This Lemon Cheesecake Cake is incredible! It has a creamy vanilla cheesecake layer between two lemon cakes. The entire cake is covered with pudding frosting and topped with fresh raspberries for a dessert that will impress everyone.
When I need to make a fancy dessert for dinner or parties, I like to make a funfetti cheesecake, a banana pudding cheesecake, or a lemon cheesecake cake.
This cheesecake cake recipe is really my favorite choice because I love that it is two desserts in one. No need to choose a dessert when you can have both.
Why This Recipe Works
This lemon cake may look complicated, but it really is quite easy to do because it uses store bought mixes for some of the layers.
A fluffy Cool Whip frosting adds just the right amount of sweetness without overwhelming the cake flavors. We also added fresh raspberries to give it some color. Blueberries or blackberries would be great too.
Serve this lemon cheesecake cake for Easter or Mother's Day. Everyone will love the combination of lemon and cheesecake.
What You'll Need
This lemon cheesecake layer cake is very easy to make using a few simple ingredients from the store and ones that you may already have in your pantry.
For the Vanilla Cheesecake
- Cream Cheese - Use full fat cream cheese that has been softened to room temperature.
- Granulated Sugar - Sweetens the cheesecake and helps to smooth out the cream cheese.
- Sour Cream - Adds a tang and moisture to the batter.
- Vanilla Extract - Gives it a good vanilla flavor. You can also use vanilla bean paste, if you want to add flecks to your cheesecake.
- Eggs - Binds the ingredients together.
For the Lemon Cake
- Lemon Cake Mix - You will need two store bought lemon cake mixes to make this layer cake.
- Lemon Pudding Mix - Adds more lemon flavor and also makes the cake firmer, so it can hold the cheesecake layer better.
- Buttermilk - Gives the cake batter a richer flavor.
- Lemon Juice - Boosts the lemon flavor in the cakes.
- Canola Oil - Adds extra moisture to the cake and also makes the cake more moist and tender.
- Eggs - Binds the ingredients together.
For the Pudding Frosting
- Vanilla Pudding - Make sure you buy instant pudding to make this frosting. The cook-n-serve will not work at all. Want a more white frosting? Use white chocolate pudding mixes.
- Milk - Mixes with the dry pudding mix to make a thicker pudding. 2% or higher is recommended, so the pudding sets up the best.
- Cool Whip - Fold this into the pudding mix to create a light and fluffy frosting.
How to make a Lemon Cheesecake Layer Cake
Don't let the amount of ingredients and steps for this cake layered with cheesecake overwhelm you. Our cheesecake cake recipe is easy to make with our step-by-step instructions.
Make a Vanilla Cheesecake
- Beat the cream cheese and sugar in a mixing bowl until very creamy.
- Add the sour cream and vanilla and beat again. Add the eggs and mix just until combined. Do not over beat the batter because that is one of the reasons a cheesecake will crack.
- Pour the cheesecake batter into the prepared springform pan. Bake for 45 minutes.
- Cool on a wire rack for 1 hour, then refrigerate 4-5 hours or until completely chilled.
Bake the Lemon Cakes Layers
- Mix together the cake mix, pudding mix, and wet ingredients and beat until combined.
- Pour the cake batter evenly into 2 greased 10 inch cake pans.
- Bake until a toothpick inserted in the center comes out mostly clean. Remove and cool completely.
Make Pudding Frosting
- Whisk together the pudding mixes and milk in a large mixing bowl.
- Refrigerate 5 minutes or until thick.
- Fold in the thawed Cool Whip gently.
Assemble the Layer Cake
- Use a long knife to level the cake layers, so they are even across. Place one cake layer on a serving plate.
- Remove the cheesecake from the springform pan and place on top of the cake. Make sure to remove the parchment paper liner.
- Place the second lemon cake layer on top.
Decorate and Serve
- Spread a layer of frosting over the entire cake. Spoon the rest of the frosting into a piping bag fitted with icing tip #12.
- Pipe dots of frosting vertically down the side of the cake.
- Use the back of the spoon to pull the frosting dots out horizontally.
- Pipe another row of dots over the frosting tail and pull out again. Repeat until the entire cake is covered.
- Add swirls to the top of the cake and add raspberries to the top.
- Refrigerate the cake for one hour before serving. Keep refrigerated until ready to serve.
Storage Recommendations
Keep the decorated lemon cheesecake cake in an airtight container in the refrigerator for 3-4 days.
The cake can also be frozen for 1-2 months, if properly wrapped. Place the cake in the freezer for 1 hour to set the frosting, then wrap tightly in plastic wrap and foil. Place the wrapped cake in a freezer safe container and freeze. Thaw overnight in the refrigerator before serving.
Recipe Tips
- Prep the baking pans, so the cake and cheesecake come out easily. Use a nonstick baking spray with flour for the cake pans and a piece of parchment paper for the springform pan.
- Make the cheesecake at least one day ahead of time. It needs time to chill in the refrigerator for 4-6 hours before you can layer it with the cakes.
- Use the same size pan for all the layers.
- If the cake and cheesecake layers do not match exactly, use a knife to trim the edges.
- Want more lemon flavor? Spread a layer of easy lemon curd to the top of the frosted cake before adding frosting swirls. Garnish the cake with some lemon zest.
- Once the cake is assembled, refrigerate it for 1-2 hours to allow everything time to firm up before slicing.
FAQ'S
What is a cheesecake cake?
Basically, it is two cake layers with a full sized cheesecake in the center instead of frosting. The combinations are endless!
Do you need to refrigerate this layer cake?
