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 and bring you something a little different, but just as delicious!
Instead, I have created these delicious easy lemon cheesecake squares.
I'm pretty sure you'll find these to be the easiest and tastiest best lemon cheesecake squares out there!
These delightful squares are incredibly simple to make, taste amazing, and are ideal for any occasion.
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.
So it's perfect for anyone looking for a slightly healthier lemon cheesecake recipe.
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!
So if you're a fan of anything lemony and love cheesecake, you've got to try this lemon cheesecake squares recipe. It's easy, delicious and absolutely bursting with flavour!
FAQ's
How many calories are in lemon cheesecake bars? There are 168 calories in each lemon cheesecake square.
Why are my lemon cheesecake squares soggy? That's usually because the cheesecake has been underbaked or hasn't been allowed to cool sufficiently before slicing. Make sure the biscuit base has baked long enough so it has crisped up and that the cheesecake layer is properly set before removing from the oven. Allow the lemon cheesecake to chill thoroughly in the fridge to get it firm enough before slicing.
Can I use bottled lemon juice in lemon bars? Yes you can, however for best flavour it's best to use freshly squeezed lemon juice.
What does lemon do to cheesecake? Lemon is the flavouring of this cheesecake adding a refreshing zesty flavour which balances the rich creamy taste. Lemon is also essential in this recipe as it helps to thicken the cheesecake mixture when combined with dairy thus helping the texture to set perfectly after baking.
How do I know when my lemon cheesecake bars are finished baking? When the edges of the biscuit base are set and the centre of the cheesecake is just slightly wobbly it's ready. The cheesecake will continue to firm up as it cools. Don't overbake the cheesecake as it could end up dry and cracked.
How should I store lemon cheesecake squares? Store in a sealed airtight container in the fridge for up to 3 days.
Can I freeze lemon cheesecake squares? Yes freeze in individual squares.
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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. 🙂
neil@neilshealthymeals.com
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! 😉
neil@neilshealthymeals.com
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!!
neil@neilshealthymeals.com
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!
neil@neilshealthymeals.com
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)
neil@neilshealthymeals.com
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!
neil@neilshealthymeals.com
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.