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Lemon Cheesecake

Just because you don’t eat gluten doesn’t mean you should go without when it’s time for dessert! This creamy cheesecake uses crushed gluten-free cereal for its crispy crumb base.

Serves 12
Ready in 315 mins
Prep time 15 mins
Cooking time 60 mins
Chill time 240 mins
552 calories per serving


> 2 1/2 cups Cheerios
> 2 lemons
> 1 cup sugar, divided
> 1/4 tsp salt
> 5 tbsp butter, melted
> 3 (8 oz) pkgs cream cheese, softened
> 2 tsp vanilla extract
> 1 cup sour cream
> 3 large eggs


Heat oven to 325°F. Grease a 9-inch springform pan.
In a food processor, pulse the Cheerios until fine crumbs form. From lemons, grate 2 tbsp zest and squeeze 1 tbsp juice into a small bowl.
In a medium bowl, combine the crumbs, ¼ cup sugar, and salt. Stir in the melted butter and mix until well combined. Press evenly into the bottom of prepared pan. Bake 8 min., until crust is toasted. Let cool.
In a stand mixer or with hand mixer, beat the cream cheese and remaining ¾ cup sugar until smooth and fluffy. Add the vanilla extract, then beat in the sour cream, lemon juice, and lemon zest until well combined. Beat in the eggs, one at a time, until just smooth. Pour batter over crust.
Bake cheesecake 50–60 min., until center is set. Run a paring knife around rim to release sides of cheesecake from pan. Cool on a wire rack before removing rim. Refrigerate at least 4 hours before serving.

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