Lemonade Cheesecake

Lemonade Cheesecake

Lemonade Cheesecake
Prep Time 3 minutes
Cook Time 27 minutes
Additional Time 5 minutes
Total Time 35 minutes


  • Graham Cracker Crust :
  • ¾ C graham cracker crumbs
  • 1 ½ tbsp sugar
  • ¼ C unsalted butter, melted
  • Cheesecake Filling :
  • 2 - 8oz cream cheese, softened
  • 1 C sugar
  • ½ C sour cream
  • ¾ tsp pure vanilla extract
  • ⅛ tsp kosher salt
  • 2 large eggs
  • 2 large lemons, zested


Graham Cracker Crust :

  1. Preheat oven to 325 degrees and line a cupcake pan with cupcake liners
  2. Using a medium bowl, combine all ingredients and mix until combined
  3. Using a tablespoon, scoop the crust into the cupcake liners
  4. Using a flat bottomed round cup, press the cup into the crust to make a firm crust

    Set aside

Cheesecake Filling:

  1. Bring oven temp down to 325
  2. Using a standing mixer, beat together the cream cheese and sugar until
    smooth and creamy
  3. Beat in the sour cream, vanilla, lemon zest and salt until combined
  4. Beat in the eggs, 1 at a time until combined
  5. Scoop about ¼ C of the cheesecake batter into the cupcake liners
  6. Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set
  7. Allow to cool completely


Top with fresh whipped cream, lemon zest and a lemon wedge



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