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Lemon cheesecake squares are a bright and tasty dessert. They combine the creamy richness of cheesecake with a zesty lemon flavor. These squares appeal to lemon lovers and anyone who enjoys a refreshing treat.

Lemon Cheesecake Squares

If you're looking for a refreshing dessert that packs a punch of flavor, lemon cheesecake squares are a must-try! This delightful treat combines creamy cheesecake with zesty lemon for a perfect summer indulgence. Easy to make and stunning to serve, these squares are ideal for any gathering.Click through now and elevate your dessert game with these delicious lemon cheesecake squares!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

1 cup powdered sugar

1/2 cup sour cream

3 large eggs

Zest of 2 lemons

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

Pinch of salt

Instructions
 

Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal later.

    In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well-coated and have a sand-like consistency.

      Press the crumb mixture firmly into the bottom of the prepared baking pan to form an even crust. Bake for 8-10 minutes, then remove from the oven and let it cool slightly.

        In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and sour cream, mixing well to combine.

          Add the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in the lemon zest, fresh lemon juice, vanilla extract, and a pinch of salt until the mixture is smooth and creamy.

            Pour the lemon cheesecake filling over the cooled crust in the baking pan and spread it evenly with a spatula.

              Bake in the preheated oven for 25-30 minutes, or until the center is just set and a slight jiggle remains. The edges should be slightly golden.

                Turn off the oven and crack the door open, letting the cheesecake squares cool in the oven for about 1 hour. This helps prevent cracking.

                  Once cooled, refrigerate the cheesecake squares for at least 4 hours, or overnight for best results.

                    Once chilled, remove from the pan using the parchment overhang, slice into squares, and serve chilled. Optional: sprinkle with extra lemon zest for a fresh touch.

                      Prep Time: 20 minutes | Total Time: 5 hours | Servings: 16 squares