Lemon Cheesecake Tart

5 from 1 vote

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Lemon Cheesecake Tart is not too sweet and slightly tart. It is a nearly perfect dessert that doesn’t take too long to throw together.

Lemon Cheesecake Tart

Hi Friends!

I just made it to Utah for a fun long weekend with two of my best friends {Amy and Amy….or as my parents call them “the Amy’s”} that I haven’t seen for…gulp…5 years!!

I’m a bad friend.

Our kids are going to play together and we are going to have a blast I’m sure.

So, considering I pulled into my bff’s driveway at 10:30pm and it is now 12:54am, I’m gonna make this brief. Plus, odds are my grammar is going down by the second.

I made a dessert! Ha-za! And it’s good.

Are you sick of lemon desserts yet? Cause I never seem to tire of them.

I was feeling sassy and had a few packs of cream cheese in my fridge, so behold! A cheesecake! And, by golly, it is divine. Not too sweet and slightly tart from all that lemon. It is a nearly perfect dessert that doesn’t take to terribly long to throw together. Plus! Lots of regular, everyday ingredients that you probably will already have. #winning

So, enjoy your weekend and have I will see you on Monday with another new post! And if you’re in Utah between Salt Lake City and Eagle Mountain, let me know what restaurants I need to try 🙂 Thanks, friends!! xo

Scroll down for the printable recipe.

Lemon Cheesecake Tart

Lemon Cheesecake Tart

Lemon Cheesecake Tart

5 from 1 vote

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.
servings 12 servings
Prep Time 6 hrs
Cook Time 25 mins
Total Time 6 hrs 25 mins


for the crust:

for the filling:


  • Preheat oven to 350 degrees.
  • 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.
  • In a large bowl, stir together cream cheese and sugar until smooth. Scrape sides of bowl and mix again briefly. Add in sweetened condensed milk while mixer is on, then drop eggs in one at a time until combined. Scrape sides and stir again. Finally add in lemon juice and zest. Scrape down bowl to ensure batter is smooth and evenly mixed and pour overtop crust.
  • Smooth the top and bake 20-25 minutes until set. Remove from oven and cool to room temperature. Then cover with plastic wrap and refrigerate until chilled. Add sweetened whipped cream and lemon zest as a garnish if desired and serve.


Calories: 488kcal | Carbohydrates: 43g | Protein: 8g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 135mg | Sodium: 388mg | Potassium: 248mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1146IU | Vitamin C: 6mg | Calcium: 169mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Lemon Cheesecake Tart

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8 Responses
  1. Janey Phillips

    I can’t find a 14 inch round tart pan anywhere. Was the pan size a typo? The biggest round one I can find is 11 inch. I’d love to make this recipe but I’m afraid to without the designated pan size.

  2. Sheila Larson

    Thanks for this recipe. Madison and I are going to make it for Grandpa’s birthday on Saturday. Looks so GOOD!!!

  3. Artist Elaine

    I made this incredible lemon delight yesterday for our Easter dessert-thank you for this recipe! I only had an 11″ tart pan, which worked just fine by using 1 1/2 cups graham cracker crumbs for the crust and by baking the extra filling in a small ramekin (in a water bath) while the tart baked. I also made a fairly tart lemon curd to spread on the top. It turned out perfectly and was exactly what was needed to top off the ham, etc. that we had for dinner!

  4. Janet

    What other size pan can you suggest for this? Could it be made in a springform pan and just be a thicker cheesecake? Please help!!

  5. Nutella New York Cheesecake Recipe | Lauren's Latest

    […] your meal plan, here are some other cheesecake recipes to try out: Caramel Pecan Pie Cheesecake, Lemon Cheesecake Tart, Oreo Pumpkin Cheesecake & Chocolate Cherry Cheesecake […]

  6. Kdj

    5 stars
    Hi, this is a wondeful recipe, thank you! A correction: the instructions don’t say when to add the vanilla so I forgot to add it. I realized this once I had put it in the oven for a few minutes so I got it out of the oven, added the vanilla, and mixed it in the pan as best I could. It came out fine. It has a great texture and flavor after a day and a half of being chilled. Gets better and better over time. Thanks for this! It also says cup twice on the lemon juice ingredient. Just trying to help! Thank you so much it’s perfection!

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