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Lemon-Lime Cheesecake

Rated as 4.69 out of 5 Stars

"Fresh lemon and lime zest and juice flavour a classic cheesecake with a graham crust."
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6 h servings 302
Original recipe yields 16 servings (16 servings, 1 piece (84 g) each)


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  1. HEAT oven to 350 degrees F.
  2. MIX graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan.
  3. BEAT cream cheese and granulated sugar in large bowl with mixer until blended. Add lemon zest and juice, lime zest and juice, and vanilla; mix well. Blend in flour. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  4. BAKE 35 to 40 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  5. BEAT cream in small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. Spread over cheesecake.


  • Size-Wise:
  • Dessert can be part of a balanced diet but remember to keep tabs on portions.
  • Substitute:
  • Prepare using your favourite combination of citrus zest and juice, such as orange and lemon, or orange and lime.

Nutrition Facts

Per Serving: 302 calories; 24 17.9 5.3 103 227 Full nutrition

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Read all reviews 12
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Very good. The secret to a good cheesecake is all in how you blend the ingredients. Beat your cream cheese with the paddle attachment first until it is creamy, then add your sugar, beat for an...

I made this recipe for Easter dinner. If I made it again I would go with a completely edible garnish like a yellow or green jelly bean on each slice. Most people enjoyed it. To help avoid an uns...

Used this recipe for My dads Father's Day cake. I did add a teaspoon of lemon extract. Instead of graham cracker crust, I used a sugar cookie mix and baked for 7 minutes at 350. After it cooled,...

Beautiful flavour, the lemon/lime combination cuts through what is often a too rich taste for my son. It was easy to make and absolutely declicious

Soooooo good! It definitely helps if you have ripe lemons and limes. I made it last weekend and it tested good enough to be the main dessert for Easter. Make it! It's so good!

I have made this twice. Taste so good! I did a raspberry sauce on the top! Such a hit with my dinner quest.

I wanted a tart and not too sweet lemon lime cheesecake recipe and this fit the bill. I tasted the batter and felt it could handle significantly more lemon flavor than the recipe indicated (I wa...

Loved everything about this recipe. I wouldn't change anything about it. Made it for my brother's birthday and he loved!

This was a rich yet very light cheesecake. Tasty and not overly sweet! Just right!