Go Back
Lemon cheesecake squares are a twist on classic cheesecake. They combine creamy lemon filling with a crunchy graham cracker crust. This mix gives you a dessert that is both rich and refreshing. I love how the tartness of lemon brightens the creamy texture. The unique flavor makes them perfect for any occasion.

Lemon Cheesecake Squares

Indulge in the bright and zesty goodness of lemon cheesecake squares with this easy recipe guide! You'll learn how to create a creamy and refreshing dessert, explore delicious variations, and discover tips for serving and storing. Perfect for any occasion, these squares balance sweet and tangy flavors that everyone will love. Click through to dive into the full recipe and enjoy this delightful treat today!
Print Recipe Pin Recipe

Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon vanilla extract

For the filling:

16 oz cream cheese, softened

½ cup granulated sugar

½ cup sour cream

2 large eggs

Zest of 2 lemons

⅓ cup fresh lemon juice

1 teaspoon vanilla extract

For garnishing:

Lemon slices

Fresh mint leaves

Powdered sugar (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9x9 inch baking dish.

    Make the Crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and vanilla extract. Mix until it resembles wet sand.

      Press the Crust: Pour the crust mixture into the prepared baking dish. Press it down firmly and evenly using the back of a measuring cup or your fingers. Bake in the preheated oven for 10 minutes. Remove and let it cool slightly.

        Prepare the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the sugar and continue mixing until creamy.

          Add Remaining Filling Ingredients: Add the sour cream, eggs (one at a time), lemon zest, lemon juice, and vanilla extract. Mix until everything is well combined and smooth.

            Pour Filling Over Crust: Gently pour the cream cheese filling over the cooled crust and spread it evenly with a spatula.

              Bake: Bake in the oven for 25-30 minutes, or until the center is set with a slight jiggle (it will firm up as it cools).

                Cool and Chill: Remove from the oven and let it cool at room temperature for about an hour. Then refrigerate for at least 4 hours, or overnight, to set completely.

                  Cut into Squares: Once chilled, lift the cheesecake from the pan using the edges of the parchment paper. Cut into squares with a sharp knife, wiping the knife clean between cuts for neat edges.

                    Garnish and Serve: Arrange the squares on a serving platter. Garnish each square with a lemon slice, a sprig of fresh mint, and a dusting of powdered sugar if desired.

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