Lemon Cheesecake Squares Recipes

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LEMON CHEESECAKE BARS



Lemon Cheesecake Bars image

These creamy lemon cheesecake bars have a smoother texture than the usual custard texture of a boxed lemon bar mix. I just about died when I had them the first time. A good friend made them for another friend's birthday. I immediately asked her for the recipe as my Christmas present. She courteously obliged. They are the best!

Provided by Susan Langlois

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 3h35m

Yield 16

Number Of Ingredients 12

1 ½ cups shortbread cookie crumbs
1 cup all-purpose flour
½ cup brown sugar
½ cup cold butter
2 (8 ounce) packages cream cheese, softened
2 cups white sugar
4 eggs
4 tablespoons all-purpose flour
½ cup lemon juice
3 tablespoons lemon zest
½ teaspoon baking powder
4 teaspoons confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil.
  • Mix shortbread crumbs, flour, and brown sugar in a medium bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Press over the bottom of the prepared pan.
  • Bake in the preheated oven for 15 minutes.
  • Meanwhile, beat cream cheese and white sugar using an electric mixer until well blended. Add eggs and flour. Mix well. Blend in lemon juice, lemon zest, and baking powder. Pour filling over the crust.
  • Bake in the preheated oven until center is set, 25 to 28 minutes. Let cool completely, at least 45 minutes. Refrigerate until well chilled, about 2 hours. Sprinkle with confectioners' sugar right before serving.

Nutrition Facts : Calories 411.3 calories, Carbohydrate 52.6 g, Cholesterol 95.5 mg, Fat 20.9 g, Fiber 0.4 g, Protein 6 g, SaturatedFat 11.1 g, Sodium 234.4 mg, Sugar 36.2 g

LEMON CHEESECAKE SQUARES



Lemon Cheesecake Squares image

This smooth square summertime dessert combines rich, lemony cheesecake and a sweet graham-cracker crust.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h

Yield Makes 16

Number Of Ingredients 7

8 graham crackers (each 2 1/2 by 5 inches)
2 tablespoons sugar
3 tablespoons unsalted butter, melted
2 bars (8 ounces each) cream cheese, room temperature
3/4 cup sugar
2 large eggs
Finely grated zest and juice of 1 lemon (2 to 3 teaspoons zest and about 3 tablespoons juice)

Steps:

  • Make the crust: Preheat oven to 325 degrees. Line bottom and sides of an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides. Crimp overhang under rim of pan.
  • In a food processor, blend graham crackers with sugar until finely ground; add butter and pulse until moistened.
  • Transfer crumb mixture to prepared pan, and pat in gently (wipe processor bowl clean, and reserve for making filling). Bake until beginning to brown, 10 to 12 minutes. While crust is baking, make filling.
  • Make the filling: Place cream cheese in food processor; blend until smooth. Add sugar, eggs, lemon zest, and lemon juice; blend until smooth.
  • Pour mixture onto hot crust in pan; smooth top. Return to oven, and bake until set (filling should jiggle only slightly when pan is gently shaken), 30 to 35 minutes.
  • Cool completely in pan. Cover very loosely with plastic wrap; chill until firm, at least 2 hours (and up to 2 days). Use foil overhang to lift cheesecake out of pan. With metal spatula, lift cheesecake from foil; cut into 16 squares.

LEMON CHEESECAKE SQUARES



Lemon Cheesecake Squares image

Whether I'm hosting friends or sending a plate to work with my husband, these creamy elegant cheesecake squares are always a hit. It's a wonderful make-ahead dessert that easily serves a large group.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 20 servings.

Number Of Ingredients 13

3/4 cup shortening
1/3 cup packed brown sugar
1-1/4 cups all-purpose flour
1 cup rolled oats
1/4 teaspoon salt
1/2 cup seedless raspberry jam
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
1/3 cup lemon juice
4 teaspoons grated lemon zest
4 large eggs, lightly beaten

Steps:

  • In a large bowl, cream shortening and brown sugar until light and fluffy. Combine the flour, oats and salt; gradually add to creamed mixture and mix well., Press dough into a greased 13x9-in. baking dish. Bake at 350° for 15-18 minutes or until golden brown. Spread with jam., Meanwhile, in a large bowl, beat the cream cheese, sugar and flour until smooth. Beat in lemon juice and zest. Add eggs; beat on low speed just until combined. Carefully spoon over jam. , Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator.

