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Lemon Cheesecake


Rate this recipe 4.2/5 (68 Votes)
Lemon Cheesecake 1 Picture


  • Cheesecake for a 8x8 pan
  • For the base:
  • 4-5 oz of Speculoos cookies (use graham crackers if you cannot find speculoos)
  • 1.5 tbs of butter
  • For the filling:
  • 16 oz cream cheese (two packages)
  • 1 cup of Kiri
  • 1/3 cups of sugar (or more to taste)
  • 3 eggs
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest


Servings 6
Level of difficulty Easy
Preparation time 25mins
Cooking time 35mins
Cost Budget Friendly


Step 1

Reduce cookies to a fine powder. Melt the butter in the microwave and mix it with powder. Line a pan with parchment paper 8 inches in diameter. Divided powdered cookies to form the crust of the cheesecake and pack them with the bottom of a glass (it must be compact so that it can support the cheesecake.)

Step 2

Place in refrigerator while you prepare the filling. In a bowl, beat Kiri, cheese, sugar, juice and lemon zest. Add eggs and beat until mixture is smooth. Take the crust out of the fridge and cover with the lemon mixture.

Step 3

Make 35 to 40 minutes in a preheated oven at 325 ° F. The center should be slightly wobbly in the end. Remove cheesecake from oven, let cool then refrigerate for 24 hours. Serve chilled, enjoy!

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Chef Tips and Tricks

VIDEO: Mini Lemon Cheesecake

Try this super simple one-serving lemon cheesecake to satisfy your dessert cravings!


  • 8 oz. cream cheese
  • ½ cup powdered sugar
  • 2 lemons
  • Ginger cookies (such as Speculoos) or graham crackers


  1. Place cream cheese (e.g. Philadelphia) in a mixing bowl.
  2. Add powdered sugar.
  3. Beat ingredients together.
  4. Cut a lemon in half and squeeze the juice of one half into the mixture.
  5. Mix well.
  6. Cut the top and bottom off of a lemon and hollow.
  7. Fill the hollowed-out lemon with the whipped mixture.
  8. Crush ginger cookies and sprinkle the crumbles on top.
  9. Serve and enjoy!

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