Name: Lemon Cheesecake Squares
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1½ cups graham cracker crumbs (about 12 full sheets); ¼ cup granulated sugar; ½ teaspoon ground cinnamon (optional); ⅓ cup unsalted butter, melted; 24 ounces (3 packages) cream cheese, softened to room temperature; 1 cup granulated sugar; 3 large eggs, at room temperature; ¼ cup sour cream, at room temperature; ⅓ cup fresh lemon juice (from about 2-3 lemons); 2 tablespoons lemon zest (from about 2 lemons); 1 teaspoon pure vanilla extract; ½ teaspoon lemon extract (optional); Yellow food coloring (optional, just a drop or two); 1 cup whipped cream or whipped topping (optional, for serving); Fresh berries (optional, for serving); Additional lemon zest (optional, for garnish); Powdered sugar (optional, for dusting)

There’s something about the bright, sunny flavor of lemon that instantly lifts the spirits and awakens the taste buds. These Lemon Cheesecake Squares capture that perfect balance of sweet and tangy in a dessert that somehow manages to feel both indulgent and refreshing at the same time. With their buttery graham cracker crust, velvety smooth cheesecake filling, and vibrant lemon flavor, these squares have become my go-to dessert for everything from summer picnics to holiday gatherings.

I first created these Lemon Cheesecake Squares when searching for a dessert that would travel well to a family reunion. Traditional cheesecake seemed too fussy and prone to damage during the two-hour car ride, but I still wanted something with that creamy, luxurious texture that everyone loves. The solution? Transform the concept into bar form! Not only did these Lemon Cheesecake Squares survive the journey perfectly intact, but they were also the first dessert to disappear from the buffet table. My usually reserved great-aunt Mildred even asked for the recipe—the ultimate compliment in our family.

What makes these Lemon Cheesecake Squares special is their perfect texture and balanced flavor profile. The cheesecake layer is silky smooth with just the right amount of density, while the lemon flavor comes from a combination of fresh lemon juice, zest, and a touch of extract that creates depth without overwhelming tartness. The simple Graham cracker crust provides the perfect contrasting crunch and subtle sweetness that complements the filling.

Let me show you how to make these Lemon Cheesecake Squares that look as bright and cheerful as they taste!

Why You’ll Love These Lemon Cheesecake Squares

These Lemon Cheesecake Squares offer all the luxury of traditional cheesecake but in a convenient, portable form
The bright citrus flavor in these Lemon Cheesecake Squares makes them refreshing and lighter-tasting than traditional cheesecake
This recipe is easier than regular cheesecake—no water bath required!
These Lemon Cheesecake Squares can be made up to three days ahead, making them perfect for entertaining
The versatile Lemon Cheesecake Squares work equally well for casual gatherings or elegant dinner parties
Cutting into squares allows for perfect portion control (though you might still want seconds!)
The cheerful yellow color of these Lemon Cheesecake Squares makes them visually appealing on any dessert table

Ingredients for Lemon Cheesecake Squares

For the Graham Cracker Crust

1½ cups graham cracker crumbs (about 12 full sheets)
¼ cup granulated sugar
½ teaspoon ground cinnamon (optional)
⅓ cup unsalted butter, melted

For the Lemon Cheesecake Filling

24 ounces (3 packages) cream cheese, softened to room temperature
1 cup granulated sugar
3 large eggs, at room temperature
¼ cup sour cream, at room temperature
⅓ cup fresh lemon juice (from about 2-3 lemons)
2 tablespoons lemon zest (from about 2 lemons)
1 teaspoon pure vanilla extract
½ teaspoon lemon extract (optional, for enhanced lemon flavor)
Yellow food coloring (optional, just a drop or two for a subtle yellow tint)

For the Topping (Optional)

1 cup whipped cream or whipped topping
Fresh berries (strawberries, blueberries, or raspberries)
Additional lemon zest for garnish
Powdered sugar for dusting

Ingredient Tips:

For the cream cheese, full-fat will give you the richest, creamiest texture in these Lemon Cheesecake Squares
Room temperature ingredients are crucial for a smooth, lump-free filling—set eggs, cream cheese, and sour cream out at least 1 hour before starting
When zesting lemons, only use the yellow outer layer, avoiding the bitter white pith underneath

Step-by-Step Instructions for Lemon Cheesecake Squares

Prepare the Crust

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out easily.
In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon (if using).
Pour in the melted butter and stir until the mixture resembles wet sand and holds together when pressed.
Press the mixture firmly into the bottom of the prepared pan, creating an even layer. A flat-bottomed measuring cup works well for this.
Bake the crust for 8-10 minutes until just beginning to turn golden. Remove from oven and allow to cool slightly while preparing the filling.

