Ingredients for Lemon Cheesecake Squares
- 1 3/4 cups graham cracker crumbs
- 1 1/4 cups sugar
- 6 tablespoons (3 ounces) melted butter
- 1 (3 ounce) package lemon-flavored gelatin
- 1/2 cup boiling water
- 1/2 cup lemon juice
- 1 (12 ounce) can evaporated milk
- 16 ounces cream cheese
- 1 teaspoon vanilla extract
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How to Make Lemon Cheesecake Squares
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons (3 ounces) melted butter. Mix until well combined.
- Press ¾ of the crumb mixture firmly into the bottom of a greased 9x13 inch baking pan.
- Bake for 8 minutes. Remove from oven and let cool.
- Prepare the lemon filling: In a small bowl, dissolve 1 (3 ounce) package lemon-flavored gelatin in ½ cup boiling water. Stir in ½ cup lemon juice and refrigerate until thickened to the consistency of egg whites (about 30-45 minutes).
- In a large bowl, beat 16 ounces cream cheese with 1 cup sugar and 1 teaspoon vanilla extract until smooth and creamy.
- Gently fold the thickened gelatin mixture into the cream cheese mixture until well combined.
- Place the can of 12 ounces evaporated milk in the freezer for at least 30 minutes before using.
- Remove from freezer and beat with an electric mixer until stiff peaks form.
- Gently fold the whipped evaporated milk into the lemon cream cheese mixture.
- Pour the mixture over the cooled crust.
- Sprinkle the remaining ¼ cup graham cracker crumbs over the top.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Cut into squares and serve chilled.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
121g
Fat
46g
Carbs
13g
