New This Month

Cheesecake Squares

These lemony cheesecake treats come from Margaret Kolodji of Richboro, Pennsylvania.

  • Prep:
  • Total Time:
  • Yield: Makes 9

Source: Everyday Food, October 2004


  • 5 tablespoons plus 1 teaspoon unsalted butter, room temperature
  • 1/3 cup packed light-brown sugar
  • 1 cup all-purpose flour, (spooned and leveled)
  • 1 package (8 ounces) bar cream cheese, room temperature
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon milk
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon vanilla extract


  1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with 2 crisscrossed rectangles of parchment paper, leaving a 2-inch overhang on all sides.

  2. With an electric mixer, cream butter and brown sugar. Add flour, and mix until just combined; set aside 1 cup for topping. Press remaining dough into bottom and 1/4 inch up sides of prepared pan. Bake until golden brown, about 10 minutes.

  3. Meanwhile, in a large bowl, beat cream cheese and granulated sugar until smooth. Add egg, milk, lemon juice, and vanilla; mix to combine.

  4. Spread filling in crust; crumble reserved dough on top. Bake until filling is set, about 25 minutes. Cool slightly, then cover with plastic wrap, and refrigerate at least 1 hour before cutting into squares.

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