Make the Cheesecake Filling

Reduce oven temperature to 325°F (165°C).
In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Add the sugar and beat for another 1-2 minutes until well incorporated and the mixture is fluffy.
Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix after adding the eggs.
Add the sour cream, lemon juice, lemon zest, vanilla extract, and lemon extract (if using). Beat on low speed until just combined.
If desired, add a drop or two of yellow food coloring for a subtle lemon yellow tint, mixing just until the color is uniform.

Bake and Cool

Pour the filling over the partially baked crust, spreading it evenly to the edges.
Bake for 35-40 minutes until the edges are set but the center still has a slight jiggle when the pan is gently shaken.
Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour. This gradual cooling helps prevent cracks.
Remove from the oven and cool completely at room temperature, then cover and refrigerate for at least 4 hours or overnight for the best texture and flavor.

Slice and Serve

When ready to serve, use the parchment paper overhang to lift the cheesecake out of the pan.
Run a sharp knife under hot water, wipe dry, and make clean cuts to create squares. Wipe the knife clean between each cut for the neatest presentation.
If desired, top each square with a dollop of whipped cream, fresh berries, a sprinkle of lemon zest, or a light dusting of powdered sugar just before serving.

Emma’s Kitchen Notes for Perfect Lemon Cheesecake Squares

The key to crack-free cheesecake is avoiding overmixing after adding the eggs and cooling gradually. This is why we turn off the oven and leave the door cracked open during the first phase of cooling.
For the brightest lemon flavor, don’t skip the zest—it contains the essential oils that give lemon its characteristic flavor. The optional lemon extract adds an extra dimension of citrus that really makes these Lemon Cheesecake Squares pop.
Make-ahead tip: These Lemon Cheesecake Squares actually improve with time in the refrigerator, making them perfect for preparing 1-2 days before you plan to serve them.
Storage instructions: Store Lemon Cheesecake Squares in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months—just wrap individual squares in plastic wrap, then aluminum foil, and place in a freezer bag. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions About Lemon Cheesecake Squares

Can I make these with a different type of crust?

Absolutely! While the graham cracker crust complements the lemon flavor beautifully, these Lemon Cheesecake Squares are delicious with other crust options too. Try using vanilla wafers, shortbread cookies, or even gingersnaps for a spicy-sweet contrast. Simply substitute an equal amount of cookie crumbs for the graham crackers and proceed with the recipe as written.

How do I know when the cheesecake is done baking?

The perfect Lemon Cheesecake Squares should be just set around the edges but still have a slight jiggle in the center when you gently shake the pan. If they seem too jiggly (like liquid), they need more time. If they’re completely set throughout with no movement, they might be slightly overbaked, but will still be delicious. Remember that they’ll continue to set as they cool.

Can I make these without lemon and use another flavor?

While this recipe is optimized for lemon, you can certainly adapt it for other flavors! For a lime version, simply substitute lime juice and zest for the lemon. For orange, do the same with orange juice and zest, but reduce the sugar slightly as orange is naturally sweeter. You could even try a key lime version, which would be delightfully tangy!

My cheesecake developed cracks as it cooled. What went wrong?

Cracks can happen for a few reasons: overmixing the batter (particularly after adding eggs), baking at too high a temperature, or cooling too quickly. The good news is that cracks won’t affect the flavor of your Lemon Cheesecake Squares at all! If you’re concerned about appearance, simply top with whipped cream or a dusting of powdered sugar before serving to conceal any imperfections.

Can I make these as mini cheesecakes in a muffin tin?

Yes! This recipe adapts beautifully to a muffin tin lined with paper liners. Use about 1-2 tablespoons of crust mixture per cup, pressed firmly into the bottom. Reduce the baking time to about 20-25 minutes. This makes adorable individual Lemon Cheesecake Squares (well, circles!) that are perfect for parties.

Conclusion: Why These Lemon Cheesecake Squares Will Brighten Your Day

These Lemon Cheesecake Squares have become one of my signature desserts, and for good reason. They strike that perfect balance between impressive and achievable—something that looks and tastes like it took hours of effort but actually comes together with ease. The bright lemon flavor makes them a refreshing option for summer gatherings, while the creamy texture feels right at home during winter celebrations too.

What I love most about these Lemon Cheesecake Squares is their versatility. They’re elegant enough for a dinner party, yet casual enough for a weekday dessert. Top them with berries and a dollop of whipped cream for an elevated finish, or serve them plain for a fuss-free sweet bite.

If you enjoyed these squares, you might also love:

Lemon Blueberry Cookies – soft, citrusy, and bursting with berry goodness
Tiramisu Cheesecake – a rich and creamy twist on two classics
Strawberry Tres Leches Cake – fruity, fluffy, and perfect for celebrations

Have you tried making these Lemon Cheesecake Squares? What’s your favorite way to add a citrus twist to desserts? Share your baking creativity in the comments below—I’d love to hear your ideas

Lemon Cheesecake Squares

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