Get ready to pucker up and indulge in the sweet and tangy world of creamy lemon cheesecakes! There’s nothing quite like the combination of bright, citrusy lemon flavor and rich, velvety cheesecake texture. In this article, we’ll be exploring 20 creative twists on the classic recipe, each one more mouthwatering than the last.
From classic New York-style cheesecakes to no-bake treats with fruity toppings, we’ve got it all covered. And don’t worry if you’re watching your calories – many of these recipes are vegan, gluten-free, or low-sugar options that won’t deprive you of that indulgent cheesecake experience.
Whether you’re a lemon lover or just looking for a new dessert to impress your friends, these creamy treats are sure to satisfy. So grab a cup of coffee, get cozy, and let’s dive into the world of creamy lemon cheesecakes!
Classic New York-Style Lemon Cheesecake
Classic New York-Style Lemon Cheesecake Recipe
A creamy and tangy twist on the classic cheesecake, this recipe combines a velvety lemon-infused filling with a buttery graham cracker crust.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs, separated
– 1 teaspoon grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust: Mix crumbs and sugar in a bowl. Add melted butter and stir until combined. Press mixture into a 9-inch springform pan.
3. Prepare filling: Beat cream cheese until smooth. Gradually add granulated sugar, beating until combined. Beat in eggs, one at a time, followed by lemon zest and juice.
4. Pour filling over crust and bake for 50-60 minutes or until edges are set and center is slightly jiggly.
5. Let cheesecake cool completely before refrigerating for at least 4 hours.
Cooking Time: 50-60 minutes
No-Bake Lemon Cheesecake with Blueberry Topping
A refreshing dessert perfect for warm weather, this no-bake lemon cheesecake is a unique twist on the classic. The tangy lemon and sweet blueberries come together to create a delightful treat.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 16 oz cream cheese, softened
– 1/2 cup powdered sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup lemon juice
– 1 cup heavy cream
– Fresh blueberries for topping
Instructions:
1. In a medium bowl, mix graham cracker crumbs and sugar.
2. Add softened butter and stir until combined.
3. Press mixture into the bottom of a 9-inch springform pan.
4. Beat cream cheese until smooth.
5. Add powdered sugar, eggs, vanilla extract, and lemon juice; beat until well combined.
6. Pour in heavy cream and mix until smooth.
7. Pour cheesecake mixture over crust.
8. Chill for at least 4 hours or overnight.
9. Top with fresh blueberries before serving.
Cooking Time: None (no-bake)
Lemon Ricotta Cheesecake with Almond Crust
This refreshing dessert combines the tanginess of lemon with the richness of ricotta, all wrapped up in a crunchy almond crust. Perfect for warm weather or any occasion where you want to serve something light and uplifting.
Ingredients:
For the crust:
– 1 1/2 cups almonds
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
For the cheesecake:
– 16 ounces ricotta cheese
– 1/2 cup granulated sugar
– 2 large eggs, separated
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C).
2. Prepare the crust by combining almonds, sugar, and salt in a bowl. Pulse until coarsely chopped.
3. Press the mixture into a 9-inch springform pan.
4. In a large mixing bowl, combine ricotta cheese, granulated sugar, egg yolks, lemon juice, and vanilla extract. Mix until smooth.
5. Beat the egg whites until stiff peaks form. Fold them into the cheesecake mixture.
6. Pour the mixture over the crust.
7. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
8. Let cool completely before refrigerating overnight.
Cooking Time: 45-50 minutes
Lemon Meringue Cheesecake Bars
Brighten up your day with these tangy and sweet Lemon Meringue Cheesecake Bars. A shortcrust pastry base, creamy cheesecake filling, and a layer of zesty lemon meringue make for a delightful treat.
Ingredients:
• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners’ sugar
• 1/2 cup unsalted butter, softened
• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup lemon curd (homemade or store-bought)
• 1 cup meringue topping (see below)
Meringue Topping:
• 1/2 cup egg whites
• 1 cup granulated sugar
Instructions:
1. Preheat oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper.
2. Prepare the shortcrust pastry by mixing flour, confectioners’ sugar, and butter until a dough forms. Press into the prepared baking dish.
3. Beat cream cheese until smooth. Add granulated sugar, eggs, and vanilla extract; mix well.
4. Pour cheesecake mixture over the pastry base.
5. Bake for 35-40 minutes or until the edges are set.
6. Spread lemon curd evenly over the cooled cheesecake.
7. Prepare meringue topping by whisking egg whites and granulated sugar until stiff peaks form.
8. Spread meringue topping over the lemon curd.
Cooking Time: 45-50 minutes
Vegan Lemon Cheesecake with Coconut Cream
Brighten up your day with this refreshing vegan lemon cheesecake topped with a dollop of creamy coconut whipped cream. This tangy and sweet dessert is perfect for warm weather or anytime you need a pick-me-up.
