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Zesty Delight Lemon Cheesecake Squares You Have to Try - Featured Image

Zesty Delight Lemon Cheesecake Squares You Have to Try

Learn how to make delicious Lemon Cheesecake Squares. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 1 1/2 cups graham cracker crumbs (about 10 full sheets)
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces (2 packages) cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 tablespoon lemon zest (from 1 lemon)
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream (optional, for extra creaminess)

If you don’t have graham crackers on hand, crushed digestive biscuits or vanilla wafers make a great substitute for the crust. For a dairy-free option, try a vegan cream cheese and coconut oil instead of butter—but honestly, the classic ingredients give the best nostalgic taste that brings me back to my mom’s magic with simple pantry staples.

Instructions

  1. Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang to lift the squares out easily.
  2. In a medium bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Stir until the crumbs are evenly moistened.
  3. Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust. I find using the bottom of a glass or measuring cup helps pack it down well. Bake the crust for 10 minutes, then remove from the oven and let cool slightly.
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2-3 minutes. This step is key—no lumps here! It reminds me of my dad’s big pots; stirring slowly and patiently pays off.
  5. Add 2/3 cup sugar and beat again until combined. Then add the eggs one at a time, beating well after each addition.
  6. Mix in the lemon juice, lemon zest, vanilla extract, and sour cream (if using). The sour cream adds extra creaminess, but if you’re short on time or ingredients, it’s okay to skip.
  7. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
  8. Bake for 35-40 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. This is the trick to a creamy, dreamy texture that isn’t overbaked.
  9. Turn off the oven and leave the cheesecake squares inside with the door slightly ajar for about 15 minutes to cool gradually. This helps prevent cracks—something I learned the hard way early on!
  10. Remove from the oven and chill in the refrigerator for at least 3 hours, preferably overnight. Patience here really pays off.
  11. Once chilled, lift the cheesecake out using the parchment paper and cut into 16 squares. Use a sharp knife dipped in hot water for clean cuts.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Lemon Cheesecake Squares, recipe, cooking, food