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Lemon Cheesecake Squares with Blueberry Topping

Prep Time35 mins
Cook Time1 hr
Course: Dessert, Desserts
Cuisine: American
Keyword: Blueberry Topping, Cheesecake Squares, Lemon Cheesecake Recipe, Lemon Cheesecake Squares, Lemon Desserts
Servings: 8
Author: Terri


Graham Cracker Crust

  • 2⅔ cups graham crackers crumbs
  • cup organic sugar
  • cup butter, melted

Lemon Cheesecake

  • 24 oz cream cheese
  • cups sugar
  • 3 eggs
  • 2 Tbs grated lemon peel
  • 3 Tbs lemon juice, freshly squeezed
  • 1 tsp vanilla
  • Blueberry Topping


  • Preheat oven to 350°.

Graham Cracker Crust

  • In a medium mixing bowl, whisk graham cracker crumbs and sugar until combined.
  • Pour melted butter into graham cracker mixture and stir.
  • Press graham cracker crumbs into a 13 x 9 inch baking dish.
  • Bake for 13-15 minutes.
  • Remove from oven and set aside.

Lemon Cheesecake

  • Whisk eggs in a small bowl and set aside.
  • In a large mixing bowl, beat on medium speed, cream cheese and sugar until creamy and smooth.
  • Beat in eggs on low speed.
  • Stir in lemon juice, grated lemon peel and vanilla. Stir until blended.
  • Add lemon cheesecake mixture to graham cracker crust.
  • Bake for 45 minutes.
  • Remove from oven and place on a cooling rack and cool for 10-15 minutes.
  • Put cheesecake in the fridge for approximately 6 hours or overnight.

Prepare blueberry topping.

  • Once cheesecake has cooled, pour blueberry topping over cheesecake, cut into squares. Enjoy


Blueberry Topping
Lemon Cheesecake filling mostly adapted from The Lady Behind The Curtain