12 Lemon Cheesecake Recipes That Citrus Fans Will Adore

Nothing beats the perfect combination of creamy cheesecake and bright lemon flavor. These recipes bring together the best of both worlds in delicious ways.

From no-bake options to elegant layered desserts, each recipe offers something special for every skill level and occasion.

01. Layered Lemon Cheesecake Bars

Two distinct layers create the perfect balance of tangy lemon and rich cheesecake. These bars offer double the flavor in every single bite.

Ingredients: 1½ cups graham cracker crumbs, ⅓ cup melted butter, 16 oz cream cheese (softened), ½ cup sugar, 2 large eggs, ¼ cup fresh lemon juice, 2 tablespoons lemon zest, 1 cup sour cream, 2 tablespoons powdered sugar.

How To Make Layered Lemon Cheesecake Bars

1. Preheat your oven to 350°F and line a 9×13-inch baking dish with parchment paper. Mix graham cracker crumbs with melted butter until evenly moistened, then press firmly into the bottom of your prepared pan to create a solid crust foundation.

2. Beat softened cream cheese until completely smooth and fluffy, about 3 minutes. Gradually add sugar, then eggs one at a time, beating well after each addition. Mix in lemon juice and zest until the filling is bright and aromatic.

3. Pour the cheesecake mixture over the crust and spread evenly. Bake for 25-30 minutes until the center is almost set but still slightly jiggly. The edges should look firm and lightly golden.

4. Combine sour cream with powdered sugar and spread over the warm bars. Return to oven for 5 minutes, then cool completely before refrigerating for at least 4 hours until fully set.

02. Simple No-Bake Lemon Cheesecake

Seven ingredients and zero oven time make this the easiest cheesecake ever. Lemon gelatin helps everything set perfectly in your refrigerator.

Ingredients: 1 prepared graham cracker crust, 8 oz cream cheese (softened), ½ cup sugar, 1 package lemon gelatin, ¾ cup boiling water, 1 cup heavy whipping cream, 2 tablespoons lemon juice.

How To Make Simple No-Bake Lemon Cheesecake

1. Dissolve lemon gelatin completely in boiling water, stirring until no granules remain. Set aside to cool for about 10 minutes, but don’t let it start setting up yet.

2. Beat cream cheese until smooth and fluffy, then gradually add sugar until well combined. Slowly pour in the cooled gelatin mixture while beating continuously to prevent lumps from forming.

3. In a separate bowl, whip heavy cream with lemon juice until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, maintaining the light texture.

4. Spoon the filling into your prepared crust and smooth the top with an offset spatula. Refrigerate for at least 4 hours or overnight until completely firm and set throughout.

03. Refrigerator Lemon Cheesecake

Jell-O mix does double duty by adding flavor and helping this cheesecake set without eggs. Perfect for hot summer days when you want to avoid using the oven.

Ingredients: 1½ cups graham cracker crumbs, ⅓ cup melted butter, 2 tablespoons sugar, 1 package lemon Jell-O, ¾ cup boiling water, 16 oz cream cheese (softened), ½ cup sugar, 1 cup heavy cream.

How To Make Refrigerator Lemon Cheesecake

1. Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Mix until evenly moistened, then press firmly into the bottom of a 9-inch springform pan. Chill the crust while preparing the filling.

2. Dissolve Jell-O completely in boiling water, stirring for 2 minutes until no granules remain. Allow to cool for 15 minutes until slightly thickened but not set.

3. Beat cream cheese until smooth, then gradually add ½ cup sugar until fluffy. Slowly pour in the cooled Jell-O mixture while beating on low speed to prevent lumps.

4. Whip heavy cream to stiff peaks and gently fold into the cream cheese mixture. Pour over the chilled crust and refrigerate for at least 6 hours until completely set and firm.

04. Crescent Roll Lemon Cheesecake Bars

Refrigerated crescent dough creates a flaky pastry shell for tangy lemon filling. These bars deliver intense lemon flavor that citrus lovers absolutely crave.

Ingredients: 2 tubes refrigerated crescent roll dough, 16 oz cream cheese (softened), ¾ cup sugar, 1 large egg, ⅓ cup fresh lemon juice, 3 tablespoons lemon zest, 1 tablespoon flour.

How To Make Crescent Roll Lemon Cheesecake Bars

1. Preheat oven to 350°F and grease a 9×13-inch baking dish. Unroll one tube of crescent dough and press into the bottom of the pan, pinching seams together to create a solid crust layer.

2. Beat cream cheese until completely smooth and fluffy, about 3 minutes with an electric mixer. Add sugar, egg, lemon juice, lemon zest, and flour, beating until the mixture is bright yellow and well combined.

3. Spread the lemon cheesecake filling evenly over the bottom crust layer. Unroll the second tube of dough and carefully place over the filling, gently stretching to cover and pinching seams closed.

