The Foodie Affair

Healthy low carb recipes that are easy to make

Lemon Cheesecake Squares with Fresh Berries

by 21 Comments

Spread the love
  • 1
    Share
cheesecake-squares-lemon-fresh-berries

Lemon tang with the creamy cheesecake topped with fresh berries

The tang from the fresh lemons is a perfect match with the creamy cheesecake. No extra sugar in the crust and just enough sweetness in the batter to compliment the zing from the lemons. These squares are perfect to share at a party! Better yet, if you just feel like making yourself a special dessert, and if you really-really like the creamy filling ratio to match the graham cracker crust like I do, then baking the cheesecake in a 9” X 11” pan is the way to go!

cheesecake-lemon-fresh-fruit-potluck

Yield: 16

Lemon Cheesecake Squares with Fresh Berries

The tang from the fresh lemons is a perfect match with the creamy cheesecake. No extra sugar in the crust and just enough sweetness in the batter to complement the zing of lemons.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • CRUST
  • 1 ½ cups graham cracker crumbs
  • ½ cup butter, melted
  • FILLING
  • 2 (8 ounce) packages cream cheese, room temperature
  • 2/3 cups sugar
  • 2 large eggs
  • 6 Tablespoons sour cream
  • 4 tablespoons fresh lemon juice
  • 4 teaspoons finely grated lemon peel
  • 2 teaspoons vanilla extract
  • Fresh berries

Instructions

  • Preatheat oven to 350 degrees. Line 9" X 11” pan with foil, leaving overhand on the two long sides of the pan. Lightly coat with cooking spray.
  • Combine graham cracker crumbs and melted butter together mixing until butter is evenly distributed. Press crumbs evenly onto the bottom of the prepared pan, Bake for 10-12 minutes or until crust is golden brown. Remove crust and cool.
  • Beat cream cheese and sugar in a large bowl until smooth. Beat in eggs one at a time, and then add sour cream, lemon juice, lemon peel, and vanilla. Spread batter over prepared crust.
  • Bake for 30 minutes or until cheesecake is slightly puffed and set in center. Cool completely in pan. Chill cheesecake until cold (at least 2 hours).
  • Lift cheesecake out of the pan using the foil overhang as leverage. Cut into 16 inch squares. Top with berries. Serve chilled.
    • © Sandra @ The Foodie Affair
    Category: Dessert

    Adapted from Bon Appétit, July 2009

    The last few weeks have been so exciting for me any my family. Some hard work is finally paying off, and the tree is bearing some fruit!

    After 5 years of college life and living several hours away, pulling all nighters to work on a thesis, managing a part-time job, and picking up extra money as a nanny (gotta love anyone for doing that!), our daughter is moving closer to us.

    Like S-U-P-E-R-close.

    Now I’ll be able to give her a 15 minute phone call warning….”I’m on my way!” Heehee

    cheesecake-squares-lemon-bridal-dessert-party-event-fresh fruit

    Add seasonal berries to each square.

    The joy is compounded by the fact that I’m thrilled that she even considered coming back home, she found a cute house to rent, AND…..drum roll please…. she has a job!! She’ll be a first year English teacher at a local high school. How cool is that?!!

    cheesecake-squares-lemon-potluck-party-desserts

    Wouldn’t you LOVE a piece? 🙂

    So please join me in the happy food dance and let’s celebrate with Lemon Cheesecake Squares! I have some bubbly chilled, and it’s ready to be popped!!

    This recipe was also shared at The Magical Slow Cooker’s Sunday Dinner Party!

    Craving another sweet lemon treat? How about try these Lemon Sugar Cookie Cups from That’s My Home!

    The Foodie Affair Blog

    Hugs Sandra Signature
     

    Reader Interactions

    Comments

    5. Sandra these cheesecake squares are so so pretty!!! I think I need them. Also– your photos are super!
      Yay for your daughter! Glad she has a job and so glad for you that she’ll be close by!
      Champagne for sure.

      Reply

      • Thanks so much, Heather! I found a spot in our house that gives me a short opportunity to use natural light! Wow, what a difference!! Cheers 🙂

        Reply

    7. Sandra, I wonder how they would be leaving the 3 ingredients out for the lemon flavoring to make regular cheese cake flavoring for the dipped chocolate? Or does it taste real lemony? Have you ever done it that way? Love cheesecake and would love to dip in chocolate. Just not huge fan of lemon. They look wonderful. Yay for you and your daughter!!

      Reply

      • Robin, no problem leaving out the lemon for a plain flavor. I don’t think they’re over powered with tartness. Either way, anything with chocolate is amazing!!!

        Reply

    Trackbacks

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.