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Lemon Cheesecake Slice

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Looking for a dessert that combines citrusy zest with creamy indulgence? You’ll love this Lemon Cheesecake Slice Recipe! Bursting with bright lemon flavor and a smooth, rich cheesecake base, it’s the lemon slice treat to brighten up your meal or enjoy as a luxurious snack!

Squares of baked lemon cheesecake slice on marble board.
Lemon cheesecake slice cut into squares on platter.

Lemon Cheesecake Slice

Samantha Pickthall
This baked Lemon Cheesecake Slice features a luscious, lemon-infused cheesecake atop a simple three-ingredient pastry crust!
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Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 2 hours
Total Time 2 hours 55 minutes
Course Dessert
Cuisine American
Servings 16 squares
Calories 112 kcal



  • 3/4 cup all-purpose flour, scoop & leveled
  • 1/2 cup desiccated coconut
  • 1/3 cup unsalted butter, melted

Lemon Filling

  • 250 g full-fat cream cheese block, softened to room temperature
  • 2 Tbsp lemon zest
  • 3 tsp lemon juice
  • 1/4 cup powdered sugar
  • 1/2 cup plain Greek yogurt, at room temperature
  • 1 Tbsp cornstarch / cornflour
  • 2 large eggs, at room temperature



  • Prepare Pan and Oven: Preheat the oven to 320ºF (160ºC). Line a 9-inch x 9-inch square baking pan with parchment paper, ensuring edges extend over the sides for easy removal. Set aside.
  • Mix Dry Ingredients: In a mixing bowl, combine flour and desiccated coconut.
  • Add Butter: Pour melted butter over the dry ingredients, mixing until a cohesive dough forms.
  • Press into Pan: Transfer the mixture to your prepared pan, pressing down firmly to create an even layer. Although it will be thin, spread it as evenly as possible to cover the base. Set aside.

Lemon Cheesecake

  • Mix Filling: In a large mixing bowl, using electric beaters, beat together softened cream cheese, lemon zest, lemon juice, powdered sugar, Greek yogurt, and cornstarch for 1 minute on medium-high speed until smooth.
  • Add Eggs: Incorporate eggs one at a time, mixing just until each is incorporated, about 10 seconds.
  • Assemble: Pour the filling over the base, spreading evenly.
  • Bake: Bake for 30-35 minutes until the center is set and is no longer wobbly.
  • Cool: Allow to cool in the pan for 20 minutes before moving to a wire rack to cool completely. Refrigerate the cheesecake for at least 2 hours to firm up before slicing. Enjoy!


  • Store: Keep your Lemon Cheesecake Slice refrigerated in an airtight container. It can be stored for up to 5 days, making it a fantastic make-ahead dessert for any occasion!


Calories: 112kcalCarbohydrates: 9gProtein: 5gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 33mgSodium: 122mgPotassium: 75mgFiber: 1gSugar: 3gVitamin A: 161IUVitamin C: 1mgCalcium: 70mgIron: 0.5mg
Tried this recipe? Let us know how it was!

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Lemon Cheesecake Slice Recipe

Experience the zesty delight of this baked lemon cheesecake slice recipe, a delicious dessert that seamlessly combines tangy lemon with the richness of creamy cheesecake.

Ideal for serving at dinner parties or savoring as a sumptuous snack, this recipe offers a vibrant citrus twist that lemon dessert lovers will absolutely adore.

Baked lemon cheesecake slice decorated with fresh lemon.

Which cream cheese is best for cheesecake?

Any full-fat cream cheese works best for that creamy, smooth texture. For a lighter version, you might consider a reduced-fat cream cheese, but keep in mind it might alter the richness of your cheesecake.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but you can use bottled lemon juice in a pinch. Just be aware that it may slightly alter the taste.

Lemon cheesecake slice crust preparation.

Expert Tips

  • Temperature Matters: Ensure all ingredients, especially cream cheese and eggs, are at room temperature to achieve a smooth, lump-free filling.
  • Smooth Base: For a perfectly even crust, press the base mixture firmly into your pan using the back of a spoon or measuring cup.
Lemon cheesecake slice assembly.

How do I know when the cheesecake is perfectly baked?

The cheesecake is done when the top is set and the center is no longer wobbly. Avoid overbaking as it will continue to set as it cools.

Cheesecake squares.

How to slice cheesecake neatly?

To slice cheesecake neatly, use a thin, sharp knife dipped in hot water. Wipe the blade after each cut to ensure clean, smooth slices. This technique helps prevent the cheesecake from sticking to the knife, resulting in beautiful, professional-looking slices.

How to store lemon cheesecake slice

Store: Keep your Lemon Cheesecake Slice refrigerated in an airtight container. It can be stored for up to 5 days, making it a fantastic make-ahead dessert for any occasion!

Freeze: Wrap individual slices or the entire cheesecake tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Lemon cheesecake slice pin.

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