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Lemon Cheesecake Squares

 Lemon Cheesecake Squares
Whether I'm hosting friends or sending a plate to work with my husband, these creamy elegant cheesecake squares are always a hit. It's a wonderful make-ahead dessert that easily serves a large group.
20 ServingsPrep: 15 min. Bake: 30 min.


  • 3/4 cup shortening
  • 1/3 cup packed brown sugar
  • 1-1/4 cups all-purpose flour
  • 1 cup rolled oats
  • 1/4 teaspoon salt
  • 1/2 cup seedless raspberry jam
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 1/4 cup all-purpose flour
  • 1/3 cup lemon juice
  • 4 teaspoons grated lemon peel
  • 4 eggs, lightly beaten


  • In a large bowl, cream shortening and brown sugar until light and
  • fluffy. Combine the flour, oats and salt; gradually add to creamed
  • mixture and mix well.
  • Press dough into a greased 13-in. x 9-in. baking dish. Bake at
  • 350° for 15-18 minutes or until golden brown. Spread with jam.
  • Meanwhile, in a large bowl, beat the cream cheese, sugar and flour
  • until smooth. Beat in lemon juice and peel. Add eggs; beat on low
  • speed just until combined. Carefully spoon over jam.
  • Bake at 350° for 30-35 minutes or until center is almost set.

2 of 2

Lemon Cheesecake Squares (continued)

Directions (continued)

  • Cool on a wire rack. Cover and store in the refrigerator. Yield: 20
  • servings.
Nutritional Facts: 1 serving (1 each) equals 262 calories, 13 g fat (5 g saturated fat), 55 mg cholesterol, 78 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.