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

Lemon Cheesecake Dessert Recipe

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Looking for a refreshing change from heavy desserts? Peggy Key from Grant, Alabama shares these light citrus squares that are not too tart and not too sweet. "Paired with pecans, the lemon juice turns these cheesecake treats into bars of gold." she writes.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:16-20 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 16-20 servings


  • 1-1/2 cups graham cracker crumbs (about 24 squares)
  • 1/3 cup finely chopped pecans
  • 1/3 cup sugar
  • 1/3 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2 eggs
  • 1/2 cup lemon juice

Nutritional Facts

1 serving (1 slice) equals 192 calories, 11 g fat (6 g saturated fat), 49 mg cholesterol, 134 mg sodium, 20 g carbohydrate, trace fiber, 4 g protein.


  1. In a bowl, combine the cracker crumbs, pecans and sugar. Add butter; mix well. Set aside 1/2 cup. Press the remaining crumb mixture into a greased 13-in. x 9-in. baking dish. Bake at 325° for 8 minutes.
  2. Meanwhile, in a small bowl, beat the cream cheese until smooth. Add the milk, eggs and lemon juice; beat until smooth. Spoon over crust. Sprinkle with the reserved crumb mixture.
  3. Bake for 30 minutes or until center is almost set. Cool on a wire rack. Store in the refrigerator. Yield: 16-20 servings.
Originally published as Lemon Cheesecake Dessert in Quick Cooking January/February 2003, p10

Sweet White Wine

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

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Reviewed Mar. 26, 2016

"Easy to make and tastes great! Going in the "keep" file."

Reviewed Sep. 27, 2014

"The crust is extra special with the added pecans and the cream cheese mixture is sweet and tangy."

Reviewed Jul. 5, 2013

"Made these for a cookout. Everyone loved them. I made them exactly as they were and will definitely make them again."

Reviewed Jun. 18, 2012

"I made this the first time last weekend and definitely is a keeper! I only put in a 1/4 cup of lemon juice as I thought a 1/2 cup would be way to strong for us and it was delicious!"

Reviewed Mar. 5, 2012

"Made this Saturday for a picnic Sunday - easy and yummy recipe!"

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