6 large or 12 ½ size graham crackers
2.5 T. sugar
3 T. butter, melted
2 packages cream cheese (I use low-fat)
2 large eggs
4 t. fresh grated lemon zest
2 T. fresh lemon juice
½ c. honey
Preheat oven to 325 degrees.
To make the lemon honey cheesecake squares crumble graham crackers into a food processor and finely grind along with the sugar. Add melted butter and pulse until butter is incorporated. Pour into a 9” pan and press mixture evenly into bottom. Bake for 10 minutes while you prepare the filling. Let cool for 5 minutes.
Beat cream cheese until soft. Add eggs, lemon zest, lemon juice and honey and mix well. Pour onto crust and bake until slightly puffed and set, about 30 minutes. Let cool and then chill, covered until cold.
This recipe originally called for ¼ c. milk but I think it makes the filling a little “loose” so I have omitted it.
Makes 1 9” pan about 16 squares