Easy Recipe for Lemon Cheesecake Squares

Our recipe for Cheesecake Squares is a zesty twist on classic cheesecake bar cookies. Made with a buttery pecan crust (no graham crackers) and a creamy lemon-infused filling, they’re easy to make, perfectly portable, and always a hit—whether for a party, potluck, or an everyday treat.

this Recipe

This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

A Cherished Family Recipe, Recreated

Growing up, everyone loved my mom’s Cheesecake Squares. They were sweet, creamy, tangy, and a little crunchy—truly unforgettable. Unfortunately, the recipe was lost while compiling our first cookbook, A Well-Seasoned Kitchen®. Determined to bring it back, I researched and experimented until Mom and I agreed we’d recreated the original. I’ve treasured it ever since, especially for its unique pecan crust and bright lemon flavor that sets it apart from other cheesecake bars.

Why This Cheesecake Squares Recipe Works

Ingredients in Baked Cheesecake Squares

Ingredient Substitutions and Additions

• Butter – You can use unsalted butter if preferred; just add a pinch of salt to the crust mixture.
• Pecans – Walnuts or almonds can be substituted for the pecans; similar to the pecans, be sure to toast them for the best flavor.
• Lemon – Feel free to substitute lime juice and zest for a different citrus twist.
• Milk – 2% milk can be used instead of whole milk, though the filling will be slightly less rich.
• Vanilla extract – Almond extract can be used in place of vanilla if you’re using almonds in the crust; start with 1/2 teaspoon.
• Additions – Try folding in a handful of mini chocolate chips into the filling.

How to Make Lemon Cheesecake Squares

Here’s all you have to do to create this luscious dessert:

Pecan Crust and Topping

1. Prep oven and baking dish.
   Preheat oven to 350 degrees. Lightly butter an 8 by 8-inch baking dish, line with parchment paper, and butter the parchment. (Buttering the pan helps keep the parchment paper in place when adding the crust.)
2. Cream butter and sugar.
   With an electric mixer using the whisk or paddle attachment, mix together the butter and brown sugar until well blended. Start on medium speed, increasing to medium-high once it starts to blend together. (Note: mom only had the whisk attachment on her mixer; I’ve tested this recipe with the paddle attachment on my stand mixer, and it works just as well.)
3. Add flour and nuts.
   Add the flour and nuts to the bowl. Mix on low speed, gradually increasing speed to medium, until combined. Stop and scrape down the sides and bottom of the bowl a few times. Mixture should resemble coarse crumbs.
4. Set aside topping, press crust, and bake.
   Reserve 1/2 cup mixture for topping. Press the remaining crumb mixture evenly into the bottom of the prepared pan. Bake for 10 to 12 minutes or until a light golden brown. Set aside.

Lemon Cream Cheese Filling

1. Blend sugar and cream cheese; add remaining ingredients.
   In the clean mixer bowl (still using the whisk or paddle attachment), blend the sugar and cream cheese until smooth and creamy. With the machine running, add the egg, then the lemon juice, zest, milk, and vanilla. Beat until well combined, scraping down the sides of the bowl as needed.
2. Pour cream cheese mixture on top of crust; bake.
   Pour the cheesecake filling evenly over the baked crust, spreading it into an even layer. Sprinkle the reserved crumb mixture evenly over the top.
3. Bake.
   Bake cheesecake squares for 20 to 23 minutes. It will puff up and then settle back down. When done, it should be set around the edges and mostly set in the center when gently pressed. Be careful not to overcook, as the cookies may become dry when cooled.
4. Cool, cover, refrigerate.
   Cool to room temperature in the pan on a wire rack. Wrap with plastic wrap and refrigerate for at least 2 hours or until well chilled. For clean slices, cut the bars when cold, using a sharp knife. You may need to clean the knife with a wet cloth a few times. Store, covered, in the refrigerator.

How to Store Lemon Cheesecake Squares

Store Lemon Cheesecake Squares in an airtight container in the refrigerator. They’ll keep their creamy texture and fresh flavor for several days. For best results, place parchment or wax paper between layers to prevent sticking.

How long do cheesecake bars last in the fridge?

These cheesecake bars will last up to 5 days in the refrigerator when stored properly in an airtight container. For peak flavor and texture, enjoy them within the first 3 days.

You can also freeze these these cookies. Wrap individual squares in plastic wrap and place in an airtight container or freezer-safe baggie. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Note: The texture may be slightly softer after freezing and thawing, but the flavor will still be delicious.

Serving Suggestions

Lemon Cheesecake Squares are delicious as is, but if you’d like to dress them up, try adding a spoonful of one of these toppings on top of the bars:

• Peach Sauce
• Blueberry Sauce
• Strawberry Salsa
• Purchased caramel sauce
• Sliced fresh fruit – strawberries or kiwi fruit work well

More Easy Bar Cookie Recipes

• The Best Lemon Bars – Easy Family Recipe
• Chocolate Pecan Pie Bars (no corn syrup)
• Toffee Chocolate Chip Toll House Cookie Bars
• Layered Oatmeal Chocolate Bars
• Pecan Chocolate Toffee Bars

Print