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Favorite Lemon Cheesecake Dessert

 Favorite Lemon Cheesecake Dessert
Everyone will know spring is here when you serve these yummy, yellow cheesecake squares. Cool and refreshing, this dessert cuts easily and keeps for several days in the refrigerator. —Patty Auxier, Royalton, Kentucky
12 ServingsPrep: 25 min. Bake: 30 min. + chilling


  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/4 cups sugar
  • 1 package (3 ounces) lemon gelatin
  • 1 teaspoon McCormick® Pure Lemon Extract
  • 5 eggs, lightly beaten
  • 1 package (2.9 ounces) cook-and-serve lemon pudding mix
  • 1/4 cup sugar
  • 2-1/2 cups cold water


  • In a small bowl, combine cracker crumbs, sugar and butter. Press onto
  • the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking
  • dish. Refrigerate.
  • In a large bowl, beat cream cheese and sugar until smooth. Add dry
  • gelatin and lemon extract; beat 3 minutes longer. Add eggs; beat on
  • low speed just until combined. Pour into crust.
  • Bake at 325° for 30-40 minutes or until center is almost set.

2 of 2

Favorite Lemon Cheesecake Dessert (continued)

Directions (continued)

  • Cool on a wire rack for 1 hour. Cover and refrigerate overnight.
  • In a small saucepan, combine pudding mix and sugar. Gradually stir in
  • water. Cook and stir over medium heat until mixture comes to a boil.
  • Cook and stir 1-2 minutes longer or until thickened. Transfer to a
  • bowl. Cover surface with waxed paper; refrigerate until chilled.
  • Serve with dessert. Yield: 12 servings (2 cups sauce).
Nutritional Facts: 1 piece with 3 tablespoons sauce equals 585 calories, 37 g fat (22 g saturated fat), 191 mg cholesterol, 442 mg sodium, 54 g carbohydrate, trace fiber, 10 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.