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The Best Lemon Cheesecake. Ever.

by Jolina 156 Comments [This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.]

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The best lemon cheesecake. Ever. Exquisitely light and lemony. Perfectly sweet and tangy. Gorgeous sunshine yellow.  Delightful coconut cookie crust and topped with lemony whipped cream. This is it, the perfect lemon cheesecake.

(Craving for a lemon cheesecake but not in the mood to bake? Check out this delicious and lemony no-bake lemon cheesecake. Creamy, luscious, no oven required!)

Best Lemon Cheesecake

On Monday, I professed my love for my chocolate cake with chocolate fudge frosting which I said was (and I quote), the best, the chocolatiest chocolate cake ever. It was so good it made me kind of doubt my loyalties to Team Lemon.

It is an outstanding chocolate cake. It really is. But after much thought, I’ve decided that I still prefer lemon desserts over chocolate ones.

And to prove my lemon devotion, I present to you the best lemon cheesecake ever.

The best lemon cheesecake recipe

And what an exceptional lemon cheesecake recipe this is!

It’s become one of the most popular recipes on The Unlikely Baker and for good reason – it has the perfect texture, consistency and flavour to please the most discriminating of lemon lovers.

And it’s easy to bake too.

I know it’s a cheesecake, which is known to be high-maintenance. But I found a new way to creamy, smooth, crack-free, seep-free cheesecakes which I think you’ll love – do a bain-marie just don’t put your cheesecake in it!

How to bake cheesecakes without a water bath – my new way to baking cheesecakes

Best Lemon Cheesecake

Ok, let me explain.

When baking cheesecakes, I used to very carefully wrap the bottom of my springform pan with heavy duty aluminum foil to avoid water seepage before I put the cheesecake in the water bath to bake.

Seepage seems inevitable though; no matter high tightly and perfectly I wrapped my pan, I almost always get moisture at the bottom. Which is fine, it would dry up as the cheesecake sets in the fridge.

But see I experimented.

Instead of swimming in the water bath, I put my cheesecake on the rack above it.

I figure, the steam and moisture from the water bath should still make my cheesecake smooth and creamy. And should control my oven’s temperature so I could still bake it nice and slow.

And it worked! By golly this is how I bake cheesecakes now (like this crazy delicious salted caramel apple cheesecake with pecan crisp topping). Less stress too.

How to bake the perfect cheesecake without cracks – patience is key

Best Lemon Cheesecake

And you want a cheesecake without cracks? Patience is the answer.

The main reason cheesecakes crack is when the cake cools it tends to break away from the pan too quickly. Therefore, cracking.

So you want the cheesecake to cool gradually. Once it’s done, turn the oven off but keep the cheesecake in the oven for about an hour with the oven door slightly open.

Chill the cheesecake completely too. Hard not to devour it immediately I know but perfect cheesecakes take time. And this cheesecake is totally worth it.

How to make lemon whipped cream

Best Lemon Cheesecake

And omigosh can we just talk about that lemon whipped cream? It’s so simple that it’s perfect.

I took my homemade whipped cream recipe and just added about a tablespoon of finely grated lemon zest. That’s it!

It’s wonderful and it’s the perfect complement. Frankly, I would eat the whipped cream on its own (fine, I did eat it on its own ok?)

How to make coconut cookie crust

And that crust!

Usually lemon cheesecakes sit atop a graham cracker crust, which is delicious.

But add sweetened shredded coconut to the graham cracker crumbs and you have a cheesecake crust that’s 100x better. In fact, I love this crust so much I use it on several recipes here on TUB, like for this ultra-smooth and creamy Meyer lemon pie.

The coconut just works so well with lemon it makes for a wonderful bite. Coconut crust + lemon cheesecake + lemon whipped cream. It’s a dream.

So if you’re looking for something bright and sunny to serve this holiday season, why not go with this? It really is the best lemon cheesecake ever.

The best lemon desserts

Lemon desserts are delightful. They are light and fresh and just a dose of sunshine after a heavy meal or on a gloomy day (preferably with tea).

Ok, biased person talking. But have you checked these out?

Perfectly sweet and tangy lemon bars on a buttery shortbread crust. Every lemon lover must have this in their recipe box!

Lemon Bars with Shortbread Crust

You must also try to make lemon curd at home. It’s quick, so easy and the taste is beyond compare. Plus, it’s a great way to use those leftover egg yolks.

Homemade Lemon Curd

Love lemony cupcakes? These limoncello cupcakes are perfect for spring. They are frosted with the most delightful limoncello cream cheese buttercream!

Lemon-Cupcakes-with-Limoncello-Cream-Cheese-Frosting

Best Lemon Cheesecake

The Best Lemon Cheesecake. Ever.

Author: Jolina
The best lemon cheesecake ever. Exquisitely light and lemony. Perfectly sweet and tangy. Coconut cookie crust. Lemony whipped cream. This is it. The perfect lemon cheesecake.
4.25 from 24 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr
Resting Time 6 hrs
Total Time 7 hrs 30 mins
Course Dessert
Cuisine North American
Servings 12 people
Calories 190 kcal

Ingredients
 
 

For the coconut cookie crust:

  • 1 1/2 cups graham cracker crumbs see notes
  • 1/2 cup sweetened shredded coconut
  • 4 tbsp unsalted butter melted and cooled slightly

For the lemon cheesecake:

  • 4 8-oz blocks cream cheese softened
  • 3/4 cup granulated sugar
  • 2 tbsp all purpose flour
  • 2 tbsp milk
  • 1 cup sour cream
  • 4 pcs large eggs
  • 2 packages 4-serving size lemon instant pudding

