Lemon Cheesecake Squares

Lemon Cheesecake Squares: A Zesty Twist on a Creamy Classic

Craving something sweet, tangy, and creamy all at once? These Lemon Cheesecake Squares hit every note. With a velvety lemon-infused filling on top of a buttery graham cracker crust, they’re a refreshing twist on a traditional cheesecake—and perfect for anyone who loves bright citrus desserts or needs a crowd-pleasing easy summer dessert.

These cheesecake bars are simple to make, slice beautifully, and store well—making them a go-to for potlucks, brunches, or any moment that needs a little sunshine.

 Why You’ll Love This Recipe

• ✅ Balanced sweet and tart flavor
• ✅ Easy-to-make cheesecake bars—no water bath needed
• ✅ Buttery graham cracker crust adds crunch and richness
• ✅ Make-ahead friendly: chill and serve when ready
• ✅ Perfect size for sharing (or keeping all to yourself)

 Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the lemon cheesecake filling:

• 2 (8 oz) packages cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 2 tablespoons all-purpose flour
• Zest of 1 lemon
• ⅓ cup freshly squeezed lemon juice
• 1 teaspoon vanilla extract

 Step-by-Step Instructions

Step 1: Make the Crust

Preheat oven to 325°F (165°C). Line an 8x8-inch baking pan with parchment paper (leave some overhang for lifting later).
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until everything is evenly coated.
Press into the bottom of the prepared pan.
Bake for 10 minutes, then set aside to cool slightly.

Step 2: Prepare the Filling

In a large bowl, beat cream cheese until smooth.
Add sugar and continue beating until creamy.
Mix in eggs one at a time. Then stir in flour, lemon zest, lemon juice, and vanilla. Mix until smooth and fully combined.

Step 3: Bake

Pour the cheesecake batter over the crust. Spread evenly with a spatula.
Bake for 30–35 minutes, or until edges are slightly puffed and center is just set.
Cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight.

Step 4: Slice and Serve

Once chilled, lift the cheesecake out of the pan using the parchment paper.
Cut into squares.
Optional: Dust with powdered sugar or drizzle with lemon glaze.

 Optional Add-Ons & Variations

• Lemon glaze: Mix powdered sugar with lemon juice for a drizzle.
• Whipped cream topping: Pipe rosettes on top for a more decadent look.
• Fresh berries: Blueberries or raspberries pair beautifully with lemon.
• Gluten-free: Use gluten-free graham crackers for a celiac-friendly version.

 Storage

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze for up to 2 months. Thaw in the refrigerator before serving.

Lemon Cheesecake Squares

A tangy, creamy dessert bar made with a buttery graham cracker crust and a bright lemon cheesecake filling.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 4 hours hrs 50 minutes mins

Servings: 16 squares

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

For the crust:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter melted

For the filling:

• 2 8 oz blocks cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 2 tbsp all-purpose flour
• Zest of 1 lemon
• ⅓ cup fresh lemon juice
• 1 tsp vanilla extract

Method

 

1. Preheat oven to 325°F (165°C). Line an 8×8-inch pan with parchment paper.
2. Combine crust ingredients. Press into pan and bake for 10 minutes. Set aside.
3. In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then flour, zest, juice, and vanilla. Beat until smooth.
4. Pour filling over crust. Bake for 30–35 minutes or until set in the center.
5. Cool completely, then refrigerate at least 4 hours or overnight.
6. Slice into squares and enjoy!