Ingredients:
– 1 1/2 cups graham cracker crumbs (gluten-free)
– 1/4 cup maple syrup
– 1/4 cup coconut oil, melted
– 16 oz silken tofu
– 1/2 cup freshly squeezed lemon juice
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 1 cup coconut cream, chilled
– Zest of 1 lemon
Instructions:
1. Preheat oven to 350°F (180°C).
2. Mix crust ingredients and press into a springform pan.
3. In a blender, combine tofu, lemon juice, sugar, and vanilla extract. Blend until smooth.
4. Pour cheesecake mixture over crust and bake for 45-50 minutes or until set.
5. Let cool completely before refrigerating for at least 4 hours.
6. Whip coconut cream with a pinch of salt until stiff peaks form.
7. Top cooled cheesecake with whipped coconut cream and lemon zest.
Cooking Time: 45-50 minutes + chilling time
Lemon Cheesecake Stuffed Strawberries
Lemon Cheesecake Stuffed Strawberries: A Refreshing Twist on a Classic Dessert!
These bite-sized treats combine the sweetness of strawberries with the tanginess of lemon cheesecake, perfect for warm weather gatherings or as a unique dessert option.
Ingredients:
– 12 large strawberries
– 1 cup cream cheese, softened
– 2 tablespoons granulated sugar
– 1 tablespoon freshly squeezed lemon juice
– 1/4 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, beat the cream cheese until smooth.
3. Add sugar, lemon juice, and vanilla extract; mix until combined.
4. Hull the strawberries, leaving a small portion at the top intact.
5. Spoon about 1 tablespoon of cheesecake mixture into each strawberry.
6. Place strawberries on a baking sheet lined with parchment paper.
7. Bake for 12-15 minutes or until the cheesecake is set and the strawberries are tender.
Cooking Time: 12-15 minutes
Gluten-Free Lemon Cheesecake with Shortbread Crust
Brighten up your day with this refreshing gluten-free lemon cheesecake, featuring a crumbly shortbread crust and a tangy lemon filling.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 16 ounces cream cheese, softened
– 1 cup sour cream
Instructions:
1. Preheat oven to 350°F (180°C).
2. Prepare the shortbread crust by mixing almond flour, confectioners’ sugar, and butter until a crumbly mixture forms.
3. Press the mixture into a 9-inch springform pan.
4. In a separate bowl, beat the cream cheese and granulated sugar until smooth.
5. Add eggs one at a time, followed by lemon zest and juice.
6. Pour the cheesecake batter over the shortbread crust.
7. Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.
8. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 1 hour 15 minutes
Lemon Cheesecake with Gingersnap Crust
Lemon Cheesecake with Gingersnap Crust: A refreshing twist on a classic dessert, this lemon cheesecake is elevated by the warm spices of gingersnap cookies and a crunchy crust.
Ingredients:
– 1 1/2 cups gingersnap crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
Instructions:
1. Preheat oven to 325°F.
2. In a medium bowl, mix together gingersnap crumbs and sugar. Stir in melted butter until combined.
3. Press mixture into the bottom of a 9-inch springform pan.
4. Beat cream cheese until smooth. Add granulated sugar and beat until combined.
5. Beat in eggs one at a time. Stir in lemon zest and juice.
6. Pour cheesecake batter into prepared crust.
7. Bake for 45-50 minutes or until edges are set and center is slightly jiggly.
8. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 45-50 minutes
Mini Lemon Cheesecake Bites
Mini Lemon Cheesecake Bites: Brighten up your dessert table with these bite-sized treats that combine the tanginess of lemon with the richness of cheesecake.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup confectioners’ sugar
Instructions:
1. Preheat oven to 325°F (165°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, mix crumbs and sugar. Stir in melted butter until combined. Press about 1 tablespoon of mixture into each liner.
3. Beat cream cheese until smooth. Add granulated sugar, eggs, vanilla extract, and lemon juice. Mix until well combined.