Nutrition Facts : Calories 262 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 78mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

CHEESECAKE LEMON BARS



Cheesecake Lemon Bars image

A light lemony cheesecake dessert that makes two layers, one lemony layer, and another cheesecake layer. You'll be coming back for more!

Provided by counseljul50

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h15m

Yield 24

Number Of Ingredients 11

1 ½ cups all-purpose flour
½ cup confectioners' sugar
¾ cup unsalted butter, cut into cubes
4 eggs
1 ½ cups white sugar
1 tablespoon all-purpose flour
1 tablespoon lemon zest
½ cup lemon juice
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
2 eggs, beaten

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish.
  • Whisk together 1 1/2 cup flour and confectioners' sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust.
  • Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside.
  • Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking.
  • Bake in the preheated oven until the filling is set, about 30 minutes.

Nutrition Facts : Calories 255.7 calories, Carbohydrate 30.7 g, Cholesterol 82.3 mg, Fat 13.6 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 8.1 g, Sodium 113.9 mg, Sugar 23.7 g

LEMON RICOTTA CHEESECAKE SQUARES



Lemon Ricotta Cheesecake Squares image

My family loves this dessert. The ricotta cheese layer sinks down in the cheesecake, creating a luscious, dense cake that's just bursting with lemon flavor.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16-20 servings.

Number Of Ingredients 11

3 large eggs, lightly beaten
2 cartons (15 ounces each) ricotta cheese
3/4 cup sugar
2 teaspoons grated lemon zest
CAKE:
1 package lemon cake mix (regular size)
1 cup water
1/3 cup vegetable oil
1/4 cup lemon juice
3 large eggs
2 teaspoons confectioners' sugar

Steps:

  • In a large bowl, combine the eggs, ricotta cheese, sugar and lemon zest; set aside. , In a large bowl, combine the cake mix, water, oil, lemon juice and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Carefully spoon ricotta mixture on top of cake batter. , Bake at 350° for 60-65 minutes or until lightly browned. Cool on a wire rack for 1 hour. Refrigerate overnight. Dust with confectioners' sugar; cut into squares. Refrigerate leftovers.

Nutrition Facts : Calories 221 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 209mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 1g fiber), Protein 5g protein.

LEMON CHEESECAKE SQUARES



Lemon Cheesecake Squares image

Blogger Stephanie Wise of Girl versus Dough adapts Betty's super popular, super-delicious lemon cheesecake recipe for a 13x9-inch pan-perfect for a crowd! Learn to make this recipe with our how-to article.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 6h

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/4 cup vegetable oil
1 egg
1 teaspoon grated lemon peel
3 packages (8 oz each) cream cheese, softened
3 containers (3.5 oz each) refrigerated lemon pudding
3/4 cup sugar
1/2 cup sour cream, room temperature
3 eggs
3 to 4 cups frozen (thawed) whipped topping
Additional grated lemon peel

Steps:

  • Heat oven to 325°F. Line 13x9-inch pan with foil extending over 2 short sides of pan to be used as "handles" to remove cheesecake from pan later. Lightly spray foil with cooking spray; lightly flour.
  • In large bowl, stir together Crust ingredients until mixture is crumbly; press evenly in bottom of pan.
  • In same large bowl, beat cream cheese, pudding, sugar and sour cream with electric mixer on medium speed until creamy and smooth. Add 3 eggs, one at a time, beating well after each addition and just until blended. Pour Filling into pan; smooth top with spatula.
  • Bake 45 minutes or until cheesecake is set around edges and about 3 inches of center still wobbles slightly. Turn off oven; open door at least 4 inches. Leave cheesecake in oven 30 minutes to cool.
  • Remove cheesecake from oven; place on cooling rack. Cool 30 minutes.
  • Tent foil over top of cheesecake. Refrigerate at least 4 hours or overnight to set.
  • To serve, remove cheesecake from pan by lifting with foil "handles." Place on serving platter; remove excess foil. Pipe or spoon whipped topping over top of cheesecake; sprinkle with additional grated lemon peel.

Nutrition Facts : ServingSize 1 Serving

LEMON CHEESECAKE SQUARES



Lemon Cheesecake Squares image

These cheesecake bars shine with fresh lemon flavor and have a stunning marbled surface. Feel free to shake up the flavors by using other fresh citrus juices and zests.

