Fluffy Lemon Cheesecake Squares

Indulge in the irresistible creaminess of Fluffy Lemon Cheesecake Squares, a dessert that perfectly balances zesty citrus notes with rich, silky cheesecake filling. Built on a buttery graham cracker crust and infused with fresh lemon juice and zest, each bite delivers a refreshing burst of tangy flavor paired with a delightfully airy texture. This recipe is easy to follow, featuring just 20 minutes of prep time and a simple yet elegant finish that'll make it the star of any gathering. Perfectly portioned into squares, these lemon cheesecake bars are ideal for sharing—or savoring solo! Whether you're hosting a summer barbecue or craving a sweet citrus treat, these make-ahead cheesecake squares promise to impress. Keep them chilled for a cool, satisfying dessert that's as refreshing as it is decadent.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 12

Ingredients

• 1.5 cups graham cracker crumbs
• 0.25 cups granulated sugar
• 6 tablespoons unsalted butter, melted
• 16 ounces cream cheese, softened
• 0.75 cups granulated sugar
• 3 large eggs
• 0.5 cups sour cream
• 0.25 cups fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Directions

Step 1

Preheat your oven to 325°F (163°C) and line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides to make removal easier.

Step 2

In a medium bowl, combine the graham cracker crumbs and 0.25 cups of granulated sugar. Stir in the melted butter until the mixture resembles wet sand.

Step 3

Press the graham cracker mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8 minutes, then set aside to cool while preparing the filling.

Step 4

In a large mixing bowl, beat the softened cream cheese and 0.75 cups of granulated sugar together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Step 5

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 6

Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.

Step 7

Pour the cheesecake filling over the pre-baked crust, spreading it out evenly with a spatula.

Step 8

Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center has a slight jiggle when gently shaken.

Step 9

Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 15 minutes to prevent cracking.

Step 10

Remove the pan from the oven and let it cool to room temperature. Then, refrigerate for at least 3 hours or overnight to fully set.

Step 11

Once chilled, use the parchment paper overhang to lift the cheesecake out of the pan. Slice into 12 squares and serve. Store leftovers in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	1254 grams (1254.0g)

Amount per serving	% Daily Value*
Calories	4229

Total Fat 283.30g	363%
Saturated Fat 163.80g	819%
Polyunsaturated Fat 0.00g
Cholesterol 1304mg	435%
Sodium 2851mg	124%
Total Carbohydrate 380.90g	139%
Dietary Fiber 5.80g	21%
Total Sugars 270.70g
Protein 64.60g	129%

Vitamin D 123IU	615%
Calcium 818mg	63%
Iron 11mg	59%
Potassium 1038mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.9%

Protein: 6.0%

Carbs: 35.2%