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Lemon Cheesecake Squares with Gingersnap Hazelnut Crust


This is a dessert that I made combining two different recipes. The result is amazing. I topped it with real whipped cream and fresh raspberries. I have given credit to both recipes below. Per recommendation, I doubled the original cheesecake recipe as posted here. I also love lemon, so I added additional lemon peel than what is stated below.

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  • Crust:
  • 1 1/2 cups gingersnap cookie crumbs
  • 3/4 cup ground hazelnuts
  • 3 tablespoons brown sugar
  • 8 tablespoons unsalted butter, melted
  • Filling:
  • 2 8-ounce package cream cheese, room temperature
  • 2/3 cup sugar
  • 2 large egg
  • 6 tablespoons sour cream
  • 4 tablespoons fresh lemon juice
  • 4 teaspoons finely grated lemon peel
  • 2 teaspoon vanilla extract
  • Fresh berries
  • whipping cream



Step 1

For crust:
Preheat oven to 350°F. Fold 16-inch long piece of foil to 8x16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Butter foil.

Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom of the pan. Bake for 12 minutes. Cool crust while preparing filling.

For filling:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in egg and sour cream, then lemon juice, lemon peel, and vanilla. Spread batter over crust.
Bake cheesecake until slightly puffed and set in center, about 30 minutes; cool completely in pan on rack. Chill cheesecake until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
Using foil overhang as aid, lift cheesecake from pan. Cut into 16 squares; arrange on platter. Top each square with berries. Chill until ready to serve, up to 3 hours. Serve chilled.

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