Lemon Cheesecake Squares

Kitchen Tested
  • Yield 25 pieces

Light lemon cheesecake pick-ups topped with tart lemon curd creates the ultimate lemon dessert.


1 cup graham cracker crumbs
1 tablespoon sugar
2 tablespoons butter, melted
2 (8-ounce) packages reduced-fat cream cheese
3/4 cup sugar
1 egg
2 egg whites
1/4 cup lemon juice
1 tablespoon grated lemon rind
1 cup lemon curd (bought in jar)


  1. Preheat oven 350F.
  2. Mix graham cracker crumbs, sugar and butter. Mold mixture to the bottom of a pan coated with nonstick spray.
  3. Beat cream cheese and sugar until smooth. Add egg, egg whites, lemon juice and lemon rind until thoroughly mixed.
  4. Transfer batter to pan and bake for 40 minutes until set.
  5. Layer lemon curd on top of cake. Cool, refrigerate, and slice into bars.





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