Lemon Cheesecake

This lemon cheesecake comes out smooth, creamy, and full of fresh citrus flavor. Make it for birthdays, holidays, or weekend desserts.

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This rich and creamy lemon cheesecake packs bright citrus flavor into every cool, silky bite. It’s made with simple ingredients and turns out bakery-level results. Fresh lemon juice and zest give the cheesecake its bold, fresh taste. Serve it chilled for the perfect make-ahead dessert at parties, holidays, or weekend dinners.

This lemon cheesecake is easy to make at home with the step-by-step photos and directions below. We also share pro tips and tricks to help you get it just right. Be sure to check out the most frequently asked questions with helpful answers included.

This baked lemon cheesecake tastes bright, creamy, and fresh thanks to real lemon juice and zest. It chills perfectly and slices clean every time.

Serve it for birthdays, Easter, or any spring party where dessert needs to shine. The bold lemon flavor and smooth texture make it a crowd favorite.

What you'll need to make this lemon Curd cheesecake recipe:

For The Crust:

• 2½ cups of vanilla wafer crumbs, ground (the contents of an 11-ounce box of cookies)
• ¼ cup of all-purpose flour
• ¼ cup of granulated sugar
• ¼ teaspoon of kosher salt
• 6 tablespoons of unsalted butter, melted

For The Filling:

• 3 (8-ounce) packages of cream cheese, room temperature
• 1 cup of granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons of vanilla extract
• ½ cup of sour cream
• 1 teaspoon of lemon zest from 1 large lemon
• 2 tablespoons of lemon juice from the 1 large lemon that was zested

For The Garnish:

• 1 (10-ounce) jar of lemon curd, good quality
• 1 (6.5-ounce) can of extra creamy whip cream spray topping

Citrus Flavor: You can easily switch up the flavor by using lime or orange instead of lemon. Both work great and taste just as fresh.

Crust Tips: If your vanilla wafers aren’t crushed, toss them in a Ziploc bag and roll with a rolling pin, or pulse them in a food processor. Want to save time? Swap in boxed graham cracker crumbs for a super quick crust.

Follow along with our step-by-step photos and directions to make this easy cheesecake at home. Use the tips and tricks below to get perfect results every time. Let’s get started!

FIRST STEP: Make the crust by combining the vanilla wafer crumbs, flour, sugar, salt, and melted butter in a medium-sized bowl.

SECOND STEP: Press the crumb mixture into the bottom of a 9-inch springform pan that is lightly sprayed with baking spray. Make sure the crumb is tightly packed and goes up the side of the pan about 1 inch. Set aside.

THIRD STEP: To make the filling, in a large bowl, beat the cream cheese and sugar until smooth.

FOURTH STEP: Add the eggs to the cream cheese mixture, one egg at a time, until each egg is incorporated. Do this at a low speed so that you do not incorporate too much air into the batter. 

FIFTH STEP: Add the vanilla, sour cream, lemon zest, and lemon juice. Mix the batter just until all the ingredients are incorporated and the batter is smooth.

SIXTH STEP: Pour the batter over the crust and bake your cheesecake in an oven preheated to 350°F for 60 minutes, or until the top looks set but slightly jiggly. Do not let the top brown.

SEVENTH STEP: Turn off your oven and crack your oven door open, about 2 inches, and allow your cheesecake to cool in the oven for 1 hour. After that, you can remove your cheesecake and place it on a cooling rack on your kitchen counter until it cools completely for another hour. This helps keep your cheesecake from cracking.

EIGHTH STEP: After your cheesecake has cooled on the counter, spread the lemon curd in a thin, even layer over the top of your cheesecake. This will cover any cracks your cheesecake may have gotten while cooling. Garnish with whipped cream and lemon slices.

NINTH STEP: Refrigerate your cheesecake for at least 2 to 4 hours. Once your cheesecake is completely cool and refrigerated, run your knife around the edges and un-mold your cheesecake from the springform pan.

This lemony cheesecake works for all kinds of events and seasons. It's creamy, cool, and just the right mix of sweet and tangy.

• Spring and Summer Parties: This cheesecake tastes fresh and light, so it’s perfect for spring brunches, baby showers, or summer cookouts. Pair it with raspberry lemonade or lemon blueberry cheesecake bites for a bright dessert spread.
• Holidays and Special Occasions: The bold lemon flavor makes it a great pick for Easter, Mother’s Day, or birthday dinners. Add chocolate delight or no-bake pineapple pie to create a fun dessert table.
• Kid-Friendly Treats: Kids love the smooth texture and sweet lemon flavor. Serve smaller slices with orange creamsicle poke cake or cakemix cookies for a colorful treat table.

This cheesecake is a long-time favorite with readers, and it’s easy to see why. It’s sweet, smooth, and packed with fresh citrus flavor that keeps everyone coming back for another slice.

Here are the reasons why this lemon cheesecake recipe is a favorite:

Easy to Make: The steps are simple, and the guide walks you through with clear photos and instructions.

Bright and Fresh: Real lemon juice and zest add bold flavor that feels light, cool, and refreshing.

Great for Parties: It’s easy to slice, serve, and enjoy at any event—no fancy decorating needed.

No Fancy Tools: You don’t need a stand mixer or special tools to get this just right.

Always Turns Out: With our tips and tricks, you can count on this cheesecake to set up right and slice clean.

This lemon cheesecake recipe is a go-to that always gets great reviews—once you try it, you’ll know why!

Can I use bottled lemon juice instead of fresh?
Fresh lemon juice works best for this cheesecake. Bottled juice lacks the same strong, bright lemon flavor you need here.

