Creamy Lemon Cheesecake with a Sweet Crust

This Creamy Lemon Cheesecake with a Sweet Crust is a delightful dessert that combines the perfect balance of tart lemon and rich, creamy cheesecake filling on a crunchy graham cracker crust. With its refreshing citrus flavor and silky texture, it’s the perfect treat for any occasion. Whether you’re making it for a special celebration or just a casual indulgence, this cheesecake is sure to impress.

Why You’ll Love This Recipe

This cheesecake is a dream for anyone who loves the refreshing taste of lemon. The combination of smooth cream cheese, sweetened condensed milk, and a hint of vanilla creates a velvety filling that is rich yet light. Paired with the crunchy, sweet graham cracker crust, each bite offers the perfect balance of texture and flavor. Plus, it’s incredibly easy to make, requiring minimal effort but delivering impressive results. The optional whipped cream, lemon slices, and mint garnish add a final touch of elegance, making this cheesecake a showstopper at any gathering.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits)

• ¼ cup melted unsalted butter

• 2 tbsp sugar (optional)

For the Cheesecake Filling:

• 2 cups cream cheese (softened)

• 1 cup sweetened condensed milk

• ⅓ cup freshly squeezed lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla extract

For Garnish (optional):

• Whipped cream

• Lemon slices

• Mint leaves

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Crust

• In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar (if using) until the mixture is evenly combined.

• Press the mixture into the bottom of a lined 9-inch springform pan or rectangle mold.

• Chill in the refrigerator for at least 30 minutes to allow the crust to firm up.

2. Prepare the Filling

• In a mixing bowl, beat the cream cheese until smooth and creamy, ensuring there are no lumps.

• Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract.

• Beat until the mixture is silky smooth, scraping down the sides of the bowl as necessary to ensure everything is well incorporated.

3. Assemble

• Once the crust has chilled, pour the cheesecake filling over the crust.

• Smooth the top of the cheesecake using a spatula to create an even layer.

4. Chill

• Refrigerate the cheesecake for at least 6 hours, or preferably overnight, until it has set and is firm to the touch.

5. Serve

• Slice and garnish with whipped cream, fresh lemon slices, or mint leaves for an extra touch of flavor and decoration.

Servings and Timing

• Servings: 8-10 slices

• Prep Time: 15 minutes

• Chill Time: 6 hours (or overnight)

• Total Time: 6 hours 15 minutes (or overnight)

Variations

• Add Fruit Topping: Top your cheesecake with fresh berries like strawberries, blueberries, or raspberries for an additional burst of flavor.

• Crust Variation: If you prefer a different crust, try using crushed Oreos, almond flour, or even coconut for a twist on the traditional graham cracker base.

• Lemon Variation: Increase the lemon zest and juice for a more tangy flavor, or add lemon extract to intensify the citrus notes.

• Gluten-Free Option: Use gluten-free graham crackers or biscuits for a gluten-free version of the crust.

Storage/Reheating

• Storage: Store the cheesecake in the refrigerator for up to 5 days. Be sure to cover it well with plastic wrap or foil to prevent it from absorbing any odors from the fridge.

• Freezing: If you need to freeze the cheesecake, wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.

FAQs

1. Can I use a different type of crust for the cheesecake?

Yes, you can use a different type of crust, such as an Oreo cookie crust or a shortbread cookie crust, if you prefer.

2. How can I make this cheesecake dairy-free?

To make this cheesecake dairy-free, substitute the cream cheese with a dairy-free cream cheese alternative and use a plant-based sweetened condensed milk.

3. How long does it take for the cheesecake to set?

The cheesecake needs to chill in the refrigerator for at least 6 hours, but for best results, leave it overnight to fully set.

4. Can I use bottled lemon juice instead of fresh lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.

5. Can I make this cheesecake without a springform pan?

Yes, you can use a regular cake pan or a rectangular mold. Just make sure to line the pan with parchment paper for easy removal.

6. Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day or two in advance. Just be sure to store it in the fridge until you’re ready to serve.

7. What can I do if my cheesecake doesn’t set properly?

If your cheesecake doesn’t set, it may need more time in the fridge. Allow it to chill overnight, and it should firm up. If not, consider adding gelatin next time for extra stability.

8. How should I store leftover cheesecake?

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

9. Can I freeze this cheesecake?

Yes, you can freeze the cheesecake. Wrap it tightly and freeze for up to 3 months. Thaw it in the refrigerator before serving.

10. Can I use lemon curd as a topping?

Yes, lemon curd can be used as a delicious topping. It will add an extra layer of lemon flavor to your cheesecake.

Conclusion

This Creamy Lemon Cheesecake with a Sweet Crust is a delightful dessert that combines creamy richness with refreshing lemon flavor. With a simple yet elegant presentation, it’s the perfect treat for any occasion. Whether you’re enjoying it with a cup of tea or serving it at a gathering, this cheesecake will be a hit with everyone. Plus, it’s easy to make, making it the perfect dessert to impress your guests with minimal effort.