Cheesecake squares recipe is a great way to have cheesecake without guilt. Also, the bars are great for a potluck or a party.

 I am always looking for a cheesecake easy to make, but I never want to eat the whole thing by myself. When I found this recipe for these cheesecake squares I was instantly interested to make it.

It is everything you want in a classic dessert, but without the stress of a water bath, or the potential of a cracked top.  

The crust is made with pecans, flour, butter and brown sugar. A hand mixer is perfect to mix the ingredients until you get a crumbly texture. Half of the dough goes into a pan and it is baked for few minutes.

While the crust is baking, prepare the filling. Using the same hand mixer, mix the cream cheese with the sugar until creamy and smooth.

Add egg, vanilla and lemon. Pour the mixture over the prebaked crust and sprinkle the top evenly with the reserved crumbs. Bake, cool and cut beautiful servings of cheesecake squares. 

Best of all? Make them with a day in advance, refrigerate, then next day cut and serve them. Are you still thinking what to make for that potluck at work? Make these bars.

Everyone enjoys cheesecake but we are all reluctant to even eat an entire slice of it because of the calories content.

However, if you need more bars for a party, just double the recipe.

Yield: 24 servings

Cheesecake Squares Recipe

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Cheesecake squares recipe is a great way to have cheesecake without guilt. Also, the bars are great for a potluck or a party.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• Crust:
• 1/3 cup(75g) butter
• 1/3 cup(67g) brown sugar
• 1 cup(125 g) all purpose flour
• 1/2 cup (125g) chopped pecans
• Filling:
• 8oz (225g) cream cheese
• 1/4 cup(50g) granulated sugar
• 1 tsp(5ml) vanilla extract
• 1 large egg
• 1 Tbsp(15 ml) lemon juice

Instructions

Crust:

Preheat oven to 350F(180C).

You will need an 8 or 9inch square baking pan.

Beat together butter and brown sugar in a medium bowl until creamy.

Add flour and pecans and stir until you get a crumbly mixture.

Press ONLY half the flour mixture into the bottom of the pan and reserve the remaining crumbs for later.

Bake the crust for about 12-14 minutes, until just beginning to set at the edges.

Remove from the oven and let cool for few minutes.

Meanwhile prepare the filling.

Filling:

In a large bowl, beat the cream cheese and sugar with an electrical mixer until smooth.

Add the egg, lemon juice and vanilla.

Continue beating for another couple of minutes, until the mixture is creamy.

Pour the mixture over the prebaked crust and sprinkle the top evenly with the reserved crumbs.

Bake for 25 to 30 minutes until just set, but not browned.

Let cool in pan before cutting into squares.

Makes about 16 to 25 squares.