Lemon Cheesecake

Why you'll love this recipe

When life gives you lemons... make cheesecake! This Oreo Lemon Cheesecake is a total crowd-pleaser, combining the silky smoothness of traditional cheesecake with the irresistible flavor of lemon cookies and fresh citrus. Here's why you're going to love it!

It’s the best of both worlds — old-school baked cheesecake with a new-school cookie twist!

The Lemon Oreo crust is a game-changer - sweet, buttery, and packed with lemon flavor.

Luscious and creamy - a true New York-style cheesecake!

Super versatile. You can top it with seasonal fruit like raspberries or blueberries, tweak it, and even spike it (hello, limoncello version!).

Perfect for any occasion. Easter, Mother’s Day, birthdays, or any day that needs a little sweet treat.

Ingredients

Before you get started, gather everything you'll need to make this zesty dessert.

For the lemon crust:

• Lemon Oreo Cookies – cookies, filling and all, crushed into fine crumbs to make a super flavorful base.
• Unsalted butter – melted to bind the crust and give it that rich, buttery taste.
• Sugar – just a touch to sweeten the deal.

For the cheesecake filling:

• Full-fat cream cheese – the heart and soul of any good cheesecake, giving it that creamy, dreamy texture.
• Sugar – to sweeten the filling.
• Eggs – bind everything together and create that luxurious, custardy texture.
• Sour cream – adds a little tang and keeps the cheesecake moist.
• Fresh lemon juice – brings the bright, sunny flavor.
• Lemon zest – for even more citrus punch.
• Vanilla extract – a cozy note that brings out all the flavors.

Toppings (optional but highly recommended)

• Whipped cream – because why not?
• Lemon slices – for that fresh, show-stopping look.
• Fresh mint – a little green makes everything prettier!

Ingredient substitutions

Want to switch things up a little? Here are a few simple swaps and ideas:

Lemon: If you can find Meyer lemons, use them! They’re sweeter and a little floral, which kicks up the flavor to a whole new level.

Sour Cream: Greek yogurt is a great substitute if that’s what you have on hand.

Crust Options: If you can't find Lemon Oreos, you can use Golden Oreos for a sweet vanilla twist, a graham cracker crust for a classic New York lemon cheesecake, or even a gingersnap crust if you want a spicy kick.

How to make lemon cheesecake

Making cheesecake might sound fancy, but trust me, this recipe keeps it easy.

To make the crust:

1. Place lemon Oreo cookies in a chopper or use a large gallon storage bag and a rolling pin to crush the cookies into very fine crumbs. Add the crumbs, sugar and melted butter to a bowl.
2. Mix well with a fork until the crumbs hold together when pinched.

3. Butter the bottom and sides of a springform pan. Add parchment paper to the bottom and butter that as well. Pat the crumbs into the bottom and halfway up the sides of the pan. Chill until ready to fill.

For the lemon cheesecake:

1. Place room temperature cream cheese in a large mixing bowl.
2. Cream until light and fluffy, about 3-5 minutes.
3. Gradually add sugar, mixing well.
4. Add eggs, one at a time, beating in between.
5. Fold in sour cream, lemon juice, lemon zest, and vanilla extract.
6. Mix until combined.

7. Pour lemon cheesecake mixture into chilled crust.
8. Baked in a preheated 375°F oven for 40 minutes. Turn the oven off and let the cheesecake continue to bake for 1 hour. DO NOT open the oven door during this time.

Decorate this cool, creamy dessert with fruit, flowers, and mint leaves. It's like a picture of spring or summer on a plate! To serve, dollop a bit of whipped cream on each slice for the finishing touch. It's the perfect accompaniment to your Mother's Day brunch, summer BBQs, or just to satisfy that lemon craving. Enjoy!

Recipe variations to make it your own

Feeling creative? This cheesecake is basically a blank lemony canvas. Here are some delicious ways you can mix it up:

• Berry Twist: Make it blackberry, blueberry, strawberry, or raspberry by adding some fresh berries into the filling.
• Citrus Party: Swap half of the lemon juice and zest for lime or orange for a fun citrus blend.
• Tropical Vibes: Add a handful of shredded coconut to the filling or sprinkle on top.
• Flavor Boosts: Mix in up to 1 tablespoon of ginger, honey, lavender, or poppyseeds for extra flair.
• Boozy Boost: Replace the lemon juice with limoncello for a cheesecake with a sunny, grown-up edge!

Lemon cheesecake toppings

I topped my cheesecake with fluffy whipped cream, lemon slices, and a few fresh mint sprigs, but the sky’s the limit! Here are more topping ideas to jazz it up:

• A glossy lemon curd layer for extra tanginess.
• A simple lemon glaze for shine and a sweet-tart kick.
• Fresh fruit like blueberries, strawberries, or raspberries.
• A luscious blueberry or raspberry sauce, compote, or pie filling for a fruity finish.
• Pretty edible flowers like pansies or violas if you want to make it extra fancy!

How to store and freeze cheesecake

Storing: Keep your lemon cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will stay fresh and delicious for about 4-5 days, though honestly, good luck making it last that long.

Freezing: Once it's fully chilled, wrap it tightly in plastic wrap, then foil, and freeze it for 3-6 months. When you’re ready to enjoy it, thaw it in the fridge overnight. It’ll taste just as dreamy as the day you made it.

More lemon dessert recipes

• Lemon Brownies
• Lemon Chiffon Cake
• Lemon Mug Cake
• Lemon Ricotta Cake
• Mini Lemon Tarts

Find lots of easy cheesecake recipes right here on 2CM!