Why You’ll Love This Recipe
The combination of tangy lemon cheesecake and a strawberry cookie crust is a delightful twist on traditional cheesecake. The strawberry crust adds a chewy, fruity base that perfectly complements the creamy, tart lemon filling. It’s simple to prepare and always a crowd-pleaser, making it ideal for Easter or any gathering.
Ingredients
- 1 box strawberry cake mix
- 1/4 cup butter, melted
- 1 tablespoon lemon juice
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 2 large eggs
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the strawberry cake mix, melted butter, and lemon juice. Press the mixture into the bottom of a greased 9-inch springform pan.
- In another bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the lemon zest and lemon juice, mixing until combined.
- Beat in the eggs one at a time until the mixture is smooth.
- Pour the cheesecake batter over the prepared crust.
- Bake for 45-50 minutes or until the center is set and slightly jiggles.
- Allow the cheesecake to cool before refrigerating for at least 4 hours or overnight.
- Once chilled, slice and serve.
Servings and Timing
- Servings: 8-10
- Preparation time: 20 minutes
- Cooking time: 45-50 minutes
- Chilling time: 4 hours or overnight
Variations
- Gluten-Free: Use a gluten-free cake mix for the crust to make this recipe gluten-free.
- Other Fruit Crusts: Try using a different fruit-flavored cake mix, such as raspberry or blueberry, for a unique twist on the crust.
- No-Bake Version: For a no-bake alternative, chill the crust and filling and serve without baking.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: This cheesecake is best enjoyed cold, so avoid reheating it. Simply serve chilled straight from the fridge.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day or two ahead. Just ensure it’s kept chilled in the refrigerator.
How do I prevent the crust from becoming soggy?
Make sure the crust is well-baked and completely cooled before adding the cheesecake filling. Refrigerating it for several hours will also help set the crust.
Can I use a different type of crust?
Yes, you can use a traditional graham cracker crust or even a pre-made crust for convenience.
Is there an alternative to strawberry cake mix?
You could substitute with a raspberry, cherry, or blueberry cake mix for a different flavor.
How do I prevent cracks in the cheesecake?
Beating the cream cheese mixture until smooth and avoiding overmixing the eggs will help prevent cracks. Also, make sure the cheesecake cools gradually.
Can I freeze this cheesecake?
Yes, you can freeze the cheesecake for up to 1-2 months. Just wrap it tightly in plastic wrap and foil before freezing.
How long can I leave the cheesecake out at room temperature?
Cheesecake should not be left out at room temperature for more than 2 hours to ensure it stays safe to eat.
Can I use lemon extract instead of fresh lemon juice?
Yes, lemon extract can be used, but fresh lemon juice will give the best flavor.
Can I substitute cream cheese with a non-dairy option?
Yes, you can use a non-dairy cream cheese alternative for a dairy-free version of this cheesecake.
How do I know when the cheesecake is done?
The cheesecake is done when the center is set but still slightly jiggly. You can also test it with a toothpick; it should come out mostly clean.
Conclusion
This lemon cheesecake with a strawberry crust is a delightful and easy dessert that offers the perfect balance of tart and sweet. Whether for a holiday or any special occasion, it’s sure to impress your guests and become a favorite treat in your dessert rotation.
Print
Lemon Cheesecake with Strawberry Crust
- Total Time: 4 hours 15 minutes – 4 hours 20 minutes
- Yield: 8-10 servings
- Diet: Vegetarian
Description
This lemon cheesecake with a strawberry crust is a refreshing and delightful dessert perfect for spring and special occasions. With a tangy lemon filling and a chewy, fruity strawberry cake mix crust, this dessert combines the best of both worlds. Easy to prepare and guaranteed to impress, this lemon cheesecake will be the highlight of any gathering, especially for Easter or summer celebrations.
Ingredients
- 1 box strawberry cake mix
- 1/4 cup butter, melted
- 1 tablespoon lemon juice
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 2 large eggs
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the strawberry cake mix, melted butter, and lemon juice. Press the mixture into the bottom of a greased 9-inch springform pan.
- In another bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the lemon zest and lemon juice, mixing until well combined.
- Beat in the eggs, one at a time, until the mixture is smooth.
- Pour the cheesecake batter over the prepared crust.
- Bake for 45-50 minutes or until the center is set and slightly jiggles.
- Allow the cheesecake to cool before refrigerating for at least 4 hours or overnight.
- Once chilled, slice and serve.
Notes
- Gluten-Free: Use a gluten-free strawberry cake mix for the crust to make this recipe gluten-free.
- Fruit Variations: You can use other fruit-flavored cake mixes such as raspberry or blueberry for a different twist on the crust.
- No-Bake Option: For a no-bake version, chill the crust and filling before serving.
- Prep Time: 20 minutes
- Chill Time: 4 hours or overnight
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
