Imagine a dessert so refreshing, so decadent, that it transforms your ordinary summer day into an extraordinary culinary adventure. These Frozen Lemon Cheesecake Squares are not just a treat; they're a cool, creamy revelation that will have your taste buds dancing with citrusy delight. With a perfect balance of tangy lemon, rich cream cheese, and a buttery graham cracker crust, this no-bake dessert is about to become your new obsession.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 16 squares
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup whipped cream
Instructions
- Prepare a 9x9 inch baking pan by lining it completely with parchment paper, allowing excess paper to hang over the sides for easy removal later.
- In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the mixture resembles wet sand and holds together when pressed.
- Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan, creating a compact base layer. Use the back of a spoon or flat measuring cup to ensure an even surface.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, approximately 2-3 minutes.
- Gradually add powdered sugar to the cream cheese, mixing on low speed until fully incorporated and no lumps remain.
- Stir in fresh lemon juice and lemon zest, mixing until the mixture is well combined and has a bright, citrusy flavor.
- Gently fold in the whipped cream using a spatula, being careful to maintain the light and airy texture. Mix until just combined.
- Pour the lemon cheesecake mixture evenly over the graham cracker crust, smoothing the top with a spatula.
- Cover the pan with plastic wrap and place in the freezer for at least 4-6 hours, or preferably overnight, until the cheesecake is completely set and frozen.
- When ready to serve, lift the cheesecake out of the pan using the parchment paper overhang and place on a cutting board.
- Using a sharp knife, cut into 16 equal squares. For clean cuts, run the knife under hot water and wipe dry between each cut.
- Serve immediately or store the squares in an airtight container in the freezer for up to 2 weeks. Let sit at room temperature for 5-10 minutes before serving for the best texture.
Tips
- Ensure your cream cheese is completely softened at room temperature to achieve a smooth, lump-free mixture.
- When pressing the graham cracker crust, use the bottom of a measuring cup to create a compact, even layer.
- For the lightest texture, fold the whipped cream gently to maintain its airiness.
- Use fresh lemon juice and zest for the most vibrant, authentic flavor.
- For perfectly clean cuts, warm your knife under hot water and dry it between each slice.
- Let the squares sit at room temperature for 5-10 minutes before serving to soften slightly and enhance the creamy texture.
- These squares can be prepared ahead of time and stored in the freezer for up to 2 weeks, making them a perfect make-ahead dessert for parties or unexpected guests.
Nutrition Facts
Calories: 533kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