Instructions
 

  • Preheat oven to 300F if using a dark non-stick springform pan (if using a silver springform pan, preheat oven to 325F). Line the bottom of a 9-inch springform pan with parchment paper and set aside.
  • Mix 1 1/2 cups graham cracker crumbs, 1/2 cup sweetened shredded coconut and 4 tablespoons melted butter until the mixture is evenly moist. Press onto the bottom of your pan and bake for 10 minutes. Take out of oven and allow to cool while you work on your cheesecake.
  • Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese, 3/4 cup granulated sugar, 2 tablespoons flour and 2 tablespoons milk until well combined (about 2 minutes on medium high speed). Scrape the bottom and sides of your bowl. Add 1 cup sour cream and stir until incorporated.
  • Switch to low speed and add eggs 1 at a time until each one is just blended. Then add 2 packages of lemon instant pudding and stir until combined. The batter will look a little like scrambled eggs at this point, that's OK.
  • Take a roasting pan (or a fairly large baking dish) filled with hot water and put it at the bottom rack of your oven. Put your cheesecake on the middle rack and bake for an hour or until the cheesecake is puffy, still wobbly (but not soupy) in the middle and the edges are starting to turn brown and separating from the edge of the pan.
  • Turn the oven off. Open the oven door slightly and keep the cheesecake in the oven for another hour. Take the cheesecake out of the pan by carefully running a sharp knife along the edge of the pan before releasing it. Chill in the refrigerator completely - at least 4 hours (preferably overnight).

Video

Notes

Are you looking to add more lemon flavour? Thinking of adding blueberries or lemon curd? Read through the comments below from fellow home bakers who have successfully baked and made this lemon cheesecake recipe their own. This is a great way for us to learn from one another!
For the optional whipped cream:
  • See this recipe for homemade whipped cream
  • Add 1 tablespoon lemon zest when you reach medium peaks. Then continue beating until stiff peaks. Be careful not to over beat.
I use prepared graham cracker crumbs which are very finely crushed.

Nutrition

Calories: 190kcalCarbohydrates: 24gProtein: 1gFat: 10gSaturated Fat: 6gCholesterol: 22mgSodium: 98mgPotassium: 61mgSugar: 17gVitamin A: 240IUVitamin C: 0.2mgCalcium: 33mgIron: 0.6mg

Nutritional information are estimates only.

Keyword Coconut Cookie Crust, Easter, Holiday Baking, Lemon Whipped Cream, Mother's Day, Spring
Tried this recipe?Tag @iamtheunlikelybaker I'd love to see your creations!

(Recipe adapted from Kraft Philadelphia Ultimate Recipe Collection).

Happy baking!

Did you make the best lemon cheesecake? I’d love to hear from you in the comments section below.

And let’s get social! Find me on Facebook, Pinterest, Instagram, Twitter and Flipboard.

Filed Under: Cakes, Pies & Tarts, I love lemons!, Recipes

Previous Post: « Chocolate Cake with Chocolate Fudge Frosting
Next Post: Ube Cake (Filipino Purple Yam Cake) »

Reader Interactions

Comments

  1. Esperanza says

    November 27, 2020 at 6:24 pm

    5 stars
    The whole family loved this! I made it once before and liked it. But this time I put lemon curd on top and whipped cream for decoration.

    Reply
    • Jolina says

      November 30, 2020 at 9:24 am

      Glad to hear that Esperanza! Whipped cream makes everything look so festive eh? 🙂

      Reply
  2. Char says

    July 26, 2020 at 8:40 am

    5 stars
    This is without a doubt the best cheesecake I baked and eaten. I’m not a great baker but this came out perfect. The whole family loves it. I didn’t change anything. Thanks for the recipe!!

    Reply
    • Jolina says

      July 28, 2020 at 10:57 am

      Glad to hear that Char!

      Reply
  3. Michelle says

    May 7, 2020 at 6:12 pm

    I really want to try this recipe but I live in Italy and we don’t have lemon pudding here…. I know crazy right? What would you suggest I use instead?

    Reply
    • Jolina says

      May 11, 2020 at 3:21 pm

      Hi Michelle! I’m sorry but I don’t know of any suitable alternative. Would you like to try another kind of lemon cheesecake? Here’s one where you don’t even need to bake 🙂 – https://theunlikelybaker.com/no-bake-lemon-cheesecake-video/

      Reply
    • Linnet says

      February 19, 2021 at 9:47 am

      You could try powered lemonade plus vanilla pudding???

      Reply
  4. Hannah says

    February 8, 2020 at 5:51 am

    5 stars
    I’ve baked many cheesecakes and my kids love them but my eldest daughter loves this one the best. I will make it again so I want to thank you Jolina for the recipe I always get many many complements about it. If it helps anyone wanting to bake the cake – I always bake mine longer than the recipe says. I just look at it and trust my guts and if it looks raw it doesn’t come out of my oven until it is perfect. I consider myself an intermediate baker. I top it with lemon curd for extra lemon flavor.

    Reply
    • Jolina says

      February 12, 2020 at 4:45 pm

      Hi Hannah! You’re most welcome and it’s wonderful that you and your family like it. It’s one of our favourites too 🙂 Thanks for the baking tip!

      Reply
    • Jean says

      March 10, 2020 at 10:21 am

      Do you put whip cream over the lemon curd then to serve?

      Reply
    • Kristi w. says

      June 15, 2020 at 5:43 pm

      Do you bake with the lemon curd in it?

