This foolproof Lemon Cheesecake Recipe has it all: a buttery graham cracker base, super creamy filling, and a bright, tangy topping. We've packed in all the tips you need for a perfectly smooth cheesecake with zero cracks—no water bath needed! With easy, step-by-step instructions, this dessert turns out perfectly every time.
If you can't get enough of the best cheesecake recipes, we have you covered with everything from classic strawberry to fancy tiramisu and even cute mini versions!
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While cheesecake is one of the most popular desserts for big holidays like Thanksgiving, Christmas, Easter, and even Mother’s Day! But don't save it for just those days—it’s a great treat to enjoy all year round!
This recipe is a version of this strawberry cheesecake recipe with an amped up tangy lemon flavor. If you want to add a berry flavor, try this cheesecake with this raspberry cheesecake topping or this strawberry topping for cheesecake.
Why this recipe is great
Of all the lemon cheesecake recipes this one shines because it is:
- Simple: Cheesecake might have a reputation for being fussy, but this recipe is as simple as it gets—and it turns out beautifully every single time.
- Make-Ahead Friendly: The best desserts are the ones you don’t have to fuss over when it’s time to serve. This cheesecake stores perfectly in the fridge for the next day or can be frozen for a month or two—always ready when you need it.
- Amazingly Delicious: Trust me, this one’s a keeper! That crispy, buttery crust and creamy, tangy citrus topping make every bite unforgettable. Great for every lemon lover!
Lemon cheesecake recipe ingredients
This recipe calls for traditional cheesecake ingredients. Complete amounts are in the recipe card below.
- Cream Cheese: Full-fat cream cheese is essential for the perfect creamy texture.
- Heavy Cream: This adds a touch of lightness.
- Lemons: Both the zest and the juice from fresh lemons are used to add a nice punch.
- Eggs: Large eggs at room temperature work best.
- Sugar: Granulated sugar adds the right sweetness.
- Lemon Curd: Feel free to use homemade lemon curd or a high-quality store-bought jar.
- Vanilla extract: Real vanilla rounds out the flavor.
- Graham Crackers: Our favorite are classic, not honey graham crackers.
- Butter: Binds the crumbs together and adds rich flavor.
Helpful tools for making cheesecake
Springform Pan, 9 Inch,Tiptree Lime CurdTart TamperTilt Head Stand MixerApron
How to make lemon cheesecake
While a water bath is one way to make a cheesecake bake evenly and prevent cracking, it is also very hard to get right. We have found this alternative method produces the same great final product but without the risk of a soggy crust.
Press the graham cracker crumbs mixed with sugar and melted butter into the prepared pan. Press one and half inches up the sides of the springform pan. To make sure the crust stays nice and sturdy, use a firm hand with a tart tamper or a flat-bottomed measuring cup to really pack those crumbs down once they're all in place.
Lemon sugar is a secret to creating a truly flavorful batter. Start by placing the sugar and fresh lemon zest in the bowl of a clean of food processor and pulsing until it turns a light yellow color. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add in the softened cream cheese, lemon sugar, and salt. Beat on medium to medium-high speed for 2 minutes until totally smooth. Scrape bowl occasionally.
This recipe can also be made in a large bowl using a hand mixer.
Add in the eggs, one at a time, and mix on low until thoroughly combined. Scrape down the bowl in between each egg.
Turn the mixer on low and pour in the cream and vanilla. Continue mixing until completely combined.
Pour the cream cheese mixture into the cooled crust. Use and offset spatula to gently press the filling out to the edge. Place onto a cookie sheet to make it easier to move in and out of the oven.
Prep the oven by placing one wire rack on the bottom and one in the middle. Set the cheesecake on the middle rack. Place a baking pan on the bottom oven rack and pour in the hot water. Close the door.
Bake at 325℉ for 55 minutes. Turn the oven off and prop the oven door slightly (I used a wooden spoon) and allow to cool for 1 hour. Do not open the oven all the way or the heat will escape.
Remove from oven and cool 3-4 hours at room temperature, then refrigerate overnight or until fully chilled. Once cold, spread tart lemon curd on top of the cheesecake. Decorate with fresh lemon slices if desired. Serve with a dollop of whipped cream.
Variations and substitutions
- Try a lemon Oreo crust like the one in our blackberry cheesecake recipe.
- There is not a good substitute for full-fat cream cheese! It is important to use the real thing.
