Lemon Cheesecake Squares

$- 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 ounces cream cheese, softened - 1 cup granulated sugar - 3 large eggs - 1/4 cup fresh lemon juice - Zest of 2 lemons - 1 teaspoon vanilla extract - 1/4 teaspoon salt - Powdered sugar, for dusting - Fresh berries, for garnish (optional) Gather these ingredients before you start. This setup makes the cooking process smooth. Each item plays a key role. The graham cracker crumbs form a sweet base. The cream cheese gives the squares their rich and creamy texture. Zesty lemon juice adds a bright, fresh flavor. The eggs help bind everything together. Using fresh lemon juice and zest enhances the taste. It provides a vibrant zing you will love. The vanilla extract adds warmth and depth. Remember to soften your cream cheese. This step helps achieve a smooth filling. If you want a sweet finish, use powdered sugar for dusting. Fresh berries can add a lovely touch. They make the dish look more inviting. You can find the full recipe at the end. Enjoy the fun of making these tasty lemon cheesecake squares! First, preheat your oven to 325°F (160°C). This step ensures even baking. Next, prepare an 8x8-inch square baking pan. Grease it well and line it with parchment paper. Leave some paper hanging over the sides. This makes it easy to lift the cheesecake out later. In a medium bowl, combine 1 cup of graham cracker crumbs, 1/4 cup of melted unsalted butter, and 2 tablespoons of granulated sugar. Mix until every crumb is moist. Press this mixture firmly into the bottom of the pan. It should form a nice, even layer. Bake the crust for 10 minutes. Once done, take it out and let it cool slightly. Now, let's make the filling. In a large bowl, beat 16 ounces of softened cream cheese with an electric mixer. Mix until it’s smooth and creamy. This takes about 2-3 minutes. Gradually add 1 cup of granulated sugar. Keep beating until it is fluffy and well combined. Next, add 3 large eggs, one at a time. Mix on low speed after each egg. This helps keep the filling light. Now, mix in 1/4 cup of fresh lemon juice, zest from 2 lemons, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Make sure everything is well mixed. Pour the cream cheese mixture over your cooled crust. Spread it evenly to cover the crust. Bake in the preheated oven for 30-35 minutes. The edges should be set, but the center will still jiggle a bit. When it is done, take it out and let it cool in the pan for 1 hour at room temperature. After cooling, place the cheesecake in the refrigerator. Chill it for at least 4 hours or overnight. This helps it set perfectly. Once chilled, lift the cheesecake out of the pan with the parchment paper. Cut it into squares. Dust with powdered sugar before serving. You can add fresh berries on top for a nice touch. For the full recipe, check above. To get a creamy filling, start with room temperature cream cheese. Cold cream cheese can lead to lumps in your mix, which we want to avoid. Beat the cream cheese for about 2-3 minutes until it is smooth. This step is key for a silky texture in your cheesecake. Using room temperature eggs also helps. When eggs are cold, they do not blend well. Let them sit out for about 30 minutes. This way, they mix smoothly with the other ingredients. Once your lemon cheesecake squares are ready, dust them with powdered sugar. This adds a sweet touch and makes them look fancy. Use a fine sieve to sprinkle the sugar evenly. Add fresh berries as a garnish for color and flavor. Berries like strawberries, blueberries, or raspberries work great. They not only look pretty but also add a nice contrast to the creamy lemon filling. Store your cheesecake squares in the fridge. Keep them covered with plastic wrap to stay fresh. They will last about 3-5 days. If you want to keep them longer, freezing is an option. Wrap each square in plastic wrap, then place them in an airtight container. This helps keep them fresh for up to 2 months. Just thaw them in the fridge before serving. {{image_2}} You can add fun flavors to your lemon cheesecake squares. For a twist, try adding different citrus zest. Lime or orange zest brightens the flavor. Just mix in a teaspoon or two into the filling. This small change makes a big difference! Another great option is adding chocolate. You can swirl in melted chocolate for a rich taste. Dark chocolate pairs well with lemon. You can also use chocolate chips for a nice surprise in each bite. If you want a lighter version, use low-fat cream cheese. It still gives a creamy texture but cuts calories. You won’t lose the taste. It’s a simple swap that keeps your dessert delicious. You can also try sweetener substitutes. Instead of sugar, use honey or maple syrup. This makes it a bit healthier. Just remember, adjust the amount to taste. Each sweetener has a different power. Explore these variations to create your perfect lemon cheesecake squares! For the full recipe, check out the section above. Lemon cheesecake squares last about 5 to 7 days in the fridge. Keep them in an airtight container. This helps to keep them fresh and tasty. If you notice any signs of spoilage, it is best to discard them. Yes, you can freeze lemon cheesecake squares! Wrap each square in plastic wrap. Then place them in a freezer-safe bag or container. They can last up to 3 months in the freezer. To enjoy, thaw them in the fridge overnight before serving. This keeps their creamy texture. Lemon cheesecake squares pair well with many treats. You can serve them with fresh whipped cream for extra creaminess. A scoop of vanilla ice cream also works great. Add some fresh berries on the side for a colorful touch. You might even try a drizzle of chocolate sauce for a fun twist. These additions enhance the flavor and look of your dessert. Zesty Lemon Cheesecake Squares This recipe is simple and fun to make. You will enjoy the fresh lemon taste in every bite! - Prep time: 15 minutes - Cook time: 30-35 minutes - Chill time: at least 4 hours - Total time: 5 hours and 45 minutes - Servings: 16 squares You start by making a tasty crust with graham cracker crumbs. Then, you mix cream cheese with sugar and eggs. Fresh lemon juice and zest add a bright flavor. This blend makes the filling smooth and creamy. When you bake these squares, the edges set first. The center will jiggle a bit. Let them cool and chill for the best taste. Dust with powdered sugar to make them look pretty. For a fun touch, add fresh berries on the side. This will make your dessert pop! Check out the Full Recipe for exact steps and measurements. Enjoy making these delightful treats! You learned how to make zesty lemon cheesecake squares. We covered the ingredients, steps, tips, and variations. You can enjoy this treat while impressing friends and family. Remember to keep your ingredients at room temperature for the best texture. Store them right to keep them fresh. With these easy steps, you can create a lemony dessert that delights everyone. Enjoy your baking journey and have fun experimenting with flavors!$

