Heavenly Lemon Cheesecake Cake with Cream Cheese Frosting

Ever taken a bite of something so perfect that you instantly closed your eyes and smiled? That’s exactly what happens when you taste this Heavenly Lemon Cheesecake Cake with Cream Cheese Frosting. It’s the kind of dessert that feels like sunshine on a plate—bright, creamy, and impossibly soft. This isn’t just another lemon cake or cheesecake. It’s both. And together? They’re unstoppable.

This show-stopping cake looks like something straight out of a high-end bakery case, but it’s totally doable at home. With a velvety smooth cheesecake center, moist lemon-infused cake layers, and a rich cream cheese frosting, this dessert is the kind of masterpiece you’ll proudly serve at birthdays, holidays, or whenever you feel like impressing yourself.

What Makes This Cake So Special

What makes this cake truly spectacular is its clever combination of two beloved desserts: tangy, creamy cheesecake and soft, buttery lemon cake. Think of it as a love story—cheesecake brings the rich, indulgent vibe, while lemon cake keeps it light and refreshing. It’s a match made in dessert heaven.

The balance of textures is key: crumbly graham cracker base, ultra-smooth cheesecake, fluffy cake layers, and a whipped, luscious frosting. It’s no wonder that this cake has become a favorite for so many people looking to wow their family or guests.

Ingredients Overview

Let’s break down what you’ll need to recreate this masterpiece. Quality matters, so go for the good stuff—especially with cream cheese and lemons!

Cake Base

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted

Cheesecake Layer

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup sour cream

Cream Cheese Frosting

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tablespoon fresh lemon juice

These ingredients come together to create that perfect harmony of sweet, tangy, rich, and creamy.

Kitchen Tools You’ll Need

Don’t worry—you won’t need fancy equipment to pull this off. Just a few essentials:

• 9-inch springform pan
• Mixing bowls
• Electric hand or stand mixer
• Spatula
• Whisk
• Zester
• Measuring cups and spoons
• Cake knife or serrated knife for slicing

Pro tip: Line the bottom of your springform pan with parchment paper to make removing the cheesecake layer easier.

The Magic of Lemon in Baking

Lemon is one of those ingredients that instantly lifts any dessert. It cuts through the richness, adds brightness, and wakes up your taste buds. When paired with cream cheese, it creates a delightful balance that’s hard to resist.

Always opt for fresh lemon juice and zest. Bottled juice doesn’t bring that same punch, and the zest is where most of the real flavor lives. Roll your lemons before zesting to loosen the oils—it’ll make a big difference in flavor.

Step-by-Step Instructions

Let’s get baking! Take a deep breath and follow each step. I promise—it’s easier than it looks.

Making the Graham Cracker Crust

Start by preheating your oven to 325°F (163°C).

1. In a medium bowl, combine 2 cups graham cracker crumbs and 1/2 cup melted butter.
2. Mix until it looks like wet sand.
3. Press the mixture firmly into the bottom of a greased 9-inch springform pan.
4. Bake for about 8 minutes, then set aside to cool.

This will give you a solid, slightly crunchy base that won’t fall apart when slicing.

Preparing the Cheesecake Batter

Now it’s cheesecake time.

1. Beat 3 packages of cream cheese in a large mixing bowl until it’s super smooth.
2. Slowly add 1 cup sugar, and keep beating until creamy.
3. Add eggs one at a time, mixing thoroughly.
4. Stir in lemon juice, lemon zest, and vanilla extract.
5. Gently fold in the sour cream to keep the mixture light.

You want it smooth, not overmixed—too much air can cause cracks.

Baking the Cheesecake Layer to Perfection

1. Pour the batter over your crust and smooth it out.
2. Bake for 55–65 minutes or until the center is set but slightly jiggly.
3. Turn off the oven, crack the door, and let it cool inside for 1 hour.
4. Refrigerate for at least 4 hours or overnight.

This slow cooling prevents cracking and lets the cheesecake set up beautifully.

Baking the Lemon Cake Layers

While your cheesecake chills, let’s bake those soft lemon cake layers (based on the image and structure of the cake).

You can use a soft vanilla or lemon sponge cake recipe, or even a boxed mix with added lemon zest and juice for convenience.

