This creamy, dreamy, lemony cheesecake is dangerously easy and so, so good. The tart tangy flavor from the lemons perfectly balances out the sweetness from the cheesecake. If you love lemon desserts, you are going to love this version of my 2-ingredient cheesecake! If you’ve found this recipe before trying my 2-ingredient cheesecake (my take on an Indian dessert), then you might be a bit skeptical – how is it possible for this to taste like cheesecake? Especially when there is no cheese in the recipe? Please trust me, it does. And besides – what have you got to lose? This dessert takes such little prep time and only calls for two necessary ingredients (though if you want it to taste like a lemon cheesecake, you’ll need to add lemon juice and zest). And once it’s done, top it with some lemon curd. Totally optional, but I love the pop of color that it adds. I also like decorating the cheesecake with candied lemon slices (I buy them from trader joe’s). It’s your call as to whether to add a crust or not. Most of the time, I leave my cheesecake crust-less (see my mango cheesecake recipe as an example). This time I decided to make a crust out of pistachios. This nutty crust is super simple – all you need: nuts + Medjool dates. That’s my go-to crust when I’m making an easy gluten-free dessert. You can make any crust you’d like. I’ve seen blog readers tag me in photos with graham cracker crusts. I bet that’d be delicious too! You pretty much can’t go wrong with this cake. This is what the cake looks like when you cut into it. Doesn’t it look so creamy? I know this is the tiniest piece you guys, but this cheesecake is so decadent that this is honestly enough. I can’t wait to hear what you think of this cake!
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