Name: Lemon Cream Cheese Squares
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ½ cup powdered sugar; ½ cup butter, softened; 8 oz cream cheese, softened; 1 cup granulated sugar; 2 large eggs; 2 tablespoons all-purpose flour; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; ¼ cup fresh lemon juice; Powdered sugar for dusting

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Lemon Cream Cheese Squares are a delightful treat that blends the tangy goodness of fresh lemon with the rich, creamy texture of cheesecake, all set on a buttery, melt-in-your-mouth crust. This dessert is a perfect balance of flavors and textures, making it an irresistible choice for any occasion, whether it's a casual gathering or a special celebration.

Lemon Cream Cheese Squares

Ingredients

1 ½ cups all-purpose flour

½ cup powdered sugar

½ cup butter, softened

8 oz cream cheese, softened

1 cup granulated sugar

2 large eggs

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

1 tablespoon lemon zest

¼ cup fresh lemon juice

Powdered sugar for dusting

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, or lightly grease it with butter.

In a medium-sized bowl, combine 1 ½ cups flour and ½ cup powdered sugar. Add the softened butter and mix until the dough forms a crumbly texture.

Press the dough evenly into the bottom of the prepared baking pan to form the crust. Bake for 15-18 minutes, or until the crust is lightly golden.

While the crust is baking, prepare the filling. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the granulated sugar, eggs, 2 tablespoons flour, vanilla extract, lemon zest, and lemon juice. Mix until the filling is smooth and well combined.

Pour the cream cheese mixture over the baked crust and spread it evenly.

Bake for 20-25 minutes, or until the center is set and the edges are lightly golden.

Allow the bars to cool completely in the pan, then refrigerate for at least 2 hours before slicing.

Dust with powdered sugar before serving, if desired.

Servings and Timing

Servings: 9-12 squares

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Variations

Add fruit topping: If I want to change things up, I sometimes top these squares with fresh berries like raspberries or blueberries for added flavor and color.

Coconut twist: For a tropical touch, I like adding some shredded coconut to the filling or crust.

Gluten-free option: To make these squares gluten-free, I swap the all-purpose flour for a gluten-free flour blend, ensuring the crust and filling are both suitable for those with gluten sensitivities.

Storage/Reheating

To store, I place the cooled Lemon Cream Cheese Squares in an airtight container in the refrigerator. They’ll stay fresh for up to 4-5 days. If I want to keep them for longer, I freeze them for up to 2 months. When I’m ready to eat them, I simply let them thaw in the fridge overnight. No need to reheat; they’re just as delicious cold!

FAQs

How do I know when the Lemon Cream Cheese Squares are done?

I check if the edges are lightly golden and the center is set (it shouldn't jiggle when you shake the pan). A toothpick inserted into the center should come out clean or with just a few moist crumbs.

Can I use bottled lemon juice instead of fresh lemon juice?

While fresh lemon juice offers the best flavor, I’ve used bottled lemon juice in a pinch, and the squares still turn out delicious. However, the zest from fresh lemons really brings an extra level of flavor to the dessert.

Can I make these ahead of time?

Yes, these squares actually taste better if made a day ahead! After they cool, I refrigerate them for a few hours or overnight. The flavors develop beautifully over time, making them perfect for prepping in advance for a party or gathering.

Can I use a different type of crust?

I’ve experimented with graham cracker crumbs, shortbread cookies, and even an almond flour crust for gluten-free versions. Each crust brings a different texture, but they all work wonderfully as a base for the cream cheese filling.

How do I prevent the crust from becoming soggy?

I make sure to bake the crust until it’s lightly golden and firm. I also press the dough evenly into the pan, which ensures a solid base that won’t absorb too much moisture from the filling.

Conclusion

These Lemon Cream Cheese Squares are the perfect balance of tangy lemon, creamy filling, and buttery crust. They’re incredibly easy to make and sure to impress at any gathering. Whether I’m serving them for a family dessert or taking them to a potluck, they never fail to disappear quickly! I love how refreshing and indulgent they are, and I’m sure you’ll enjoy them just as much as I do.

Recipe:

Lemon Cream Cheese Squares

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Author: Cheryl
Total Time: 55 minutes
Yield: 9-12 squares
Diet: Vegetarian

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Description

Lemon Cream Cheese Squares are a delightful treat that blends the tangy goodness of fresh lemon with the rich, creamy texture of cheesecake, all set on a buttery, melt-in-your-mouth crust.

Instructions

Preheat the oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, or lightly grease it with butter.
In a medium-sized bowl, combine 1 ½ cups flour and ½ cup powdered sugar. Add the softened butter and mix until the dough forms a crumbly texture.
Press the dough evenly into the bottom of the prepared baking pan to form the crust. Bake for 15-18 minutes, or until the crust is lightly golden.
While the crust is baking, prepare the filling. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the granulated sugar, eggs, 2 tablespoons flour, vanilla extract, lemon zest, and lemon juice. Mix until the filling is smooth and well combined.
Pour the cream cheese mixture over the baked crust and spread it evenly.
Bake for 20-25 minutes, or until the center is set and the edges are lightly golden.
Allow the bars to cool completely in the pan, then refrigerate for at least 2 hours before slicing.
Dust with powdered sugar before serving, if desired.