Favorite Lemon Cheesecake Dessert Recipe
Favorite Lemon Cheesecake Dessert Recipe photo by Taste of Home

Favorite Lemon Cheesecake Dessert Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 30 min. + chilling
MAKES:12 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 30 min. + chilling
MAKES: 12 servings


  • 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 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

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.


  1. 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.
  2. 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.
  3. Bake at 325° for 30-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate overnight.
  4. 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).
Originally published as Lemon Cheesecake Dessert in Taste of Home April/May 2008, p41

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Nov. 18, 2011

"This cheesecake is really good, but it's better with the sauce poured on the top, then refrigerated. The sauce then becomes a thin layer of clear yellow, which looks good, and it also distributes the taste of the cake and sauce evenly."

Reviewed Nov. 18, 2011

"This is a great recipe, but it's better with the sauce spread over the cheesecake. Spread before refrigerating the cheesecake, and it creates a thin sheet of clear yellow. It's beautiful and the taste is well distributed!"

Reviewed Apr. 28, 2011

"This is delicious and easy...i have made this recipe multiple times. I have made the lemon sauce and it is good, however I prefer to serve it with blueberry topping..."

Reviewed Nov. 23, 2009

"I served this at my sister's baby shower and then at a church potluck. Everyone loved it! It was simple to make and yummy to eat."

Reviewed Jun. 2, 2009

"This cheesecake dessert was delicious - served with the lemon sauce & a blueberry sauce supreme"

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