Lemon Cheesecake Squares

Lemon Cheesecake SquaresThese Lemon Cheesecake Squares are perfect for spring and summer menus.

Lemon Cheesecake Squares
Makes 24
  • 2¼ cups all-purpose flour, divided
  • ½ cup confectioners’ sugar
  • 1 cup butter, softened
  • ½ cup finely chopped unsalted cashews
  • 2 (8-ounce) packages cream cheese, softened
  • 2¼ cups granulated sugar, divided
  • ½ cup milk
  • 1 teaspoon lemon extract
  • 4 large eggs
  • 2 teaspoons lemon zest
  • ⅓ cup fresh lemon juice
  • ½ teaspoon baking powder
  • Garnish: confectioners’ sugar, fresh raspberries, lemon zest
  1. Preheat oven to 350°.
  2. In a medium bowl, combine 2 cups flour and confectioners’ sugar. Using a pastry blender, cut in butter until mixture is crumbly; stir in cashews. Press mixture into bottom of a 13x9-inch baking pan. Bake for 15 minutes.
  3. In a medium bowl, beat cream cheese and ½ cup granulated sugar with a mixer at medium speed until smooth. Add milk and lemon extract, beating until well combined; pour over crust. Bake for 15 minutes. Let cool for 10 minutes.
  4. In a medium bowl, whisk together eggs, lemon zest and juice, and remaining 1¾ cups sugar.
  5. In a small bowl, whisk together baking powder and remaining ¼ cup flour; add to sugar mixture, whisking to combine. Pour over cream cheese mixture.
  6. Bake until a wooden pick inserted in center comes out slightly sticky, about 40 minutes. Cut into squares. Garnish with confectioners’ sugar, raspberries, and zest, if desired.

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