Lemon Cheesecake Squares Recipe

5 13 10
Lemon Cheesecake Squares Recipe
Lemon Cheesecake Squares Recipe photo by Taste of Home
Publisher Photo

Lemon Cheesecake Squares Recipe

Read Reviews
5 13 10
Publisher Photo
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.
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 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
  • FILLING:
  • 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

Directions

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. Cool on a wire rack. Cover and store in the refrigerator. Yield: 20 servings.
Originally published as Lemon Cheesecake Squares in Taste of Home August/September 2001, p33

Nutritional Facts

1 each: 262 calories, 13g fat (5g saturated fat), 55mg cholesterol, 78mg sodium, 34g carbohydrate (23g sugars, 1g fiber), 4g protein.

  • 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
  • FILLING:
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator. Yield: 20 servings.
Originally published as Lemon Cheesecake Squares in Taste of Home August/September 2001, p33

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Reviews forLemon Cheesecake Squares

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MY REVIEW
2124arizona User ID: 845443 264476
Reviewed Apr. 8, 2017

"I fixed this for Sunday dinner and it was a hit. We all liked it!!!"

MY REVIEW
saralyn_06 User ID: 993350 90859
Reviewed Sep. 26, 2013

"Very good!"

MY REVIEW
JennTats User ID: 7007311 106626
Reviewed May. 19, 2013

"I made this for a baby shower and everyone loved it. The oatmeal crust tasted kind of plain while making it so I added a 1/4 tsp. of vanilla to the mix & that help add a bit more flavor. I also am a huge lemon lover so I too added a little extra lemon juice as well as an additional 1/2 tsp. of lemon extract. I used strawberry jam since my friend is not a big fan of raspberry. This turned out very well all the way thru thick and creamy. As a garnish I used fresh sliced strawberries & mint leaves. It looked as good as it tasted. Thank you for this great recipe."

MY REVIEW
erzsi User ID: 4745903 124909
Reviewed Apr. 11, 2013

"Was very easy to make. I really like the flavor of lemon, so I added about another 1/8 of a cup of lemon juice. Plus 1/4 teaspoon lemon extract."

MY REVIEW
MJMM User ID: 3717070 55835
Reviewed Jan. 11, 2013

"Delicious! A great crust, and nice lemon flavor. The jam is perfect in these squares and I wouldn't hesitate to increase the amount of it a little."

MY REVIEW
knadasky User ID: 5957800 88726
Reviewed Jul. 23, 2012

"It was easy to make and very flavorful."

MY REVIEW
linzerbug User ID: 161685 124857
Reviewed Sep. 5, 2010

"Oatmeal crust a nice change of pace too."

MY REVIEW
linzerbug User ID: 161685 124667
Reviewed Sep. 5, 2010

"Added a thicker layer of jam; turned out wonderfully. Great with blueberry preserves as well. Delicious!"

MY REVIEW
lambler User ID: 3607177 31510
Reviewed Jul. 23, 2010

"Delicious!!! Will definitely be making these again! Agree with the other reviewer about using 2/3 cup raspberry jam, it turned out great!"

MY REVIEW
lambler User ID: 3607177 55833
Reviewed Jul. 23, 2010

"Delicious!!! Will definitely be making these again!"

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