Frozen Lemon Cheesecake Squares

August 07, 2021

Truly an “out of this world” recipe: Frozen Lemon Cheesecake Squares

You will love everything about these frozen lemon cheesecake squares. They’re a great summer dessert recipe! Just like my Buster Bars, this is one of those desserts that you can store in the freezer for a couple of weeks, and then take out squares as you want to serve them (or enjoy for yourself).

Ingredients needed:

shortbread cookies
ground almonds
butter
white sugar
frozen lemonade concentrate
cream cheese
sour cream
instant lemon pudding
Cool Whip

Note:

If for some reason you are unable to find instant lemon pudding, it’s okay to substitute instant vanilla pudding. It won’t have as strong of a lemon flavor, but the lemonade concentrate should share plenty of lemon flavor to still be a good lemony dessert.

How to make Frozen Lemon Cheesecake Squares:

Prepare the crust first. Combine shortbread cookie crumbs, ground almonds, butter and sugar. Press the crust mixture into a 9×13-inch pan and bake.

The lemon cheesecake is a mix of cream cheese, frozen lemonade concentrate, sour cream and instant lemon pudding. Cool Whip is stirred in last. The lemon cheesecake mixture is spooned onto the baked crust, and then the whole thing is placed into the freezer until firm. Cut into squares for serving.

You can julienne lemon zest to use for a garnish on your frozen lemon cheesecake squares, if you’d like!

Is there an alternative to making the almond-shortbread crust?

Yes! If you would like a more simple crust with more basic ingredients, I have a recipe for you!

Combine 2 1/2 cups graham cracker crumbs, 1/4 cup of sugar and 1 stick of butter. Press into the pan, and bake as directed. The graham cracker crust will be a bit thicker than the shortbread crust.

This dessert is so good, so refreshing, so easy to make and such a big hit with taste testers. Lemon is a delicious choice for a summer dessert, and it’s an especially awesome flavor for cheesecake. Enjoy!