Lemon Cheesecake Squares

Cheesecake it a perfect example of “a little goes a long way,” which is why these cheesecake squares are the perfect size: one square is a one- or two-biter. Not overly sweet, there is a generous amount of lemon in this recipe, so if you’re not crazy about citrus, cut the amount of lemon zest and juice in half.

Cheesecake can be tough to slice. Dip a sharp (non-serrated) knife into warm water before slicing for neater cuts. The thin slice of strawberry on the top hides any imperfections! 


For the crust:

  • 2 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 9 graham cracker sheets
  • 1/2 stick (4 tablespoons) melted butter

For the filling:

  • 16 ounces cream cheese, at room temperature
  • 2 eggs
  • 1 lemon, zested and juiced
  • 3/4 cup sugar
  • 5 strawberries, thinly sliced


Pre-heat the oven to 325°F. Grease the bottom of a 9-inch by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinammon and graham crackers until you have fine crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 10 minutes, until golden. When done, set aside to cool.

Make the filling: Add the cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and bake in the oven for 30-40 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 16 squares, topping each square with a strawberrie slice. Store in the refrigerator.

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