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
- 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.
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
- 1/4 cup + 3 tablespoons packed brown sugar
- 1/4 cup + 2 tablespoons almonds (finely chopped)
- 1/4 cup +2 tablespoons butter (melted)
CREAM CHEESE FILLING
- 12 ounces package Cream Cheese softened (whole cream cheese not light)
- 3/4 cup granulated sugar
- 2 medium eggs (or 1 large)
- juice from 1/2 lemon (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. 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
Republished from July 2016.
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.
Haley says
So my cream cheese mixture cane out very runny and after baking for 15 mins I put in fridge. Hopefully it comes out!! Also used pecans instead of almonds!!
Rosemary says
Hi Haley, that’s strange did it turn out ok?
Sandi says
Forgot brown sugar in the crust Waiting to see what the outcome will be
Rosemary says
Hi Sandi, I don’t know how that will taste, let me know.
Cheryl says
I just wondered if you could swap out crushed pretzels for the almond. Just to give a slightly salty crust. My family is not big into nuts.
Rosemary says
Hi Cheryl, that would probably work, sounds interesting. Let me know how it goes.
Lana says
Can I substitute pie crust for the shirt bread?
Rosemary says
Hi Lana, I suppose you could, but then it wouldn’t be the same, it would become a pie rather than cookie bars. If you do, let me know how it goes.
Maria says
These were a great hit in our family! We shared some with our neighbours and they also found them so delicious. Thank you for sharing the recipes!
Rosemary says
Hi Maria, thanks so glad you enjoyed them, yes one of my favourites too! Have a great week.
Andrea says
I made these and they are AWESOME — I did tweak the recipe a little bit — For the crust I used almond flour instead of crushed almonds & I added 1/2 c. (or so) graham cracker crumbs. I also added a layer of raspberry filling between the crust and the lemon cheesecake mixture. O.M.G – Delicious!
Rosemary says
Hi Andrea, so glad you liked them and great idea. Happy New Year.
Ellen says
Enjoy your site. I made these They are delicious. Any thoughts about doubling the cheesecake filling. Simply double the ingredients?
Rosemary says
Hi Ellen, thanks so much and yes no problem just double the ingredients.
Alison says
Hi Rosemary I made these over the holiday weekend and they are so delicious. Thanks again for a great recipe.
Rosemary says
Hi Alison, so glad you enjoyed them.
Shirley Reiswig says
I just made them and I thing ground walnuts would be better. Also I think doubling the cheesecake filling would be better. Otherwise—yum
Kayla says
You mentioned freezing these, do you bake them all the way then freeze? Or do you freeze before baking? And what about thawing them out to serve?
Rosemary says
Hi Kayla, I actually have some in the freezer now. I bake them and let them cool and then freeze (cover completely). And just let them either thaw in the fridge or room temperature. I have a pretty cool house, but it your house is hot I would thaw in the fridge. Hope that helps.
olivia @ livforcake says
I am officially drooling. I love lemon desserts and these are calling my name!! Delicious.
Rosemary says
Hi Olivia, thanks can’t get much better than a Lemon Dessert. Have a great weekend.
Stephanie says
How delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Audrey@That Recipe says
The almond shortbread sounds like a great compliment to the lemon cheesecake. Hmm, I might just have all of the ingredients on hand to make these right now.
Thanks for sharing on Tasty Tuesdays.
Rose says
Hi Audrey, thanks, it is really a good recipe and one of our favourites.
Katherines Corner says
Thank you for joining in the fun at the Christmas Cookie swap Linky party. Pinned your yumminess! xo
Rose says
HI Katherine, thank you and all those cookies look so delicious!
Janine Huldie says
These look absolutely sinful and must admit being Italian myself love Italian cheesecake so very much. So, cannot thank you enough for linking these up with us today at the Christmas Cookie Swap and have totally pinned to try!!
Rose says
Hi Janine, thanks, I love cheesecake too and these are so easy and good. Hope you enjoy them.