Lemon Cheesecake

lemon cheesecake Dessert
Lemon Cheesecake
  • Prep 15 min
  • Total 6 hr 50 min
  • Servings 16

A cookie-like crust brings this luscious Lemon Cheesecake recipe to a league of its own. The thick and sweet bottom layer is created by pressing lemon-infused cake mix into a 10-inch pan. A small portion of that lemony mix is then combined with cream cheese, sugar, lemon pudding and sour cream to create an extra dense and creamy cheesecake filling with a splash of citrus. Pipe some whipped topping onto the finished masterpiece after it’s baked and cooled, and you’ll have yourself a sunny dessert that tastes like a dream. MORE+ LESS-

Updated February 24, 2020
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix



box Betty Crocker™ Super Moist™ yellow cake mix
cup vegetable oil
teaspoon grated lemon peel


packages (8 oz each) cream cheese, softened
cup sugar
containers (3.5 oz each) lemon pudding (from 4-pack container)
cup sour cream
cups Cool Whip frozen whipped topping, thawed


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  • 1
    Heat oven to 300°F. Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, oil, 1 egg and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 inch up side of pan.
  • 2
    In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in 3 eggs, one at a time, until mixed. Pour over crust.
  • 3
    Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
  • 4
    Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store covered in refrigerator.

Expert Tips

  • For clean cuts when serving the cheesecake, dip a sharp knife in hot water and dry on a paper towel before each cut.
  • If you’re looking for a stronger lemon flavor, try experimenting with adding a little extra grated lemon peel to the crust or the filling.
  • Baking for a crowd? These Lemon Cheesecake Bars have a similar flavor profile and serve 48.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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