This Lemon Cheesecake with Strawberry Crust recipe is the perfect summer dessert! It’s light, creamy and it sits on a chewy strawberry cookie crust that you’re really going to LOVE! It’s easier than you think to make and everyone will be impressed by it.
- 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.
In a mixing bowl, beat cream cheese and sugar until light and creamy. Add sour cream, vanilla, lemon juice, and zest of one lemon and mix well. Mix in eggs just until combined – do not over mix. Pour over crust and bake 45-50 minutes or until set but slightly jiggly. Allow to cool completely, then cover and chill at least 4 hours.
If desired, pipe frostong around the edge of the cheesecake. Sprinkle the zest of one lemon over the whole cheesecake. Store covered in the refrigerator.