Lemon Cheesecake with Strawberry Crust
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Ingredients
Crust
- 1 box Pillsbury Strawberry Cake Mix
- 1/2 cup unsalted butter (softened)
- 1 tablespoon lemon juice
Cheesecake
- 16oz cream cheese (softened)
- 3/4 cups granulated sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla
- 1/3 cup lemon juice
- zest of 2 lemons, divided
- 2 eggs
Topping
- 1/2 cup Pillsbury Strawberry Frosting
Note
To help prevent your cheesecake from cracking, when you preheat the oven, place a large pan (I use a roasting pan) filled halfway with water on the shelf below the cheesecake. The steam will keep it from cracking.
Directions
| Crust | |
| Step 1 | |
| Preheat oven to 325 In a mixing bowl, stir together cake mix, butter, and lemon juice until well combined. Press into a greased 9" springform pan. Set aside. | |
| Cheesecake | |
| Step 2 | |
| In a mixing bowl, beat cream cheese and sugar until light and creamy. Add sour cream, vanilla, lemon juice, and zest of one lemon and mix well. Mix in eggs just until combined - do not over mix. Pour over crust and bake 45-50 minutes or until set but slightly jiggly. Allow to cool completely, then cover and chill at least 4 hours. | |
| Topping | |
| Step 3 | |
| If desired, pipe frosting around the edge of the cheesecake. Sprinkle the zest of one lemon over the whole cheesecake. Store covered in the refrigerator. | |
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Sheri says
Can this be made gluten free?
Heather says
Yes! I made it GF for Easter this year. I bought gf vanilla cake mix and stirred in 1-1 1/2C strawberry purée.
Shelby says
I just took it out of the oven. When it is cool do i take it out of the pan and then put it in the fridge.
Stephanie Brubaker says
You can leave it in the pan, but first run a knife around the edge to loosen it. Hope you enjoy – happy Easter!
Suzanne says
Delicious recipe!! I’m making it for the 3rd time and it has been a huge hit every time I make it. 🙂 The only thing is I call it a “Strawberry Lemonade Cheesecake”. Thank you for this fantastic recipe.
Karen says
This was delicious. However, the cake was a little chewy. Any suggestions? Thank you!
Eugenia says
Do I just mix the cake mix, lemon juice, and butter together? Or do I mix the cake mix with the required box ingredients first, then mix it with the butter and lemon juice??
Stephanie Brubaker says
Just cake mix lemon juice and butter! Hope you enjoy 🙂
Abby F says
How long can this cake be refrigerated before serving if you want to make it ahead of time? I would like to make it a few days before serving but was worried the cookie/cake crust might become soggy…thought?
Stephanie Brubaker says
I think 1-2 days would be ideal. Enjoy and Happy Easter!
Kelly says
Do you think it’s possible to make this in a pressure cooker? Would you need to pre-bake the crust?
Stephanie Brubaker says
I have not tried this in the pressure cooker. Sorry!
Diane Clifton-Green says
I’m making this for Easter this year for sure. Thank you for the wonderful recipe.
Kelly says
Is there a way to make this with no eggs? my son is allergic but this sounds so good!
Lori says
I know this is probably better in the spring/summer, but I saw this recipe and had to try it NOW!! I have them in the oven right now (I put it in mini muffin pans to make them bite size). They smell wonderful!! Hope they taste as good as they smell!
Carolyn Zandberg says
How long did you bake the cupcakes?
Pam says
Do you bake the crust first or put the cheesecake mixture on top of the raw cake mix?
Thanks, Pam
Stephanie Brubaker says
Pour the cheesecake right on top of the raw crust! Hope you love these as much as we do!
Heather says
What if you don’t have a springform pan?
Nicole says
Made this for Easter. HUGE hit!! Now my mom wants it for all family dinners! Thank you
SW says
Moment I saw this that was my first thought this would be a great Easter dessert!!! Will do one year!! Hopefully
Betty says
Where is the recipe?
Terri says
It is hard to navigate through all this, but it looks like it will be worth it. Hopefully this link will post/help: http://backforseconds.com/lemon-cheesecake-strawberry-crust/2/
Jacki clark says
Omg, this looks and sounds amazing! I must make this soon!! <3
Jess says
HOLY CRAP! I made this Easter dessert and it was AMAZING. This was the first time I put a pan of water in with a cheesecake and the first cheesecake I had crack. But it cracked it a perfect “Y” shape so it didn’t look too ugly and I used a bunch of lemon zest to draw away from the crack. But in this family taste is most important 😉 I will DEFINITELY make this again and soon! My grandma even took a slice home and she doesn’t care much for desserts!