      Reply
  5. Reina says

    October 31, 2019 at 10:53 pm

    5 stars
    This is my favorite cheesecake to make. I made another one and it’s so good. I always cook it longer than suggested based on how it looks and always put lemon curd on top for extra lemon flavor. For everbody saying the cheesecake is not setting for them I suggest ignore the baking time and look at your cheesecake for doneness. If you think its not ready its not ready and continue baking. Our family loves this recipe. My children even suggested I should sell cakes for Christmas. Thank you unlikely baker for the recipe. Hope you can make similar vanilla or chocolate cheesecakes.

    Reply
    • Jolina says

      November 1, 2019 at 1:21 pm

      That’s awesome Reina, thank you for your tips! If you’re interested in a vanilla cheesecake try this recipe, no baking required! – https://theunlikelybaker.com/no-bake-mini-cheesecakes/

      Reply
  6. Wren says

    November 22, 2018 at 3:00 pm

    4 stars
    I made this last week for my son’s birthday. If I had more cream cheese I would be making another one right now for us to take camping this weekend. It is a keeper recipe and is already printed and in my recipe binder! We absolutely LOVED the coconut in the crust!! I used organic, food grade lemon essential oil in the pie itself and then added a tablespoon of lemon pudding to heaving whipping cream for the top dressing. Next time I might use the standard sour cream baked topping with some lemon oil. The flavor of the pie and the creaminess of the texture was great!

    One thing: The recipe calls for (and so I used) a 10” springform pan — We found it was way too much crust and way too much filling. I had to cook it longer (even though the oven thermometer said the temp was a-okay) – the very middle did not set correctly. I would recommend using a 12” springform pan or 2- 6” springform pans and splitting the recipe between them.

    Next time I will use the larger pan so the middle will be set correctly and the crust won’t be half an inch thick – thinner would finitely be better. ! I wrote it on my copy of the recipe as it’s a keeper. Lovely light and creamy, and especially refreshing and light dessert after a heavy meal.

    Reply
    • Jolina says

      November 23, 2018 at 7:17 am

      Hi Wren! I’m glad you liked it. And thanks very much for your tips!

      Reply
  7. Tara says

    November 12, 2018 at 5:18 pm

    I am going to give this a try for Thanksgiving would it be good with Lemon Curd and a few Blueberries on Top?

    Reply
    • Jolina says

      November 19, 2018 at 5:11 pm

      Hi Tara. Absolutely. If you read through some of the comments here, a few have said they did add lemon curd for that added zing. And blueberries would be a great addition too. Hope you have a happy thanksgiving!

      Reply
  8. Angela says

    October 8, 2018 at 6:18 pm

    5 stars
    Hi Jolina, this cheesecake turned out absolutely amazing. I made this recipe last year during Thanksgiving and this year because I was craving it. Just wondering if you have tried any other pudding flavors with this? Thanks

    Reply
    • Jolina says

      October 15, 2018 at 5:46 pm

      Hi Angela. Glad to hear it turned out well! Unfortunately I’ve only ever used lemon-flavoured pudding in the recipe. Maybe you can sub with vanilla? Then you can up the lemon flavour another way. Other readers mentioned they added lemon curd and lemon extract to get an extra lemony kick.

      Reply
  9. Courtney says

    August 30, 2018 at 4:44 pm

    Do you make the pudding first and then put it in? or do you just put in the powder?

    Reply
    • Jolina says

      August 31, 2018 at 9:52 pm

      Hi Courtney, you just put in the powder.

      Reply
  10. Leti says

    July 19, 2018 at 1:41 am

    5 stars
    I don’t bake often so I was hesitatnt to make this but Im glad I did! I took others suggestions to top it with lemon curd to add a little more lemon flavor and to bake a little longer so it can set. Perfect! My daughter who don’t usually like lemon cakes had seconds.

    Reply
    • Jolina says

      July 22, 2018 at 10:46 am

      Hi Leti! So glad you guys liked it! The addition of lemon curd is lovely. Happy Sunday!

      Reply
  11. Natalie says

    July 16, 2018 at 6:38 pm

    do you make it with 4, 8oz packages of cream cheese or 48 oz of cream cheese?

    Reply
    • Jolina says

      July 16, 2018 at 10:44 pm

      Hi Natalie. It’s 4 packages of cream cheese that’s 8 oz each.

      Reply
  12. Connie says

    May 21, 2018 at 10:45 am

    5 stars
    I made this for a dinner with family. It was a hit! I topped it with the lemon curd and that gave it the lemon punch it needed. I will definitely make this again. Oh, and by the way, this was my first baked cheesecake! Thanks for the amazing recipe!

    Reply
    • Jolina says

      May 22, 2018 at 7:59 pm

      That’s awesome Connie! And you are most welcome 🙂

      Reply
  13. Maggie H says

    April 7, 2018 at 7:38 am

    5 stars
    I am visiting my in-laws and made this for their bible study group. It was an absolute hit with everyone! After tasting the batter per the recipe, we decided to add lemon extract (maybe 7-10 drops), to give it a more pronounced lemon taste. It had to bake (at 325 with our light-colored pan) about 70 minutes to be slightly brown on top and jiggly in the middle, but it was perfect, especially with lemon zest added to the whipped cream we made. Thank you for an amazing recipe!

    Reply
    • Jolina says

      April 7, 2018 at 9:44 pm

      Hi Maggie. Glad to hear you and yours liked it! Hope you’re having a wonderful weekend 🙂

      Reply
  14. Melinda says

    January 6, 2018 at 8:18 pm

    Hi Jolina,

    My Family is not fond of Lemon, could Vanilla Pudding be substituted for the Lemon? This looks so yummy & I can’t imagine making it and having to eat the whole cheesecake. As good as that sounds it would be wrong on so many levels.

