Lemon Cheesecake
Add Preferred SourceThis lemon cheesecake is creamy, smooth, and packed with fresh lemon flavor. The lemon juice and zest bring a bright, tangy kick that pairs perfectly with the rich cream cheese and buttery graham cracker crust. Each bite is balanced—just enough tartness to keep it refreshing and just enough sweetness to keep you going back for more.
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I’ve made this lemon cheesecake recipe a few times now, and every single time it disappears fast. I love making it for birthdays, brunches, or anytime dessert needs to steal the spotlight without taking over my whole day. The creamy texture, the sharp pop of lemon, the golden crust—this one checks all the boxes. I think you’ll love how light it tastes but how satisfying it really is.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Lemon Cheesecake
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I keep this recipe simple, but the results are bakery-worthy. Here’s how to make a creamy lemon cheesecake that sets up beautifully and tastes amazing.
Prep the crust
Preheat your oven to 325°F (160°C). Spray a 9-inch springform pan with non-stick spray and line the bottom with parchment paper. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter.
Press the mixture firmly into the bottom of the pan and slightly up the sides. Bake for 10 minutes, then let it cool completely.
Mix the cheesecake filling
In a large bowl, beat the full-fat cream cheese for 2–3 minutes until smooth and fluffy. Add the sugar and beat until fully combined.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
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Add the lemon flavor
Mix in the heavy cream, fresh lemon juice, lemon zest, flour, and vanilla extract. Keep the mixer on medium speed until smooth. Add the eggs one at a time, mixing on low after each. Avoid overmixing—this helps prevent cracks.
Bake until just set
Pour the batter into the cooled crust, smoothing it out with the back of a spoon. Bake for 65–75 minutes, or until the edges are set and the center has a slight jiggle. Don’t open the oven door too often, and resist the urge to test it with a knife—it’ll finish setting as it cools.
Cool completely
Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight. This chill time helps it firm up and makes slicing easier.
Whip the topping
In a small bowl, beat heavy cream, sugar, and vanilla until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake just before serving.
Garnish and enjoy
Top with lemon slices, zest, or even a spoonful of homemade lemon curd if you want to level it up. Slice with a clean knife and serve cold.
Ingredients
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
For the Lemon Cheesecake:
- 3 8-ounce full-fat cream cheese, room temperature
- 1 cup sugar
- ½ cup heavy cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 5 large eggs room temperature
For the Homemade Whipped Cream:
- ½ cup heavy cream
- 1 tablespoon sugar
- ¼ teaspoon vanilla extract
Video
Instructions
- Preheat oven to 325°F (160°C). Spray a 9-inch springform pan with non-stick spray and line the bottom with parchment paper.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then let it cool completely.2 cups graham cracker crumbs, ¼ cup sugar, ½ cup melted butter
- In a large bowl, beat the cream cheese for 2–3 minutes until smooth and fluffy. Add the sugar and mix until fully incorporated.3 8-ounce full-fat cream cheese, room temperature, 1 cup sugar
- Mix in the heavy cream, lemon juice, lemon zest, flour, and vanilla extract. Beat until smooth. Add the eggs one at a time, mixing on low speed after each addition. Avoid overmixing.½ cup heavy cream, ¼ cup fresh lemon juice, 1 tablespoon lemon zest, 2 tablespoons all-purpose flour, 2 teaspoons vanilla extract, 5 large eggs
- Pour the cheesecake batter into the cooled crust. Bake for 65–75 minutes, or until the edges are set but the center is slightly jiggly.
- Remove from the oven and allow to cool at room temperature. Chill in the refrigerator for at least 4 hours or overnight.
- In a small bowl, beat the heavy cream, sugar, and vanilla on high speed until stiff peaks form. Spread or pipe over the chilled cheesecake before serving.½ cup heavy cream, 1 tablespoon sugar, ¼ teaspoon vanilla extract
- Garnish with lemon slices or zest if desired.
Notes
- Use full-fat cream cheese: Room temperature cream cheese gives you the smoothest, creamiest texture.
- Line the pan: Don’t skip the parchment paper—it makes slicing and serving way easier.
- Try a little steam: A pan of hot water on the rack below the cheesecake can help keep the top from cracking.
- Cool it gently: Let it cool at room temp before chilling to prevent sudden temperature changes.
- Fresh juice only: Fresh lemon juice gives a brighter, cleaner flavor than bottled.
- Clean knife trick: For neat slices, dip your knife in hot water and wipe it clean between each cut.
- Chill overnight: If you’ve got the time, chill the cheesecake overnight for the best set and flavor.
- Gluten-free: Swap the graham cracker crumbs for gluten-free cookies or certified gluten-free graham crackers.
Storage Instructions
- Fridge: Store leftovers in the fridge tightly covered or in an airtight container. It’ll stay fresh for up to 5 days. To keep the texture just right, avoid stacking slices or covering the top with plastic wrap—use parchment or wax paper instead.
- Freeze: You can also freeze individual slices: wrap them well and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Includes ad-free recipes like:
Recipe Notes and Tips
I like to keep things easy, but a few small tricks can make your lemon cheesecake even better:
- Use full-fat cream cheese: Room temperature cream cheese gives you the smoothest, creamiest texture.
- Line the pan: Don’t skip the parchment paper—it makes slicing and serving way easier.
- Try a little steam: A pan of hot water on the rack below the cheesecake can help keep the top from cracking.
- Cool it gently: Let it cool at room temp before chilling to prevent sudden temperature changes.
- Fresh juice only: Fresh lemon juice gives a brighter, cleaner flavor than bottled.
- Clean knife trick: For neat slices, dip your knife in hot water and wipe it clean between each cut.
- Chill overnight: If you’ve got the time, chill the cheesecake overnight for the best set and flavor.
- Gluten-free: Swap the graham cracker crumbs for gluten-free cookies or certified gluten-free graham crackers.
How to Store Leftover Lemon Cheesecake
If you’re lucky enough to have leftovers, store them in the fridge tightly covered or in an airtight container. It’ll stay fresh for up to 5 days.
To keep the texture just right, avoid stacking slices or covering the top with plastic wrap—use parchment or wax paper instead.
You can also freeze individual slices: wrap them well and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Our Top 3 Money Saving Tips for This Recipe
You don’t have to spend a fortune to make a standout lemon cheesecake. Here are my best tips to stretch your ingredients and save a little cash:
- Use store-brand cream cheese: It’s often just as good as name brand for baking.
- Buy lemons in bulk: They’re cheaper per piece and great for zesting, juicing, or freezing.
- Buy eggs in larger cartons: If you bake often, the price per egg drops.
What to Serve With Lemon Cheesecake
This lemon cheesecake is pretty much the star of the show, but a few extras can round it out nicely. Try fresh berries on the side—raspberries, strawberries, or blueberries all work well. A drizzle of raspberry sauce or a spoonful of homemade lemon curd adds extra zing. For drinks, pair it with hot tea or a sparkling lemonade. Keep it light and simple so the cheesecake stays center stage.
More Recipes You Will Love
I always keep a few go-to desserts in my back pocket, and if you’re into this lemon cheesecake, here are some other treats you’ll want to try:
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