Lemon Cheesecake Squares: A Zesty Twist on a Creamy Classic

How to Make Lemon Cheesecake Squares

Step 1: Prepare the Crust

1. Preheat oven to 325°F (165°C).

2. Line an 8×8-inch baking dish with parchment paper, leaving a bit of overhang for easy lifting.

3. In a bowl, combine graham cracker crumbs, sugar, and melted butter.

4. Press the mixture firmly into the bottom of the pan.

5. Bake for 10 minutes, then let cool slightly.

Step 2: Make the Cheesecake Filling

1. In a mixing bowl, beat the cream cheese until smooth.

2. Add the sugar and continue beating until creamy.

3. Mix in the eggs, one at a time.

4. Add the flour, lemon zest, lemon juice, and vanilla extract. Beat until the filling is silky and well combined.

Step 3: Bake

1. Pour the cheesecake filling over the pre-baked crust. Smooth the top.

2. Bake for 30–35 minutes, or until the center is just set and edges appear slightly puffed.

3. Let the pan cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 4: Slice and Serve

1. Once chilled, use the parchment paper overhang to lift the cheesecake out of the pan.

2. Slice into squares.

3. Optional: Dust with powdered sugar before serving. Serve cold.

Tips and Variations

• Add a glaze: Mix powdered sugar with lemon juice and drizzle over the bars.

• Boost the lemon flavor: Use extra lemon zest or a few drops of lemon extract.

• Top it off: Add fresh berries or a dollop of whipped cream before serving.

Final Thoughts

These lemon cheesecake squares strike a perfect balance between tangy and creamy. The refreshing lemon brightens the rich texture of the cheesecake, making them ideal for parties, potlucks, or even late-night treats. Give this easy recipe a try—you won’t regret it.