Lemon cheesecake squares

Satisfy your sweet tooth with this zesty and creamy slice.

  • 40 mins cooking
  • Makes 24 Item
  • Print
A creamy cheesecake topping with a zesty lemon touch and a simple biscuit base made from butternu snaps for an extra sweet touch. Pop the kettle on!
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Lemon cheesecake squares
  • 250 gram (8 ounces) butternut snap biscuits
  • 1/2 cup (40g) flaked almonds
  • 125 gram (4 ounces) butter, melted
  • 250 gram (8 ounces) cream cheese, softened
  • 3 teaspoon finely grated lemon rind
  • 395 gram (12½ ounces) canned sweetened condensed milk
  • 1/3 cup (80ml) lemon juice


Lemon cheesecake squares
  • 1
    Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
  • 2
    Process biscuits and nuts until fine. Add butter; process until combined. Press mixture over base of pan. Refrigerate 30 minutes.
  • 3
    Beat cream cheese and rind in medium bowl with electric mixer until smooth. Add condensed milk and juice; beat until smooth. Pour cream cheese mixture over base. Refrigerate overnight before cutting.


Store squares in an airtight container in the fridge for up to 4 days.

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