Lemon Cheesecake Squares

$- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar - 16 oz cream cheese, softened - 1 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - ½ cup fresh lemon juice - Zest of 2 lemons - ½ teaspoon salt For my lemon cheesecake squares, I love using these simple ingredients. They blend well and create a perfect balance of tangy and sweet. The graham cracker crumbs form a tasty crust. Melted butter adds richness. The cream cheese gives that creamy texture we all love. - Fresh berries - Additional lemon zest - Whipped cream Garnishes make your dessert pop! Fresh berries add color and flavor. A sprinkle of lemon zest brightens the taste. Whipped cream makes it extra special. You can mix and match these toppings based on what you have at home. For the full recipe, follow the steps carefully to make the best lemon cheesecake squares. To make the graham cracker crust, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar in a medium bowl. Mix until the crumbs look wet. Press this mixture firmly into the bottom of an 8x8 inch baking pan. Bake the crust at 325°F (160°C) for 10 minutes. This short bake time gives it a nice golden color. Let it cool before adding the filling. In a large mixing bowl, beat 16 oz of softened cream cheese with 1 cup of granulated sugar. Mix for about 2-3 minutes until it becomes smooth and creamy. Add 3 large eggs one at a time. Mix just until each egg is blended in. Overmixing will make your cheesecake dense. Next, mix in 1 teaspoon of vanilla extract, ½ cup of fresh lemon juice, the zest of 2 lemons, and ½ teaspoon of salt. Ensure everything is combined well, resulting in a smooth filling. Pour the cream cheese mixture over the cooled crust. Spread it out evenly. Bake the squares for 25-30 minutes. The edges should be set, but the center should still jiggle slightly. This jiggle means it will set as it cools. After baking, turn off the oven but leave the cheesecake inside for another 10 minutes. This helps the center firm up. Once done, cool to room temperature and refrigerate for at least 4 hours or overnight. After chilling, lift the cheesecake out of the pan using the parchment paper. Cut into squares and enjoy! For the full recipe, check the earlier section. To get the best texture for your lemon cheesecake squares, avoid overmixing the filling. Mix just until the ingredients blend together. If you overmix, air bubbles can form, leading to cracks later. Chilling time is also crucial. After baking, let your squares cool at room temperature. Then, refrigerate them for at least four hours. This helps the flavors blend and gives a nice, firm texture. One common mistake is mixing the eggs too fast. Add each egg one at a time and mix just until combined. This helps keep the filling smooth. Another tip is to avoid opening the oven door while baking. This can cause temperature changes. It may lead to cracks on the surface. For a smooth top, you can also bake the squares in a water bath. This keeps moisture in the oven. Lemon cheesecake squares are best served chilled. Cut them into squares and place them on a nice plate. Garnish with fresh berries or a sprinkle of lemon zest for color. Pair them with a cup of tea or a glass of lemonade. They also go well with a light meal like grilled chicken or salad. For a sweet touch, serve with whipped cream on the side. For the full recipe, check out the Lemon Zing Cheesecake Squares. {{image_2}} You can have fun with lemon cheesecake squares by adding new flavors. Try mixing in other fruits. Strawberries or blueberries add a sweet touch. Simply chop the fruit and fold it into your cream cheese mix. You can also swirl in a fruit puree for a colorful effect. Another great option is using different extracts. While vanilla works well, almond or coconut extracts can create unique flavors. Just use a small amount, about half a teaspoon, to avoid overpowering the lemon. Experimenting with flavors adds a fun twist to this classic treat. If you need gluten-free options, don’t worry! You can swap out graham crackers. Use gluten-free cookies or crushed nuts instead. Almond flour can also work well for a crust. Just mix it with melted butter and press it into the pan. Make sure to watch for allergens too. Check labels of your ingredients. Sometimes, cream cheese has additives. Look for brands that are gluten-free and safe for your needs. With these small changes, everyone can enjoy lemon cheesecake squares. For the full recipe, check the complete guide above! To keep your lemon cheesecake squares fresh, store them in the refrigerator. Place the squares in an airtight container. This method keeps them moist and tasty. You can also wrap them tightly in plastic wrap before placing them in the container. If you want to save some for later, freezing is a great option. Cut the cheesecake into squares and place them in a single layer on a baking sheet. Freeze until solid, then wrap each square in plastic wrap. Put them in a freezer-safe container or bag. This way, they won’t stick together. In the fridge, your lemon cheesecake squares will last about five days. Keep an eye on them after the first few days. In the freezer, they can last for up to three months if stored correctly. Look for signs of spoilage. If you see any discoloration or if they smell off, it’s best to toss them. Always trust your senses! You can easily make lemon cheesecake squares without a springform pan. Use an 8x8 inch baking dish instead. 1. Line the dish with parchment paper. Leave some paper hanging over the sides for easy removal. 2. Prepare the crust as usual and press it into the bottom of the dish. 3. Follow the filling instructions from the Full Recipe. Pour the filling over the crust. 4. Bake as directed. After cooling, lift the cheesecake out using the parchment paper. 5. Cut into squares and enjoy! Yes, you can use other cheeses. Cream cheese gives a smooth texture and rich flavor. - Mascarpone cheese will make it creamier and lighter. - Neufchâtel cheese is lower in fat. It works but may be less rich. - Ricotta can be used, but it may change the texture and flavor slightly. Each cheese brings a unique taste and texture. Choose according to your preference! Cracks can happen, but you can prevent and fix them. - To prevent cracks: Avoid overmixing the filling. Mix just until smooth. Bake at a low temperature. Turn off the oven and let it cool inside for ten minutes. - If cracks still form: Chill the cheesecake. Once cold, you can cover the cracks with whipped cream or fruit. This makes it look nice! These tips will help you enjoy a perfect lemon cheesecake square! Lemon cheesecake squares are a delightful treat. We covered the best ingredients, from the crust to the filling. I shared key tips to achieve the right texture. You learned how to avoid common mistakes and serve your dessert well. Remember to experiment with flavors or store your squares properly. Creamy, tart, and simple to make, they’re sure to please everyone. Enjoy your baking journey and the tasty results!$

Indulge in the delightful taste of Lemon Zing Cheesecake Squares, a perfect blend of tangy lemon and creamy goodness! This easy recipe guides you through creating a scrumptious dessert with simple ingredients like cream cheese, fresh lemon juice, and graham cracker crust. Whether for a special occasion or a sweet treat at home, these squares will impress your guests. Click to explore the step-by-step recipe and enjoy a slice of sunshine today!

Print Recipe Pin Recipe

Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

16 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

½ cup fresh lemon juice

Zest of 2 lemons

½ teaspoon salt

Instructions

Preheat your oven to 325°F (160°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal later.

In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are well moistened.

Press this mixture firmly into the bottom of the prepared baking pan to form an even crust. Bake for 10 minutes and then remove from the oven to cool.

In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy, about 2-3 minutes.

Add in the eggs one at a time, mixing just until each is incorporated. Be careful not to overmix.

Mix in the vanilla extract, lemon juice, lemon zest, and salt until everything is well combined and smooth.

Pour the cream cheese mixture over the cooled crust, spreading it evenly.

Bake for 25-30 minutes, or until the edges are set but the center is slightly jiggly.

Turn off the oven and leave the cheesecake squares inside for an additional 10 minutes to help set the center.

Remove from the oven, let it cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight.

Once chilled, lift the cheesecake out of the pan using the parchment overhang. Cut into squares and garnish with additional lemon zest or fresh berries if desired.

Prep Time: 20 minutes | Total Time: 4 hours 50 minutes | Servings: 16