Easy lemon cheesecake squares feature a crunchy ginger base and a creamy lemony topping, creating a light, melt-in-your-mouth dessert. This recipe makes 9 squares, ideal for serving a crowd.
Folks, I know how much you love my cheesecake recipes. Because of this, I am confident you're going to love these easy lemon cheesecake squares!
Today, I have decided to part company from my traditional round cheesecake desserts.
Instead, I have created these delicious cheesecake squares. I'm pretty sure you'll find these to be the easiest and tastiest cheesecake squares out there!
You see, you folks pin my lemon crunch cheesecake recipe so much that I decided to make a different version of it.
This new version is baked, just as tasty, but also lighter and slightly healthier, with fewer calories.
Feel free to enjoy these lemon cheesecake squares at any time of the year.
And the best part (apart from the yummy taste)? They are only 168 calories per slice!
These lemon cheesecake bars start off with a delicious base made from ginger nut biscuits. This base is then baked to perfection.
After baking the base, it's covered with a creamy, lemony cheesecake layer. This layer is also baked, creating a harmonious blend of flavours.
The result is pure lemon heaven!
What I love so much about these easy lemon cheesecake squares, besides their incredible taste, is the unique ginger flavor of the base.
Additionally, there's a lovely crunch you get after sinking your teeth into that amazing lemon filling.
The combination is just perfect!
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Easy Lemon Cheesecake Squares Recipe
These Lemon Cheesecake Squares are a great dessert for this time of year!
They make a refreshing end to a great dinner party that will leave your guests longing for more!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Easy Lemon Cheesecake Squares Recipe
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Ingredients
- 200 g ginger nut biscuits
- 50 g unsalted butter
- 450 g reduced fat cream cheese
- 100 g golden caster sugar
- 2 eggs beaten lightly
- Zest and juice of 1 lemon
Instructions
- Preheat oven to 180C / 160C fan and lightly grease a square baking tin and then line the base with aluminium foil allowing some to hang over two sides a little to be able to lift the cheesecake out of the tin once baked.
- In a food processor, blitz the ginger nut biscuits until they resemble breadcrumbs.
- Melt the butter in a saucepan and then stir in the ginger nut breadcrumbs.
- Press the crumb mixture into the baking tin, making sure you get into the corners and then bake until it begins to brown, about 12 to 15 minutes. While the base is baking, make the filling.
- To make the filling beat the cream cheese in a stand mixer or with a hand mixer, blend until smooth then add the sugar, eggs, zest and lemon juice. Then blend until combined.
- Pour mixture onto hot crust, smooth down the top. Return to oven, and bake until set for about 25 minutes.
- Cool completely in pan. Chill for at least 3 hours in refrigerator and then lift out of the pan using the aluminium foil and cut into 9 squares. Keep stored in a sealed container for up to 3 days.
David @ Spiced
Haha! I totally understand pet antics in the middle of the night. The stories might sound funny now, but they are anything but funny at 1am! So I love the idea of making lemon cheesecake squares. I'm a sucker for cheesecake, too. I didn't eat it growing up, but now it's one of my favorite desserts! And I always crave lemon-flavored desserts as we hit this time of the year. I hope you guys have fun at Broadmeadows House this weekend. I remember you guys going there last year. I can't wait to hear about the weekend. Enjoy it...and I hope you get to sleep in past 4am. 🙂
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Just had our first uninterrupted sleep here at Broadmeadows House David. It was bliss! 🙂
Lemon based desserts are my favourite after meals. I think it must be the palate cleansing sharp lemon flavours. Nah, it's probably just the fact they're delicious! 😉
GiGi Eats
These look AMAZING butttttttttt Landon's not a lemon fan, so I could just omit it or put something else in it... Like put bananas on top or make it lime! Looks like I'd be able to accomplish this, because you called it EASY! 😉
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That's a shame that Landon's not a fan of lemon. But I think that a banana based alternative is a fantastic idea. You could make it like my Banoffee Cheesecake instead? Oh hang on, have you given me another recipe idea? 🙂
Christina
True confession time - although I love cheesecake and lemon based desserts I can't recall when I've made them myself. So, that being said, I'm pinning this recipe so I can fix that!
Plus, you had me at the ginger based crust. Holy freaking moly does that sound AMAZING!!
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Thanks Christina. That ginger based biscuit crust is worth just making the recipe for. Yep it's to die for, if I may say so myself! 😉
Neha
Superb recipe! I am a sucker for lemon and cheesecake together. Totally going to try these tomorrow. Happy weekend!
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Hope these turn out good for you Neha! They're definitely something to have as a treat at the weekend. Have a good weekend too yourself!
Ben|Havocinthekitchen
I do like cheesecakes too, and although I normally go with something more decadent and rich, I like this refreshing citrus-ginger combo! And you fellow is a very handsome cat. I love his concept. Sometimes I follow the similar idea on weekends. Occasionally I wake up earlier (and encourage other people to do the same), but after a nice breakfast and coffee, I might feel like going back to bed haha)
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I'll mention your compliments to Begbie, Ben! I'm sure he would welcome a visit from you at any time. Or indeed, I could send him over to you to stay for a while? 😆
Glad you like this easy lemon cheesecake squares recipe, it's a favourite here!
Mimi
I don't make sweets often, but these do look good. Love that kitty!
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Thanks Mimi. This is a great little dessert if you don't make sweets that often. It's so easy! Begbie says "hi" by the way. 😉
Georgie
Can you freeze these ?
Neil
Hi, I don't recommend freezing these no. Store as per instructions in recipe.