Nicole H says
I made this for easter…followed directions exactly, came out delicious! Everyone was super impressed with the crust. Very very delicious, thanks!
Nicole H says
I made this for easter…followed directions exactly, came out delicious! Everyone was super impressed with the crust. Very very delicious, thanks!
Ally says
I made this for Easter and it is absolutely delicious! It’s the perfect lemon tart taste without being too sweet.
Alissa Haight says
Please make sure and buy the Pillsbury Cake mix vs. the Duncan Hines brand. Apparently having 1 oz. more of cake mix it completely messes up the whole cake! Wish I knew this.
Amy says
Can I leave this cooling overnight then put it in the refrigerator around 545 in the morning? It would sit out for 6ish hrs.
Stephanie Brubaker says
Hi Amy! I wouldn’t leave it out that long. I usually put mine in the fridge after an hour or so.
Kris says
It’s in the oven now for tomorrow. Smells yummy! It was still quite jiggly after 45 minutes so another 10. Fingers crossed! Have a Blessed Easter!!
Haven says
If I were to make this into individual cheesecakes using a muffin tin, what would I have to bake them at? Wanting to bake for a picnic, but don’t want the hassle of cutting cake with little ones.
Beccca says
Love This recipe. Would love to post a pic of mine!!
Cheryl says
Hi! Do I have to leave the pan of water in the oven while the cheesecake is baking? Thanks!
Stephanie Brubaker says
Yes 😊
Danielle says
I made this dessert last night, it smells amazing and looked great when I took it out of oven! During the cooling before refrigeration, it cracked!! I did the pan of water beneath it while it baked? Now it looks bad! Any tips to save it? I have some fresh strawberries I could top it with? Help!! Lunchtime cookout!!
Stephanie Brubaker says
You’re kidding! Awwww. Since you have strawberries, I’d slice them and arrange nicely on the top to cover the crack. No one has to know 😉
Tabitha says
How long does it usually take to completely cool?
Stephanie Brubaker says
Chill in the refrigerator at least 4 hours or overnight. Enjoy!
Tabitha says
I made this yummy cheesecake tonight for Easter. It doesn’t look done in the middle, but I didnt want to burn it. I’m hoping for the best!!
Stephanie says
I have a 9.5 x 3 inch springform pan, will that work?
Teresa says
How long do you bake it for?
Paige says
I made this last night and the middle was jiggling at 50 minutes so I let it cook 10 more minutes. I still wasn’t sure about the middle but I didn’t want to burn it. The middle cracked like crazy and the strawberry cookie crust was a little over done. Also the middle was to soft. What do I need to do differently? I want to try and make another one tomorrow for easter.
Stephanie Brubaker says
Oh no! I hate when my cheesecakes crack 🙁 Here’s a tip to help keep that from happening: When you preheat the oven, place a large pan (I use a roasting pan) filled halfway with water on the shelf below the cheesecake. The steam will keep it from cracking. Also, try using softened butter in the crust rather than melted butter. Let me know how it goes – I hope you all enjoy the cheesecake and have a wonderful Easter!
Rachelle says
I’m planning to make this for easter this weekend and was wondering if it would be as good made the day before. Does the crust hold it’s integrity? Looks yummy!
Stephanie Brubaker says
Yes, you can make this a day in advance! Hope you enjoy!
Leann St Mary says
Was just wondering if this could be made 2-3 days ahead of time?…..
Stephanie Brubaker says
You can make this a day in advance but I wouldn’t go more than that. Hope you enjoy!
Kelsey says
Do you know if you can substitute Greek yogurt for the sour cream?
Alishia says
You should be able to Kelsey. I’m not the original recipe creator but most recipes that use sour cream, plain greek yogurt can be substituted for. I actually am making this today (it’s in the oven as I type this) and wish I had thought to sub the sour cream myself. Hoping it’s as delicious as it looks! The filling tasted great!! (taste-tested before adding the eggs) Good luck!
Michelle says
Do you know if this can be frozen?
Stephanie Narejo says
Do you have to put the spring form pan in water while it’s baking? Please let me know
Stephanie Brubaker says
It’s not necessary. Sometimes I place a large pan of water on the shelf below the cheesecake, and the steam from that helps keep it from cracking. Hope you enjoy the cheesecake!
