Description

These creamy Lemon Cheesecake Squares deliver the perfect balance of sweet and tangy in every luxurious bite. Featuring a buttery graham cracker crust and velvety smooth lemon filling, they offer all the indulgence of traditional cheesecake but in a convenient, portable form. The bright citrus flavor makes them refreshingly light while still feeling decadent. Perfect for everything from summer picnics to holiday gatherings, these make-ahead friendly treats can be prepared up to three days in advance, making them ideal for entertaining!

Ingredients

Scale

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)

Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and cinnamon (if using).
Pour in the melted butter and stir until mixture resembles wet sand and holds together when pressed.
Press mixture firmly into the bottom of the prepared pan, creating an even layer. A flat-bottomed measuring cup works well for this.
Bake crust for 8-10 minutes until just beginning to turn golden. Remove from oven and cool slightly.
Reduce oven temperature to 325°F (165°C).
In a large bowl, beat softened cream cheese with an electric mixer until completely smooth, about 2-3 minutes. Scrape down sides of bowl as needed.
Add 1 cup sugar and beat for another 1-2 minutes until well incorporated and fluffy.
Add eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix.
Add 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 uniform.
Pour filling over the partially baked crust, spreading evenly to the edges.
Bake for 35-40 minutes until edges are set but center still has a slight jiggle when pan is gently shaken.
Turn off oven and crack door open. Allow cheesecake to cool in the oven for 1 hour.
Remove from oven and cool completely at room temperature, then cover and refrigerate for at least 4 hours or overnight.
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 knife clean between cuts.
If desired, top each square with whipped cream, fresh berries, lemon zest, or powdered sugar before serving.

Notes

Room temperature ingredients are crucial for a smooth, lump-free filling
To quickly bring cream cheese to room temperature, cut into cubes and let sit for 30 minutes
When zesting lemons, only use the yellow outer layer, avoiding the bitter white pith
For the brightest lemon flavor, don’t skip the zest – it contains essential oils that give lemon its characteristic flavor
Avoid overmixing after adding the eggs to prevent cracks in your cheesecake
The gradual cooling process (leaving in the turned-off oven with door cracked) helps prevent cracks
These squares actually improve with time in the refrigerator, making them perfect for preparing 1-2 days ahead
For clean cuts, wipe your knife between slices and run it under hot water before each cut
Store in an airtight container in the refrigerator for up to 5 days
Can be frozen for up to 3 months – wrap individual squares in plastic wrap, then foil, and place in a freezer bag

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: per square
Calories: 225
Sugar: 14g
Sodium: 165mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 4g
Cholesterol: 75mg

Keywords: lemon cheesecake squares, lemon cheesecake bars, citrus cheesecake, easy cheesecake recipe, portable cheesecake, lemon dessert bars, make ahead dessert, summer dessert