Name: Lemon Cheesecake Squares
Prep time: 15 min
Cook time: 35 min
Total time: 4 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/2 cup unsalted butter, melted; 2 packages (8 oz each) cream cheese, softened; 1/2 cup sugar; 2 large eggs; 1/4 cup sour cream; 1/4 cup fresh lemon juice; Zest of 1 lemon; 1 teaspoon vanilla extract; 1/4 cup powdered sugar (for glaze, optional); 1 tablespoon fresh lemon juice (for glaze, optional)

These lemon cheesecake squares are the perfect balance of tangy lemon zest and rich, creamy cheesecake. They are a refreshing treat that’s ideal for summer gatherings, or whenever I need a delightful dessert that can satisfy my sweet tooth. With their smooth, indulgent texture and bright citrus flavor, they are bound to be a hit at any occasion.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

2 packages (8 oz each) cream cheese, softened

1/2 cup sugar

2 large eggs

1/4 cup sour cream

1/4 cup fresh lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract

For the lemon glaze (optional):

1/4 cup powdered sugar

1 tablespoon fresh lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (163°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well-coated and the mixture holds together when pressed.

Press the crumb mixture evenly into the bottom of the prepared baking pan to form the crust. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.

In a large mixing bowl, beat the cream cheese with sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition.

Stir in the sour cream, lemon juice, lemon zest, and vanilla extract, mixing until everything is fully incorporated.

Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.

Bake for 30-35 minutes, or until the center is set and only slightly jiggly. Allow the cheesecake squares to cool to room temperature, then refrigerate for at least 3 hours, or overnight for best results.

If using the lemon glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the chilled cheesecake squares just before serving.

Servings and Timing

Servings: 9 squares

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 4 hours (including chilling time)

Each square contains approximately 290 kcal.

Variations

Crust options: Instead of graham crackers, I can use digestive biscuits or even a mix of crushed vanilla cookies for a different base flavor.

Toppings: If I’m craving a little extra flair, I can top the cheesecake squares with whipped cream or a few fresh berries for added freshness.

Lemon zest alternatives: I could use lime zest for a citrus twist if I want to switch things up.

Storage/Reheating

These cheesecake squares store well in the refrigerator for up to 3 days. I make sure to cover them tightly to keep them fresh.

They can also be frozen for up to 2 months. To freeze, I cut the squares and place them in an airtight container, separating each layer with parchment paper.

If I want to reheat, I usually just let them thaw in the refrigerator overnight before serving. The texture stays smooth and creamy, even after freezing.

FAQs

How do I prevent the cheesecake from cracking?

I make sure not to overbake the cheesecake. The center should be just slightly jiggly when I take it out of the oven. Additionally, allowing the cheesecake to cool slowly by leaving it at room temperature before refrigerating can help prevent cracks.

Can I use a different fruit for the glaze?

Yes! If I prefer a different fruit flavor, I can substitute lemon juice with lime, orange, or even raspberry juice for a fun twist on the glaze.

Can I make this recipe ahead of time?

Absolutely! These cheesecake squares are even better when made a day ahead, as it gives the flavors time to develop. I just refrigerate them until I’m ready to serve.

Is it necessary to use the lemon glaze?

The glaze is optional, but I find it adds a perfect finishing touch to the squares, enhancing the lemon flavor and making them look extra beautiful when served.

Can I double this recipe?

Yes, I can easily double the recipe to make a larger batch. I would bake it in a 9×13-inch pan and adjust the baking time slightly to ensure it cooks through completely.

Conclusion

These lemon cheesecake squares are a perfect balance of tangy, creamy, and sweet. Whether I’m making them for a special occasion or just a simple summer treat, they always hit the spot. The buttery graham cracker crust, smooth cheesecake filling, and optional lemon glaze come together to create a refreshing dessert that’s both simple and delicious. I’m sure anyone who tries these will love them as much as I do!

Recipe: