Are you craving a refreshing dessert that is as delightful to the taste buds as it is to the eyes? Then, you’ll love these Summer Lemon Cheesecake Squares! With a rich, creamy filling and a tangy lemon glaze, these cheesecake squares offer the perfect balance of sweetness and citrus zest. This treat is ideal for those warm summer days or any occasion that calls for something fresh and delicious. Let’s dive into the details of how to make this irresistible dessert from scratch!
What is the Summer Lemon Cheesecake Squares Recipe?
The Summer Lemon Cheesecake Squares are a light, creamy dessert that features a sweet and tangy lemon flavor, making them the ideal choice for a summer gathering. The recipe combines a buttery, crunchy graham cracker crust with a smooth and velvety cheesecake filling, topped off with an optional lemon glaze. The result is a refreshing, sweet-tart treat that will leave everyone coming back for more.
Origin of the Summer Lemon Cheesecake Squares Recipe
While cheesecake has been enjoyed for centuries in various forms, the idea of lemon cheesecake specifically came to popularity in the 20th century. This variation incorporates the fresh, citrusy taste of lemon to complement the richness of the cream cheese base. The Summer Lemon Cheesecake Squares take inspiration from traditional cheesecake recipes but are served in easy-to-serve square portions, making them a convenient dessert for parties, picnics, or casual family get-togethers.
In the early days, the combination of lemon with cheesecake was considered a luxurious flavor, as lemons were rare in colder climates. Today, it’s a beloved dessert enjoyed worldwide, especially in the summertime.
Ingredients for Summer Lemon Cheesecake Squares
For the Crust:
- 1 ½ cups (150g) graham cracker crumbs: These provide a sweet and crumbly base for your cheesecake.
- ¼ cup (50g) granulated sugar: For a touch of sweetness in the crust.
- 6 tbsp (85g) unsalted butter, melted: This binds the crumbs together, creating a rich and buttery texture.
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened: The key ingredient for that smooth and creamy texture.
- ¾ cup (150g) granulated sugar: Sweetens the filling without overpowering the lemon flavor.
- 2 large eggs: Essential for binding the filling and giving it structure.
- ⅓ cup (80ml) fresh lemon juice (about 2–3 lemons): The main ingredient that brings that perfect tangy citrus flavor.
- 1 tbsp lemon zest: Adds an extra zing of lemon flavor.
- 1 tsp vanilla extract: A subtle, sweet undertone that balances the tartness of the lemon.
And for the Lemon Glaze (Optional):
- ½ cup (60g) powdered sugar: Adds sweetness and smoothness to the glaze.
- 2–3 tbsp fresh lemon juice: For a fresh, tangy drizzle on top.
Step-by-Step Directions and Preparation Method
1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- Line a 9×9-inch (23×23 cm) baking pan with parchment paper. Make sure there’s some overhang to make it easier to remove the squares later.
- In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan to form an even, compact crust.
- Bake for 8–10 minutes, then set aside to cool slightly while you prepare the filling.
2: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. This can be done with an electric mixer or by hand.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the lemon juice, lemon zest, and vanilla extract until fully incorporated.
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
3: Assemble and Bake
- Bake the cheesecake at 350°F (175°C) for 25–30 minutes. The cheesecake should be just set in the center and slightly jiggly.
- Remove from the oven and let the cheesecake cool to room temperature.
- Once cooled, refrigerate for at least 4 hours or overnight for best results.
4: Prepare the Lemon Glaze (Optional)
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the chilled cheesecake squares before serving for a burst of tangy sweetness.
Variations of Summer Lemon Cheesecake Squares
Although the classic recipe is already a winner, you can always add a personal twist. Here are a few ideas for variations:
- Blueberry Lemon Cheesecake Squares: Add fresh or frozen blueberries to the cheesecake filling or as a topping for a fruity twist.
- Strawberry Lemon Cheesecake Squares: Use fresh strawberries in the glaze or as a topping for an extra fresh flavor.
- Gluten-Free Lemon Cheesecake Squares: Swap out the graham cracker crumbs with gluten-free alternatives, like almond meal or gluten-free graham crackers.
- No-Bake Lemon Cheesecake Squares: Skip the baking step for a no-bake version. Simply set the crust and filling in the fridge for several hours.
- Chocolate Lemon Cheesecake Squares: Add a layer of chocolate ganache over the cheesecake filling for a decadent twist.
FAQs for Summer Lemon Cheesecake Squares
Can I make Summer Lemon Cheesecake Squares in advance?
Yes! You can prepare these cheesecake squares a day or two in advance and store them in an airtight container in the fridge.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives the best flavor, but if you must, bottled lemon juice will work in a pinch. Fresh zest is still recommended.
How do I know when the cheesecake is done?
The cheesecake should be slightly jiggly in the center but set around the edges. Don’t worry if the center still wobbles slightly; it will firm up as it cools and chills.
Can I freeze the Summer Lemon Cheesecake Squares?
Yes! After chilling, you can freeze the cheesecake squares for up to 3 months. Just wrap them tightly in plastic wrap and foil, then thaw in the fridge before serving.
How long will the cheesecake squares last?
The cheesecake squares will stay fresh in the fridge for up to 5 days. Be sure to store them in an airtight container.
Conclusion:
These Summer Lemon Cheesecake Squares are the perfect way to bring some sweetness and tang into your summer dessert spread. Whether you’re hosting a BBQ, attending a picnic, or simply craving something light and refreshing, these squares are sure to be a hit! With their buttery graham cracker crust, smooth and creamy cheesecake filling, and zesty lemon glaze, each bite will leave you wanting more. Try this easy-to-make recipe and enjoy a summer classic that everyone will love!
Summer Lemon Cheesecake Squares Recipe: A Tangy and Creamy Dessert Perfect for Warm Weather
- Total Time: 4 hours (including chilling)
- Diet: Vegetarian
Description
The Summer Lemon Cheesecake Squares are a light, creamy dessert that features a sweet and tangy lemon flavor, making them the ideal choice for a summer gathering. The recipe combines a buttery, crunchy graham cracker crust with a smooth and velvety cheesecake filling, topped off with an optional lemon glaze. The result is a refreshing, sweet-tart treat that will leave everyone coming back for more.
Ingredients
For the Crust:
- 1 ½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 6 tbsp (85g) unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- ⅓ cup (80ml) fresh lemon juice (about 2–3 lemons)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Lemon Glaze (Optional):
- ½ cup (60g) powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C). Line a 9×9-inch (23x23cm) baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust.
- Bake the crust for 8–10 minutes, then set it aside to cool slightly.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the lemon juice, lemon zest, and vanilla extract until fully incorporated.
Step 3: Assemble and Bake
- Pour the cheesecake filling over the cooled crust and spread it evenly.
- Bake in the preheated oven for 25–30 minutes, or until the center is just set and slightly jiggly.
- Remove from the oven and let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
Step 4: Prepare the Lemon Glaze (Optional)
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the chilled cheesecake squares before serving.
Serving Suggestions
- Slice into squares and serve cold.
- Garnish with fresh lemon slices, whipped cream, or a sprinkle of lemon zest for a refreshing touch.
Notes
These lemon cheesecake squares are sunshine in dessert form—light, creamy, and bursting with citrus flavor! They make a refreshing finish to any summer meal or a lovely addition to picnic baskets and gatherings. For a little extra flair, garnish with whipped cream, lemon zest, or fresh berries. Chill well, slice, and savor every tangy bite!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Summer Lemon Cheesecake Squares
