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Lemon cheesecake slice cut into squares on platter.
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Lemon Cheesecake Slice

This baked Lemon Cheesecake Slice features a luscious, lemon-infused cheesecake atop a simple three-ingredient pastry crust!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 2 hours
Total Time 2 hours 55 minutes
Servings 16 squares
Calories 112kcal
Author Samantha Pickthall

Ingredients

Base

  • 3/4 cup all-purpose flour, scoop & leveled
  • 1/2 cup desiccated coconut
  • 1/3 cup unsalted butter, melted

Lemon Filling

  • 250 g full-fat cream cheese block, softened to room temperature
  • 2 Tbsp lemon zest
  • 3 tsp lemon juice
  • 1/4 cup powdered sugar
  • 1/2 cup plain Greek yogurt, at room temperature
  • 1 Tbsp cornstarch / cornflour
  • 2 large eggs, at room temperature
US Customary - Metric

Instructions

Base

  • Prepare Pan and Oven: Preheat the oven to 320ºF (160ºC). Line a 9-inch x 9-inch square baking pan with parchment paper, ensuring edges extend over the sides for easy removal. Set aside.
  • Mix Dry Ingredients: In a mixing bowl, combine flour and desiccated coconut.
  • Add Butter: Pour melted butter over the dry ingredients, mixing until a cohesive dough forms.
  • Press into Pan: Transfer the mixture to your prepared pan, pressing down firmly to create an even layer. Although it will be thin, spread it as evenly as possible to cover the base. Set aside.

Lemon Cheesecake

  • Mix Filling: In a large mixing bowl, using electric beaters, beat together softened cream cheese, lemon zest, lemon juice, powdered sugar, Greek yogurt, and cornstarch for 1 minute on medium-high speed until smooth.
  • Add Eggs: Incorporate eggs one at a time, mixing just until each is incorporated, about 10 seconds.
  • Assemble: Pour the filling over the base, spreading evenly.
  • Bake: Bake for 30-35 minutes until the center is set and is no longer wobbly.
  • Cool: Allow to cool in the pan for 20 minutes before moving to a wire rack to cool completely. Refrigerate the cheesecake for at least 2 hours to firm up before slicing. Enjoy!

Notes

  • Store: Keep your Lemon Cheesecake Slice refrigerated in an airtight container. It can be stored for up to 5 days, making it a fantastic make-ahead dessert for any occasion!

Nutrition

Calories: 112kcal | Carbohydrates: 9g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 122mg | Potassium: 75mg | Fiber: 1g | Sugar: 3g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 0.5mg