Provided by Dan Langan

Categories     dessert

Time 6h30m

Yield 24 squares

Number Of Ingredients 14

Nonstick baking spray
2 1/2 cups vanilla wafer crumbs or graham cracker crumbs (from about 75 vanilla wafers or 16 graham crackers)
2 tablespoons granulated sugar
1 teaspoon lemon zest
Pinch fine salt
1 stick (8 tablespoons) unsalted butter, melted
Three 8-ounce packages cream cheese, at room temperature
3/4 cup plus 2 tablespoons granulated sugar
2 teaspoons lemon zest
1/8 teaspoon fine salt
3 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
3 large eggs, beaten, at room temperature
1/3 cup store-bought lemon curd

Steps:

  • For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Coat a 9-by-13-inch cake pan with the baking spray and line with parchment paper, allowing at least 2 inches of overhang on the two long sides. Lightly coat the parchment with the baking spray.
  • Combine the cookie crumbs, sugar, lemon zest and salt in a food processor or gallon-size resealable plastic bag. Add the melted butter and pulse until evenly moistened. Press the mixture about 1 inch up the sides of the prepared cake pan, then press to cover the bottom evenly. Bake until the edges just become golden and the crust is fragrant, 8 to 9 minutes.
  • Meanwhile, prepare the filling.
  • For the filling: Beat the cream cheese in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes, scraping the bowl as needed.
  • Use your fingers to rub together the sugar, lemon zest and salt in a small bowl until the mixture is fragrant. Gradually add the sugar mixture to the cream cheese on low speed, then raise the speed to medium and beat until smooth, about 30 seconds. Scrape the bowl, then beat for another few seconds to combine.
  • Mix in the lemon juice and vanilla on low speed until combined. Mix in half of the beaten eggs and until combined, about 30 seconds. Scrape the bowl and paddle well and then mix in the remaining half of the beaten eggs on low speed just until combined.
  • Pour the batter over the freshly baked warm crust and spread smooth. Place the lemon curd in a resealable plastic bag and snip a corner. Pipe lines of the lemon curd across the batter (alternately, spoon small dollops of curd across the batter.) Use a toothpick to swirl the curd and batter together slightly.
  • Place the baking pan in a slightly larger baking pan or roasting pan. Place in the center of the oven. Very carefully pour about 1 inch of steaming hot water into the larger pan to create a water bath. Gently slide the oven rack back in place and close the door. Lower the oven temperature to 325 degrees F and bake until the center barely jiggles, 42 to 45 minutes. The temperature at the center of the cheesecake should be about 150 degrees F.
  • Once baked, turn off the oven, prop open the door and allow the cheesecake to cool down inside the oven for 45 minutes. Remove to a cooling rack to cool completely before refrigerating for at least 4 hours or overnight.
  • To serve, use the parchment overhang to pull the cheesecake out of the pan. Peel down the sides of the parchment and cut into 24 bars. Serve immediately or store tightly covered for up to 3 days.

FLUFFY LEMON CHEESECAKE SQUARES



Fluffy Lemon Cheesecake Squares image

I've made this since a friend gave me the recipe at my bridal shower, MANY years ago!! This freezes very well. Take it out of the freezer and put it in the refrigerator 2 hours before serving.)

Provided by MizzNezz

Categories     Cheesecake

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
3/4 cup sugar
8 ounces cream cheese, softened
1 (3 ounce) package lemon Jell-O gelatin
3/4 cup boiling water
1/4 cup lemon juice
1 teaspoon lemon extract
1 (12 ounce) can evaporated milk, chilled

Steps:

  • Mix crust ingredients, press into 13x9 pan.
  • In small bowl stir together sugar and cream cheese until fluffy.
  • In another small bowl, mix jello and boiling water; add lemon juice and extract.
  • Set aside to cool.
  • Place large mixing bowl and beaters in freezer while jello cools.
  • You can take a coffee break here.
  • When bowl has chilled, whip evaporated milk on high until thick and holds a peak.
  • Turn mixer to low; mix in cream cheese mixture.
  • Mix in the jello mixture.
  • Pour over crust in pan.
  • Chill; cut into squares.

NO BAKE LEMON CHEESECAKE SQUARES



No Bake Lemon Cheesecake Squares image

This is one of the easiest lemony cheesecake recipes I've found. There's no baking; the cooking time is chilling time.

