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Lemon cheesecake squares are a refreshing twist on classic cheesecake. They combine creamy cheese with bright lemon flavor. This mix creates a perfect balance of sweet and tart. The crust is usually made of graham cracker crumbs. This adds a nice crunch to each bite.

Lemon Cheesecake Squares

Indulge in the refreshing taste of Lemon Cheesecake Squares with this delicious and easy recipe! Discover how to create the perfect balance of creamy and zesty flavors that everyone will love. Whether you're hosting a summer party or enjoying a cozy night in, these squares are sure to impress. Check out the full recipe now and unlock tips for no-bake options and fun variations to make your desserts truly unique!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1/3 cup granulated sugar

16 oz cream cheese, softened

1 cup powdered sugar

3 large eggs

1/3 cup sour cream

Zest of 2 lemons

½ cup fresh lemon juice

1 teaspoon vanilla extract

Pinch of salt

Fresh mint leaves for garnish (optional)

Lemon slices for garnish (optional)

Instructions
 

Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press this mixture evenly into the bottom of a greased 9x13 inch baking dish. Bake for 10 minutes, then remove from the oven and let cool slightly.

    Make the Filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. This should take about 2-3 minutes on medium speed using an electric mixer.

      Add Eggs: Add the eggs one at a time, mixing well after each addition. Ensure each egg is fully incorporated before adding the next.

        Incorporate Other Ingredients: Blend in the sour cream, lemon zest, lemon juice, vanilla extract, and a pinch of salt until the mixture is smooth and well combined.

          Bake the Cheesecake: Pour the filling over the cooled graham cracker crust. Bake in the preheated oven for 25-30 minutes, or until the center is set but still slightly jiggly.

            Cool Down: Once baked, remove from the oven and let the cheesecake squares cool to room temperature. Then, refrigerate for at least 4 hours, or preferably overnight, to set completely.

              Cut and Serve: Once cooled and set, cut the cheesecake into squares. Serve chilled, garnished with fresh mint leaves and lemon slices if desired.

                Prep Time: 25 mins | Total Time: 4 hrs 55 mins (including cooling) | Servings: 12 squares