Go Back
To make these lemon cheesecake squares, you need the following: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened - 1 cup granulated sugar - 3 large eggs, at room temperature - ½ cup fresh lemon juice (about 2-3 large lemons) - Zest from 2 lemons - 1 teaspoon pure vanilla extract - ½ teaspoon baking powder - Powdered sugar for dusting (optional) These ingredients come together to create a creamy, zesty dessert. The graham cracker crust gives a nice crunch, while the filling is smooth and refreshing. You can add some fun twists to your cheesecake! Here are a few ideas: - Fresh berries like blueberries or raspberries on top - Whipped cream for extra creaminess - A bit of lemon curd as a topping - Shredded coconut for a tropical vibe Using these extras can elevate your cheesecake squares and make them even more delightful! If you're missing some items, here are some easy swaps: - Use whole wheat or gluten-free graham crackers for the crust. - Swap cream cheese with ricotta or mascarpone for a different flavor. - Use honey or maple syrup instead of granulated sugar. - Bottled lemon juice can replace fresh lemon juice in a pinch. These substitutions allow you to customize the recipe while still keeping the joy of lemon cheesecake squares. For the full recipe, check out the details above! Start by preheating your oven to 350°F (175°C). In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of granulated sugar. Use a fork or your fingers to blend everything well. You want the crumbs to look moist and crumbly. Next, transfer this mix to a greased 9x9-inch baking dish. Press the mixture down firmly and evenly to form a solid crust. Bake this in the oven for 10 minutes. After baking, let the crust cool for a few minutes before adding the filling. In a large mixing bowl, beat 16 oz of softened cream cheese using an electric mixer. Mix it on medium speed until it’s smooth, about 2-3 minutes. Gradually add in 1 cup of granulated sugar while mixing. Keep blending until there are no lumps. Now, add 3 large eggs one at a time. Make sure each egg blends in fully before adding the next. After the eggs, mix in ½ cup of fresh lemon juice, zest from 2 lemons, 1 teaspoon of pure vanilla extract, and ½ teaspoon of baking powder. Blend until everything is creamy and smooth. Carefully pour this cream cheese mixture over your cooled graham cracker crust in the baking dish. Use a spatula to spread the filling evenly. Bake the cheesecake for 25-30 minutes. The edges should set, but the center should still jiggle a bit. This jiggle is key for a creamy texture. Once baked, let it cool on the counter for about 30 minutes. Cover it with plastic wrap or foil and chill in the fridge for at least 4 hours. For the best flavor, let it chill overnight. When ready to serve, cut it into squares. If you want, dust the tops with powdered sugar for a sweet finish. For the full recipe, check the earlier section. When you make lemon cheesecake squares, avoid common mistakes. First, don’t skip the chilling time. It helps the squares set up well. Second, ensure your cream cheese is soft. Cold cream cheese can lead to lumps. Third, measure your ingredients carefully. Too much sugar or lemon can change the taste. Lastly, don’t open the oven door while baking. This can cause the cheesecake to crack. For a smooth and creamy texture, blend your cream cheese well. Use an electric mixer for best results. Mix until it’s free of lumps. Add eggs one at a time. Make sure each egg is well mixed before adding the next. This helps create a uniform filling. Also, avoid over-baking. The center should jiggle slightly when you take it out. This keeps it creamy and not dry. Serve your lemon cheesecake squares chilled. Cut them into even squares for a neat look. Dust with powdered sugar for a sweet touch. You can also add fresh mint leaves or lemon slices on top. This makes the dish look fancy. Pair with coffee or tea for a delightful treat. For a fun twist, serve with berry sauce or whipped cream on the side. Enjoy this recipe with friends and family! For the full recipe, check the main section. {{image_4}} You can change the flavor of your lemon cheesecake squares. Try adding different fruits. For a berry twist, mix in pureed strawberries or blueberries. This will give your dessert a sweet and tart taste. You can also add chocolate. Use cocoa powder or melted chocolate for a rich flavor. Another option is to mix in herbs like fresh basil or thyme for a unique touch. These changes make each bite exciting. If you need a gluten-free option, swap graham crackers for gluten-free crumbs. You can use almond flour or gluten-free cookies. Just make sure they are finely crushed. The rest of the recipe stays the same. This way, you can enjoy the creamy goodness without worry. Always check labels to ensure all ingredients are gluten-free. You can easily make this dessert vegan. Replace cream cheese with a vegan cream cheese alternative. Use flaxseed meal mixed with water instead of eggs. For every egg, use one tablespoon of flaxseed meal and two and a half tablespoons of water. You can also switch the butter for coconut oil or a vegan butter substitute. These changes keep the cheesecake squares creamy and delicious. You can find many vegan ingredients at your local store. To keep your lemon cheesecake squares fresh, place them in an airtight container. Make sure they are fully cooled before storing. You can layer the squares with parchment paper to avoid sticking. Store them in the fridge, where they will stay fresh for up to five days. If you want to save some squares for later, freezing is a great option. First, let the squares cool completely in the fridge. Then, wrap each square in plastic wrap. Place the wrapped squares in a freezer-safe bag or container. They can freeze for up to three months. When you are ready to enjoy them, thaw in the fridge overnight. Lemon cheesecake squares have a decent shelf life. In the fridge, they last about five days. If you freeze them, they can last up to three months. Always check for any signs of spoilage before serving. Enjoy your delicious squares at their best! For the full recipe, check the recipe section above. To make lemon cheesecake squares, start with the crust. Mix graham cracker crumbs, melted butter, and sugar. Press this mix into a baking dish and bake it. For the filling, beat cream cheese until creamy. Add sugar, then mix in eggs one by one. Stir in lemon juice, zest, vanilla, and baking powder. Pour this mix over the crust and bake again. Chill the squares before serving. For the full recipe, check out the detailed instructions above. Yes, you can use bottled lemon juice. However, fresh lemon juice tastes better. Fresh juice gives a brighter flavor and a more zesty kick. Bottled juice lacks some of the freshness from the real fruit. If you want the best taste, use fresh lemons. To cut cheesecake squares, use a sharp knife. First, dip the knife in warm water. This helps the knife glide smoothly through the cheesecake. Wipe the knife clean after each cut. This keeps the edges neat and pretty. For perfect squares, cut first into strips, then into individual squares. We covered the key ingredients for lemon cheesecake squares and how to make them. I shared tips to avoid common mistakes and options for flavor, dietary needs, and storage. Remember, small changes can lead to big flavors. Try different variations to find your favorite. With these steps, you can enjoy delicious lemon cheesecake squares anytime. Happy baking!

