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
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for 8-10 minutes until lightly golden, then let it cool slightly.
Prepare the Cheesecake Filling
- Using an electric mixer, beat the cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream, lemon zest, lemon juice, and vanilla extract, mixing until fully combined.
Bake and Chill
- Pour the cheesecake filling over the slightly cooled crust, spreading it evenly.
- Bake for 25-30 minutes or until the center jiggles slightly when gently shaken.
- Remove from the oven and cool at room temperature for 1 hour.
- Transfer to the refrigerator and chill for at least 4 hours (overnight for best results).
Add Lemon Glaze and Slice
- In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the chilled cheesecake.
- 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!