Lemon Cheesecake Squares: A Bright & Creamy Treat Bursting with Citrus Flavor
In the mood for a dessert that’s silky, decadent, and alive with bright citrus notes? These Lemon Cheesecake Squares are exactly what you need. Built on a buttery graham cracker base and topped with a rich, lemon-kissed cheesecake layer, this treat strikes a perfect harmony between tang and sweetness. Whether you’re hosting friends or simply indulging in a moment of self-care, this easy-to-make recipe delivers a cheerful bite of sunshine.
🧾 Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (or use crushed digestive biscuits for a more biscuit-like twist)
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
For the Lemon Cheesecake Filling:
- 16 oz (about 450g) of cream cheese, softened to room temperature (typically 2 standard 8 oz blocks)
- 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
🍋 How to Make Them
Step 1: Prepare the Crust
Preheat your oven to 325°F (165°C). Line an 8×8-inch square pan with parchment paper, leaving enough overhang to lift the bars out later.
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture is evenly moistened and has the texture of damp sand, with no dry patches remaining. Press this mixture evenly into the bottom of the prepared pan to form a firm base. Bake for 10 minutes, then remove from the oven and let the crust cool on a wire rack for about 10 minutes while you prepare the filling.
Step 2: Make the Cheesecake Layer
Using a hand mixer or stand mixer, beat the cream cheese until smooth and fluffy. Add the sugar and continue mixing until the texture is creamy with no lumps.
Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add the flour, lemon zest, lemon juice, and vanilla extract, mixing until the batter is smooth and cohesive. Mix until everything is well combined and the batter is silky.
Step 3: Bake the Cheesecake
Pour the lemon cheesecake mixture over the cooled crust and smooth the surface with a spatula. Bake in the center of the oven for 30 to 35 minutes, or until the edges are slightly puffed and the center is just set (it should jiggle a little when moved gently).
Let the cheesecake cool completely at room temperature, then transfer it to the refrigerator and chill for a minimum of 4 hours—or ideally overnight—for the best flavor and texture.
Step 4: Slice and Enjoy
Once chilled and set, lift the cheesecake from the pan using the parchment overhang. Cut into neat squares. Optional: finish with a dusting of powdered sugar, a delicate lemon glaze, or even a sprinkle of finely grated lemon zest to elevate the presentation and boost citrus flavor.
🧠 Substitution & Serving Tips
- No graham crackers? Try crushed shortbread cookies or digestive biscuits for a rich variation.
- No fresh lemons on hand? Bottled juice works, but don’t skip the zest for optimal flavor.
- Gluten-free? Use GF graham crackers and replace the flour with a gluten-free blend.
- More lemony punch? Add extra zest or a few drops of lemon extract.
These bars are perfect alongside tea or coffee and make a delightful dessert any time of year. They also freeze beautifully—just wrap well and store for up to a month.
💛 Final Thoughts
These Lemon Cheesecake Squares prove that a few everyday ingredients can create something extraordinary. With their zippy citrus flavor and creamy texture, they’re bound to become a household favorite. Perfect for spring brunches, summer picnics, or anytime you crave a burst of sunshine, this recipe offers a delightful twist on a beloved classic.
