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Lemon Cheesecake Squares

Creamy, tangy, and sweet lemon cheesecake squares with a buttery graham cracker crust, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted 1 stick
  • 1/4 tsp fine salt
For the filling
  • 3 blocks (24 oz) cream cheese, softened Must be at room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/3 cup fresh lemon juice ~2–3 lemons
  • 1 tbsp lemon zest
  • 1 tsp pure vanilla extract
  • 1/4 cup sour cream
Optional toppings
  • powdered sugar for dusting
  • lemon zest curls
  • whipped cream dollops
  • fresh berries

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Line a 9x13 inch baking dish with parchment paper, leaving some overhang on the sides.
Build the graham cracker crust
  1. In a medium bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Stir until the mixture looks like damp sand.
  2. Press the crust mixture firmly into the prepared pan. Bake for 10 minutes and let cool slightly.
Make the lemon cheesecake filling
  1. Using a hand mixer, beat softened cream cheese until smooth (about 2 minutes).
  2. Add granulated sugar and beat on medium for another minute.
  3. Add eggs one at a time, mixing on low after each addition until just combined.
  4. Add fresh lemon juice, lemon zest, vanilla extract, and sour cream. Mix on low until combined.
Assemble and bake
  1. Pour the filling over the pre-baked crust and spread evenly.
  2. Bake for 30 to 35 minutes. The edges should look set and the center slightly wobbly.
Cool and chill
  1. Turn the oven off and crack the door open slightly. Let cool in the oven for 15 minutes.
  2. Move to a wire rack to cool completely at room temperature, about 1 hour.
  3. Cover and refrigerate for at least 2 hours, preferably overnight.
Slice and serve
  1. Lift the cheesecake slab from the pan using parchment paper overhang.
  2. Slice into a 4x4 grid for 16 squares, wiping the knife clean between cuts.
  3. Dust with powdered sugar before serving, if desired.

Notes

Use fresh lemons for best flavor. Room temperature ingredients are crucial. For neat squares, chill overnight and wipe the knife clean between cuts.