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Lemon cheesecake squares are a bright and tangy dessert. They combine the creamy richness of cheesecake with a zesty lemon flavor. This treat comes in easy-to-hold squares, making them perfect for any gathering.

Lemon Cheesecake Squares

Indulge in the refreshing delight of lemon cheesecake squares! This scrumptious recipe perfectly balances creamy richness with zesty lemon flavor, making it an ideal dessert for any occasion. You'll learn how to prepare a simple graham cracker crust and a luscious filling with just a few easy steps. Perfect for gatherings or as a treat for yourself, these lemon cheesecake squares are sure to impress. Click through to discover the full recipe and treat your taste buds!
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Ingredients
  

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

16 oz cream cheese, softened

1 cup granulated sugar (for filling)

3 large eggs

¼ cup sour cream

½ cup fresh lemon juice

Zest of 2 lemons

1 teaspoon vanilla extract

Pinch of salt

Instructions
 

Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.

    In a mixing bowl, combine graham cracker crumbs, ⅓ cup sugar, and melted butter. Stir until fully combined and resembles wet sand.

      Press the crumb mixture firmly into the bottom of the prepared baking pan to create an even crust. Bake for 10 minutes, then remove from the oven and let it cool slightly.

        In a large bowl, beat the softened cream cheese with 1 cup sugar using an electric mixer until smooth and creamy, about 2-3 minutes.

          Add eggs one at a time, mixing well after each addition. Then, mix in sour cream, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Beat until just combined, being careful not to overmix.

            Pour the cheesecake filling over the cooled crust and spread it evenly with a spatula.

              Bake in the preheated oven for 25-30 minutes, or until the center is set but slightly jiggly.

                Turn off the oven, crack the door open, and let the cheesecake sit in the oven for an additional 1 hour to cool slowly.

                  Once cooled, refrigerate for at least 4 hours, preferably overnight, before removing from the pan.

                    Use the parchment overhang to lift the cheesecake out of the pan. Cut into squares, and serve chilled.

                      Prep Time: 20 minutes | Total Time: 5 hours | Servings: 16

                        - Presentation Tips: Arrange the squares on a decorative platter and dust with powdered sugar. Garnish with a thin slice of lemon and a sprig of mint for an extra fresh touch!