![- 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 ounces cream cheese, softened to room temperature - 1 cup granulated sugar - 3 large eggs, at room temperature - 1/4 cup fresh lemon juice (about 2 lemons) - Zest of 2 lemons - 1 teaspoon vanilla extract - 1/4 teaspoon salt - Powdered sugar, for dusting - Fresh berries (such as strawberries, blueberries, or raspberries), for garnish (optional) Using fresh ingredients is key for great taste. Fresh lemons give the best flavor. Pre-packaged items may lack that bright zing. For example, real cream cheese makes a big difference. It should be smooth and rich. Quality ingredients lead to better texture too. Cream cheese should be soft and lump-free. Each serving has about 180 calories. There are 12 grams of fat and 16 grams of carbs. You also get 3 grams of protein. These squares are rich and tasty. Enjoy them as a treat, but keep portion sizes in mind. 1. Preheat your oven to 325°F (160°C). 2. Grease an 8x8-inch baking pan with cooking spray. 3. Line the pan with parchment paper, leaving some paper hanging over the edges. 4. In a bowl, combine 1 cup graham cracker crumbs, 1/4 cup melted butter, and 2 tablespoons sugar. 5. Stir until the crumbs feel like wet sand. 6. Press the crumb mixture into the bottom of the pan, making it even. 7. Bake this crust for 10 minutes, then let it cool a bit. 1. In a large bowl, beat 16 ounces of softened cream cheese until smooth. 2. Add 1 cup of sugar slowly while mixing. 3. Beat until the mixture is light and fluffy. 4. Add 3 large eggs one at a time, mixing on low. 5. Don't overmix; just blend until combined. 6. With the mixer on low, add 1/4 cup lemon juice, lemon zest, 1 teaspoon vanilla, and 1/4 teaspoon salt. 7. Mix until smooth, creating a creamy filling. 8. Pour this filling over the cooled crust, smoothing it with a spatula. 1. Bake the cheesecake for 30-35 minutes. 2. The edges should look set, but the center will be a bit jiggly. 3. Once done, take it out of the oven and cool it for 1 hour at room temperature. 4. After that, move it to the fridge for at least 4 hours, or overnight for the best texture. 5. When ready, lift it out using the parchment paper. 6. Cut into squares and dust with powdered sugar. 7. Add fresh berries if you like for a colorful touch. For the full recipe, check out the link provided. To make smooth lemon cheesecake squares, avoid cracks on top. Start by mixing the cream cheese until it's very smooth. Use a mixer on medium speed for 2-3 minutes. This helps break down lumps. When adding eggs, do it one at a time. Mix on low speed. Overmixing can add air, which causes cracks. Bake at the right temperature. If the edges are set and the center jiggles slightly, it’s ready. Let it cool slowly to keep it from cracking. Want more zing? Add flavor extracts or zest. A splash of almond extract can add depth. You can mix lemon zest in for a stronger citrus flavor. Balancing sweetness is key. If your cheesecake is too sweet, add a touch more lemon juice. This gives a nice tartness. Taste as you mix to ensure it’s just right for your liking. Plating makes your dessert pop. Cut the squares evenly for a nice look. Use a colorful plate or platter to make it inviting. Dust with powdered sugar for a sweet touch. Fresh berries add color and taste. Arrange them artfully around the squares. Add mint leaves for a fresh look. These little touches make your lemon cheesecake squares shine at any gathering. For the full recipe, check the earlier section. {{image_4}} You can switch up the crust for your lemon cheesecake squares. If you want a fun twist, try using crushed Oreos. They add a rich chocolate taste. Just mix the crumbs with melted butter. For a gluten-free option, use almond flour or gluten-free graham crackers. The taste remains great while keeping it safe for gluten-sensitive guests. Want to change the flavor? You can use lime or orange juice instead of lemon. These citrus fruits bring a fresh and bright taste. If you love chocolate, swirl in melted chocolate into the filling. You can also add fruit purees, like raspberry or strawberry, for a fruity surprise. Each option gives your cheesecake squares a new identity. Elevate your presentation with tasty toppings. You can dust the squares with powdered sugar for a sweet finish. Adding a layer of fruit compote on top adds flavor and color. A drizzle of chocolate sauce makes it look fancy and delicious. Fresh mint leaves can also make your dessert pop. These simple touches make your lemon cheesecake squares even more appealing. For the complete recipe, refer to the [Full Recipe]. To keep your lemon cheesecake squares fresh, store them in the fridge. Use an airtight container. This helps maintain their creamy texture and zesty flavor. Always let them cool completely before covering. If they’re warm, condensation can form and affect the taste. You can freeze lemon cheesecake squares for later enjoyment. First, cut them into squares. Wrap each piece tightly in plastic wrap. Place the wrapped squares in a freezer-safe bag. They can stay frozen for about three months. When ready to eat, thaw them in the fridge overnight for the best texture. Lemon cheesecake squares are best enjoyed within five days when stored in the fridge. Check for any signs of spoilage. If you see mold or an off smell, it's time to toss them. Keeping an eye on freshness helps you enjoy these treats at their best. For the full recipe, check out [Full Recipe]. To tell if your lemon cheesecake squares are done, look for a few signs. First, the edges should appear set and firm. The center will have a slight jiggle, which is normal. You can also check with a toothpick. Insert it in the center; it should come out mostly clean but may have a few crumbs. If it’s too wet, bake for a few more minutes. Keep an eye on them to avoid overbaking. Yes, you can make lemon cheesecake squares ahead of time. This treat actually tastes better when it sits. Prepare them the day before, then chill in the fridge for at least four hours. For best taste, overnight chilling is best. Once cooled, cover them tightly with plastic wrap. This keeps them fresh and tasty. Just remember to dust with powdered sugar right before serving. Yes, you can substitute some ingredients in this recipe. For a dairy-free option, use vegan cream cheese. You can also use almond or coconut milk for the cream cheese. If you need an egg substitute, use flaxseed meal or applesauce. For each egg, mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. This keeps your squares moist and tasty. In this article, we explored how to create delicious lemon cheesecake squares. We discussed essential ingredients, emphasizing the quality of each one. I shared step-by-step instructions for making your dessert, from preparation to baking. Tips on achieving the perfect texture and flavor were included, along with variations and storage information. Remember, using fresh ingredients makes a big difference in taste. Keep experimenting with flavors and presentations. Enjoy your baking journey!](https://tastednest.com/wp-content/uploads/2025/05/312c7c1b-5ab9-4398-bcb8-c656b1bae8d9-300x300.webp)
Lemon Cheesecake Squares
Indulge in these delicious Zesty Lemon Cheesecake Squares that are both easy to make and irresistibly refreshing! This delightful recipe features a creamy filling and a buttery graham cracker crust, perfect for any occasion. With just a few simple ingredients, you can create a dessert that dazzles. Don't miss out on this perfect treat – click through to explore the full recipe and impress your guests with this zesty delight!