Lemon Cheesecake Squares: 5 Ways to Make it Perfect!
This creamy Lemon Cheesecake Squares recipe combines a golden cookie crust with a silky lemony filling and a hint of vanilla. Ideal for any gathering, these squares are a refreshing delight!
Prep
: 10
Total
: 25 minutes
Ingredients
Crust Ingredients
- 2 cups shortbread cookie crumbs finely crushed
- 0.25 cup granulated sugar
- 0.5 cup unsalted butter melted
Filling Ingredients
- 16 ounces cream cheese softened
- 3 large eggs room temperature
- 1 cup sour cream
- 0.5 cup lemon juice freshly squeezed
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
- In a medium bowl, combine the cookie crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
- In a large bowl, beat the cream cheese until smooth. Add the eggs, one at a time, beating just until blended. Add the sour cream, lemon juice, lemon zest, vanilla extract, and sugar; beat until smooth and creamy.
- Pour the filling over the crust and spread evenly. Bake until the center is set but still slightly jiggly, about 25-30 minutes. Remove and let cool to room temperature.
- Refrigerate the cheesecake squares for at least 3 hours, preferably overnight, before slicing and serving.
Notes
You can substitute the shortbread cookies with gluten-free cookies for a gluten-free option. The lemon flavor intensifies if you let the squares sit overnight in the fridge. Avoid opening the oven door too early while baking, as it may cause the filling to crack.