Provided by mailbelle

Categories     Cheesecake

Time 4h15m

Yield 9 serving(s)

Number Of Ingredients 6

2 3/4 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
1 (8 ounce) package cream cheese
2 cups milk
1 (3 1/2 ounce) instant lemon pudding

Steps:

  • Mix together the graham cracker crumbs, butter, and sugar. Press half of the mixture into a greased 8x8" baking dish. Refrigerate for 1 hour.
  • Place cream cheese in a large bowl. Blend in 1/2 cup of the milk with a hand mixer on medium speed. Add the remaining 1 1/2 cups milk and the instant pudding. Mix for 1-2 minutes or until smooth.
  • Pour the pudding mixture over the crust. Sprinkle the remaining crumbs over the top of the pudding. Refrigerate for at least 3 hours, until set and completely chilled.
  • Cut into 9 squares to serve.

Nutrition Facts : Calories 383.9, Fat 23.7, SaturatedFat 13.7, Cholesterol 62.4, Sodium 472.9, Carbohydrate 38.8, Fiber 0.7, Sugar 13.6, Protein 5.6

LEMON CHEESECAKE SQUARES WITH FRESH BERRIES



Lemon Cheesecake Squares with Fresh Berries image

Provided by Lisa Zwirn

Categories     Cake     Mixer     Berry     Dessert     Bake     Fourth of July     Kid-Friendly     Backyard BBQ     Cream Cheese     Summer     Shower     Chill     Sour Cream     Lemon Juice     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 16 squares

Number Of Ingredients 12

Crust:
9 whole graham crackers
5 tablespoons butter
Filling:
1 8-ounce package cream cheese, room temperature
1/3 cup sugar
1 large egg
3 tablespoons sour cream
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1 teaspoon vanilla extract
Fresh berries

Steps:

  • For crust:
  • Preheat oven to 350°F. Fold 16-inch long piece of foil to 8x16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Butter foil.
  • Place graham crackers in heavy-duty plastic bag. Using rolling pin or mallet, crush crackers finely. Melt butter in medium skillet over low heat. Remove from heat; add crumbs and toss to coat. Press crumbs evenly onto bottom of prepared pan. Bake crust until deep golden, about 12 minutes. Cool crust while preparing filling.
  • For filling:
  • Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in egg and sour cream, then lemon juice, lemon peel, and vanilla. Spread batter over crust.
  • Bake cheesecake until slightly puffed and set in center, about 30 minutes; cool completely in pan on rack. Chill cheesecake until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
  • Using foil overhang as aid, lift cheesecake from pan. Cut into 16 squares; arrange on platter. Top each square with berries. Chill until ready to serve, up to 3 hours. Serve chilled.

