This EASY Creamy Lemon Cheesecake is the best lemon cheesecake I’ve ever had! It’s full of lemon flavor and so easy to make! You’ll think you’re in lemon heaven!
I was once was afraid to make cheesecake. I thought people who made beautiful and delicious cheesecakes were performed nothing short of miracles. One day, I decided to follow a simple Kraft recipe that turned out delicious and I’ve been making cheesecakes ever since.
What’s more, you can make this lemon cheesecake the day before you want to serve it or even the same day! I’ll tell you how below.
But, first I have to tell you how wonderful this recipe is and how easy it is to make! You may never buy one at the grocery store again.
Disclaimer: This post contains affiliate links which means, if you make a purchase, I’ll receive a small commission but, you pay the same price.
Lemon Cheesecake Baked
I admit, I prefer a baked cheesecake over no- bake every day of the week! That doesn’t mean I won’t eat no bake cheesecake. Let’s not be silly. But, I prefer the taste of baked cheesecake.
I’ve used regular cream cheese, Neuchatel, light cream cheese, store brand, and a combination of all of them trying to reduce calories and fat. But, what I’ve found is that the best tasting cheesecake is going to be full fat cream cheese. Philadelphia brand is the best and not just because I’m from the Philly area. It tastes the best!
Easy Creamy Lemon Cheesecake
If you don’t have a zester, use a sharp knife to remove the lemon zest (only yellow part of peel.) Then cut it into fine pieces. If you attempt to use a cheese grater, you may grate some of the rind (the white part of peel) which is bitter. You only want the yellow part of the peel. If you don’t have a zester, I highly recommend getting one. There is a lot of flavor in citrus peels (i.e. lemon, lime, orange.) The zester can be used for coconut, whole nutmeg, garlic, onion and other fruits or vegetables.
When I don’t have time to make a cookie crust for a cheesecake, I’ll use the Keebler pie crust. As long as it has a long expiration date, it should be somewhat fresh.
Always check the dates. An old cookie pie crust will taste stale and impair the cheesecake’s flavor. Although you can buy cookie crumbs, it still adds extra steps and more dirty dishes.
But, it will taste a bit more fresh so, it just depends how much time you have.
If you have a little extra time, consider making this delicious Creamy Cranberry Lemon Cheesecake. It is twice as big as the Easy Creamy Lemon Cheesecake but, has the extra tart of the cranberries.
How to Make Easy Creamy Lemon Cheesecake
First, in a large mixing bowl, add softened cream cheese, vanilla, sugar, eggs, lemon juice, and lemon zest.
Use a ” target=”_blank” rel=”noopener nofollow noreferrer”>zester. It can also be used for nutmeg, lime, orange and even garlic. Put lemon zest in pound cakes and sponge cake.
Mix for a few minutes on high. You will begin to see the cream cheese become creamy and slightly fluffy.
TIP: Whipping the cream cheese makes it fluffier. One time, I accidentally left my Kitchen Aid mixer beating cream cheese for a few minutes while I tended to something else and was worried I over beat it. The effect was quite the opposite. The cheesecake came out a little bit lighter in consistency and creamier. Ever since, I mix it longer than needed.
How to Make The Perfect Cheesecake
If you’re looking to make the perfect cheesecake, read my article on How to Make a Creamy Cheesecake Without Cracks!
After you bake this Easy Creamy Lemon Cheesecake, let it cool until it is only slightly warm on the bottom. Then, put it in the refrigerator for at least 4 hours. If you need it faster, put it in the freezer for two hours and then move it to the refrigerator. If you are making a larger cheesecake, you’ll need up to 8 hours or preferably over night.
You can tell how creamy this Easy Lemon Cheesecake is by the picture below. Look at the consistency. YUM!
Double this Recipe!
This Easy Creamy Lemon Cheesecake recipe can be doubled! You can just double the ingredients but, you’ll have to make a cookie pie crust which, can be made by adding mixing 1 1/2 cups of graham cracker crumbs, 5 tablespoons of melted butter and 1/3 cup of sugar. Press it into a large springform pan and bake for about an hour. You’ll need a springform pan to make the doubled recipe.
It’s good to have a 3 piece spring form pan set so you can make various size cheesecakes.
Add this lemon cheesecake recipe to your list of lemon cheesecake recipes from scratch!
Can I Make This Lemon Cheesecake the Day Before?
Yes! Certainly you can make it the day before serving. You can even make it two days before which makes it a convenient dessert to serve for Mother’s Day, Easter, Memorial Day, July 4th, or any occasion. When you find a delicious dessert that’s this easy to make, you save the recipe! So be sure to pin it!
Easy Creamy Lemon cheesecake is perfect for pot luck parties. With only 10 min of prep time, you’ll amaze people. You can tell them you actually made it- a from scratch cheesecake! Move over Cheesecake Factory! They’ll think you performed a baking miracle!
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Creamy Lemon Cheesecake
- 2 8 oz. pkgs of Philadelphia brand cream cheese softened
- ½ cup of white granulated sugar
- 2 eggs
- 1 tsp of vanilla extract
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 Graham cracker Pie crust
- Remove cream cheese from refrigerator for about 30 minutes to soften or in microwave on defrost setting.
- Preheat oven to 350 F degrees.
- Put the softened cream cheese in a mixing bowl and mix on medium speed for two minutes.
- Use a zester to remove lemon zest from peel. You only need 1 tsp.
- Add sugar, vanilla, lemon zest and lemon juice to the cream cheese until mixed.
- Add eggs, one at a time and continue to mix. Pour cream cheese mixture into the pie crust.
- Bake on 350 degrees for 40-45 minutes.
- Let cool for one hour and then refrigerate for at least 4 hours before serving or in freezer for two hours.
Cooling and Storage:After the cheesecake has cooled for about an hour, refrigerate it for 4 hours before serving. Need it faster? Put it in the freezer for two hours and then refrigerate until ready to serve.