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Lemon Cheesecake Squares

  • Prep:
  • Total Time:
  • Yield: Makes 16
Lemon Cheesecake Squares

Source: Everyday Food, June 2006


For the Crust

  • 8 graham crackers (each 2 1/2 by 5 inches)
  • 2 tablespoons sugar
  • 3 tablespoons unsalted butter, melted

For the Filling

  • 2 bars (8 ounces each) cream cheese, room temperature
  • 3/4 cup sugar
  • 2 large eggs
  • Finely grated zest and juice of 1 lemon (2 to 3 teaspoons zest and about 3 tablespoons juice)


  1. Make the crust: Preheat oven to 325 degrees. Line bottom and sides of an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides. Crimp overhang under rim of pan.

  2. In a food processor, blend graham crackers with sugar until finely ground; add butter and pulse until moistened.

  3. Transfer crumb mixture to prepared pan, and pat in gently (wipe processor bowl clean, and reserve for making filling). Bake until beginning to brown, 10 to 12 minutes. While crust is baking, make filling.

  4. Make the filling: Place cream cheese in food processor; blend until smooth. Add sugar, eggs, lemon zest, and lemon juice; blend until smooth.

  5. Pour mixture onto hot crust in pan; smooth top. Return to oven, and bake until set (filling should jiggle only slightly when pan is gently shaken), 30 to 35 minutes.

  6. Cool completely in pan. Cover very loosely with plastic wrap; chill until firm, at least 2 hours (and up to 2 days). Use foil overhang to lift cheesecake out of pan. With metal spatula, lift cheesecake from foil; cut into 16 squares.

Reviews (21)

  • Umwandler 17 Feb, 2015

    Hi there at Martha Stewart!
    It would be so great if you could make all the measurements in the recipes in metric AND imperial/ US.
    A lot of timesaving for everybody from Europe.

  • normadurr 5 Oct, 2010

    This is a simple dessert and very good. Next time I prepare this, I will add a raspberry topping or blueberry lemon topping before serving. Either way though, a real keeper!

  • saradono 21 Jun, 2010

    Super Delicious! Winner every time!

  • renee43 13 Jun, 2010

    just put this squares in the oven, granddaughter loves anything lemon, so we are hoping hey come out grest. Maethas lemon squares in her cookie book are awesome.

  • smd1227 19 Jan, 2010

    Wow, I made these with orange zest and a little juice, adding some orange extract to bump up the flavor. Didn't have any graham crackers so I used Vanilla Wafers. They were out of this world. Served them with a dollop of whipped cream and a curled orange slice. BIG hit! For ease of slicing, unwaxed dental floss works great, but here's a link to purchase a wire cheese slicer that I use all the time:

  • jenerator 27 Apr, 2009

    I made this using Neufchatel instead of cream cheese, and Clementines instead of lemons. Fabulous! Next time, maybe grapefruits and substitute Splenda?
    *Tip* Use unwaxed and unflavored dental wax to cut into pieces-works great!

  • Cris_Haake 26 Mar, 2009

    I made these last night, substituting neufchatel for the cream cheese and they were delicious!! Allow for longer than the 3 hours that they have listed though. I started mine at 3:30 and we ate them at 8:30.

  • annapolitx 25 Mar, 2009

    Would I be able to substitute key lime juice for lemon?

  • harmonshare 24 Mar, 2009

    It's ALWAYS fahrenheit unless otherwise stated.

  • melmarra 24 Mar, 2009

    Happy, if it were celsius the thing would burn up in about 2 minutes....

  • hinsdale 2 Sep, 2008

    This was my first attempt at cheesecake and it was so easy. To cut calories/fat I used cream cheese with 1/3 less fat and in my opinion this did not effect the texture or taste of these squares. Like the idea of serving with raspberries or even light raspberry sauce. Will try this next time as I would definitely make this recipe again. It would be great to serve to guests.

  • happychoc 29 Aug, 2008

    Hi, I would like to know if the the temperature stated in the recipe (325 degrees) is in celsius or in fahrenheit. Thanks.

  • sunney326 11 Aug, 2008

    This was my first time making a baked cheesecake and it was delicious. The only difficulty I had was after the cheesecake cooled, my squares did not slice as neatly as I would have liked. I would recommend wiping your knife clean after every cut- this may help. I served with a dollop of whipped cream and a single raspberry.

  • ericabucey 6 Jul, 2008

    This was my first attempt at making any kind of baked cheesecake, and it was so easy! I took this to a church potluck and topped each square with a little dollop of whipped cream and a single fresh raspberry. The extra touch made for a very nice presentation.

  • njblang 25 Jun, 2008

    I agree with others. Would love to see calories, fat, sugar,and protein contents of all recipes. I decide what to make and how to alter recipes based on that information. Thank you.

  • arabss 25 Jun, 2008

    Graham crackers are like the British plain digestive or sweetmeal biscuit/cookie which should be available or have similar varieties in SA - I used to live in the USA but now live in the UK and use digestive biscuits in place of all recipes that ask for graham crackers

  • debbiewilson 25 Jun, 2008

    We don't have Graham crackers in SA so what would an alternative be - what type of biscuit is a Graham craker?

  • NanMarietta 24 Jun, 2008

    Can you give us the individual serving calories, fat, sodium, carbs, protein, etc??

  • berniceer 24 Jun, 2008

    Can you tell us what the caloric and fat, etc tontent is pleae?

  • pamspanda 24 Jun, 2008

    i used key limes instead of lemon - SUPER EASY and SUPER DELICIOUS!

  • pomegranatesky6 26 Dec, 2007

    delicious and super easy

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