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Lemon Cheesecake Recipe

lemon cheesecake
I know it’s a little late, but I’m just getting around to posting the dessert I made for Easter this year. As a last minute decision, I decided to go with no-bake lemon cheesecake squares, and the results turned out pretty good. I just wish I could find some decent fresh strawberries around here this time of year. This recipe is great if you’re looking for something light and refreshing – it would be great in the summertime!  This is a no-bake cheesecake recipe so after only about a half hour it will be in the fridge. If you can find good ones, fresh strawberries taste just amazing on top of the cheesecake. Let me know what you think.

lemon cheesecakelemon cheesecake






lemon cheesecakelemon cheesecake

lemon cheesecakelemon cheesecake

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Lemon Cheesecake Recipe

  • Author: Bobby


  • 1 1/3 cup graham cracker crumbs
  • 1 tbsp sugar
  • 1/3 cup melted butter


  • 24 oz cream cheese
  • 1 cup granulated sugar
  • 3 large eggs
  • 1.5 tbsp lemon zest
  • 1/3 cup lemon juice, freshly squeezed
  • 1/3 cup sour cream


  1. Preheat the oven to 350F degrees.
  2. Wrap the outside of a 9-inch springform pan with aluminum foil, ensuring that the bottom and sides are covered tightly. Lightly grease the inside with non-stick cooking spray.
  3. To make the crust mix together the graham crumbs, sugar and melted butter. Then press into the bottom of the pan and place in the freezer.
  4. In a large bowl beat together the cream cheese and sugar until very soft.
  5. Then beat in the eggs one at a time. Then mix in the lemon zest, lemon juice and sour cream with the mixer on low.
  6. Remove the crust from the freezer and place inside a large roasting pan. Pour the cheesecake batter into the springform pan on top of the crust. Then pour about 1/2 inch of water into the roasting pan.
  7. Place the whole thing in the oven and bake for 50-60 minutes or until the top is no longer shiny and there’s a little wobble in the center of the cheesecake.
  8. Cool at room temperature for 30 minutes, then cover and refrigerate for at least 4 hours or overnight.




  1. Bobby says:

    a. grade – it’s great, you should give it a try.

    Toni – haha, how ironic. It’s no surprize, great ‘cooks’ think alike!

    Schubsta – Thanks and don’t worry, there is much more to come :).

    Chelle – It’s really easy to make and takes hardly no time at all.

  2. kj says:

    I am always a fan of quick and easy cheesecakes, and this looks delicious! Thats a good looking strawberry too…

  3. Althea Dene' says:

    Hi Bobby, I was just checking out one of your latest recipes and got sidetracted on your site (like usual). Somehow I got into the cheesecake section and noticed this one. I read your comment on not having decent strawberries off season. I was reminding about one ot the most delicious strawberry recipes we love. I make up a batch using a local growers beautiful strawberries and then freeze a batch or two. Frozen in this manner, the strawberries seem to retain their wonderful succulent flavor. Thought I would pass on the recipe….what the heck…..https://allrecipes.com/recipe/supreme-strawberry-topping/

  4. M says:

    I’ve been using this recipe on your site for years. I was so sad to see that the recipe has changed and no longer matches the no-bake lemon cheesecake in the pictures. 🙁 What happened? The recipe is now for a baked lemon cheesecake, not the one pictured.

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