This recipe for Lemon Cheesecake with Strawberry Crust is the perfect dessert for Easter – or anytime you need a little happy in your life! It’s so good!
Well if this cheesecake doesn’t scream spring, I don’t know what will. The combination of strawberry and lemon is so bright and vibrant, it just makes me happy. This lemon cheesecake is light and creamy and it sits on a chewy strawberry cookie crust. It’s easier than you think to make, and everyone will be impressed!
I have been an ambassador for Pillsbury over the past several months, and it has been awesome. They send me boxes full of fun baking supplies, and me and my kids get so excited to see what’s inside.
This month’s delivery was so fitting. It came on one of the first warm, sunny days we’ve had this year, and it was filled with happy spring time baking goodies. I snatched up the strawberry cake mix and frosting right away, and couldn’t wait to get in the kitchen to make this cheesecake!
The strawberry crust is super easy to make – just 3 ingredients! And the cheesecake itself is really simple as well. My secret to amazing cheesecake is to beat the (room temp) cream cheese and sugar together really really well until it’s light and creamy. You don’t want to beat the whole cheesecake mixture because it will give the cheesecake un unpleasant texture. Beat the cream cheese alone with the sugar to make it ultra smooth and creamy!
I like lemon desserts to be more on the sour side. If you like them sweeter, add an extra 1/4 cup sugar to the cheesecake batter. I happen to love the pucker of the lemon cheesecake with the sweetness of the strawberry crust. Such a delightful dessert. Enjoy!
- 1 box Pillsbury Strawberry Cake Mix
- 1/2 cup unsalted butter (melted)
- 1 tablespoon lemon juice
- 16oz cream cheese (softened)
- 3/4 cups granulated sugar
- 2/3 cups sour cream
- 2 teaspoons vanilla
- 1/3 cup lemon juice
- zest of 2 lemons, divided
- 2 eggs
- 1/2 cup Pillsbury Strawberry Frosting
- Preheat oven to 325
- In a mixing bowl, stir together cake mix, melted butter, and lemon juice until well combined. Press into a greased 9″ springform pan. Set aside.
You can find complete recipes of this LEMON CHEESECAKE WITH STRAWBERRY CRUST in backforseconds.com