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Lemon cheesecake squares need simple lemon cheesecake ingredients to shine. The main players are cream cheese, lemon juice, and a buttery crust.

Lemon Cheesecake Squares

Indulge in the perfect dessert with these easy Lemon Cheesecake Squares! Combining creamy cheese and zesty lemon, this refreshing treat is simple to make and sure to impress. Discover the key ingredients, step-by-step instructions, and unique serving suggestions that elevate these squares to perfection. Perfect for any occasion, click to explore this delicious lemon cheesecake recipe and treat yourself to a burst of flavor today!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon vanilla extract

For the filling:

16 oz cream cheese, softened

¾ cup granulated sugar

3 large eggs

¼ cup sour cream

¼ cup fresh lemon juice

Zest of 2 lemons

1 teaspoon vanilla extract

For the topping:

1 cup whipped cream

Zest of 1 lemon for garnish

Fresh mint leaves for garnish (optional)

Instructions
 

Prepare the Crust: Preheat your oven to 325°F (162°C). In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and vanilla extract, mixing well until the crumbs are fully moistened.

    Press the Crust: Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy removal. Press the crust mixture evenly into the bottom of the pan. Bake for 8-10 minutes or until set and lightly golden. Remove from oven and let it cool.

      Make the Filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the sugar and continue to beat until well incorporated, about 2-3 minutes.

        Add Eggs and Flavor: Mix in the eggs one at a time, making sure to beat well after each addition. Then add the sour cream, lemon juice, lemon zest, and vanilla extract. Blend until everything is just combined, ensuring not to overmix.

          Bake the Cheesecake: Pour the filling over the cooled crust, smoothing the top with a spatula. Bake for 25-30 minutes or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional 10 minutes.

            Cool and Chill: Remove the cheesecake from the oven and let it cool at room temperature for about an hour. Once cooled, refrigerate it for at least 4 hours, preferably overnight, to set completely.

              Serving: Once chilled, lift the cheesecake out of the pan using the overhanging parchment paper. Cut into squares. Top each square with a dollop of whipped cream, a sprinkle of lemon zest, and garnish with fresh mint leaves if desired.

                Prep Time: 20 minutes | Total Time: 5 hours 10 minutes (includes chilling) | Servings: 12