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Lemon cheesecake squares are a fresh twist on classic cheesecake. They blend creamy cheese with bright lemon flavor. This dessert stands out for its tangy taste and smooth texture. People love them because they are easy to make and serve. You can cut them into neat squares for any gathering.

Lemon Cheesecake Squares

Indulge in the refreshing taste of lemon cheesecake squares with this delightful and easy recipe! Perfect for any occasion, these zesty treats combine creamy goodness with a crunchy crust, making them a must-try dessert. Whether you’re a seasoned baker or a beginner, our guide will walk you through step-by-step instructions, tips, and variations to elevate your baking. Click to explore the full recipe and impress your friends with these delicious squares!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

⅓ cup granulated sugar (for crust)

2 (8 oz) packages cream cheese, softened

1 cup powdered sugar

3 large eggs

½ cup fresh lemon juice

Zest of 2 lemons

1 teaspoon vanilla extract

Pinch of salt

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan lightly with butter or non-stick spray.

    In a medium bowl, combine the graham cracker crumbs, melted butter, and ⅓ cup granulated sugar. Mix until the mixture resembles wet sand.

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

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

          Gradually add powdered sugar while continuing to beat until well combined.

            Add the eggs one at a time, mixing on low speed until just incorporated. Avoid overmixing to prevent air bubbles.

              Pour in the fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Mix until the batter is smooth and creamy.

                Pour the cheesecake batter over the cooled crust, spreading it evenly.

                  Bake for 25-30 minutes, or until the edges are set and the center has a slight jiggle.

                    Once baked, remove from the oven and let it cool at room temperature for about 1 hour, then transfer it to the refrigerator and chill for at least 4 hours (or overnight) before cutting into squares.

                      Serve chilled, optionally dusted with powdered sugar or garnished with lemon slices or fresh berries.

                        Prep Time: 20 minutes | Total Time: 5 hours (including chilling) | Servings: 12 squares