Lemon Cream Cheese Squares With Basil Lemon Glaze

Get ready to brighten your day with these incredibly delicious Lemon Cream Cheese Squares! These aren’t your average dessert bars – the creamy, tangy lemon filling perfectly complements the buttery graham cracker crust, and the vibrant basil-lemon glaze takes them to a whole new level of flavor. This recipe is perfect for spring, summer, or any time you need a little sunshine on your plate. They’re surprisingly easy to make and are guaranteed to be a crowd-pleaser. Let’s dive into the ingredients you’ll need to create this delightful treat!

Ingredients You’ll Need

• 200g (7oz) Graham Cracker Crumbs – about 1 ¾ cups: We’re starting with the foundation of our squares: a buttery, slightly sweet graham cracker crust. Using pre-made graham cracker crumbs saves time, but you can easily make your own by pulsing graham crackers in a food processor. The amount is approximate, as crumb size can vary.
• 60g (¼ cup) Unsalted Butter, melted: Melted butter binds the graham cracker crumbs together, creating a cohesive crust that holds its shape. Unsalted butter is preferred so you can control the overall saltiness of the recipe.
• 30g (2 Tbsp) Granulated Sugar (for crust): A touch of granulated sugar adds a subtle sweetness to the crust, balancing the tanginess of the filling.
• 400g (14oz) Cream Cheese, softened: The star of the filling! Make sure your cream cheese is fully softened to room temperature. This is crucial for a smooth, lump-free filling. Full-fat cream cheese provides the richest, most decadent texture.
• 100g (½ cup) Granulated Sugar (for filling): This provides the primary sweetness for the cream cheese filling. Adjust slightly to your preference, but be mindful of balancing the lemon’s tartness.
• 2 Large Eggs: Eggs add richness and structure to the filling, helping it set properly during baking.
• 120ml (½ cup) Fresh Lemon Juice: Freshly squeezed lemon juice is essential for that bright, zesty lemon flavor. Bottled lemon juice simply doesn’t compare!
• Zest of 2 Lemons: Lemon zest contains the aromatic oils of the lemon, adding an intense lemon flavor that complements the juice beautifully. Be sure to zest only the yellow part, avoiding the bitter white pith.
• 1 tsp Alcohol-Free Vanilla Extract: A touch of vanilla extract enhances the other flavors and adds a subtle warmth to the filling.
• 120ml (½ cup) Water (for glaze): Water forms the base of our vibrant basil-lemon glaze.
• 100g (½ cup) Granulated Sugar (for glaze): Sugar sweetens the glaze and helps it achieve a glossy texture.
• 60ml (¼ cup) Fresh Lemon Juice (for glaze): More fresh lemon juice for that signature tang in the glaze!
• 10g (1 Tbsp) Fresh Basil Leaves, finely chopped: Fresh basil adds a surprising and delightful herbaceous note to the glaze, complementing the lemon beautifully.
• 1 tsp Cornstarch mixed with 1 Tbsp Water (slurry): This slurry thickens the glaze, giving it a beautiful, glossy consistency.
• Zest of 1 Lemon, for garnish: A final sprinkle of lemon zest adds visual appeal and a burst of fresh lemon aroma.
• 1 tsp Finely Chopped Basil Leaves, for garnish: A sprinkle of fresh basil provides a pop of color and reinforces the basil-lemon flavor profile.

Ingredient Substitutions

While this recipe is fantastic as written, here are a few substitutions you can make if needed:

• Graham Crackers: If you can’t find graham crackers, you can use digestive biscuits or shortbread cookies for the crust.
• Cream Cheese: Neufchâtel cheese (reduced-fat cream cheese) can be used, but the texture may be slightly less rich.
• Fresh Lemon Juice: In a pinch, you can use bottled lemon juice, but the flavor won’t be as vibrant.
• Fresh Basil: While fresh basil is highly recommended, you can use 1 teaspoon of dried basil if necessary.

