Lemon Cheesecake

Cheesecake on the grill? No problem for the Memphis. Here’s a recipe for those hot summer days when you crave a slice of cheesecake but can’t face the heat from a hot oven in the kitchen. This lemon flavored cheesecake will fit the bill. Just fire up the Memphis and bake your cheesecake outdoors!


  • For the Crust:
  • 2 C graham cracker crumbs
  • ¼ C sugar
  • 6 T melted butter
  • For the Filling:
  • 24oz. cream cheese, softened (3 packages)
  • 1⅓ C sugar
  • 3 eggs
  • ½ C sour cream
  • Zest of one lemon, finely grated
  • 3 T lemon juice
  • 1 tsp pure vanilla extract
  • For the Topping:
  • 1 C lemon flavored yogurt
  • 1 C raspberries (for garnish)


  1. Preheat the Memphis pellet grill to 350 degrees F
  2. Cut a circle of parchment paper and fit it into the bottom of an 8 inch spring-form cake pan. Spray the sides of the pan lightly with cooking oil.
  3. Mix together the graham crumbs, sugar and melted butter. Pat the mixture onto the bottom of the paper lined cake pan.
  4. Place the pan on the middle of the bottom rack of the grill and close the lid. Bake for 5 minutes. Remove from the grill and set aside to cool.
  5. Using a mixer whip the softened cream cheese while slowly adding ½ C of the sugar. Add one of the eggs and continue to mix while slowly adding another ½ C of the sugar. Repeat with the other two eggs and the rest of the sugar.
  6. Now add the remaining ingredients and continue to mix until the filling is light and fluffy.
  7. Pour the filling over the cooled crust.
  8. Place the filled cake pan back onto the grill, close the lid and bake for 45 – 50 minutes
  9. Let the cheesecake cool completely.
  10. Spread the lemon flavored yogurt evenly over the top of the cheesecake and decorate with the raspberries.
  11. Store the cheesecake, refrigerated and covered by plastic wrap inside the cake pan. It’s best to serve this cake well-chilled!

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