Gina Schneider says
Where is this lovely cheesecake recipe. My mother is in a nursing home, with the worst case of Parkinson disease they’ve ever seen.. lemon and strawberry are her favorite flavors. Please share
Stephanie Brubaker says
I’m so sorry about your mother. I hope this cheesecake brings a smile to her face http://backforseconds.com/lemon-cheesecake-strawberry-crust/2/
JENNA says
HEY IT’S WINTER IN BALTIMORE. I JUST FOUND THIS RECIPE, AND I LOVE STRAWBERRY! I LOVE CHEESECAKE! I’M MAKING THIS CAKE-PIE THIS WEEL-END! I DON’T CARE IF IT’S WINTER. IF IT TURNS OUT. I’LL POST THE PICS.
THANK YOU, JENNA
Lori says
Yum!! I just posted a Strawberry Lemonade Cupcake (http://thespicygingerblog.com/strawberry-lemonade-cupcakes/), but CHEESECAKE?! Must try!
Tony says
Do you bake the strawberry mix fist?
Stephanie Brubaker says
Hi Tony! You do not bake the crust first. It all bakes together after you pour the cheesecake batter on top. Enjoy!
Tony says
Thanks pretty lady!
Ren says
It’s in the oven right now. I substituted lemon curd instead of lemon juice and I plan on putting fresh strawberries on the top when it’s all done. Thanks for the great recipe.
cootie says
it’s in the oven. i forgot to grease the pan, and it’s going to the Easter get together. I have high hopes for this one even if it’s hard to get off the pan. thanks for the recipe.
Mary says
Looks delicious but I don’t see the temp for baking??
Stephanie Brubaker says
Thanks, Mary! Baking temp is 325 Hope you enjoy!
Renee - Kudos Kitchen says
The colors of your cheesecake are so lovely and pastel, but I must say, I’m all about that strawberry crust!
Rose | The Clean Dish says
This cake is a showstopper! You’re right it’s PERFECT for spring and I’m so ready it! Who couldn’t use a little more happy in their life haha 🙂
Sarah Walker Caron (Sarah's Cucina Bella) says
What an amazing flavor combination — and a strawberry crust? Genius. This is really so perfect for spring.
Nutmeg Nanny says
This cheesecake is so pretty! I love it’s strawberry crust….yum!
Krista says
Wow! This is a super cute Easter dessert! Love it!
Kirsten / Comfortably Domestic says
Strawberries and lemons are just so crave-worthy during the warmer weather. LOVE this crust!
Laura @ Laura's Culinary Adventures says
This cheesecake definitely gets me excited for spring! What bright, fresh and yummy flavors!
Carrie @Frugal Foodie Mama says
This is the perfect spring dessert! And I LOVE that strawberry crust- so clever to use cake mix to make it! 🙂
Katerina @ Diethood says
Oh my Lawwwd… this cake… It screams Spring. It screams delicious! IT is screaming for ME!!
Kimberly @ The Daring Gourmet says
Ooooh, I LOVE the combination of lemon and strawberry! What a great idea to make a strawberry crust!!
Justine | Cooking and Beer says
This is such a creative way to use cake mix! Loving all the pretty layers!
The Food Hunter says
the colors go so well together.
Lora @savoringitaly says
How lovely! These colors are totally spring and totally cheerful. I think that it must be so exciting to get the packages and then to figure out what to bake next. Save me a slice!!!!
Lauren Kelly Nutrition says
This is the most perfect cheesecake for spring! I love these colors!
Megan Keno says
I love the strawberry and lemon combination! Perfect for spring!!
Amy (Savory Moments) says
This cheesecake looks so bright, pretty, and really delicious! Perfect for a springtime dessert.
Brenda@SugarfreeMom says
I’ve never seen a strawberry crust ! Super creative and so pretty too!
Amanda | The Chunky Chef says
Such a perfect dessert for Spring and Summer!!!
Serena @ Serena's Kitchen says
That looks like such a happy sunny dessert, I love it!
Marye says
This is absolutely gorgeous!! I need to try this!
Faith (An Edible Mosaic) says
What a pretty cheesecake! I love the pink and yellow (perfect for Easter!), and the flavor combo sounds delicious.
Ashley @ Wishes & Dishes says
Yup, just looking at this cheesecake makes me happy. I love the colors!
Sheryl @ WhenHungry says
Wow this is so cute!! I love how colors pop. I bet this cheesecake is good too. I’m I sucker for cheesecakes. I’d love to try that Pillsbury Cake Mix on my cheesecakes next time.