Steps:

1. Prepare two 9-inch round cake pans.
2. Make your lemon cake batter and add extra lemon zest for flavor.
3. Bake, then cool the cakes completely before assembly.
4. Slice off the domes if needed to make them flat.

Cream Cheese Frosting That Dreams Are Made Of

In a bowl, beat together:

• 8 oz cream cheese
• 1/2 cup butter until light and fluffy
• Gradually add 3 cups powdered sugar
• Beat in 1 tablespoon lemon juice

This frosting is fluffy and just tart enough to complement the cake. Chill it a bit before spreading for a cleaner look.

Assembling the Lemon Cheesecake Cake

Now comes the fun part—putting it all together! This is where your dessert starts looking like the masterpiece in the image you provided.

Step-by-step assembly:

1. Bottom Layer: Place one of your lemon cake layers on a serving plate or cake stand.
2. Center Layer (Cheesecake): Carefully remove the chilled cheesecake from the springform pan. Gently slide a spatula underneath and lift it onto the lemon cake layer.
   • If the cheesecake layer is too thick or uneven, you can slice off the top to flatten it.
3. Top Layer: Place the second lemon cake layer on top of the cheesecake.
4. Crumb Coat: Apply a thin layer of cream cheese frosting all over the cake to lock in crumbs. Chill for 15–30 minutes.
5. Final Frosting: Spread the remaining frosting evenly on the top and sides. Smooth it out with a spatula or make some rustic swirls—it’s up to you.

Pro Tips for Assembly:

• If the cheesecake layer is a bit fragile, freeze it for 30–40 minutes before stacking. It’ll be easier to lift.
• Use a serrated knife to trim edges for a cleaner finish.

Garnishing and Serving Ideas

What’s a gorgeous cake without a little flair?

Here are some easy garnishing tips:

• Lemon zest curls sprinkled on top for a pop of color
• Thin lemon slices fanned out on the side or top
• Whipped rosettes piped around the edges (as seen in the image)
• Edible flowers like pansies or violas if you’re going fancy

Serve chilled or at room temperature (not warm) to keep the cheesecake firm and the frosting set. Each slice is a show-stopper—just like in the photo.

Tips for Success

Even the best bakers need a few insider tricks. These tips can make or break your lemon cheesecake cake:

• Use full-fat cream cheese: It gives the richest, smoothest texture.
• Room-temperature ingredients: Especially for cream cheese and eggs, to avoid lumps and overmixing.
• Don’t overbake the cheesecake: Slight jiggle = perfect.
• Chill before assembling: A cold cheesecake holds its shape better.
• Use a long, sharp knife dipped in hot water when slicing for clean cuts.

Make-Ahead and Storage Tips

This cake is perfect for making ahead, which makes it great for holidays and special events.

• Make-ahead: You can bake the cheesecake and cake layers a day ahead. Chill them overnight, then assemble and frost the next day.
• Storage: Keep it refrigerated in an airtight container. It’ll stay fresh for up to 5 days.
• Freezing: Freeze the cheesecake layer separately (tightly wrapped). Thaw overnight in the fridge before assembly.

Lemon Cheesecake Cake with Cream Cheese Frosting

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• Author: Lora
• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 5 hours 25 minutes
• Category: Dessert – Cheesecake

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Description

🍋 This dessert feels like sunshine in every bite — soft, creamy, bright with lemon, and the kind of sweet comfort that gathers everyone around the table a little closer. There’s something magical about the way the lemon scent fills the kitchen… it always reminds me of those tender moments when a simple treat could lift everyone’s spirits. Does this one bring back any sweet memories for you too? 💛✨

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Ingredients

Scale 1x2x3x

• 2 cups graham cracker crumbs

• 1/2 cup unsalted butter, melted

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1/4 cup fresh lemon juice

• 1 tablespoon lemon zest

• 1 teaspoon vanilla extract

• 1 cup sour cream

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened

• 1/2 cup unsalted butter, softened

• 3 cups powdered sugar

• 1 tablespoon fresh lemon juice

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Instructions

• Preheat oven to 325°F (163°C). (Duration: 2 minutes)

• Grease and flour a 9-inch springform pan. (Duration: 3 minutes)

