Lemon Cheesecake Squares

Stack of lemon bars with crumbly topping on decorative blue plate.

Course: Dessert

Cuisine: American

Keyword: lemon cheesecake squares

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: squares

Calories: 229kcal

Author: Laureen King

These sweet and tangy lemon cheesecake squares are not only easy to make but also taste divine! After all, nothing brings a recipe to life better than fresh lemons!

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Ingredients

Part 1 (crust and crumble topping)

1 box lemon cake mix 15.25 ounce/ 432 grams
4 ½ tablespoons canola oil
1 large egg

Part 2 cream cheese filling

8 ounces cream cheese room temperature
⅓ cup granulated sugar
1 tablespoon freshly squeezed lemon juice
1 large egg

Instructions

Preheat oven to 350º F. Grease a 9 x 11 cake pan with butter.
In a medium mixing bowl, beat the dry cake mix from the box, 1 egg, and oil on low speed until just mixed and crumbly (about 30-45 seconds).
Add 2 cups of loosely packed mixture evenly into prepared baking dish. Press down firmly.
Bake for 15 minutes.
In a medium mixing bowl, beat together the cream cheese, sugar, lemon juice, and 1 egg until the mixture becomes light and smooth.
Once the baked crust is ready, spread the cream cheese filling over the crust.
Sprinkle the reserved crumb mixture over the top.
Bake for an additional 15 minutes.
Allow the squares to chill for at least 60 minutes in the refrigerator before cutting into squares to serve.

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