- A little lime in place of the lemon will add a nice tang.
- This triple berry topping, would be delicious served beside this cheesecake.
- Store-bought crust is not a good substitute. It does not hold the amount of batter required.
How to store
Store the lemon cheesecake itself uncovered until it is very cold to minimize the chance of condensation.
If you’re making it a day or two ahead, keep it in the fridge in a covered cake carrier. Just be sure it’s totally cooled before covering, or you’ll get condensation that’ll drip onto your cheesecake.
FAQs
Absolutely! Cheesecake freezes like a charm. Once it’s fully cooled and chilled in the fridge, pop it on a cookie sheet and freeze it unwrapped for 2-3 hours—this keeps it from getting squished when you wrap it up. Once it’s nice and firm, wrap it in plastic wrap, add a layer of aluminum foil, and freeze for 1-2 months.
Lemon juice helps to cut the heaviness of the cream cheese as well as provides a nice tang.
Tips & Tricks
- Be sure the cream cheese is completely room temperature to ensure that the batter isn't lumpy.
- Use a firm hand when pressing in the crust. This will help prevent it from cracking.
- Trust the baking instructions. We have tested this over and over again. It works beautifully!
More lemon desserts
Looking for other lemon recipes like this? Try these:
- Lemonade Pie Recipe
- Creamy Lemon Pie
- Lemon Bundt Cake
- Lemonade Ice Cream Recipe
- Super Soft Lemon Scones
If you're more of a lime person, I can't recommend this Key Lime Pie Recipe enough!
Recipe
Lemon Cheesecake Recipe (No Water Bath!)
Ingredients
Crust Ingredients
- 2¼ cups graham cracker crumbs about 18 sheets
- 4 tablespoons granulated sugar
- 8 tablespoons unsalted butter melted
Filling Ingredients
- 1¼ cup granulated sugar
- 2 tablespoons lemon zest packed about 4 large or 6 small
- 4 8-ounce packages cream cheese room temperature
- 3 large eggs room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ⅓ cup heavy cream room temperature
- ¼ cup lemon juice
Lemon Topping Ingredients
- ½ cup prepared lemon curd
- lemon slices or zest optional
- whipped cream optional
Instructions
- Preheat the oven to 350 F. Wrap the outside bottom of a 9-inch springform pan in two layers of aluminum foil. Lightly grease the inside with baking spray.
Crust Instructions
- If using whole graham crackers, place in bowl of food processor and pulse until fine crumbs. No large pieces should be left. Add in the butter and sugar. Pulse until resembles damp sand.
- Press it into prepared pan about 1-1.5 inches up the side.
- Bake 10 minutes, then set aside to cool.
Filling Instructions
- Immediately reduce the oven temperature to 325℉. Set two racks in the oven with one on lowest rack and one in the middle. Begin heating 3-4 cups of water.
- In the bowl of a clean food processor, pulse the sugar and lemon zest for about 30 seconds. The sugar should be a pale yellow.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, lemon sugar, salt, on medium-high until smooth, about 2 minutes, scraping 1-2 times. The mixture should be very smooth.
- Add the eggs one at a time and mix on low, beating until each is well combined before adding the next one. Scrape the bowl after each one.
- Add the heavy cream, lemon juice, and vanilla on low until just combined. Pour the filling into the cooled crust and use an offset spatula to spread out to the side of the pan smoothing the top. Place the pan on a rimmed cookie sheet.
Baking Instructions
- Place the cookie sheet with cheesecake on the middle rack. Place baking pan on the lowest rack and immediately pour the hot water into the baking pan. Close the door.
- Bake at 325℉ for 55 minutes. Then turn the oven off and prop the oven door slightly (I used a wooden spoon) and allow to cool for 1 hour. Do not open the oven all the way or the heat will escape.
- Remove from oven and cool 3-4 hours at room temperature, then refrigerate overnight or until fully chilled.
Topping Instructions
- Once the cheesecake is cold, take the lemon curd and spread evenly over the top of the cheesecake. If using, layer lemon slices across top.
- Serve with a dollop of whipped cream.
Notes
- Be sure the cream cheese is completely room temperature to ensure that the batter isn't lumpy.
- Use a firm hand when pressing in the crust. This will help prevent it from cracking.
- Trust the baking instructions. We have tested this over and over again. It works beautifully!
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Dave says
My family loved this one! Two people asked me for the recipe. Thanks for sharing!