Indulge in the delightful taste of Zesty Lemon Cheesecake Squares! This simple recipe combines a buttery graham cracker crust with a creamy, tangy lemon filling, perfect for any occasion. Ready in just 15 minutes of prep time, these mouthwatering squares will wow your friends and family. Don’t miss out on this delicious dessert—click through to explore the full recipe and make your own sweet treat today!

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Ingredients

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons granulated sugar

16 ounces cream cheese, softened

1 cup granulated sugar

3 large eggs

1/4 cup fresh lemon juice

Zest of 2 lemons

1 teaspoon vanilla extract

1/4 teaspoon salt

Powdered sugar, for dusting

Fresh berries, for garnish (optional)

Instructions

Preheat your oven to 325°F (160°C). Grease an 8x8-inch square baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal later.

In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are well coated.

Press the crust mixture evenly into the bottom of the prepared baking pan to form a compact layer. Bake for 10 minutes, then remove from the oven and set aside to cool slightly.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.

Gradually add 1 cup of granulated sugar, beating until well combined and fluffy.

Add the eggs one at a time, mixing on low speed after each addition until just blended.

Mix in the fresh lemon juice, lemon zest, vanilla extract, and salt until everything is well incorporated.

Pour the cream cheese mixture over the cooled crust in an even layer.

Bake in the preheated oven for 30-35 minutes or until the edges are set but the center still has a slight jiggle.

Once baked, remove from the oven and allow to cool in the pan for 1 hour at room temperature, then transfer to the refrigerator to chill for at least 4 hours or overnight.

Once fully chilled, lift the cheesecake squares out of the pan using the parchment paper edges. Cut into squares and dust with powdered sugar before serving. Garnish with fresh berries if desired.

Prep Time: 15 minutes | Total Time: 5 hours 45 minutes | Servings: 16 squares

- Presentation Tips: Arrange the squares on a colorful plate and add a few fresh mint leaves for a pop of color. Place a few berries around the squares for an inviting touch.