How do I know when the cheesecake is done baking?
The cheesecake is done when the center jiggles slightly, and the edges look set without browning too much.

Can I skip the chilling time after baking?
No, chilling the lemon cheesecake helps it set properly and gives it the right texture when you slice it.

Why is my cheesecake lumpy instead of smooth?
Lumps form if you don’t fully soften the cream cheese or if you mix too fast without scraping the bowl.

Do I need to grease the springform pan?
Yes, grease the springform pan lightly so the crust doesn't stick and the cheesecake lifts out cleanly.

Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works fine for this lemon cheesecake. Just mix slowly and scrape the bowl often.

What kind of crust works best for lemon cheesecake?
A vanilla wafer crust tastes great with lemon cheesecake, but graham cracker crumbs work just as well.

Should I let the cheesecake cool in the oven?
Yes, letting it cool slowly in the oven helps prevent cracks and gives the cheesecake a smoother texture.

What’s the best way to serve lemon cheesecake at a party?
Slice the cheesecake into even pieces and serve chilled with whipped cream or berries for an easy, crowd-pleasing dessert.

Should I serve lemon cheesecake cold or at room temperature?
Serve lemon cheesecake cold for the best texture and flavor. The chilled filling stays firm and smooth when sliced.

What are some popular toppings for serving lemon cheesecake?
Add whipped cream, lemon slices, or fresh berries just before serving to keep everything looking fresh and neat.

How do I slice lemon cheesecake cleanly?
Use a sharp knife dipped in warm water. Wipe between slices for neat, smooth cuts every time.

Is lemon cheesecake good for outdoor events?
Yes, just keep it chilled in a cooler until ready to serve. It’s perfect for spring or summer gatherings.

Can I serve lemon cheesecake as part of a dessert bar?
Yes, cut it into mini squares and place them with other bite-sized treats for an easy, shareable dessert spread.

Here’s how to store your cheesecake so it stays fresh and ready to serve later.

In the fridge: Keep the cheesecake in its baking dish or move it to an airtight container. Let it cool completely before refrigerating to avoid moisture buildup. It stays fresh in the fridge for up to 4 days.

In the freezer: Wrap the cooled cheesecake tightly in plastic wrap before adding the lemon curd on top. Freeze for up to 2 months. When ready to serve, thaw it in the fridge overnight, then add the lemon curd and any toppings.

Lemon Cheesecake

This lemon cheesecake comes out smooth, creamy, and full of fresh citrus flavor. Make it for birthdays, holidays, or weekend desserts.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 12 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Cool Time 4 hours hrs

Total Time 5 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 549 kcal

Ingredients

  

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Crust

• 2½ cups vanilla wafer crumbs (ground (the contents of an 11-ounce box of cookies))
• ¼ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ teaspoon kosher salt
• 6 tablespoons unsalted butter (melted)

Filling

• 24 ounces cream cheese (room temperature)
• 1 cup granulated sugar
• 3 large eggs (room temperature)
• 2 teaspoons vanilla extract
• ½ cup sour cream
• 1 teaspoon lemon zest (from 1 large lemon)
• 2 tablespoons lemon juice (from the 1 large lemon that was zested)

Garnish

• 10 ounces lemon curd (good quality)
• 6.5 ounces extra creamy whip cream spray topping

DIRECTIONS

 

• Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with baking spray. Set aside.
• Make the crust by combining the vanilla wafer crumbs, flour, sugar, salt, and melted butter in a medium-sized bowl.
• Press the crumb mixture into the bottom of the springform pan so that it is tightly packed and goes up the side of the pan about 1 inch. Set aside.
• To make the filling, in a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time until each egg is incorporated. Do this at a low speed so that you do not incorporate too much air into the batter.
• Add the vanilla, sour cream, lemon zest, and lemon juice. Mix the batter just until all the ingredients are incorporated, and the batter is smooth.
• Pour the batter over the crust and bake your cheesecake for 60 minutes, or until the top looks set but slightly jiggly. Do not let the top brown.
• Turn off your oven and crack your oven door open about 2 inches, and allow your cheesecake to cool in the oven for 1 hour. After that, you can remove your cheesecake and place it on a cooling rack on your kitchen counter until it cools completely for another hour. This helps keep your cheesecake from cracking.
• After your cheesecake has cooled on the counter, spread the lemon curd in a thin, even layer over the top of your cheesecake. This will cover any cracks your cheesecake may have gotten while cooling. Garnish with whipped cream and lemon slices.
• Refrigerate your cheesecake for at least 2 to 4 hours.
• Once your cheesecake is completely cool and refrigerated, run your knife around the edges and un-mold your cheesecake from the springform pan.

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Notes

• Make sure your cream cheese and sour cream are the full-fat versions to ensure your cake is as creamy as it can be.
• If your wafers do not come pre-crushed, either place them in a Ziploc bag and use a rolling pin to crush them quickly and mess-free, or use a food processor to turn them into crumbs.
• You can place your springform pan on a parchment-lined sheet tray prior to filling. This will make it easier to transport your cheesecake to and from the oven.
• If you do not have a springform pan, you can use a deep-dish pie plate. Just make sure that it is at least 2 inches deep and 9 inches wide. If you want to freeze your cheesecake in this dish, make sure it is a freezer-safe dish.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cheesecake as the suggested baking time approaches.
• Slice the cheesecake while it is cold to avoid a messy cut. Dip a knife in hot water, dry the blade and then slice. Clean and rewarm the knife after each cut.

Nutrition

Calories: 549kcal | Carbohydrates: 59g | Protein: 7g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 114mg | Sodium: 420mg | Potassium: 130mg | Fiber: 0.5g | Sugar: 45g | Vitamin A: 1020IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 0.4mg

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