Lemon Cheesecake Squares – A Bright & Creamy Treat!

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These zesty, velvety lemon cheesecake squares sit on a buttery shortbread crust and are topped with a tangy lemon glaze—perfect for spring gatherings, tea parties, or when you crave a refreshing dessert!

Why You’ll Love This Recipe

✅ No water bath needed – Simple baking method
✅ Bright lemon flavor – Perfect balance of sweet and tart
✅ Portable squares – Easier to serve than a whole cheesecake
✅ Make-ahead friendly – Chill overnight for best results

Ingredients & Substitutions

For the Shortbread Crust

  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ½ cup (1 stick) cold butter, cubed
  • Pinch of salt

For the Lemon Cheesecake Filling

  • 16 oz (2 packs) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 eggs, room temperature
  • ⅓ cup fresh lemon juice (about 2 lemons)
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

For the Lemon Glaze (Optional)

  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • 1 tsp lemon zest

Step-by-Step Instructions

1. Make the Shortbread Crust

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
  2. Pulse flour, powdered sugar, butter, and salt in a food processor until crumbly.
  3. Press firmly into the pan. Bake 15 minutes until lightly golden.

2. Prepare the Cheesecake Filling

  1. Beat cream cheese and sugar until smooth.
  2. Add eggs one at a time, then mix in lemon juice, zest, and vanilla.
  3. Pour over the warm crust.

3. Bake & Chill

  1. Bake 25-30 minutes until set but slightly jiggly in the center.
  2. Cool completely, then refrigerate 4+ hours (overnight is best).

4. Add the Glaze & Serve

  1. Whisk together powdered sugar, lemon juice, and zest.
  2. Drizzle over chilled cheesecake.
  3. Cut into 16 squares and garnish with extra zest.

Pro Tips

🍋 Extra tangy: Increase lemon juice to ½ cup.
🔥 Prevent cracks: Don’t overmix the batter—just until smooth.
⏳ Time-saver: Skip the glaze and dust with powdered sugar.

Variations

🍓 Berry Swirl: Swirl raspberry puree into the filling before baking.
🥥 Tropical Twist: Add ½ cup toasted coconut to the crust.
🌿 Lavender Infused: Steep 1 tsp dried lavender in warm cream cheese.

FAQs

Can I use bottled lemon juice?

Fresh is best, but bottled works in a pinch (adjust sugar to taste).

How to store leftovers?

Fridge for 5 days or freeze un-glazed for 1 month.

Can I make it gluten-free?

Use GF flour for the crust.

Final Thoughts

These Lemon Cheesecake Squares are sunshine on a plate—creamy, citrusy, and irresistibly smooth. Perfect for Easter, bridal showers, or a bright ending to any meal!

Tip: Serve with fresh berries for a gorgeous presentation! 🍋✨

(Tag your creations #LemonCheesecakeSquares!)

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