    Reply
    • Jolina says

      January 7, 2018 at 5:09 pm

      Hi Melinda! I suppose you can. I haven’t tried though so I can’t say for sure. I’d love to hear how it goes!

      Reply
      • Melinda L Kriskie says

        January 8, 2018 at 10:10 pm

        I’m going to give it a try, will let you know how it turns out. Thank You for getting back to me.

        Reply
  15. Michele says

    December 26, 2017 at 8:31 pm

    Made this for Christmas dinner, and it was a hit. Was going to make a raspberry sauce to accompany and brought along whipped cream but we used neither. I like the tips in the comments to add a little lemon zest and to top with lemon curd.
    It was a light refreshing flavor to finish off the turkey, mashed potatoes and gravy extravaganza.
    My oven runs a little hot so the top was browner than pictured. I may lower the temperature to 300 next time and bake a few minutes over an hour, keeping an eye on it.

    Reply
    • Jolina says

      December 29, 2017 at 7:50 pm

      Hi Michele! So glad you and your guests liked it. This really is one of my favourites. And I agree on keeping an eye on it…I watch my cheesecakes like a hawk 🙂 Hope you have a wonderful NYE!

      Reply
  16. Cathy says

    October 20, 2017 at 8:49 am

    5 stars
    I had to comment as this turned out absolutely perfect! I made this for my friends birthday treat and brought to work….she loves lemon and this was fanrastic! Everyone that had a piece was raving about how amazing it tasted. Even a client of mine that doesn’t like lemon loved it. Another said when he was in Italy they love and have lots of lemon there, and this reminded him of Italy! I did and some lemon extract and lemon peel based on some reviews, just to be sure it was really full of lemon flavor, but I think it would’ve been great without too!
    Several people asked for the recipe and I definitely will be making again!!
    Thank you for this awesome recipe!

    Reply
    • Jolina says

      October 21, 2017 at 11:18 am

      Hi Cathy! You are most welcome. Happy to hear the cheesecake was a hit! Lemon peel is a great addition. And wow, what your client said about Italy – well done you 🙂

      Reply
  17. Roberta says

    September 23, 2017 at 8:48 pm

    I was wondering if you could make your own lemon curd instead of pudding? It has a similar consistency and gives it a punch of lemon. Just curious.

    Reply
    • Jolina says

      September 25, 2017 at 11:06 pm

      Hi Roberta. I haven’t tried so I can’t say for sure. Just a note: the lemon pudding used here is the powdered instant pudding kind and you don’t make it into a pudding first before incorporating it into the batter. I say go for it though 🙂 Experimenting with recipes is always a delicious endeavour!

      Reply
  18. Lam says

    June 29, 2017 at 7:22 pm

    Do you think it would be easy to make the lemon cheesecake into the minis? Would I just follow the same recipe but instead put into the cupcake liners?

    Reply
    • Jolina says

      June 30, 2017 at 8:43 am

      Hi Lam! I haven’t tried it myself so I can’t say for sure. I think you’d need to watch for overcooking/burning and this cake tends to rise a bit so watch the amount of batter you put in your liners too. I’d love to hear how it goes!

      Reply
  19. Lara says

    June 24, 2017 at 3:07 am

    Wow…nice recipe. Never tried a lemon cheesecake before. I would give it a try this weekend 🙂

    Reply
  20. Libni Winsett says

    June 21, 2017 at 1:42 pm

    5 stars
    Hello Jolina, I made this Cheesecake for Father’s day, was so delicious, I follow your recipe, step by step, and was not that hard to do it, I will continue to do your recipes. AWESOME recipes, and thank you. Libni

    Reply
    • Jolina says

      June 22, 2017 at 10:12 pm

      Hi Libni! So glad you liked it! Hope you and your family had an amazing Father’s Day 🙂

      Reply
  21. Lisa says

    May 25, 2017 at 3:55 am

    1 star
    Mine didn’t turn out at all. 🙁 Not sure what I did wrong. I baked the crust for 10 minutes at the temp indicated, then left it at that temp to bake the cheesecake since no other temp was shown that I could see. I baked it for an hour. The top was getting golden and the center seemed “a little wobbly”. I left it in the oven, turned off with door vented, for an hour. I put the springform in a larger pan, took off the ring, covered it and put it in the fridge to chill overnight. I checked on it about an hour later, and it completely collapsed. Most of it except for the edges were still undone. Also, the crust didn’t get like a cookie. It didn’t come together at all and stayed like sand. I stirred the mess in the pan, put it back in the oven for another 45 minutes at 325F and then left in the oven for another 30, turned off and oven vented), before covering it and putting it back in the fridge to cool over night. I have cheesecake pudding, instead of cheesecake. The flavor is delicious, but the cake was a disaster. I don’t know where I went wrong.

    Reply
    • Jolina says

      May 25, 2017 at 11:18 pm

      Hi Lisa. I’m afraid it’s difficult for me to pinpoint exactly what went wrong. It looks though that your cheesecake was underdone. I’d check your oven temperature (do you have an oven thermometer?). It could also be that there are hot spots in your oven so you may need to rotate your cakes, etc when baking so they bake evenly. When chilling my cheesecakes, I also don’t cover them so that might have contributed to the collapse as well. Hope this helps for next time.

