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This Lemon Cheesecake Tart is easy to make, not too sweet, and has just the right amount of lemony tang. It’s a great dessert for dinner parties, holidays, or whenever you want something homemade without spending too much time in the kitchen. If you’re after a classic cheesecake instead, check out my classic cheesecake recipe.
What Is a Lemon Cheesecake Tart?
A lemon cheesecake tart is basically the best parts of cheesecake in a simple tart form. It has a buttery graham cracker crust, a smooth and creamy lemon cheesecake filling, and plenty of fresh lemon juice and zest for that bright, slightly tangy flavor.
Why You’ll Love This Recipe
This is a great dessert when you want something that feels special without spending hours in the kitchen. The filling comes together with simple ingredients, the lemon keeps it from tasting too sweet, and you can make it ahead and chill it until you’re ready to serve. Plus, that creamy filling and buttery crust are a pretty hard combination to pass up!
Ingredient Notes
Here’s what you’ll need to make this Lemon Cheesecake Tart:
- Graham Crackers, Sugar + Melted Butter – These come together to make the buttery graham cracker crust.
- Cream Cheese – Use three blocks for a smooth, creamy filling with a little tang.
- Sugar – Adds sweetness to the cheesecake filling.
- Sweetened Condensed Milk – Adds sweetness and helps make the filling thick and creamy.
- Eggs – Give the cheesecake structure and richness as it bakes.
- Vanilla – Adds a little extra flavor to the filling.
- Lemon Juice + Zest – Give the cheesecake its bright lemon flavor.
How to Make a Lemon Cheesecake Tart
For full details on how to make a Lemon Cheesecake Tart, see the recipe card down below 🙂
1. Preheat + Make Crust
Preheat the oven. In a medium mixing bowl, stir together the melted butter, graham cracker crumbs, and granulated sugar until evenly moistened. Press the mixture firmly into a 14-inch tart pan, making sure it covers the bottom evenly. Set aside while you make the filling.
2. Make the Filling
In a large bowl, beat the cream cheese and sugar until smooth, scraping down the sides as needed. With the mixer running, slowly add the sweetened condensed milk, then add the eggs one at a time, mixing until just combined.
Scrape down the bowl again, then mix in the lemon juice and zest. Give the batter one final stir to make sure everything is smooth and evenly mixed, then pour it over the crust.
3. Bake + Cool
Smooth the top and bake until the filling is set. Remove from the oven and let the tart cool to room temperature.
Cover with plastic wrap and refrigerate until completely chilled. Top with sweetened whipped cream and lemon zest, if desired, then slice and serve.
A few basic kitchen tools are all you need to make this lemon cheesecake tart.
- Mixing bowls – A few different sizes make it easy to prep the crust, filling, and other ingredients without crowding.
- Hand mixer or stand mixer – Helps you get the cheesecake filling smooth and creamy with less effort.
- Tart pan – A tart pan with a removable bottom makes it much easier to release the cheesecake tart cleanly for serving.
- Measuring cups and spoons – Accurate measurements help keep the crust and filling balanced for the right texture.
Tips for a Perfect Lemon Cheesecake Tart
A few small details can make a big difference when making this lemon cheesecake tart.
- Use room-temperature cream cheese – It blends much more smoothly and helps prevent lumps in the filling.
- Don’t whip too much air into the filling – Mix just until everything is smooth and combined. Extra air can create bubbles on the surface and may lead to cracks as the tart bakes.
- Tap out air bubbles – After pouring the filling over the crust, gently tap the tart pan on the counter a few times to bring any trapped air bubbles to the surface.
- Add the eggs one at a time – Mix each egg in just until combined before adding the next. This keeps the batter smooth without overmixing.
- Scrape the bowl well – Cream cheese mixture can stick to the sides and bottom, so scrape the bowl as you mix to make sure everything is evenly incorporated.
- Let it cool before refrigerating – Cool the tart to room temperature first, then cover and refrigerate. A gradual temperature change helps reduce the chance of cracks.
- Chill before slicing – Let the tart fully chill in the refrigerator so the filling has time to firm up and slice cleanly.