4. Pour cheesecake mixture into liners, filling to the top.
5. Bake for 12-15 minutes or until edges are set. Let cool completely.
6. Dust with confectioners’ sugar before serving.
Cooking Time: 12-15 minutes
Lemon Cheesecake with Raspberry Swirl
Brighten up your dessert menu with this refreshing lemon cheesecake, swirled with a sweet and tangy raspberry topping.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup sour cream
– 1/4 cup lemon juice (about 2 lemons)
For the raspberry swirl:
– 1 cup fresh or frozen raspberries
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
3. Beat cream cheese until smooth. Add sugar, eggs, vanilla extract, sour cream, and lemon juice. Mix well.
4. Pour cheesecake batter into the prepared pan.
5. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
6. Allow cheesecake to cool completely.
7. Prepare raspberry swirl by mixing raspberries and sugar.
8. Spoon raspberry mixture over cooled cheesecake in a swirled pattern.
Cooking Time: 1 hour 10 minutes
Lemon Basil Cheesecake with Honey Drizzle
This refreshing cheesecake combines the sweetness of honey with the brightness of lemon and the subtlety of basil, creating a unique flavor profile that’s sure to delight.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 pounds cream cheese, softened
– 3 large eggs
– 1/2 cup granulated sugar
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup chopped fresh basil leaves
– 1 teaspoon vanilla extract
– Salt to taste
– Honey drizzle (see below)
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs, sugar, and melted butter; press into a 9-inch springform pan.
3. Beat cream cheese until smooth, then add eggs one at a time, followed by sugar, lemon juice, basil, vanilla extract, and salt.
4. Pour batter into prepared pan and bake for 55-60 minutes or until edges are set.
5. Let cool completely before serving with honey drizzle (1 part honey to 1 part lemon juice).
Honey Drizzle:
Mix equal parts honey and lemon juice in a small bowl until well combined.
Lemon Cheesecake with Oreo Crust
This refreshing dessert combines the richness of cheesecake with the brightness of lemon, all on top of a crunchy Oreo crust. Perfect for warm weather or any time you need a pick-me-up.
Ingredients:
– 1 1/2 cups Oreo cookies, crushed
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup freshly squeezed lemon juice
– 1 cup heavy cream
Instructions:
1. Preheat oven to 350°F.
2. Mix crushed Oreos and sugar in a bowl. Add melted butter and stir until combined.
3. Press Oreo mixture into the bottom of a 9-inch springform pan.
4. Beat cream cheese, sugar, eggs, and vanilla extract until smooth.
5. Stir in lemon juice and heavy cream.
6. Pour cheesecake batter over crust.
7. Bake for 45-50 minutes or until edges are set.
8. Let cool completely before serving.
Cooking Time: 45-50 minutes
Lemon Cheesecake Parfaits with Granola
Brighten up your day with these refreshing and creamy parfaits, featuring a tangy lemon cheesecake, crunchy granola, and sweet vanilla yogurt.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 12 oz cream cheese, softened
– 3 large eggs
– 1/2 cup granulated sugar
– 2 tablespoons freshly squeezed lemon juice
– 1 cup vanilla yogurt
– 1/2 cup granola
– Fresh blueberries or raspberries for garnish (optional)
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing crumbs, sugar, and melted butter. Press into a 9×13-inch baking dish.
3. In a separate bowl, beat cream cheese until smooth. Add eggs one at a time, beating well after each addition. Gradually add granulated sugar and lemon juice.
4. Pour cheesecake mixture over the crust. Bake for 45-50 minutes or until edges are set.
5. Allow cheesecake to cool completely before cutting into squares.
6. Assemble parfaits by layering cooled cheesecake, vanilla yogurt, and granola in a glass or parfait dish.
Cook Time: 45-50 minutes
Lemon Cheesecake with White Chocolate Ganache
This refreshing dessert combines the tanginess of lemon with the richness of white chocolate, making it perfect for warm weather or any occasion when a bright and cheerful treat is needed.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 cup white chocolate chips
Instructions:
1. Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
2. Mix crust ingredients; press into prepared pan. Bake for 10 minutes.
3. Beat cream cheese until smooth, then add sugar and beat until combined.
4. Beat in eggs one at a time, followed by lemon zest and juice.
5. Pour cheesecake batter into prepared pan over crust.
6. Bake for 45-50 minutes or until edges are set and center is slightly jiggly.
7. Melt white chocolate chips; drizzle over cooled cheesecake.
Cooking Time: 55-60 minutes
Lemon Cheesecake Ice Cream
This creamy ice cream combines the tanginess of lemon with the richness of cheesecake, making it a refreshing and decadent treat for any time of year.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 cup unsalted butter, melted
– 1/2 cup graham cracker crumbs
– 1/4 cup freshly squeezed lemon juice
– 8 oz cream cheese, softened
Instructions:
1. In a medium bowl, whisk together heavy cream, whole milk, sugar, and vanilla extract.
2. Stir in melted butter and graham cracker crumbs until well combined.
3. Cover mixture and refrigerate for at least 2 hours or overnight.
4. Preheat an ice cream maker according to manufacturer’s instructions.
5. Add lemon juice and cream cheese to the chilled mixture and blend until smooth.
6. Churn mixture in the ice cream maker according to manufacturer’s instructions.
7. Transfer churned ice cream to an airtight container and freeze for at least 2 hours.
Cooking Time: 2-3 hours (including chilling time)
Lemon Cheesecake with Pistachio Crust
Brighten up your dessert table with this refreshing lemon cheesecake on a crunchy pistachio crust.
