A graham cracker crust is the base for what can only be described as the best baked lemon cheesecake with a layer of lemon curd on top. It’s sweet, bright and lemony!

A slice of lemon cheesecake on a white plate.

This post may contain affiliate links. Read disclosure policy.

Creamy, Lemony and Baked to Perfection

I know there’s some debate on whether a baked cheesecake or a no-bake cheesecake results in the best cheesecake recipe, but I say any cheesecake is a good cheesecake, especially when it’s a lemon cheesecake!

It’s made with an easy graham cracker crust, a rich and creamy filling infused with lemon zest and a lemon curd topping. It’s tangy and sweet, zesty and creamy, and the perfect summery dessert for the lemon lovers and cheesecake lovers alike!

Why You’ll Love Lemon Curd Cheesecake

  • Adding a layer of lemon curd on top is a clever way of incorporating tons of bright and tangy fresh lemon flavor.
  • This lemon cheesecake recipe takes only 30 minutes prep time, doesn’t require a water bath and is the creamiest, dreamiest lemon dessert for any event!

Ingredients Notes

Lemon, lemon curd, cream cheese, eggs, sugar, graham cracker crumbs and butter on the counter.

Find the full printable recipe with specific measurements below.

  • For the crust: Unsalted butter, melted, graham cracker crumbs, sugar.
  • Cream cheese: Bring the block of cream cheese to room temperature so it creams easily.
  • Eggs, sugar, vanilla: Baked cheesecake staples.
  • Lemon zest: You won’t require the fresh lemon juice (save that for the lemon curd), just the zest. It’ll give you a delightful lemon taste but won’t alter the creamy texture of the cheesecake filling.
  • Lemon curd: Make homemade lemon curd if you have the time. If you don’t, you can also use any store-bought lemon curd.

How to Make Lemon Cheesecake

Combine graham cracker crumbs with melted butter and sugar add to the bottom of a springform pan then use the flat bottom of a measuring cup to press it down into an even layer. Bake for 5 minutes then cool.

Graham cracker crust.
Lemon cream cheese filling.

Beat the cream cheese and sugar on medium speed in the bowl of a mixer until smooth. Stir in the eggs, lemon zest, and vanilla and beat until smooth and creamy. Pour cheesecake batter over cooled crust.

Bake 40-50 minutes until edges are puffed slightly. Cool on the counter for 10 minutes before running a knife around the edges to loosen the crust then cool to room temperature before placing in fridge to chill at 7 1/2 hours up to overnight.

Lemon cheesecake batter in a springform pan on baking sheet.
Baked lemon cheesecake.

Once the lemon cheesecake is chilled, spread a layer of lemon curd on top. You can also garnish the cake with dollops of homemade whipped cream and fresh lemon slices.

Spreading lemon curd on top of lemon cheesecake.
Lemon cheesecake topped with lemon curd and whipped cream.

Recipe Tips

  • If you need to make your own crumbs, add graham crackers to a food processor and pulse until fine crumbs are made.
  • No need for a water bath. Gently releasing the edges of the lemon cheesecake will help prevent cracks as it cools. Cracks on surface will be covered with curd anyway!
  • Once baked, the center will be set, but may still jiggle a bit. It will firm as it chills.
  • Adding fresh lemon slices with whipped cream as a garnish is an eye-catching presentation of this lemon cheesecake with lemon curd topping.
A slice of lemon cheesecake on a plate with fork.

More cheesecake recipes to make include mini cheesecakes with vanilla wafers, Reese’s chocolate peanut butter cheesecake and cheesecake bars.

More Lemon Recipes

Lemon cheesecake on a plate.

Lemon Cheesecake

5 from 1 vote
Recipe by: Jamielyn Nye
Prep Time: 30 minutes
Cook Time: 40 minutes
Chill time: 7 hours 30 minutes
Total Time: 8 hours 40 minutes
Servings: 12
A graham cracker crust is the base for what can only be described as the best baked lemon cheesecake with a layer of lemon curd on top. It's sweet, bright and lemony!
Print Pin This! Rate

Video

Equipment

  • 1 9-inch springform pan

Ingredients 

Graham Cracker Crust

  • 5 Tablespoons unsalted butter , melted
  • 1 ¾ cups graham cracker crumbs , about 20 crackers finely crushed
  • ¼ cup granulated sugar

Cheesecake Layer

  • 3 (8-ounce) package cream cheese , at room temperature
  • 1 cup granulated sugar
  • 4 large eggs , well beaten
  • 1 lemon , zested (no juice)
  • 1 teaspoon vanilla extract

Lemon

  • ¾ cup lemon curd , more if desired

For topping: whipped cream

Instructions

  • Preheat the oven to 350℉.
  • In a medium bowl, mix together graham cracker crumbs, 5 Tablespoons butter and 1/4 cup sugar until well combined.
  • Using the flat bottom of a small measuring cup, press the crust in an even layer into the bottom of a 9-inch springform pan. Bake 5 minutes. Transfer to a baking sheet and let cool.

Cheesecake Layer

  • Using an electric mixer or a stand mixer fitted with a paddle attachment, beat together 3, 8-ounce packages softened cream cheese with 1 cup sugar on medium speed until smooth. Stir in 4 eggs, lemon zest and 1 teaspoon vanilla. Beat 2 minutes, or until smooth and creamy. Pour over cooled crust. Tap on the counter to make it even.
  • Bake 40-50 minutes, or until the edges have puffed slightly and barely starting to brown. The center should be baked to the touch but still wiggle a bit.
  • Let cool on top of the oven 10 minutes before using a knife to run along the inside of the pan to loosen the crust and help prevent cracking as the cheesecake cools. Do not remove the ring from the pan. Let cool to room temperature then chill for at least 7 1/2 hours up to overnight.
  • After the cheesecake has chilled, remove from springform pan then spread the lemon curd over the top. Add whipped cream if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Make sure to store the cheesecake in the fridge because of the softened cheese and cream. Cover the pan tightly in plastic wrap and place in the refrigerator until ready to enjoy again. It will stay fresh in the fridge for about 3 days.
 

Nutrition

Serving: 1slice, Calories: 256kcal, Carbohydrates: 41g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 75mg, Sodium: 151mg, Potassium: 49mg, Fiber: 0.4g, Sugar: 35g, Vitamin A: 239IU, Vitamin C: 2mg, Calcium: 20mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

How to store leftover lemon curd cheesecake?

It needs to be kept in the fridge. You can transfer any slices to an airtight container or cover the cake in the pan with plastic wrap to keep it fresh for up to 3 days.

Can I freeze it?

Sure you can! Wrap any pieces in plastic wrap, parchment paper, or foil and place them in a freezer bag. Thaw them in the fridge overnight before you serve them.