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Lemon cheesecake squares are a bright and creamy dessert. They blend the rich taste of cheesecake with the zesty kick of lemon. This combination creates a treat that is both rich and refreshing. People love them for their balance of sweet and tart. The creamy lemon cheesecake melts in your mouth, while the crust adds a nice crunch.

Lemon Cheesecake Squares

Indulge in the delightful creaminess of lemon cheesecake squares, a perfect blend of tart lemon and rich cheesecake! This easy recipe allows you to create a refreshing treat for any occasion, whether you're hosting a party or just craving something sweet. Learn about the key ingredients, tips for the perfect texture, and creative variations to try. Don’t miss out—click through to discover how to make these irresistible lemon cheesecake squares today!
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Ingredients
  

1 ½ cups graham cracker crumbs

⅓ cup unsalted butter, melted

½ cup granulated sugar

2 (8 oz) packages cream cheese, softened

1 cup sour cream

1 cup powdered sugar

3 large eggs

1 tablespoon lemon zest

⅓ cup fresh lemon juice

1 teaspoon vanilla extract

Pinch of salt

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish or line it with parchment paper for easy removal.

    In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and ¼ cup of granulated sugar. Stir until the mixture resembles wet sand.

      Press the graham cracker mixture firmly into the bottom of the prepared baking dish to form an even crust. Bake in the preheated oven for 10 minutes, then remove and let cool slightly.

        In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

          Add the sour cream, remaining ¼ cup granulated sugar, powdered sugar, eggs, lemon zest, lemon juice, vanilla extract, and a pinch of salt. Beat until fully combined and smooth.

            Pour the cheesecake mixture over the cooled crust, spreading it evenly.

              Bake in the oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools).

                Remove from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight for best results.

                  Once chilled, lift the cheesecake out of the pan using the parchment paper (if used) and cut into squares.

                    Prep Time: 20 minutes | Total Time: 4 hours 50 minutes | Servings: 16 squares

                      - Presentation Tips: Serve the lemon cheesecake squares on a decorative platter, garnished with a sprinkle of lemon zest and fresh mint leaves for an extra pop of color. Optionally, dust with powdered sugar before serving for a beautiful finish!