Ingredients:
For the crust:
– 1 1/2 cups pistachios, chopped
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the cheesecake:
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup freshly squeezed lemon juice
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C).
2. Prepare the crust by mixing chopped pistachios, sugar, and melted butter in a bowl.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. In a separate bowl, beat the cream cheese until smooth. Add sugar, eggs, lemon juice, and vanilla extract; mix until combined.
5. Pour the cheesecake batter over the crust.
6. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
7. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 45-50 minutes
Lemon Cheesecake with Lavender Infusion
Elevate your dessert game with this unique and refreshing lemon cheesecake infused with the subtle sweetness of lavender. This creamy treat is perfect for springtime gatherings or as a sweet surprise any time of the year.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 ounces cream cheese, softened
– 3 large eggs
– 1 cup granulated sugar
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon dried lavender buds
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, mix crumbs and sugar; add melted butter until combined.
3. Press mixture into a 9-inch springform pan.
4. Beat cream cheese until smooth; add eggs one at a time, then sugar, lemon juice, and lavender buds.
5. Pour cheesecake batter into the prepared pan.
6. Bake for 50-60 minutes or until edges are set.
7. Let cool completely on wire rack before serving.
Cooking Time: 1 hour 10 minutes to 1 hour 20 minutes
Lemon Cheesecake with Caramelized Lemon Slices
Brighten up your dessert menu with this refreshing lemon cheesecake recipe, topped with sweet and tangy caramelized lemon slices. This creamy and citrusy treat is sure to impress your family and friends.
Ingredients:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup granulated sugar
• 2 lemons, sliced thinly
• Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C).
2. Prepare the crust by mixing crumbs and sugar; add melted butter and stir until combined.
3. Press crust into a 9-inch springform pan and bake for 10 minutes.
4. Beat cream cheese, eggs, vanilla extract, and granulated sugar in a large bowl.
5. Pour cheesecake batter into prepared pan and smooth top.
6. Bake for 45-50 minutes or until edges are set.
7. Meanwhile, caramelize lemon slices by cooking them in a skillet with butter over medium heat, stirring occasionally, until golden brown.
8. Let cheesecake cool completely; dust with confectioners’ sugar before serving.
Cooking Time: 55-60 minutes
Lemon Cheesecake with Graham Cracker Streusel
Lemon Cheesecake with Graham Cracker Streusel Recipe
A refreshing twist on the classic cheesecake, this lemon-infused dessert is sure to brighten up any gathering.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 3 large eggs
– 1/2 cup granulated sugar
– 2 tbsp freshly squeezed lemon juice
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix together graham cracker crumbs and sugar. Stir in melted butter until well combined.
3. Press crumb mixture into the bottom of a 9-inch springform pan.
4. In a large mixing bowl, beat cream cheese until smooth. Add eggs one at a time, beating well after each addition.
5. Beat in granulated sugar, lemon juice, and vanilla extract.
6. Pour cheesecake batter into prepared pan over crust.
7. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
8. Let cool completely on a wire rack.
Cooking Time: 55-60 minutes
Lemon Cheesecake with Matcha Green Tea Swirl
Elevate your dessert game with this refreshing and unique lemon cheesecake, featuring a vibrant matcha green tea swirl. This tangy and sweet treat is perfect for warm weather or any occasion that calls for a burst of citrus flavor.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon lemon zest
– 2 tablespoons freshly squeezed lemon juice
For the matcha swirl:
– 2 teaspoons matcha powder
– 2 tablespoons unsalted butter, melted
– 2 tablespoons confectioners’ sugar
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust according to package instructions.
3. Beat cream cheese until smooth. Add sugar and beat until combined.
4. Beat in eggs one at a time. Stir in lemon zest and juice.
5. Pour cheesecake batter into prepared pan over crust.
6. Prepare matcha swirl by whisking together matcha powder, melted butter, and confectioners’ sugar.
7. Dollop matcha mixture on top of cheesecake and use spatula to create a swirly design.
8. Bake for 45-50 minutes or until edges are set and center is slightly jiggly.
Cook Time: 45-50 minutes
Summary
Get ready to brighten up your dessert game with these 20 creamy lemon cheesecakes that pack a twist! From classic New York-style to vegan and gluten-free options, there’s something for everyone. Try adding blueberry toppings, almond crusts, or raspberry swirls to give your cheesecake an extra boost of flavor. Or, go bold with unique twists like matcha green tea swirls or caramelized lemon slices. Whether you’re a cheesecake newbie or a seasoned pro, these recipes are sure to satisfy your sweet tooth and leave your guests wanting more.
