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Lemon Cheesecake squares

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These Lemon Cheesecake Squares are so delicious, made with a shortbread base and topped with a creamy Lemony filling. The Perfect dessert Cookie Bar.

lemon cheesecake squares on a white boardLemon Cheesecake

Lemon Cheesecake Squares were always a Christmas tradition in my home in Canada. Have I ever said I love cheesecake? Well I do! And these I must say are the easiest and tastiest ones out there, from the almond shortbread crust to the creamy lemon filling. They are perfect.

I  was making these on the weekend and my youngest daughter looked at me and asked “what are you going to do with those?”

I told her I thought I would freeze them for Christmas, but we both know a freezer isn’t going to stop us from eating these!

lemon cheesecake base before baking

Lemon Cheesecake Base before baking.

lemon cheesecake filling

Creamy Lemon Cheesecake filling.

lemon cheesecake bars in a pan ready for baking

Lemon Cheesecake Bars ready for baking.

How to make Lemon Cheesecake Bars

    • In a small bowl mix together the flour, sugar and finely chopped almonds
    • stir in the melted butter and combine just until mixture is crumbly.
    • Place the mixture in an 8″ square cake pan and press down firmly. Bake for 15 minutes.
    • While the base is baking, make the filling
    • In a medium bowl beat the cream cheese, sugar, egg, juice and zest at medium speed until smooth and creamy.
    • Spread evenly over baked crust. Bake for approximately 12-15 minutes or until set. Let cool.
  • Refrigerate a couple of hours before cutting.
Make sure to use regular Cream Cheese and not light, it makes a smoother and creamier cheesecake. Which is exactly what we want.

lemon cheesecake bars on a white board

With the Holidays and Christmas approaching, and of course the start of the baking season it is a good thing I have a big freezer, looks like a lot of cookies and bars will be joining the lemon cheesecake squares.

My Italian friends and family always look forward to a gift box at Christmas filled with all their favourite Cookies and Bars.

Lemon Cheesecake Squares

upclose lemon cheesecake square

What I like so much about these lemon cheesecake squares besides being so darned delicious, is the light taste of almonds in the shortbread base, and that amazing creamy lemon filling, the combination is perfect.

Believe me it was really tough pulling myself away from them.

If you like you could serve a larger piece as a dessert or cut them into smaller squares and serve them with other Christmas Cookie favourites, these would also make a perfect Easy Summer Dessert Recipe.

2 lemon cheesecake bars on a white board

More Delicious Lemon Recipes.

Lemon Tiramisu Cake

Lemon Thumbprint Cookies

Italian Lemon Crostata

Italian Fresh Cream Lemon Cake

Best Homemade Lemon Bread

Tablespoon Italian Lemon Cake

Lemon Cheesecake Squares, a delicious almond shortbread base & a creamy lemony filling. The perfect Cookie Bar or Dessert recipe.
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3.78 from 22 votes

Lemon Cheesecake Squares

A delicious almond shortbread base & a creamy lemony filling. The perfect Cookie Bar or Dessert recipe. 
Course Bars, Christmas Cookies, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
chilling time 2 hours
Total Time 50 minutes
Servings 20 squares
Calories 166kcal
Author Rosemary Molloy

Ingredients

FOR THE BASE

  • 1 1/2 cups flour (195 grams)
  • 1/4 cup + 3 tablespoons packed brown sugar (96 grams)
  • 1/4 cup + 2 tablespoons almonds (finely chopped) (52 grams)
  • 1/4 cup +2 tablespoons butter (melted) (79 grams)

CREAM CHEESE FILLING

  • 12 ounces Cream Cheese softened (whole) (225 grams)
  • 3/4 cup granulated sugar (158 grams)
  • 2 medium eggs (or 1 large) (or 1 large)
  • 1 tablespoon fresh lemon juice (1 tablespoon)
  • zest from 1 lemon
US Customary - Metric

Instructions

  • Pre heat oven to 350 degrees (180 degrees celsius). Lightly grease and flour a 9 inch (23 cm) square cake pan.

FOR THE BASE

  • In a small bowl with a fork combine flour, sugar and almonds, add butter (melted) and  combine just until mixture is crumbly. Place mixture in the prepared square cake pan and press down firmly. Bake for 15 minutes.

CREAM CHEESE FILLING

  • While the base is baking make the filling, in a medium bowl beat at medium speed the cream cheese, sugar, eggs, lemon juice and zest together until smooth and creamy, approximately 2 minutes. Spread evenly over baked crust (cool 5 minutes). Bake for approximately 12-15 minutes or until set. Let cool. Refrigerate about 2 hours before cutting. Enjoy!

Video

Notes

Be sure to watch the Video at the top of the post!

 
 
 
 
 

Nutrition

Calories: 166kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 82mg | Potassium: 52mg | Sugar: 10g | Vitamin A: 325IU | Calcium: 27mg | Iron: 0.6mg
Did you make this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

Republished from July 2016.

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  1. Kat says

    This recipe sounds delicious and I am going to make it very soon … but thought you should know that while the recipe ingredients call for sugar and brown sugar, the directions for both crust and filling each just say “sugar”. I assume the brown sugar is for the crust.

    Reply

    • Rosemary says

      Hi Kat, the recipe card at the bottom of the post, does give the type of sugar and amount for the base and for the filling. And yes the brown sugar is for the filling. Let me know how it goes.

      Reply

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