Hey everyone, Jason Griffith here! When I’m craving a dessert that’s both wonderfully refreshing and perfectly sweet with a delightful tangy kick, my mind immediately goes to these incredible Lemon Cream Cheese Squares. This isn’t just a dessert; it’s a bright, creamy, and utterly irresistible treat with a buttery shortbread crust, a luscious lemon cream cheese filling, and a sweet, zesty topping. It’s pure delight in every bite and perfect for any occasion!
Why I Love This Recipe
What’s not to love about a dessert that feels elegant but is surprisingly easy to make? I am absolutely smitten with Lemon Cream Cheese Squares because they offer a fantastic balance of flavors and textures. The buttery shortbread crust provides a wonderful base, contrasting beautifully with the smooth, tangy cream cheese filling and the vibrant burst of fresh lemon. They’re fantastic for spring and summer parties, holiday gatherings (their bright color is lovely!), or just a sophisticated sweet treat for yourself. Plus, they’re easy to make ahead and transport, making them a go-to for potlucks and picnics. The fresh lemon aroma filling your kitchen as they bake is simply divine!
The Zesty Evolution of Lemon Bar Favorites
Lemon bars, with their crisp shortbread crust and tangy lemon curd topping, have been a beloved classic in American baking for generations, cherished for their refreshing flavor. The addition of cream cheese, particularly in the filling, is a delicious evolution, lending a creamy, rich texture and a slight tang that complements the bright lemon beautifully. This creates a more substantial and indulgent bar than a traditional lemon bar.
These Lemon Cream Cheese Squares combine the best elements of a classic lemon bar and a cheesecake, offering a harmonious blend of textures and flavors. The shortbread crust provides a firm, buttery foundation, while the creamy cheese layer acts as a perfect canvas for the vibrant lemon zest and juice. The final dusting of powdered sugar (or a light glaze) adds a final touch of sweetness and elegance. This dessert captures that irresistible sweet-and-tangy balance, making it a perfect treat for celebrations, potlucks, or simply a bright pick-me-up.
Ingredients
Here’s what you’ll need to create these heavenly Lemon Cream Cheese Squares:
For the Shortbread Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, very cold and cut into small cubes
For the Lemon Cream Cheese Filling:
- 16 ounces cream cheese, softened (two 8-ounce packages, full-fat recommended)
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon fresh lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice (from about 1-2 lemons)
- 2 large eggs, at room temperature
- 1/2 teaspoon vanilla extract
For Garnish (Optional):
- Extra powdered sugar, for dusting
- Thinly sliced fresh lemon or fresh berries
Swaps and Notes
- Cream Cheese: Using full-fat brick-style cream cheese is essential for the best firm texture and rich flavor in the filling. Make sure it’s completely softened to room temperature to prevent lumps.
- Butter (Crust): The key to a tender, melt-in-your-mouth shortbread crust is very cold unsalted butter. Do not use softened or melted butter for the crust.
- Lemon: Freshly squeezed lemon juice and fresh lemon zest are absolutely essential for that vibrant, tangy flavor. Bottled lemon juice will not yield the same bright taste. Adjust the amount of zest/juice to your preference for tanginess.
- Powdered Sugar (Crust): This contributes to the tenderness of the shortbread crust.
- Flour (Filling): The small amount of flour in the filling helps stabilize the cream cheese mixture, ensuring a smooth, cheesecake-like texture.
- Eggs: Use large eggs, and make sure they are at room temperature for better incorporation into the filling.
- Garnish: A simple dusting of powdered sugar is classic and elegant. Fresh lemon slices or berries add a beautiful pop of color and extra freshness.
Steps for the Recipe
Let’s bake these sweet and tangy dessert squares!
- Prepare Oven & Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. This will make it easy to lift the squares out later.
- Make the Shortbread Crust: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, and 1/4 teaspoon salt. Add the very cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Press the mixture firmly and evenly into the bottom of the prepared 9×13 inch baking pan.
- Partially Bake Crust: Bake the crust for 15-20 minutes, or until lightly golden. Remove from oven and set aside while you prepare the filling. Reduce oven temperature to 325°F (160°C).
