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–+ servings
Lemon Cheesecake Squares
Lemon Cheesecake Squares are a delightful fusion of tart lemon flavor, creamy cheesecake filling, and a hearty oat crust, topped with a subtle layer of raspberry jam. This vintage-style dessert is a nostalgic favorite often found in family recipe boxes. Beloved for its tangy-sweet flavor profile and contrasting textures, it's perfect for spring gatherings, potlucks, or as a light finish to a meal. The combination of raspberry and lemon provides a bright, fresh taste that makes it stand out among classic bar desserts.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Course Snack
Cuisine American
Servings 24 squares`
Calories 215 kcal

Ingredients
  

Crust:

  • ¾ cup Crisco (or butter)
  • ⅓ cup brown sugar (packed )
  • 1¼ cups all-purpose flour
  • 1 cup rolled oats

Filling:

  • ½ cup raspberry jam
  • 16 oz cream cheese (softened)
  • ¾ cup granulated sugar
  • 2 tbsp all-purpose flour
  • 2 eggs (large )
  • 3 tbsp lemon juice
  • 2 tsp grated lemon peel

Instructions
 

Step 1: Prepare the Oven and Pan

  • Preheat oven to 350°F (175°C).
  • Grease a 13x9-inch baking pan.

Step 2: Make the Crust

  • Beat Crisco and brown sugar until fluffy.
  • Add flour and oats, mixing well.
  • Press mixture into the bottom of the prepared pan.
  • Bake for 20 minutes or until light brown.
  • Spread raspberry jam over hot crust.

Step 3: Make the Filling

  • Beat cream cheese, granulated sugar, and flour at medium speed until fluffy.
  • Add eggs, one at a time, beating well after each.
  • Add lemon juice and grated peel; mix until smooth.

Step 4: Assemble and Bake

  • Pour filling over the raspberry jam layer.
  • Bake for 25 minutes or until set.
  • Cool completely. Refrigerate before cutting into squares.

Tips

  • Swap raspberry jam for strawberry, blueberry, or apricot for different flavor profiles.
  • Add 1 tsp vanilla extract to the cheesecake filling for extra depth.
  • Use butter instead of Crisco if preferred; crust will be richer and slightly crumblier.
  • For added texture, mix ½ cup chopped nuts (almonds or pecans) into the crust.
  • Add an extra tablespoon of lemon zest for a brighter, tangier flavor.
  • Chill overnight for the cleanest, firmest slices.
  • Use parchment paper for easy removal from the pan.
  • Dust finished squares with powdered sugar before serving.
  • Replace rolled oats with quick oats if needed (texture will be slightly softer).
  • Add a thin lemon glaze on top after cooling for enhanced lemon flavor.

Nutrition

Serving: 1squareCalories: 215kcalCarbohydrates: 23gProtein: 3gFat: 13gSaturated Fat: 6.5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 3.5gTrans Fat: 0.5gCholesterol: 40mgSodium: 105mgPotassium: 65mgFiber: 0.8gSugar: 14gVitamin A: 320IUVitamin C: 2mgCalcium: 35mgIron: 0.7mg
Keyword dessert bars, easy baking, handwritten recipe, heirloom baking, Lemon, lemon cheesecake, lemon raspberry, potlcuk dessert, raspberry layer, spring, vintage recipe
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