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Lemon Cheesecake Squares: A Zesty Twist on a Creamy Classic

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  • Bake the cheesecake: Pour the filling over the cooled crust and smooth the top. Bake for 25–30 minutes, or until the center is just set and no longer jiggly.
  • Cool & chill: Allow to cool to room temperature, then refrigerate for at least 3 hours (overnight is best) until fully set.
  • Slice & serve: Lift the bars out using the parchment overhang. Cut into squares and serve chilled. Dust with powdered sugar or top with a dollop of whipped cream, if desired.

    • 💡 Tips & Variations

    • Short on time? Use store-bought graham cracker crust and press it into your pan.
    • Add berries: Top each square with a fresh raspberry or blueberry for a burst of color and flavor.
    • Make it gluten-free: Use gluten-free graham crackers for the crust.

    🍰 A Dessert That Feels Like Sunshine

    These Lemon Cheesecake Squares are everything a dessert should be — rich but light, sweet but not too sweet, and packed with bright lemon flavor that wakes up your taste buds. They’re elegant enough for a dinner party and simple enough for everyday cravings.

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    If you’re a fan of lemon bars or cheesecake, this dessert is the best of both worlds. Make a batch, share with friends (or don’t), and enjoy the perfect zesty twist on a creamy classic.

    Craving something fresh and decadent? This is the recipe you’ve been waiting for. One bite, and you’ll be hooked.

    Would you like me to format this into a printable PDF or create a short recipe card layout for quick sharing?

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