      Reply
    • Janine says

      October 20, 2017 at 5:34 am

      I have never taken my cheesecake out of the springform pan until it was completely cooled. I’m not saying that wouldn’t work, but I’d be afraid to. Also, your cake may have been undercooked. I’ve taken my favorite cheeeecake recipe and played with it to get the correct baking temperature and time and still question myself as to when to turn off the oven. You may undercook or overlook a few, but you’ll get it right. Just don’t take it to a get together until you’ve perfected it. Lol!

      Reply
      • Roz Lewis says

        February 14, 2019 at 1:54 pm

        Thank you for that tip!! I haven’t made a cheesecake in years. I have just taken mine out of the oven from having the door slightly open. I am waiting for it to cool completely. I will let you know the final results,

        Reply
  22. Amanda says

    April 29, 2017 at 9:16 am

    5 stars
    Omg yessss! Perfect! I put the oven lower and baked a little longer then kept in the oven hrs after it was done this is the best perfect cheesecake ever! And was my first ever attempt at cheesecake I topped it with a jar or lemon curd!! Yummmmm!

    Reply
    • Diedra says

      May 10, 2017 at 2:51 pm

      Hi my Diedra just wanted to know can I still make this cheesecake with a already made gramcraker crust cause I don’t have a spring form pan and can you tell me would anything change about recipe.

      Reply
      • Jolina says

        May 10, 2017 at 8:48 pm

        Hi Diedra. I haven’t personally tried using a ready-made crust for this cheesecake but I think you’d have enough filling for 2. Also, if you bake at 325F, check for doneness around the 40 min mark. You should be OK. Would love to hear how it goes!

        Reply
        • Brittany says

          October 13, 2017 at 3:50 pm

          I am using a ready-made crust…do I still need to do the water on the bottom rack part?

          Reply
          • Jolina says

            October 15, 2017 at 12:35 am

            Hi Brittany. Yes. That technique is more for the cheesecake itself and not so much the crust.

  23. Lynn says

    April 8, 2017 at 4:07 pm

    4 stars
    I made the cheesecake and it was delicious. To add more lemon flavour I added pure lemon extract and 2 tbsp. of lemon jello crystals. Results were amazing. I also added lemon jello crystals to my whip cream. Would make again in a heartbeat.

    Reply
    • Jolina says

      April 8, 2017 at 10:36 pm

      Hi Lynn! I’m glad you liked it! I’m also loving all your add-ins 🙂 I personally haven’t used lemon jelly crystals, can’t wait to incorporate those too! Hope you’re having a wonderful weekend.

      Reply
    • Lynn says

      February 16, 2018 at 6:39 pm

      I agree with you. I added pure vanilla extract and a small box of lemon jello crystals. The original only had a hint of lemon flavouring.

      Reply
  24. Anna says

    March 1, 2017 at 10:24 am

    I’m definitely going to make this for Easter; I’m willing to bet it will be the highlight of the meal. My parents are both diabetic, so I’ll try it with sugar-free pudding. One of my favorite things to stabilize homemade whipped cream is to add a tablespoon of pudding mix. I’ve never tried it with lemon (not sure why- I love lemon), so I’ll do that with this one! Thanks for the recipe!

    Reply
    • Jolina says

      March 2, 2017 at 10:16 pm

      Hope you and the family like it! I haven’t tried it with sugar-free pudding so I would really love to know how it goes 🙂 Great tip on using pudding to stabilize whipped cream. I usually use gelatin. Flavoured pudding sounds more exciting though!!

      Reply
  25. Paula says

    February 27, 2017 at 4:53 pm

    5 stars
    I bake this for my sisters birthday and she love it! Especially the crust thats like a cookie. I have to bake it longer than your instructions becuase its still soft in the middle. I just keep checking. My family wants it for easter again! Thank you!!

    Reply
    • Jolina says

      February 28, 2017 at 10:23 pm

      Hi Paula. I’m so happy to hear that! Happy birthday to your sister and hope you and your family enjoy this again on Easter 🙂

      Reply
  26. Diana says

    February 27, 2017 at 6:34 am

    1 star
    Flavor was great, Edges was over cooked and center was undercooked…dark pan 300 as direction. Don’t know what happen…

    Reply
    • Jolina says

      February 28, 2017 at 10:10 pm

      Hi Diana. There are several factors that could have contributed, but my first suspect would be oven temperature. Over time I’ve learned (through the use of an oven thermometer) that my oven runs way hot. My suggestion next time you bake a cake or a cheesecake, check at the midway point and if you feel it’s getting too brown too fast, loosely cover the top with aluminum foil and continue baking. Investing in an oven thermometer helps too! The one I have is less than $10 🙂

      Reply
  27. mary says

    February 20, 2017 at 9:49 pm

    1 star
    the crust was good. the cheesecake lacked real lemon flavor; it needed lemon zest & fresh lemon juice. the addition of the pudding reminded me of a jiffy no bake cheesecake. I had to bake it for over 1 1/2 hours & it still didn’t set well. I’ve made many, many cheesecakes; unfortunately this one flopped.

    Reply
    • Jolina says

      February 21, 2017 at 9:25 pm

      Hi Mary. Thanks for trying the recipe; I test all the recipes before sharing them here and I’ve had overwhelmingly positive feedback about this one. Sorry to hear it didn’t work out for you. I guess to each her own cheesecake 🙂 I hope you find a lemon cheesecake recipe that’s better suited to your taste.

      Reply
  28. Tammy says

    February 11, 2017 at 10:38 pm

    1 star
    I love lemon and cheesecake so I had to make this but sorry to say it lacked in lemon flavor and if I tried it again I would add real lemon to kick it up. I wish more people would comment after they made it instead of it looks good.