• In a bowl, mix graham cracker crumbs with melted butter and press firmly into the pan to form the crust. (Duration: 5 minutes)

• Beat the softened cream cheese until smooth and creamy. (Duration: 3 minutes)

• Add granulated sugar gradually and blend until combined. (Duration: 2 minutes)

• Add eggs one at a time, mixing after each addition. (Duration: 3 minutes)

• Stir in lemon juice, lemon zest, and vanilla. (Duration: 2 minutes)

• Gently fold in sour cream until smooth. (Duration: 2 minutes)

• Pour batter over the crust. (Duration: 1 minute)

• Bake for 55–65 minutes until the center is almost set but still slightly jiggly. (Duration: 1 hour)

• Turn off oven, crack the door, and let it cool inside for 1 hour. (Duration: 1 hour)

• Refrigerate for at least 4 hours or overnight. (Duration: 4 hours)

• For the frosting, beat cream cheese and butter until fluffy. (Duration: 3 minutes)

• Add powdered sugar gradually, then lemon juice, mixing until creamy. (Duration: 3 minutes)

• Spread the frosting over the chilled cheesecake. (Duration: 2 minutes)

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Notes

• This cake is wonderfully creamy thanks to the full-fat cream cheese, and the lemon brings a bright, refreshing lift that keeps each bite from feeling too heavy.

• Allowing the cheesecake to cool slowly in the oven helps prevent cracks, giving you that beautifully smooth top for frosting.

• If you love a stronger lemon flavor, you can add an extra teaspoon of zest — it makes the aroma absolutely irresistible.

• This is the kind of dessert that always gathers compliments… and maybe a few quiet sighs of happiness at the table.

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Nutrition

• Serving Size: 12 servings
• Calories: 420 kcal

Variations You’ll Love

Want to switch it up? Try these delicious spins on the original:

• Strawberry Lemon Cheesecake Cake: Add sliced strawberries between the layers and a strawberry purée drizzle.
• Blueberry Lemon Swirl: Swirl fresh blueberry compote into the cheesecake before baking.
• Lemon Poppyseed Version: Add 1 tablespoon of poppyseeds to the cake batter for a fun twist.

These variations still use the same base but bring new flavors to the party.

Similar recipes :

Hawaiian Carrot Pineapple Cake With Cream Cheese Glaze 🍍🥕

Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting: A Fall Must-Have

Pairing Suggestions

This cake is rich, citrusy, and creamy—so you’ll want to serve it with things that complement and balance it.

Great pairings:

• Hot tea (Earl Grey or chamomile)
• Iced coffee or espresso
• Chilled Prosecco or Moscato
• Fresh berries on the side
• Mint leaves for a cooling contrast

It also works beautifully as a standalone centerpiece for any dessert table.

Final Thoughts

This Heavenly Lemon Cheesecake Cake with Cream Cheese Frosting is the kind of dessert that turns a regular day into a celebration. Whether you’re making it for Easter brunch, a summer get-together, or just a weekend treat, it’s guaranteed to wow anyone who gets a slice.

It’s fresh, creamy, perfectly sweet, and gorgeously layered—just like the photo. And the best part? You made it yourself, with real ingredients and lots of love.

This cake is more than dessert—it’s an experience. And once you’ve had a bite, you’ll understand why people keep coming back for more.

You may like also : 3 Ingredient Lemon Coconut Sorbet That Will Wow Your Taste Buds

FAQs

1. Can I make this cake gluten-free?
Yes! Just swap out the graham crackers for gluten-free crumbs and use a gluten-free cake mix or homemade gluten-free cake base.

2. How do I prevent my cheesecake from cracking?
Let it cool slowly inside the oven with the door cracked. Also, avoid overmixing the batter and use room temperature ingredients.

3. Can I use store-bought lemon cake?
Absolutely. If you’re short on time, a good quality bakery lemon cake will work as long as the layers are flat and sturdy.

4. How do I know when the cheesecake is done?
It should be mostly set but still have a slight jiggle in the center. It will firm up more as it cools.

5. Can I freeze the entire cake?
Yes, but for best results, freeze the cheesecake and cake layers separately, then assemble and frost after thawing.

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