Detailed Step-by-Step Instructions

1. Prepare the Crust: Preheat your oven to 175°C (350°F). This ensures even baking. Line a 20x20cm (8x8in) square pan with parchment paper, leaving an overhang on the sides. This will make it easy to lift the finished squares out later.
2. Combine Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, 30g (2 tbsp) granulated sugar, and melted butter. Mix well until the crumbs are evenly moistened. The mixture should resemble wet sand.
3. Press the Crust: Pour the crumb mixture into the prepared pan. Using the bottom of a measuring cup or your fingers, press the mixture firmly and evenly into the bottom of the pan. A firm, compact crust is crucial for holding the creamy filling.
4. Bake the Crust: Bake the crust for 10 minutes, or until it’s lightly golden brown. This pre-baking step helps the crust set and prevents it from becoming soggy. Remove from the oven and let it cool slightly while you prepare the filling.
5. Prepare the Cream Cheese Filling: In a large bowl, beat the softened cream cheese and 100g (½ cup) granulated sugar together with a handheld mixer (or stand mixer) until smooth and creamy. Ensure there are no lumps of cream cheese remaining.
6. Add Eggs: Add the eggs one at a time, beating well after each addition. This incorporates air into the filling, making it light and fluffy. Be careful not to overbeat after adding the eggs, as this can lead to cracks in the baked bars.
7. Incorporate Lemon & Vanilla: Stir in the fresh lemon juice, lemon zest, and vanilla extract. The lemon zest adds a bright, aromatic flavor, while the vanilla enhances the overall sweetness.
8. Pour & Bake the Filling: Pour the cream cheese mixture over the warm crust, spreading it evenly with a spatula. Bake for 20-25 minutes, or until the edges are set and the center still has a slight wobble. The wobble indicates a perfectly creamy texture.
9. Cool & Chill: Allow the bars to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours, or preferably overnight, to allow the filling to firm up completely.
10. Make the Basil-Lemon Glaze: While the bars are chilling, prepare the glaze. In a small saucepan, combine 120ml water, 100g granulated sugar, 60ml lemon juice, and the finely chopped basil.
11. Simmer & Thicken the Glaze: Bring the glaze mixture to a gentle simmer over medium heat, stirring occasionally. Once simmering, stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water).
12. Cook & Cool the Glaze: Cook for 2 minutes, stirring constantly, until the glaze is glossy and thickened. Remove from heat and let it cool slightly. The glaze should be thick enough to coat the back of a spoon.
13. Glaze & Garnish: Once the bars are fully chilled, pour the basil-lemon glaze evenly over the top, allowing it to pool and set. Sprinkle with the remaining lemon zest and a teaspoon of finely chopped basil for a beautiful presentation.
14. Cut & Serve: Cut into twelve even squares and serve. Optionally, drizzle any leftover glaze around the plate for an extra touch of shine and flavor.

Tips for the Perfect Texture

Achieving the right texture in these lemon cream cheese squares is key. Using full-fat cream cheese is non-negotiable – it provides the richness and stability needed for a creamy, not grainy, filling. Make sure your cream cheese is truly softened to room temperature; this prevents lumps and ensures a smooth batter. Don’t overbake! A slight wobble in the center is ideal, as the bars will continue to set as they cool.

Basil-Lemon Glaze Variations

While the basil-lemon glaze is a signature element of this recipe, feel free to experiment! For a more intense lemon flavor, add a teaspoon of lemon extract to the glaze. If you’re not a fan of basil, you can omit it entirely or substitute it with other herbs like mint or thyme. A pinch of edible lavender can also add a sophisticated floral note. For a brighter color, a tiny drop of yellow food coloring can be added to the glaze.

The Science Behind the Lemon Flavor

Lemon juice isn’t just about taste; it plays a crucial role in the chemistry of this dessert. The acidity of the lemon juice helps to tenderize the cream cheese, preventing it from becoming too dense. It also interacts with the baking soda (naturally present in some cream cheese) to create a lighter, more airy texture. The lemon zest, containing essential oils, provides a concentrated burst of lemon aroma and flavor that complements the tangy juice beautifully.

Storage and Make-Ahead Instructions

These Lemon Cream Cheese Squares with Basil-Lemon Glaze are best enjoyed within 3-4 days. Store them in an airtight container in the refrigerator. You can make the crust up to 2 days in advance and store it at room temperature. The cream cheese filling can also be made a day ahead and stored, covered, in the refrigerator. However, it’s best to assemble and glaze the bars on the day you plan to serve them for the freshest flavor and texture.

Frequently Asked Questions (FAQ)

• Can I use lime juice instead of lemon juice? While you can, the flavor will be noticeably different. Lemon provides a brighter, more classic citrus flavor.
• Can I make these gluten-free? Yes, simply substitute the graham cracker crumbs with gluten-free graham cracker crumbs.
• Can I freeze these bars? Freezing is not recommended, as the texture of the cream cheese filling may change upon thawing.

These Lemon Cream Cheese Squares with Basil-Lemon Glaze are a delightful treat that’s perfect for any occasion. The combination of creamy, tangy, and herbaceous flavors is simply irresistible! Don’t forget to save this recipe to Pinterest for later inspiration!

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