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FROZEN LEMON CHEESECAKE SQUARES - RECIPE GIRL
2021-08-07 How to make Frozen Lemon Cheesecake Squares: Prepare the crust first. Combine shortbread cookie crumbs, ground almonds, butter and sugar. Press the crust mixture into a 9×13-inch pan and bake. The lemon cheesecake is a mix of cream cheese, frozen lemonade concentrate, sour cream and instant lemon pudding. Cool Whip is stirred in last.
From recipegirl.com
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LEMON SQUARES I - THERESCIPES.INFO
Lemon Squares I Recipe | Allrecipes hot www.allrecipes.com. Step 1 Preheat oven to 325 degrees F (160 degrees C). Grease a 9x13 inch pan. Step 2 To make crust: In a large mixing bowl, beat together the butter, 2 cups of the flour, and confectioners' sugar until fluffy. Scrape mixture into the pan and smooth. Bake 15 minutes. Step 3 In a medium ...
From therecipes.info
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LEMON CHEESECAKE SQUARES
Ingredients . Crust - 150g almonds (with the skin on) 100g gluten free oats . 2 tablespoon coconut sugar . 1 tablespoon maple syrup . 75g vegan butter melted
From karenkoramshai.com
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EASY LEMON CHEESECAKE BARS RECIPE - LYNN'S WAY OF LIFE
2022-03-21 In a food processor, add the graham crackers. Pulse them until they are crumbs. Then add the melted butter and sugar and pulse until the mixture looks like wet sand. Add parchment paper to an 8x8 baking dish. Press the graham cracker crumbs into the baking dish until it forms a layer on the bottom. Bake for 8 minutes.
From lynnswayoflife.com
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SUPER LEMONY LEMON BARS RECIPE - SIMPLYRECIPES.COM
2022-06-07 Make the crust: In a food processor, pulse the flour, butter, powdered sugar, and 1/2 teaspoon salt until pebbly in texture, about 30 seconds. Add the egg yolk and pulse for 10 to 15 seconds. The mixture should be crumbly and hold together when pressed between your fingers.
From simplyrecipes.com
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LEMON PUDDING CHEESECAKE DESSERT - LIVING LOCURTO
2022-06-22 Press a layer of graham crackers into a 9×12 baking dish for the bottom layer. Refrigerate until ready to use. In a large bowl, use a hand mixer to whip softened cream cheese. 8 oz Cream Cheese. Add lemon pudding, milk and 1 …
From livinglocurto.com
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LEMON CHEESECAKE SQUARES – LEMONS FOR LIFE
2017-09-05 Instructions. Heat the oven to 325°F. Line a pie plate with parchment paper. Process the graham crackers into a finely ground mixture. Add the melted butter and mix thoroughly. Add the crumb/butter mixture to the parchment paper lined pan and press the mixture firmly so that it creates an even crust.
From lemonsforlife.com
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EASY LEMON CHEESECAKE BARS - WHISKING UP YUM
2022-04-30 HOW TO MAKE LEMON CHEESECAKE BARS Assemble the crust. First, preheat the oven to 350°F /177°C. You’ll need to crush the vanilla wafers by crushing them into fine crumbs by crushing the cookies with a cup, placing the cookies into a sealed plastic bag, and crushing them with a rolling pin, or pop them into a food processor.
From whiskingupyum.com
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LEMON CHEESECAKE SQUARES - RECIPE - FINECOOKING
For the cheesecake: Rinse, dry, and reassemble the food processor. In the cleaned bowl, combine the cream cheese, sugar, lemon juice, and lemon zest. Process until smooth, about 30 seconds, stopping halfway to scrape the sides of the bowl. Add the eggs and process until the mixture is perfectly smooth and blended, stopping to scrape the sides ...
From finecooking.com
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NO-BAKE LEMON CHEESECAKE BARS | 12 TOMATOES
Preparation. Grease a 9x9-inch baking dish with non-stick cooking spray. Set aside. In a medium bowl, combine the graham cracker crumbs, butter, and salt until thoroughly combined. Pour mixture into prepared pan and press firmly into the bottom. Place in fridge to chill while you prepare the filling.
From 12tomatoes.com
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GLUTEN-FREE LEMON CHEESECAKE BARS | KARLIJN'S KITCHEN
2022-06-19 Let cool for a few minutes. Place butter, sugar, vanilla extract, salt in a bowl and stir to combine. Add the gluten-free baking mix little by little and stir until you have a smooth dough. Press the dough into the baking tin and spread it over the …
From karlijnskitchen.com
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LEMONY CHEESECAKE SQUARES - EAGLE BRAND
Combine wafer crumbs, sugar and butter in medium bowl; press firmly into bottom of 13 x 9-inch baking pan. . BAKE 8 minutes. Cool. . REDUCE oven temperature to 300°F. Beat cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well.
From eaglebrand.com
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Top Asked Questions

What are lemon cheesecake squares?
These Lemon Cheesecake Squares are made with a shortbread base and topped with a creamy Lemony filling. This cheesecake bar is the perfect addition to your Holiday Cookie tray or even as a Summer or anytime dessert! So delicious it will be eaten first. Lemon Cheesecake Squares were always a Christmas tradition in my home in Canada.
How to make a lemon cake with cream cheese and eggs?
Directions. Meanwhile, beat cream cheese and white sugar using an electric mixer until well blended. Add eggs and flour. Mix well. Blend in lemon juice, lemon zest, and baking powder. Pour filling over the crust. Bake in the preheated oven until center is set, 25 to 28 minutes. Let cool completely, at least 45 minutes.
What is the best way to make square cheesecake?
This smooth square summertime dessert combines rich, lemony cheesecake and a sweet graham-cracker crust. Make the crust: Preheat oven to 325 degrees. Line bottom and sides of an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides.
How do you make lemon cheesecake taste like Lemon Supreme?
Add 1/2 cup ground, toasted almonds, pecans or hazelnuts to the dry ingredients in the crust. For an even stronger lemon flavor, make the lemon layer from lemon supreme pie and pour it over the top of the lemon cheesecake bars before chilling.

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