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Dense and creamy with a hint of lemon and sweet pecans in the graham cracker crust, Church Street Cheesecake Squares will win you applause. These no-fail cheesecake bites are something that you’ll want again and again! You’ll love this easy Southern treat that’s creamy, crunchy, and utterly delicious.
Enjoy with other easy Southern treats, like butter pecan cookies and creamy pink grapefruit bars.
Quick Look: Church Street Cheesecake Squares Recipe
- ⏲️ Prep Time: 15 minutes
- ⏲️ Cook Time: 45 minutes
- ⏲️ Total Time: 2hours (including 1 hour of chilling time)
- 👨👩👧👦 Servings: 12 large squares of 48 bite-sized squares
- 🌽 Cuisine & Heritage: Southern American
- 🍽️ Calories: 239 calories per serving (more nutritional info in recipe card)
- 🥦 Dietary Info: Vegetarian (can be made Gluten Free)
- 🟢 Difficulty: Easy
- 🔥 Cooking Method: Oven Baked
- 🌶️ Flavor Profile: crunchy crust and creamy filling with a hint of lemon and vanilla. Think graham cracker enhanced with sweet, crushed pecans, then topped with rich, creamy cheesecake. This fills the cheesecake craving in a epic way.
- 🔑 Top Tip: Use the flat bottom of a measuring cup to press the crust into the pan.
- 🍷 Drink Pairings: Enjoy with a cup of coffee, sweet tea, or a glass of late-harvest Riesling or tawny port.
- ❄️ Storage: Stored tightly covered in the fridge for up to 5 days, or freeze them for up to 2 months.
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Why You’ll Love This Recipe
- Simple Ingredients with Big Results: No fussy water bath needed; all you need are real ingredients that make something smooth, rich, and unforgettable.
- Creamy and Satisfyingly Sweet: These squares are lush and silky without being cloyingly sweet.
- Southern Charm with No Pretension: Inspired by Charleston’s culinary soul, this cheesecake is welcoming and un-foo-foo, just like the best Southern food!
- Great for Gatherings and Gifting: Cut them into squares for easy sharing at holiday tables, potlucks, or cookie trays, and watch them disappear faster than you can slice them.
Table of Contents
Why Church Street?
I can’t tell the story of Church Street Cheesecake Squares without first tipping my hat to Charleston, a city that’s quietly becoming one of the most influential food scenes in the country. Here, celebrated chefs and home cooks alike share a deep respect for authenticity, local ingredients, and food that is meant to be eaten and enjoyed.
Church Street, with its centuries-old churches, cemeteries, and cultural landmarks, is where Charleston’s food traditions and creativity comfortably coexist. These Church Street cheesecake squares were born from a desire for something simple yet deeply satisfying; a dessert rooted in Southern simplicity.
Ingredients
Curious what key ingredients you’ll need for these easy Southern Church Street cheesecake squares? Grab these key ingredients and a few others, and you’ll be ready to start baking!
- Cheese: I use a mixture of cream cheese and cottage cheese to bring a lovely creamy texture to the cheesecake mixture.
- Pecans: We Southern gals take any opportunity we can get to use these sweet nutmeats, and this recipe is no exception! You’ll use them in the graham cracker crust mixture, which is also scatted on top.
- Eggs: You’ll need a few eggs for the filling. Be sure they’re at room temperature to help the mixture incorporate evenly.
See recipe card for full information on ingredients and quantities.
How to Make Church Street Cheesecake Squares
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Make the Graham Cracker Crust
Mix all ingredients for the crust. Reserve ½ cup of this mixture and set aside. Press into the bottom of a sheet pan. Use the flat bottom of a measuring cup to compact the crust and flatten it.
2
Make the Cheesecake Filling
Cream both cheeses using an electric mixer for several minutes until very smooth. Add the eggs, one at a time, and mix well after each addition. Scrape down the sides of the bowl before gradually adding the sugar. Add the lemon juice and the vanilla and mix.
3
Assemble & Bake
Pour the cheese mixture directly over the crust. Using a fork, scatter the reserved graham cracker and pecan mixture over top of the cheese mixture.
Bake for 45 minutes. Center should be firm but not solid. Remove from oven to cool for 15 minutes.
4
Cut & Serve
Cut into squares by running the back edge of a sharp knife around all edges and then through the center. Cut into either 12 large squares, 24 medium bars, or 48 bite-sized pieces. Chill for at least 1 hour. Enjoy!
