Lemon Cheesecake Squares

Here’s a luscious variation on the classic lemon square, perfect for box or brown bag lunches, a mid-day snack with tea or coffee, or dessert any night of the week. The tartness of the lemons contrasts the sweetness, with a creamy texture that is sure to make these a go-to favorite.

Ingredients

9 graham crackers
4 tablespoons unsalted butter, melted
1 pound cream cheese room temperature and cut into approximately 1-inch pieces
3/4 cup granulated sugar
3 tablespoons fresh lemon juice
1 tablespoons finely grated lemon zest
2 large eggs
1 cup Lemon Curd, warm or at room temperature

  • Heat the oven to 325°F.
  • Line a pie plate with parchment paper.
  • Process the graham crackers into a finely ground mixture.
  • Add the melted butter and mix thoroughly.
  • Add the crumb/butter mixture to the parchment paper lined pan and press the mixture firmly so that it creates an even crust.
  • Beat the cream cheese, sugar, lemon juice and zest in a bowl until the mixture is smooth.
  • Add the eggs and continue to blend smoothly.
  • Pour the cheesecake mixture into the crust.
  • Place in the oven on a middle rack and bake about 40 minutes. The sides should look puffed and the center should be dry to the touch.
  • Once the cake is out of the oven, pour the lemon curd over it and spread it evenly.
  • Place in the fridge and chill for about 5 hours, or overnight.
  • Cut into squares and lift out of the pan as needed.
Lemon Cheesecake Squares
Print Recipe
Here's a luscious variation on the classic lemon square, perfect for box or brown bag lunches, a mid-day snack with tea or coffee, or dessert any night of the week. The tartness of the lemons contrasts the sweetness, with a creamy texture that is sure to make these a go-to favorite.
Lemon Cheesecake Squares
Print Recipe
Here's a luscious variation on the classic lemon square, perfect for box or brown bag lunches, a mid-day snack with tea or coffee, or dessert any night of the week. The tartness of the lemons contrasts the sweetness, with a creamy texture that is sure to make these a go-to favorite.
Ingredients
Servings:
Instructions
  1. Heat the oven to 325°F.
  2. Line a pie plate with parchment paper.
  3. Process the graham crackers into a finely ground mixture.
  4. Add the melted butter and mix thoroughly.
  5. Add the crumb/butter mixture to the parchment paper lined pan and press the mixture firmly so that it creates an even crust.
  6. Beat the cream cheese, sugar, lemon juice and zest in a bowl until the mixture is smooth.
  7. Add the eggs and continue to blend smoothly.
  8. Pour the cheesecake mixture into the crust.
  9. Place in the oven on a middle rack and bake about 40 minutes. The sides should look puffed and the center should be dry to the touch.
  10. Once the cake is out of the oven, pour the lemon curd over it and spread it evenly.
  11. Place in the fridge and chill for about 5 hours, or overnight.
  12. Cut into squares and lift out of the pan as needed.
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