Lemon Cheesecake Squares

Indulge in the delightful taste of Zesty Lemon Cheesecake Squares with this easy recipe! Perfect for any gathering, these creamy treats combine a buttery graham cracker crust with a luscious lemon filling that's simply irresistible. From preparation to chilling, each step is straightforward and fun to follow. Click through to explore the full recipe and impress your friends and family with your baking skills!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

16 oz cream cheese, softened to room temperature

1 cup granulated sugar

3 large eggs, at room temperature

½ cup fresh lemon juice (approximately 2-3 large lemons)

Zest from 2 lemons

1 teaspoon pure vanilla extract

½ teaspoon baking powder

Powdered sugar for dusting (optional)

Instructions
 

Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and 2 tablespoons of granulated sugar. Use a fork or your hands to mix until the crumbs are completely coated with butter. Transfer this mixture to a greased 9x9-inch baking dish, pressing it down firmly and evenly to form a solid crust. Bake in the preheated oven for 10 minutes. Allow the crust to cool slightly before adding the filling.

    Make the Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until it is smooth and creamy, about 2-3 minutes. Gradually add in 1 cup of granulated sugar, mixing until well blended and free of lumps.

      Add Remaining Ingredients: With the mixer on low speed, add the eggs one at a time, ensuring that each egg is fully incorporated before adding the next. After the last egg, mix in the fresh lemon juice, lemon zest, pure vanilla extract, and baking powder. Blend until all ingredients are evenly combined and the mixture is creamy.

        Combine and Bake: Carefully pour the cream cheese mixture over the cooled graham cracker crust in the baking dish. Use a spatula to spread the filling evenly. Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle—this ensures a creamy texture.

          Cool and Chill: Once baked, remove the dish from the oven and allow it to cool at room temperature for approximately 30 minutes. After that, cover the dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or preferably overnight, to let the flavors develop and the cheesecake set completely.

            Serve: When ready to serve, remove the cheesecake from the refrigerator and cut it into squares using a sharp knife. If desired, dust the tops with powdered sugar for an added touch of sweetness and elegance.

              Prep Time: 15 minutes | Total Time: 5 hours 15 minutes (includes chilling) | Servings: 16 squares

                - Presentation Tips: For a lovely presentation, plate the cheesecake squares on a decorative platter. Add a slice of lemon and a sprig of mint on each square for an elegant touch.