    Reply
    • Jolina says

      February 12, 2017 at 1:31 pm

      Hi Tammy. It was lemony enough for me, sorry to hear you didn’t like it. Would love to hear how your version turns out!

      Reply
  29. Alanna says

    January 31, 2017 at 4:45 pm

    I was a little confused on the directions. Do you make the pudding according to the directions on the box and add that to the mixture? OR do you just add the pudding mix to the mixture??

    Reply
    • Jolina says

      January 31, 2017 at 9:04 pm

      Hi Alanna. You just put the pudding mix right in there. Ignore the directions on the box.

      Reply
  30. Carriane says

    January 15, 2017 at 4:24 pm

    5 stars
    This is THE best cheesecake I’ve ever made. I was a little hesitant to take on a homemade cheesecake, but the recipe was easy to follow and it turned out AMAZING! It was a hit at Christmas dinner. So much so, that my husband has requested this as his birthday cake. I’m so glad I have a reason to make this again so soon!

    Reply
    • Jolina says

      January 15, 2017 at 4:43 pm

      That is awesome Carriane! 🙂

      Reply
  31. Fatema says

    December 30, 2016 at 2:36 pm

    Hey where I live we don’t get instant lemon pudding. Is there anything I can substitute that with ?

    Reply
    • Jolina says

      December 30, 2016 at 6:36 pm

      Hi Fatema. To be honest, I don’t think there is a legit substitute for instant pudding. Among other things, it creates the very unique texture for this cheesecake. Are you able to get instant vanilla pudding? I think that will be your best bet – then just add lemony flavour to it like lemon zest or lemon extract.

      Reply
  32. Sharyn McCarthy says

    December 26, 2016 at 5:20 pm

    5 stars
    After searching for the most enticing lemon cheesecake recipe, this is indeed the one I chose. I loved the tips and it just sounded incredible.
    I created this tantalizing dessert for our Christmas dinner. I made it carefully according to all direction and tips.
    The final result was flawless down to the whipped cream!!
    My 27 year old son said he’d pay top dollar for a dessert this good!! I was very pleased with everything about this recipe!
    Thank You so much from my family to yours!
    ( what’s for new year?)

    Reply
    • Jolina says

      December 26, 2016 at 11:40 pm

      Hi Sharyn! I am so happy you and your family loved it! This really made my day to tell you the truth, thanks! 🙂 I just posted some NYE dessert ideas, there are some pretty amazing desserts there. Personally I think we’re going for something boozy because, well, it’s NYE haha. A bright and blessed New Year to you and yours!

      Reply
  33. Jane A. Kane says

    December 22, 2016 at 4:31 pm

    Do you think this would work with a meringue topping?

    Reply
    • Jolina says

      December 22, 2016 at 8:20 pm

      Hi Jane. I’ve never tried it so I can’t tell for sure but it should. Let me know how it goes!

      Reply
      • Jane A. Kane says

        December 22, 2016 at 8:23 pm

        I will. My hubby loves lemon meringue pie and I thought I would change it up for Xmas Eve. Thank you!

        Reply
  34. LeAnn says

    November 23, 2016 at 2:21 pm

    My cheesecake is in the oven right now. I Double checked the recipe for oven temp. 300 degrees right? I bake a lot of cheesecakes and it just seemed low. Excited to serve this tomorrow for Thanksgiving. Thank you!

    Reply
    • Jolina says

      November 24, 2016 at 9:41 am

      Hi LeAnn. Yes, I bake mine at 300F (I use a dark springform pan). Make sure to check for doneness too. Good luck! And have a wonderful Thanksgiving!

      Reply
    • Etta says

      February 6, 2017 at 11:56 pm

      Rather than wrap my pan in foil, I place the pan in one of those plastic roasting bags, roll down a collar and put the whole thing in the Bain Marie. Works every time!

      Reply
      • Jolina says

        February 7, 2017 at 8:12 am

        Awesome tip Etta! Thank you!

        Reply
      • T.L says

        April 4, 2017 at 9:09 pm

        Oh I can’t wait to try it that way. I baked and sell my cheesecakes and everyone loves them but lately they have been cracking I am excited to try it. Thanks for the tip!

        Reply
        • Sharon Knisley says

          July 31, 2018 at 12:17 am

          I am an avid cheesecake baker,
          . I’ve found that they bake much better (no cracks) if you set a pa of water on the rack just below cheesecake, not in the water. Being doing this for years. Try it.

          Reply
  35. Chloe Crabtree says

    November 22, 2016 at 9:19 am

    Sounds wonderful and not too difficult for this girl who is sometimes challenged in the kitchen! Thanks so much for sharing at Celebrate Your Story!

    Reply
    • Jolina says

      November 22, 2016 at 6:59 pm

      Hi Chloe! My pleasure. I love your link parties!

      Reply
  36. Janice says

    November 21, 2016 at 9:03 pm

    Looks delicious !!!

    Reply
  37. Alina says

    November 21, 2016 at 10:36 am

    5 stars
    OMG it looks sooo amazing, I simply can’t wait to take a bite! Lemon desserts are my absolute favourite, thank you so much for sharing!

    Reply
    • Jolina says

      November 21, 2016 at 8:36 pm

      Aw thank you Alina! I’m a huge fan of lemon desserts too (dare I say more than chocolate!) and this cheesecake is particularly lovely. Hope you like it!

      Reply
  38. Sherry says

    November 21, 2016 at 9:47 am

    Ahh! This looks amazing. I’m pinning this to come back to for a very special brunch I’m hosting. 🙂

    Reply
    • Jolina says

      November 21, 2016 at 8:38 pm

      Awesome! I hope you and your guests like it. And do tell me how it goes, would love to hear all about it 🙂 Thanks Sherry!