What to Serve With Lemon Cheesecake Tart
Lemon cheesecake tart is already rich and creamy, so I like pairing it with something fruity or light. These recipes make easy additions to a dessert spread:
- Fruit Salad – Fresh fruit with a lemon-vanilla syrup adds a light, refreshing contrast to the creamy tart.
- Strawberry Pavlova – The crisp meringue, whipped cream, and fresh strawberries make a nice match for the lemony cheesecake.
- Meyer Lemon Pound Cake – For a full lemon-themed dessert table, this tender pound cake brings even more lemon flavor with a lemon butter glaze.
- Mixed Berry Cheesecake – Add another berry-forward dessert to the table for a creamy option with a fruity swirl.
- Lemon Blueberry Cheesecake – Lemon and blueberry work especially well together, making this a great choice for a dessert spread.
- No-Bake Cheesecake Filling – Serve it with fresh berries or use it as a simple fruit dip for another creamy option.
Storing Lemon Cheesecake Tart
To Store: Cover the lemon cheesecake tart tightly with plastic wrap or place it in an airtight container and refrigerate for up to 4 days. Keep it chilled until you’re ready to serve.
To Freeze: Freeze the tart without any whipped cream or toppings. Wrap it well and freeze for up to 1 month, then thaw overnight in the refrigerator before serving.
Can I Make This Ahead?
Yes! This tart is a great make-ahead dessert. Prepare it the day before, refrigerate overnight, and add the whipped cream and lemon zest just before serving.
FAQs
Cracks usually happen when the filling is overmixed or the tart is baked too long. Mix the batter just until smooth, avoid adding too much air, and let the tart cool gradually before refrigerating.
Make sure the tart is thoroughly chilled before slicing. For cleaner cuts, use a sharp knife and wipe it clean between slices.
Bubbles usually come from mixing too much air into the filling. Mix on a lower speed and gently tap the filled tart pan on the counter before baking to bring trapped air to the surface.
Variations
This lemon cheesecake tart is easy to switch up depending on what you have on hand or what flavors you like.
- Lemon Blueberry – Add fresh blueberries to the filling or serve them on top for a classic lemon-blueberry combination.
- Berry Topping – Spoon fresh strawberries, raspberries, or blueberries over each slice before serving.
- Gingersnap Crust – Swap the graham crackers for crushed gingersnap cookies for a little extra spice.
- Orange Cheesecake Tart – Replace some or all of the lemon juice and zest with fresh orange juice and zest for a milder citrus flavor.
- Whipped Cream Topping – Finish each slice with a spoonful of sweetened whipped cream and a little extra lemon zest.
More Lemon Recipes to Try!
I hope you love this lemon cheesecake tart as much as I do! It’s creamy, lemony, and so easy to make for any dessert table. The printable recipe card is down below, enjoy 🙂
Lemon Cheesecake Tart
Lemon Cheesecake Tart is not too sweet and slightly tart from all that lemon. It is a nearly perfect dessert that doesn’t take too long to throw together.
Ingredients
for the filling:
- 24 oz cream cheese 3 blocks, at room temperature
- 1/2 cup granulated sugar
- 14 oz sweetened condensed milk 1 can
- 3 eggs at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
Instructions
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Preheat oven to 350° F.
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In a medium size bowl, stir together melted butter, graham crackers and granulated sugar until completely moist. Press into a 14-inch tart pan and set aside.
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In a large bowl, stir together cream cheese and sugar until smooth. Scrape sides of bowl and mix again briefly.
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Add in sweetened condensed milk while mixer is on, then drop eggs in one at a time until combined. Scrape sides and stir again.
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Add in lemon juice and zest. Scrape down bowl to ensure batter is smooth and evenly mixed and pour overtop crust.
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Smooth the top and bake 20-25 minutes until set. Remove from oven and cool to room temperature.
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Cover with plastic wrap and refrigerate until chilled.
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Add sweetened whipped cream and lemon zest as a garnish if desired, and serve.
Nutrition
Calories: 488kcalCarbohydrates: 43gProtein: 8gFat: 32gSaturated Fat: 18gCholesterol: 135mgSodium: 388mgPotassium: 248mgFiber: 1gSugar: 35gVitamin A: 1146IUVitamin C: 6mgCalcium: 169mgIron: 1mg
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
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