- Prepare Lemon Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until very smooth and creamy.
- Add Sweetener & Flavor: Gradually add 1 1/2 cups granulated sugar to the cream cheese, beating until well combined. Beat in the 1/4 cup all-purpose flour until just incorporated. Scrape down the sides of the bowl.
- Add Lemon & Eggs: Beat in the lemon zest, lemon juice, eggs, and vanilla extract until just combined. Do not overmix after adding the eggs.
- Assemble & Bake: Pour the lemon cream cheese filling evenly over the warm, partially baked crust in the pan.
- Bake: Bake for 30-40 minutes, or until the filling is set around the edges but still has a slight jiggle in the center. The top should be lightly golden.
- Cool Completely: Remove from the oven and let cool completely in the pan on a wire rack. This is crucial!
- Chill & Serve: Once completely cool, cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and firm. Once chilled, use the parchment paper overhang to lift the entire slab of squares out of the pan. Cut into squares, garnish with extra powdered sugar, fresh lemon slices, or berries, and serve chilled.
Tips for Success
- Cold Butter for Crust: This is paramount for a tender, flaky shortbread crust. Don’t use softened butter for the crust.
- Softened Cream Cheese (Filling): Ensure your cream cheese is truly at room temperature for a smooth, lump-free filling.
- Don’t Overmix Filling: Especially after adding the eggs. Overmixing can incorporate too much air, which can cause cracks or a less smooth texture.
- Cool Completely Before Chilling: Allow the bars to cool fully at room temperature before refrigerating. This prevents condensation and helps the filling set properly.
- Chill Time is Crucial: Don’t skip the chilling step! It allows the filling to firm up, making the squares easy to slice cleanly and ensuring that delightful creamy texture.
- Fresh Lemon: Always use freshly squeezed lemon juice and zest for the most vibrant and authentic lemon flavor.
Serving Suggestions and Pairings
Lemon Cream Cheese Squares are a delightful stand-alone dessert, but they’re also fantastic as part of a larger dessert spread:
- Party Favorite: Perfect for spring and summer gatherings, barbecues, baby showers, or bridal showers. Their bright color and refreshing taste are always a hit.
- Dessert Bar: Arrange them alongside other bar desserts or fresh fruit platters.
- Tea Time: A sophisticated sweet treat for an afternoon tea.
- Potluck Perfect: Easy to transport and serve.
- Beverage Pairings: A refreshing glass of This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days, iced tea, or a crisp sparkling wine.
Storage and Leftover Tips
Lemon Cream Cheese Squares store wonderfully, making them excellent for preparing ahead!
- Refrigerate: Store cooled Lemon Cream Cheese Squares in an airtight container in the refrigerator for up to 5-7 days.
- Freezing: These squares freeze beautifully! Once completely chilled and cut into squares, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container, layered with parchment paper between squares, for up to 2-3 months. Thaw in the refrigerator for a few hours before serving.
More Recipes You Will Love
If you enjoyed creating these delightful sweet and tangy treats, you might also like these other sweet indulgences:
- For a fun and whimsical dessert, try How This Unicorn Poke Cake Became My Favorite Party Trick.
- If you love rich, indulgent chocolate, you have to try These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
- For the ultimate classic brownie, my recipe for The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot) is a definite winner.
- Looking for an incredibly easy no-bake dessert that’s perfect for summer? Don’t miss This Easy Ice Cream Sandwich Cake Is My Favorite No-Bake Summer Dessert.
- And for another refreshing no-bake option with a minty twist, try This Grasshopper Pie Is My Favorite No-Bake Dessert with a Mint Chocolate Twist.
Final Thoughts
Lemon Cream Cheese Squares are a true delight – a perfect blend of sweet, tangy, and creamy that’s both refreshing and incredibly satisfying. They’re easy to make, beautifully presented, and guaranteed to bring a smile to everyone who tries them. Get ready to bake up some serious happiness!
I hope you give this amazing recipe a try and enjoy every sweet, tangy bite! Let me know in the comments below if this becomes your new favorite dessert bar, or what other lemon-infused treats you love to make. I always love hearing from you! Happy baking!
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