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
Lemon CheesecakeLemon 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.
Creamy Lemon Cheesecake filling.
Lemon Cheesecake Bars ready for baking.
How to make Lemon Cheesecake Bars
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In a small bowl mix together the flour, sugar and finely chopped almonds
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stir in the melted butter and combine just until mixture is crumbly.
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Place the mixture in an 8″ square cake pan and press down firmly. Bake for 15 minutes.
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While the base is baking, make the filling
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In a medium bowl beat the cream cheese, sugar, egg, juice and zest at medium speed until smooth and creamy.
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Spread evenly over baked crust. Bake for approximately 12-15 minutes or until set. Let cool.
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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.
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
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.
More Delicious Lemon Recipes.
Italian Fresh Cream Lemon Cake
Lemon Cheesecake Squares
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) (340 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
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. Cool the base 5 minutes, then spread the filling evenly on top. Bake again for approximately 20-25 minutes or until set. Remove from the oven and run a knife around the edge of the pan, let cool, cover with plastic wrap then refrigerate about 2 hours before cutting. Enjoy!
Notes
Be sure to watch the Video at the top of the post!
Nutrition
Republished from July 2016.
Chelsea Ruel says
Hi,
This looks delicious and I’d love to make it. The recipe description says to use an 8″ square pan but the recipe card says to use a 9″ square pan. Can this be made with either? I only have an 8″ pan.
Many thanks,
Chelsea
Rosemary says
Hi Chelsea, yes you can make it in an 8 inch pan, it will just be a little bit thicker. Happy New Year.
Glo says
This recipe sounds easy and delicious. I plan on making this today and was wondering since I have two 8 oz bricks of cream cheese that I would like to use up. Is it possible to adjust the recipe for the 16 oz a cream cheese. Thank you!
Rosemary says
Hi Glo if you go to the servings you can move the lever to 27 squares and that will give you the ingredients you need for 16 ounces of cream cheese. Hope that helps.
SHERRY DISTEFANO says
EASY, QUICK AND DELICIOUS LIGHT FLUFFY LEMONY CHEESECAKE TYPE BAR DESERT! 5 STARS!!!
SHERRY FROM WEST DEPTFORD, NJ
Rosemary says
Hi Sherry, thanks so glad you liked them. Take care.
Annette says
225 g does not equal 12 oz, it is only 8 oz, which amount did you use?
Rosemary says
Hi Annette, yes you are correct, it should be 340 grams, which is what I used. Thanks.
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.
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.
Marie says
are the almonds measured out before or after they’ve been chopped
Rosemary says
Hi Marie, the measurement is for chopped almonds. Hope you like it.