Yes, a cheesecake cake needs to be refrigerated because of all the dairy in the layers.
Can this cake be made ahead of time?
Absolutely. In fact, I recommend making it 1-2 days ahead of time because the layers need time to chill, and the cake needs time to set/firm up.
Other Lemon Desserts
- Lemon Curd Cheesecake Bars
- Lemon Meringue Cheesecake
- Strawberry Lemon Pie
- Lemon Coconut Cupcakes
- Lemon Bars with crust
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Lemon Cheesecake Cake Recipe
This Lemon Cheesecake Cake is incredible! It has a creamy vanilla cheesecake layer between two lemon cakes. The entire cake is covered with pudding frosting and topped with fresh raspberries for a dessert that will impress everyone.
Ingredients
For the Cheesecake
- 3 - 8 ounce packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
For the Lemon Cake
- 2 lemon supreme cake mixes
- 8 large eggs
- 2 cups buttermilk
- ⅔ cup lemon juice
- 2 - 3.4 ounce instant lemon pudding mixes
- ⅔ cup oil
For the Frosting
- 2 - 3.4 ounce instant vanilla pudding mixes
- 2 cups milk (2% or whole)
- 2 - 8 ounce containers Cool Whip, thawed
Instructions
For the Cheesecake layer
- Preheat oven to 350 degrees. Place a large sheet pan on the very bottom rack and fill halfway with water.
- Line a 10 inch springform pan with parchment paper.
- Beat the cream cheese and sugar until creamy.
- Add the sour cream and vanilla and beat until mixed in.
- Mix in the eggs gently until just combined. Do not over beat the batter.
- Pour into prepared pan and bake for 45 minutes. Cool on a wire rack for 5 minutes, then run a knife around the edges.
- Leave in pan and cool for 1 hour, then cover loosely and refrigerate for 4-6 hours to chill completely.
For the Cake
- Preheat oven to 350 degrees. Grease and flour 2 - 10"x2" round cake pans.
- In a mixing bowl combine cake mixes, eggs, buttermilk, lemon juice, pudding mixes, and oil. Beat for 1 minute on low, and then 2 minutes on medium.
- Pour evenly into prepared pans. Bake for 42-44 minutes or until a toothpick inserted in the center comes out mostly clean.
- Cool the cakes in the pans for 15 minutes and then flip carefully onto a wire rack to cool completely.
Assemble
- Whisk together the pudding mix and milk. Refrigerate 5 minutes to thicken. Fold in both containers of Cool Whip gently. Stir until creamy.
- Level the tops on both lemon cakes. Place one cake on a serving plate.
- Remove the cheesecake from the springform pan and place on top of the cake layer. If the layers don't match up you can use a knife to very carefully remove the sides of the cheesecake to fit.
- Place the last cake layer on top of the cheesecake. Smooth a thin layer of frosting over the entire cake.
- Use a piping bag fitted with #12 icing tip to pipe 1 row of circles down the side of the cake vertically. Use the back of a spoon to drag the dots of frosting out horizontally. Add another row of dots to cover the "tail" and pull out again. Repeat until the entire cake is covered.
- Use the remaining frosting to add swirls with icing tip #18 on the top of the cake. Garnish with fresh raspberries and mint leaves before serving. Keep refrigerated.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 591Total Fat: 35gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 164mgSodium: 636mgCarbohydrates: 60gFiber: 1gSugar: 43gProtein: 10g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for Lemon Cheesecake Cake was first published December 2012. It was updated with new photos and text March 2022.
Laura
You have solved a huge problem in my household. I have twins turning 11. Our son wants cheesecake and our daughter wants lemon cake. This is the answer to my prays to make them both happy. I was wondering if you have any suggestions on making the cheesecake strawberry instead? I would then have the perfect cake!
Jocelyn
I am so excited this cake will work for your twins' birthday. For the cheesecake, you could use strawberry extract instead of vanilla and swirl 1 cup of strawberry pie filling into the top of the cheesecake batter before baking. I would also mix in 1/4 cup of flour when you add the sour cream to help stabilize the batter since you will be adding extra moisture from the pie filling. The bake time may need to increase 5-10 minutes as well. I hope that helps and that everyone enjoys it. Keep me posted on how it turns out and happy birthday to your kiddos!!!
Cha'Brandy Sutton
Do you know what the conversion would be for the cake in a 9in pan?
Jocelyn
The difference will be in the baking time. If you are using a 9 inch pan, bake the cakes for about 45 minutes, although I would start checking them at the 40 minute mark. The cheesecake will bake for about 55 minutes if using a 9 inch pan. I hope that helps and that you enjoy the cake. Keep me posted on how it turns out for you.
Cheri Carraway
Made this for Easter with different colors peeps around the sides and candy robin's eggs on top. Also, made two other cakes, but this is the one everyone wanted. Wish you provided a way to let me post a picture.
Jocelyn
That sounds like an amazing Easter cake. If you would like to join my FB group I have it set up so people can share photos of desserts they make. https://www.facebook.com/groups/2137074546321907/ Or if you share it on Instagram, you can tag #brucrewlifebaking or @brucrewlife so I can see it.
Bunny
As a Wilton Instructor, I just wanted to mention that you can decorate this cake with just a very large writing tip. After piping on a dot, pull sideways with the tip. It saves having to stop and use something else to pull the dots sideways.
Michelle
I have made this one time before and lost the recipe. It had a dream whip recipe for the frosting. Do you still have that? I see it says discontinued under the notes!
Jocelyn
The recipe for the frosting variation is in the notes of the recipe right after the discontinued statement. I hope you enjoy it again!