4. Bake for 25-30 minutes until the top crust is golden brown and the filling is set. Cool completely in the pan before cutting into squares. The bars will firm up as they cool.

05. Walnut-Topped Cheesecake Cookie Bars

A unique walnut mixture serves as both the bottom crust and crumbly topping. Using a smaller pan creates extra-thick bars with amazing texture contrast.

Ingredients: 2 cups flour, 1 cup chopped walnuts, ½ cup brown sugar, ½ cup cold butter (cubed), 12 oz cream cheese (softened), ⅓ cup sugar, 1 large egg, ¼ cup lemon juice, 1 tablespoon lemon zest.

How To Make Walnut-Topped Cheesecake Cookie Bars

1. Preheat oven to 350°F and line a 9×13-inch pan with parchment paper. Combine flour, walnuts, and brown sugar in a large bowl. Cut in cold butter using a pastry cutter until the mixture resembles coarse crumbs.

2. Reserve 1½ cups of the walnut mixture for topping. Press the remaining mixture firmly into the bottom of your prepared pan to create an even crust layer.

3. Beat cream cheese until smooth, then add sugar, egg, lemon juice, and lemon zest. Mix until the filling is creamy and bright. Spread evenly over the crust, then sprinkle the reserved walnut mixture on top.

4. Bake for 25-30 minutes until the topping is golden brown and the center is almost set. Cool completely in the pan before cutting. The bars will continue to set as they cool to room temperature.

06. Spiced Ginger Lemon Cheesecake Bars

Warm ginger spice perfectly complements bright lemon in this sophisticated flavor combination. A gingersnap crust adds extra spice and wonderful texture.

Ingredients: 2 cups gingersnap cookie crumbs, ⅓ cup melted butter, 16 oz cream cheese (softened), ½ cup sugar, 2 large eggs, ⅓ cup fresh lemon juice, 2 tablespoons lemon zest, 1 teaspoon ground ginger.

How To Make Spiced Ginger Lemon Cheesecake Bars

1. Preheat your oven to 325°F and line a 9×13-inch baking dish with parchment paper. Combine gingersnap crumbs with melted butter, mixing until evenly moistened and fragrant with spice.

2. Press the gingersnap mixture firmly into the bottom of your prepared pan, creating an even layer that will hold the filling. Use the bottom of a measuring cup to pack it down solidly.

3. Beat cream cheese until completely smooth and fluffy. Add sugar and beat well, then add eggs one at a time. Mix in lemon juice, lemon zest, and ground ginger until the filling is aromatic and well combined.

4. Pour the lemon-ginger filling over the crust and spread evenly with an offset spatula. Bake for 28-32 minutes until the center is almost set but still slightly jiggly when gently shaken.

5. Cool completely at room temperature, then refrigerate for at least 3 hours before cutting into bars. The flavors will meld beautifully as they chill.

07. Classic Lemon Meringue Cheesecake

Two beloved lemon desserts unite in one spectacular creation. Shortbread crust supports rich cheesecake topped with lemon curd and fluffy meringue.

Ingredients: 1½ cups shortbread cookie crumbs, ¼ cup melted butter, 24 oz cream cheese (softened), ¾ cup sugar, 3 large eggs, ⅓ cup lemon juice, ½ cup lemon curd, 3 egg whites, ⅓ cup sugar.

How To Make Classic Lemon Meringue Cheesecake

1. Preheat oven to 325°F and mix shortbread crumbs with melted butter. Press into the bottom of a 9-inch springform pan and bake for 10 minutes until lightly golden.

2. Beat cream cheese until smooth, then gradually add ¾ cup sugar until fluffy. Add whole eggs one at a time, then lemon juice, mixing until the batter is smooth and bright yellow.

3. Pour cheesecake batter over the baked crust and bake for 45-50 minutes until the center is almost set. Cool completely, then spread lemon curd evenly over the top.

4. Beat egg whites until foamy, then gradually add ⅓ cup sugar, beating until stiff, glossy peaks form. Spread meringue over the lemon curd, creating decorative swirls with a spoon.

5. Use a kitchen torch to lightly brown the meringue peaks, or place under the broiler for 1-2 minutes, watching carefully to prevent burning. Chill before serving.

08. Instant Pot Low-Carb Cheesecake

Your pressure cooker creates the perfect water bath environment for silky cheesecake. Sugar substitute keeps carbs low while maintaining incredible flavor.

Ingredients: 1 cup almond flour, 3 tablespoons butter (melted), 2 tablespoons sugar substitute, 16 oz cream cheese (softened), ½ cup sugar substitute, 2 large eggs, ¼ cup lemon juice, 2 tablespoons lemon zest.