      Reply
  39. Suchi says

    November 14, 2016 at 1:31 pm

    I am a huge citrus dessert fan. never made a cheesecake yet with it but soon.

    Reply
  40. Elizabeth O. says

    November 14, 2016 at 5:48 am

    I won’t argue about that being the best cheesecake ever. It looks so good and that dollop of cream on top is definitely the perfect finish for it.

    Reply
    • Jolina says

      November 15, 2016 at 10:46 pm

      Thanks Elizabeth! I must say that whipped cream completes the dish, it is absolutely delightful 🙂

      Reply
  41. Beth says

    November 14, 2016 at 3:57 am

    Good gracious! That looks dangerously good. I’ll gladly eat wa few slices. Yummy! 🙂

    Reply
  42. Ana says

    November 13, 2016 at 11:45 pm

    This Lemon Cheesecake looks so tempting and delicious! I feel like grabbing it right now! Thanks for sharing the recipe with us!

    Reply
  43. Veethee Dixit says

    November 13, 2016 at 8:54 am

    I have never heard of a lemon cheesecake before though it looks delicious! Would definitely try it!

    Reply
    • Jolina says

      November 15, 2016 at 10:55 pm

      Hi Veethee! Hope you like it!

      Reply
  44. janella panchamsingh says

    November 13, 2016 at 12:22 am

    MMM i bet this cheese cake tastes divine!

    Reply
  45. michelle mink says

    November 12, 2016 at 2:12 pm

    I love lemon desserts but I have never tried lemon cheesecake so far. It looks very tasty.

    Reply
    • Jolina says

      November 15, 2016 at 10:57 pm

      I think you will like this very much 🙂

      Reply
  46. Tiina A says

    November 12, 2016 at 1:21 pm

    This lemon pie looks absolutely delicious! I like everything with lemon flavour, and the coconut crust sounds a perfect match.

    Reply
  47. Rose says

    November 12, 2016 at 11:23 am

    5 stars
    Lemon cheesecake is an ultimate cheesecake. It’s fresh, and feel so summery yet it’s a great dessert for any season. Your lemon cheesecake looks so yummy, and pretty! Thank you for the a few of the tips you share on this post.

    Reply
    • Jolina says

      November 15, 2016 at 10:58 pm

      I totally agree 🙂 It’s really just a burst of sunshine! You are most welcome Rose. Hope you get to try this recipe one day soon!

      Reply
  48. Ann Bacciaglia says

    November 11, 2016 at 11:03 pm

    This looks so delicious and easy to make. I will have to give it a try this weekend. My family loves cheesecake. I have never tried to make one from scratch before.

    Reply
    • Jolina says

      November 15, 2016 at 10:58 pm

      Awesome! You’d do great Ann. Would love to hear how it goes 🙂

      Reply
  49. Stacy says

    November 11, 2016 at 7:53 pm

    Wow! This one is really tempting. I’m always craving for a lemon cheesecake.

    Reply
  50. Divya says

    November 11, 2016 at 6:20 pm

    I don’t typically love cheesecakes, but when I read that this was a coconut cookie crust, I think I might have to reconsider!

    Reply
    • Jolina says

      November 15, 2016 at 10:59 pm

      Oh my word that coconut crust is everything. Hope you do reconsider Divya! 🙂

      Reply
  51. Neely Moldovan says

    November 11, 2016 at 6:14 pm

    I dont usually like lemony things but I do lve cheese cake! So I may have to make an exception. This sounds really good!

    Reply
    • Emerald says

      November 15, 2016 at 10:48 am

      Same as me not into lemon anything lol but love cheesecake and this looks amazing so I’m gonna make it

      Reply
  52. Liz Mays says

    November 11, 2016 at 4:24 pm

    This really does sound like the perfect lemon cheesecake. I love that flavor and your crust sounds amazing!

    Reply
  53. Emma says

    November 11, 2016 at 2:47 pm

    Cheesecakes are excellent idea for any occasion (meetings, party etc.) !! It looks so good!

    Reply
  54. Kristen Kavan says

    November 11, 2016 at 11:36 am

    woah. this looks amazing! I am with you that lemon is better than chocolate desserts. I love the refreshing taste. And cheesecake, woah, I’m dying over this!

    Reply
    • Jolina says

      November 15, 2016 at 11:02 pm

      Yay for Team Lemon! 🙂 Thanks Kristen! Hope you get to try the recipe.

      Reply
  55. Jennifer says

    November 11, 2016 at 11:02 am

    We were thinking about making cheesecake for our Thanksgiving family gathering, and my son LOVES lemon, so this may be the perfect recipe. Thank you so much for sharing!

    Reply
    • Jolina says

      November 15, 2016 at 11:03 pm

      You are most welcome Jennifer! Hope you guys like it! And hope you have a most wonderful Thanksgiving!

      Reply
  56. Jeanette says

    November 11, 2016 at 5:53 am

    This look so fresh and delicious.

    Reply
  57. Emily says

    November 11, 2016 at 12:14 am

    Cheesecake is my favorite! This sounds so good!

    Reply
  58. Ashley says

    November 11, 2016 at 12:01 am

    I could go for a piece of this right now! I love anything lemon flavored and I love cheesecake… it’s the perfect combination!

    Reply
  59. Elizabeth says

    November 10, 2016 at 7:19 pm

    5 stars
    Wow!! I’m amazed how you perfect your creations. I will definitely try out your approach. Keep it up and all the best!

