1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
2. Make the Crust
Press the graham cracker mixture firmly into the bottom of the prepared pan to form an even layer.
Bake the crust for 8–10 minutes, or until lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
3. Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar together with a hand mixer or stand mixer until smooth and creamy.
Add the vanilla extract, lemon juice, and lemon zest (if using). Mix until fully combined.
Beat in the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix, as this can cause cracks in the cheesecake.
4. Assemble and Bake
Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
Tap the pan gently on the counter to release any air bubbles.
Bake for 25–30 minutes, or until the edges are set but the center is still slightly jiggly. The filling will continue to set as it cools.
5. Cool and Chill
Allow the cheesecake squares to cool completely at room temperature, then transfer them to the refrigerator to chill for at least 4 hours (or overnight) before slicing.
6. Slice and Serve
Use the parchment overhang to lift the cheesecake out of the pan. Cut into squares using a sharp knife, wiping the blade clean between cuts for neat edges.
Dust with powdered sugar or garnish with lemon zest, fresh berries, or whipped cream before serving.
Serving Suggestions
For Dessert: Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream.
At Gatherings: Arrange on a platter for a crowd-pleasing treat at parties or potlucks.
With Extras: Pair with fresh berries, honey drizzle, or a sprig of mint for added flair.
Meal Prep: Store leftovers in an airtight container in the fridge for up to 3 days.
Pro Tips for Success
Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smooth, lump-free filling.
Don’t Skip the Zest: Lemon zest adds an extra burst of citrus flavor that complements the juice beautifully.
Prevent Cracks: Avoid overmixing the batter and let the cheesecake cool gradually to minimize cracking.
Double the Recipe: Use a 9×13-inch pan for larger batches to feed a bigger crowd.
Final Thoughts
These Lemon Cheesecake Squares are a delightful twist on the classic cheesecake—zesty, creamy, and utterly irresistible. With their buttery crust, tangy filling, and elegant presentation, they’re perfect for any occasion or just because.

So grab some lemons, soften that cream cheese, and bake up a batch of these sunny, citrusy treats. One bite of these creamy, zesty squares, and you’ll feel like you’ve captured a ray of sunshine in every bite—one luscious, lemony square at a time!