How To Make Instant Pot Low-Carb Cheesecake

1. Mix almond flour, melted butter, and 2 tablespoons sugar substitute until the mixture holds together when pressed. Press firmly into the bottom of a 7-inch springform pan that fits inside your Instant Pot.

2. Beat cream cheese until completely smooth and fluffy, about 4 minutes. Gradually add ½ cup sugar substitute, then eggs one at a time, beating well after each addition to prevent lumps.

3. Mix in lemon juice and zest until the batter is bright and aromatic. Pour over the almond flour crust and smooth the top with a spatula.

4. Cover the pan tightly with foil and place on the trivet in your Instant Pot. Add 1 cup water to the bottom and pressure cook on high for 35 minutes with natural release.

5. Remove carefully and cool completely before refrigerating for at least 4 hours. The cheesecake will continue to set and develop flavor as it chills overnight.

09. Yogurt Lemon Cheesecake

Nonfat yogurt replaces sour cream for a lighter texture without sacrificing flavor. This version rivals expensive restaurant cheesecakes at a fraction of the cost.

Ingredients: 1½ cups graham cracker crumbs, ⅓ cup melted butter, 24 oz cream cheese (softened), ¾ cup sugar, 3 large eggs, 1 cup nonfat Greek yogurt, ¼ cup fresh lemon juice, 3 tablespoons lemon zest.

How To Make Yogurt Lemon Cheesecake

1. Preheat oven to 325°F and combine graham cracker crumbs with melted butter. Press mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.

2. Beat cream cheese until completely smooth and fluffy, about 4 minutes with an electric mixer. Gradually add sugar, beating until the mixture is light and well combined.

3. Add eggs one at a time, beating well after each addition. Mix in Greek yogurt, lemon juice, and lemon zest until the batter is smooth and bright yellow with no streaks remaining.

4. Pour the batter over the crust and smooth the top. Bake for 55-60 minutes until the center is almost set but still slightly jiggly when the pan is gently shaken.

5. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for 1 hour. This prevents cracking. Refrigerate for at least 6 hours before serving.

10. Individual Lemon Cheesecake Mousse Cups

Light and airy mousse texture makes these perfect for entertaining crowds. Graham cracker bottoms and whipped filling create an elegant individual dessert.

Ingredients: 1 cup graham cracker crumbs, 3 tablespoons melted butter, 8 oz cream cheese (softened), ½ cup powdered sugar, ¼ cup fresh lemon juice, 2 tablespoons lemon zest, 1 cup heavy whipping cream.

How To Make Individual Lemon Cheesecake Mousse Cups

1. Mix graham cracker crumbs with melted butter until evenly moistened. Divide the mixture among 8 small glasses or ramekins, pressing firmly into the bottom of each container to create individual crusts.

2. Beat cream cheese until smooth and fluffy, about 3 minutes. Gradually add powdered sugar, then lemon juice and zest, beating until the mixture is bright and well combined.

3. In a separate bowl, whip heavy cream to stiff peaks, being careful not to overbeat. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, maintaining the light, airy texture.

4. Divide the mousse among the prepared cups, spooning it over the graham cracker bases. Smooth the tops and refrigerate for at least 3 hours until set and chilled throughout.

11. Creamy Lemon Cheesecake Bars

All the creamy richness of cheesecake with the bright tang of classic lemon bars. A dusting of powdered sugar adds the perfect finishing touch.

Ingredients: 2 cups flour, ½ cup powdered sugar, 1 cup cold butter (cubed), 12 oz cream cheese (softened), ½ cup sugar, 2 large eggs, ⅓ cup fresh lemon juice, 2 tablespoons lemon zest, powdered sugar for dusting.

How To Make Creamy Lemon Cheesecake Bars

1. Preheat oven to 350°F and line a 9×13-inch baking dish with parchment paper. Combine flour and ½ cup powdered sugar in a large bowl, then cut in cold butter until the mixture resembles coarse crumbs.

2. Press the flour mixture firmly and evenly into the bottom of your prepared pan. Bake for 18-20 minutes until the edges are lightly golden and the crust feels set when touched.

3. While the crust bakes, beat cream cheese until completely smooth. Add sugar and beat until fluffy, then add eggs one at a time. Mix in lemon juice and zest until bright and aromatic.

4. Pour the cheesecake mixture over the hot crust and return to the oven. Bake for 22-25 minutes until the center is almost set but still slightly jiggly when gently shaken.

5. Cool completely at room temperature, then refrigerate for at least 2 hours. Dust generously with powdered sugar before cutting into squares and serving chilled.

Final Thoughts

These lemon cheesecake recipes offer something special for every occasion and skill level. From quick no-bake options to elegant layered desserts, each one delivers that perfect citrus-cream combination.

Whether you’re hosting a dinner party or just treating yourself, these recipes will become your go-to favorites for satisfying any lemon craving.