlucks, parties, or gifting.
  • Make-ahead friendly – Tastes even better after chilling overnight.

Ingredients You’ll Need

For the Crust:

  • 1 ½ cups (150g) graham cracker crumbs
  • 6 tbsp (85g) unsalted butter, melted
  • 2 tbsp sugar

For the Lemon Cheesecake Filling:

  • 16 oz (450g) cream cheese, softened
  • ⅔ cup (130g) granulated sugar
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) sour cream
  • 2 tbsp lemon zest (about 2 lemons)
  • ¼ cup (60ml) fresh lemon juice
  • 1 tsp vanilla extract

For the Lemon Glaze (Optional but Recommended!):

  • 1 cup (120g) powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest

For Garnish:

  • Lemon slices
  • Whipped cream

Step-by-Step Instructions

Prep and Preheat

Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.

Make the Crust

  1. In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
  2. Press the mixture firmly into the bottom of the prepared pan.
  3. Bake for 8-10 minutes until lightly golden, then let it cool slightly.

Prepare the Cheesecake Filling

  1. Using an electric mixer, beat the cream cheese and sugar until smooth and creamy.
  2. Add eggs one at a time, mixing well after each addition.
  3. Stir in sour cream, lemon zest, lemon juice, and vanilla extract, mixing until fully combined.

Bake and Chill

  1. Pour the cheesecake filling over the slightly cooled crust, spreading it evenly.
  2. Bake for 25-30 minutes or until the center jiggles slightly when gently shaken.
  3. Remove from the oven and cool at room temperature for 1 hour.
  4. Transfer to the refrigerator and chill for at least 4 hours (overnight for best results).
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Add Lemon Glaze and Slice

  1. In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
  2. Drizzle the glaze over the chilled cheesecake.
  3. Cut into squares and garnish with lemon slices or whipped cream.

Pro Tips for Perfect Lemon Cheesecake Squares

  • Use room-temperature ingredients to ensure a smooth and creamy cheesecake texture.
  • Avoid overbaking; the center should still have a slight wobble when you shake the pan.
  • For extra tanginess, add an additional tablespoon of lemon juice to the filling.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

Serving Suggestions

  • Pair with fresh berries like strawberries or blueberries for a pop of color and flavor.
  • Lightly dust with powdered sugar for an elegant finish.
  • Serve alongside a refreshing glass of iced tea or sparkling lemonade.

FAQs

Can I use a different crust? Yes! Try a shortbread or vanilla wafer crust for a variation in flavor and texture.

Can I make these ahead of time? Absolutely. These bars need at least 4 hours of chilling, but they taste even better when made a day in advance.

How do I know when the cheesecake is done baking? The edges should be set, but the center should still jiggle slightly when the pan is moved.

Can I freeze these lemon cheesecake squares? Yes, you can freeze them for up to 2 months. Wrap them tightly and thaw in the fridge before serving.

These Lemon Cheesecake Squares are a bright, creamy treat perfect for any dessert lover. Make a batch today and enjoy every luscious bite!