Lemon Crunch Cheesecake – Sweet and Tangy with a Crunch

Lemon Crunch Cheesecake

Lemon desserts are such a huge favorite of mine! I love sweet and sour combinations. One of my other favorites is cheesecake, so I knew what I had to do! The combination of cool creamy cheesecake, a sweet and slightly tangy crust, tart and sweet lemon filling and a fantastic lemon “crunch” make this Lemon Crunch Cheesecake my new cheesecake recipe of choice. I hope you enjoy it as much as we do!

Here are some tips for making this Lemon Crunch Cheesecake:

  • I typically make this cheesecake in a traditional round form, but it could also be made as “bars” in a 9×13 inch dish or as miniature single serving cheesecakes made in muffin tins.
  • This cheesecake will keep in the refrigerator for up to a week, or it can be frozen in an airtight container for up to 3 months.
  • Go ahead and experiment with this recipe! You could use any other combination of topping and “crunch” flavors. One delicious choice could be blueberry topping and crunch made with blueberry gelatin.
Lemon Crunch Cheesecake

These are the ingredients that you will need for this delicious shortcake cheesecake:

  • Lemon Oreos
  • Unsalted butter
  • Cream cheese
  • Granulated sugar
  • Sour cream
  • Flour
  • Vanilla extract
  • Eggs
  • Lemon gelatin
  • Lemon pie filling

These are some products that I recommend for this irresistible dessert:

I would love to hear what you think of this recipe. Please let me know in the comments below and don’t forget to select a star rating. Thank you and enjoy!

Lemon Crunch Cheesecake

This Lemon Crunch Cheesecake is the perfect combination of tangy and sweet and has a fantastic "crunch" topping. You will love it!
Prep Time20 mins
Cook Time45 mins
cooling time6 hrs
Total Time7 hrs 5 mins
Course: Dessert
Cuisine: American
Keyword: Cheesecake, dessert, desserts, jello, topping
Servings: 16 servings
Calories: 551kcal

Ingredients

Crust

  • 30 lemon Oreos
  • 6 tbsp unsalted butter melted

Cheesecake

  • 24 oz cream cheese softened
  • ¾ cup granulated sugar
  • 3 tbsp all purpose flour
  • ¾ cup sour cream
  • tsp vanilla extract
  • 3 eggs

Topping

  • 18 lemon Oreos
  • 4 tbsp unsalted butter cold
  • 6 oz lemon gelatin Jello mix
  • 22 oz lemon filling canned

Instructions

  • Preheat the oven to 350° and grease a 10 inch springform pan.

Crust

  • Add the Oreos and the melted butter to a food processor. Blend until the cookies are crushed fine and well combined with the butter. Press this mixture into the bottom of the springform pan.

Cheesecake

  • Beat together the cream cheese and granulated sugar until smooth and well combined. Add in the flour, sour cream and vanilla and beat again. Add in the eggs, one at a time, and mix in between. Pour the batter over the crust in the springform pan. Bake for 45 minutes, or until the center is just set.

Topping

  • While the cheesecake is in the oven, make the topping. Add the Oreos to the food processor and blend until fine. Add in the butter and blend until combined. Add in the gelatin and blend again just until combined.
  • When the cheesecake is done, remove it from the oven and spread the lemon filling on top. Sprinkle the cookie/gelatin mixture over the topping.
  • Cool in the refrigerator for at least 6 hours before enjoying.

Nutrition

Calories: 551kcal | Carbohydrates: 61g | Protein: 6g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 109mg | Sodium: 429mg | Potassium: 118mg | Fiber: 1g | Sugar: 45g | Vitamin A: 905IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg

If you like this recipe, you may also like my Strawberry Streusel, Key Lime Cheesecake, Strawberry Lemonade Cupcakes, Strawberry Crunch Cheesecake or my Berry Cheesecake Trifle.

Thank you so much for stopping by! Please stay a while and check out some of my other recipes. I hope you come back soon! – Regan

Lemon Crunch Cheesecake Pin

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