Recipe FAQs
Chess Squares or bars are a favorite tailgate treat in the South, where they’re made with boxed yellow cake mix. Though they are similar to Cheesecake Squares or bars in that they both incorporate cream cheese and eggs, that is pretty much where the similarities end. Church Street Cheesecake Squares offer up a sweet, and in our case, nutty graham cracker base, while Chess Squares yield a deliciously gooey and sweeter cake bottom. A true chess cake or chess bar would incorporate boxed cake mix, cream cheese and a stick of butter.
Full-fat block cream cheese is the gold standard for cheesecake because it delivers the richest flavor and smoothest texture; avoid whipped or spreadable varieties, which contain added air and stabilizers that compromise the cheesecake’s structure. I also like adding cottage cheese for extra creaminess and a light texture!
Yes, cheesecake squares freeze beautifully. Wrap them tightly once fully chilled and freeze for up to two months, then thaw overnight in the refrigerator for best texture.
Serving Suggestions
The filling is light and creamy due to the cottage cheese; it’s the perfect counterweight to the cream cheese. This means that you don’t need any chocolate or caramel or even a dollop of whipped cream or ice cream. It’s perfect as is!
Enjoy with other Southern sweets like elegant angel wing cookies, salted caramel apple pie bars, or fig bars with oatmeal and walnuts for an epic dessert tray.
Expert Tips
- Be sure the ingredients are at room temperature before starting; this will ensure that the filling incorporates easily.
- I begin by cutting the cheesecake into 12 large squares while it’s still warm. If you require more than 12 servings, wait until it’s fully cooled, then cut each piece in half for 24 bars, or in quarters to get 48 bite-sized pieces.
- If serving as bars or smaller, place into individual muffin papers for easy handling and cleaner serving.
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Church Street Cheesecake Squares
Equipment
- 9×13-inch sheet pan
Ingredients
For the Crust
- 1½ cup graham cracker crumbs
- ½ cup butter, salted or unsalted, melted
- ¾ cup pecans, finely chopped
For the Cheesecake Filling
- 1 8 ounce package cream cheese, softened to room temperature
- 1 8 ounce container cottage cheese, at room temperature
- 3 large eggs, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
Instructions
Making the Graham Cracker Crust
- Preheat oven to 350°F. Grease or butter a 9×13-inch sheet pan and set aside.
- Mix all ingredients for the crust. Reserve ½ cup of this mixture and set aside. Press into the bottom of the sheet pan. Use the flat bottom of a measuring cup to compact the crust and flatten it.
Making the Cheesecake Filling
- Cream both cheeses using an electric mixer for several minutes until very smooth. Add the eggs, one at a time, and mix well after each addition.
- Scrape down the sides of the bowl before gradually adding the sugar.
- Add the lemon juice and the vanilla and mix.
Assembling & Baking
- Pour the cheese mixture directly over the crust.
- Using a fork, scatter the reserved graham cracker and pecan mixture over top of the cheese mixture.
- Bake for 45 minutes. Center should be firm but not solid.
- Remove from oven to cool for 15 minutes.
Chilling & Cutting
- Cut into squares by running the back edge of a sharp knife around all edges and then through the center. I begin by cutting 12 large squares. If you require more than 12 servings, continue to cut in half for 24 bars or in quarters for 48 bite-sized pieces. Chill for at least 1 hour.
- If serving as bars or smaller, place into individual muffin papers for easy handling and cleaner serving. Enjoy!
Notes
- Be sure the ingredients are at room temperature before starting; this will ensure that the filling incorporates easily.
- I begin by cutting the cheesecake into 12 large squares while it’s still warm. If you require more than 12 servings, wait until it’s fully cooled, then cut each piece in half for 24 bars, or in quarters to get 48 bite-sized pieces.
- If serving as bars or smaller, place into individual muffin papers for easy handling and cleaner serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was given to me by my dear friend Skipper while showing me his beloved bird egg collection. Skipper, who passed in 2020 at the age of 83, was delightfully eccentric, and his historic Church Street home reflected that spirit and was layered with history, art, and character.
How many GRAMS of cookies are in the crust?
Hi Monika! I replied to your inquiry from email but am following up to ensure you received/saw that reply. It occurred to me that I maybe went to spam when I did not receive a reply from you. So, to be sure, I am following up here, too 🙂 If you are asking about grams the measurement versus grahams the cookie, 1 1/2 cups equals 192 grams of crushed wafers. I hope this answers your question. If you have additional questions, please don’t hesitate to reply. I love that you may make these because they’re so good!