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Sunshine Lemon Cream Cheese Squares
Emily

Sunshine Lemon Cream Cheese Squares

These lemon cream cheese squares feature a buttery shortbread crust topped with a tangy, creamy lemon cheesecake filling. Bright, refreshing, and perfect for spring or summer gatherings!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 squares
Course: Bars, Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup unsalted butter, softened
  • 0.25 cup powdered sugar
  • 8 oz cream cheese (low-fat optional)
  • 1 cup granulated sugar
  • 2 large eggs
  • 0.25 cup lemon juice
  • 1 zest of 1 lemon
  • 0.5 tsp vanilla extract

Equipment

  • 9×9-inch baking dish
  • Mixing bowls
  • Electric mixer
  • zester
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Mix flour, softened butter, and powdered sugar until crumbly.
  3. Press mixture into a 9×9-inch baking dish and bake for 15 minutes until lightly golden.
  4. Beat cream cheese and sugar until smooth.
  5. Add eggs one at a time, mixing well after each.
  6. Mix in lemon juice, lemon zest, and vanilla until fully combined.
  7. Pour filling over baked crust and spread evenly.
  8. Bake for 25–30 minutes until filling is set and slightly golden.
  9. Cool completely, then chill at least 1 hour before cutting into squares.

Notes

For extra zest, add more lemon juice or zest to the filling. These bars are best served chilled after at least 1 hour in the refrigerator. Dust with powdered sugar before serving for an elegant touch.