    Reply
    • Jolina says

      November 10, 2016 at 9:01 pm

      Aw thanks Elizabeth! Really appreciate it 🙂

      Reply
  60. Esther says

    November 10, 2016 at 5:55 pm

    Cheesecake is my favorite dessert! This recipe looks so good!

    Reply
  61. Ashleigh says

    November 10, 2016 at 5:08 pm

    Ok so this lemon cheese cake recipe looks amazing and something I know my family would love this holiday season! Thank you for sharing this great and new recipe! I can’t wait to try it!!

    Reply
    • Jolina says

      November 10, 2016 at 9:02 pm

      Happy to hear that! It’s definitely not your usual holiday cake eh? Hope you guys like it! Thanks Ashleigh!

      Reply
  62. Ali B says

    November 10, 2016 at 3:34 pm

    I love lemon desserts too. It is refreshing, and while eating during the gray fall and winter months it brings a bit of sunshine to the day.

    Reply
    • Jolina says

      November 10, 2016 at 9:03 pm

      Oh my word that’s exactly how I feel! When I look out the window and it’s grey and gloomy, at least we have something bright and sunny indoors eh? 🙂 Thanks Ali!

      Reply
  63. Britta says

    November 10, 2016 at 3:16 pm

    My husband loves any lemon-themed dessert – I have to make this one for him looks so perfectly fluffy and delicious!

    Reply
    • Jolina says

      November 10, 2016 at 9:04 pm

      Nice! Hope you guys like it 🙂 Thanks Britta!

      Reply
  64. Meeta says

    November 10, 2016 at 2:40 pm

    Smooth, tangy and so divine. Love the sound of this.

    Reply
  65. Sabrina Barbante says

    November 10, 2016 at 2:32 pm

    I think I’d die for that! Last week I made a chocolate cheesecake and it was quite good and now I want to try this recipe!

    Reply
    • Jolina says

      November 10, 2016 at 9:04 pm

      Chocolate cheesecake sounds so decadent! Recipe exchange? 🙂 Thanks Sabrina! Have a wonderful evening!

      Reply
  66. Nikki-ann says

    November 10, 2016 at 2:24 pm

    This looks so delicious! I love coconut in things too 🙂

    Reply
    • Jolina says

      November 10, 2016 at 9:05 pm

      I’m from the islands so I grew up loving coconuts 🙂 They’re just a burst of the tropics!

      Reply
  67. Veena says

    November 10, 2016 at 1:28 pm

    5 stars
    One of my absolute favorites is Lemon Cheesecake.. This looks so delish. Thanks for the recipe

    Reply
  68. Sarah says

    November 10, 2016 at 1:20 pm

    oooo.. I normally go for a chocolate cheesecake, but this is a fabulous idea!!! I’ll have to try this next time I get my cheesecake on 😉

    Reply
  69. Clarissa says

    November 10, 2016 at 1:19 pm

    Oh my lawd this looks amazing — I’ve literally never attempted cheesecake! But now I may have to…. 😉

    Reply
    • Jolina says

      November 10, 2016 at 9:07 pm

      Haha thanks Clarissa! I’ve had many failed cheesecakes but we still eat them! It tastes just as delicious, just not as pretty. Hope you try this one, it’s quite lovely 🙂

      Reply
  70. April J Harris says

    November 10, 2016 at 1:17 pm

    I am always torn between lemon desserts and chocolate desserts too – but lemon usually wins out for me too! Your Lemon Cheesecake looks amazing. You are so right about patience and letting cheesecake cool – and I adore the crust you have used!!

    Reply
    • Jolina says

      November 10, 2016 at 9:08 pm

      Yay for lemon! 🙂 Thanks April. The coconut crust works so well here. Hope you get to try the recipe!

      Reply
  71. Paige says

    November 10, 2016 at 1:12 pm

    Yum! I love all things lemon! I’ll have to make this soon!

    Reply
    • Jolina says

      November 10, 2016 at 9:09 pm

      Happy to hear that! Would love to hear how it goes. Thanks Paige!

      Reply
  72. Tania Potter says

    November 10, 2016 at 1:00 pm

    Jolina, you are killing me! This looks so light and fluffy I am miserable looking at it when I want to be eating it. Your photos are superb.

    Reply
    • Jolina says

      November 10, 2016 at 9:10 pm

      LOL I’m sorry Tania! I’d send you some if I could 🙂 Hope you can try to make this one day soon 🙂

      Reply
  73. Kylee says

    November 10, 2016 at 12:39 pm

    I LOVE me some cheesecake, and anything with lemon is always going to get a second (third and fourth) look from me. This looks SO perfect!

    Reply
  74. Christine says

    November 10, 2016 at 12:31 pm

    Oh wow! These do look like the BEST ever. I can’t wait to give these a try.

    Reply
  75. Dawn says

    November 10, 2016 at 8:59 am

    Girl, I am straight trippin’ over this cake!!! For reals! You know I loves me some lemon and then you go ahead with a coconut crust???? What? Gimme! I don’t want a slice, I want the whole freakin’ cake…just for me….no sharing 😉 Thanks so much for that brilliant tip about the rack above the water! Trying that next time. Pinning, of course! Can’t wait to try! Have a great long weekend 🙂

    Reply
    • Jolina says

      November 10, 2016 at 9:12 pm

      I knew you were Team Lemon Dawn! Now I’m nervous…I want you to like this cake! Haha! The coconut crust works so well here if I say so myself 🙂 And yes, I almost ate the thing too! Have a wonderful evening!

      Reply

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