Easiest Lemon Cheesecake Recipe | Simple Citrus Dessert Idea
"The easiest lemon cheesecake is creamy, tangy, and refreshing. A quick and simple recipe that’s perfect for holidays, parties, or when you’re craving a bright citrus dessert."
Equipment
- Springform pan
- Mixing bowls
- Electric mixer or whisk
- Zester and juicer
- Cooling rack (for baked version)
Ingredients
Crust
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- ¼ cup melted butter
- 2 tbsp sugar
Filling
- 16 oz (450 g) cream cheese, softened
- 1 cup sugar
- 1 cup heavy cream or sour cream
- 2 large eggs (for baked version)
- Zest of 2 lemons
- Juice of 1–2 lemons
Optional Toppings
- Whipped cream
- Candied lemon peel
- Fresh berries
Instructions
- Prepare Crust: Mix crumbs, melted butter, and sugar. Press firmly into springform pan. Chill (no-bake) or bake at 350°F (175°C) for 10 minutes.
- Make Filling: Beat cream cheese until smooth. Add sugar, lemon zest, and juice. For baked version, add eggs one at a time. For no-bake, fold in whipped cream or gelatin for stability.
- Set or Bake: Pour filling over crust. Chill for 4–6 hours (no-bake) or bake at 325°F (160°C) for 45–55 minutes until set but slightly jiggly.
- Cool & Garnish: Cool completely, then chill. Garnish with whipped cream, lemon slices, or berries.
- Serve: Slice with a sharp knife dipped in hot water for clean cuts.
Notes
- Variations: Try blueberry or raspberry swirls, vegan cashew-based filling, or mini cheesecake cups.
- Storage: Refrigerate up to 4 days; freeze slices for up to 2 months.
- Reheating: Not needed—always serve chilled.
- Pairings: Best with coffee, tea, or sparkling water.
- Common Mistakes: Avoid overmixing eggs (prevents cracks), chill thoroughly for firmness, and use zest + juice for strong lemon flavor.