Lemon Shortbread Cheesecake

This lemon shortbread cheesecake is bright, creamy, and layered with the most irresistible buttery pecan shortbread crust. Made with Truvia® Cane Sugar Blend, it delivers all the sweetness you love with fewer calories, without sacrificing flavor.

If you love desserts that strike the perfect balance between rich and refreshing, this Lemon Shortbread Cheesecake is exactly that. The base is a buttery shortbread crust with a hint of crunch from pecans, topped with a smooth, tangy lemon cheesecake layer that melts in your mouth. It’s finished with a light, fluffy whipped cream topping for the perfect finishing touch.

Using Truvia® Cane Sugar Blend makes this dessert even better. It blends real cane sugar with stevia leaf extract, allowing you to enjoy the same sweetness and texture as traditional sugar while using less. It’s an easy swap that works beautifully in every layer, making this cheesecake a lighter take on a classic treat.

Why You’ll Love This Lemon Shortbread Cheesecake

• Bright, fresh lemon flavor that’s perfectly balanced with creamy richness.
• Buttery shortbread crust with pecans for added texture and flavor.
• Made with Truvia® Cane Sugar Blend for fewer calories without sacrificing sweetness.
• Perfect make-ahead dessert for gatherings, holidays, or special occasions

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

For the Crust

• All-purpose flour – Creates the structure for the shortbread base
• Chopped pecans – Add a subtle crunch and nutty flavor
• Truvia® Cane Sugar Blend – Sweetens the crust while keeping it lighter
• Salted butter – Brings richness and helps bind the crust

For the Filling

• Cream cheese – The creamy base for a smooth, rich cheesecake
• Egg – Helps set the cheesecake and gives it structure
• Lemon zest and Juice – Adds concentrated citrus flavor and brightness
• Truvia® Cane Sugar Blend – Sweetens the filling while maintaining a classic cheesecake texture

For the Topping

• Whipping cream – Whipped into a light, airy topping
• Vanilla extract or paste – Adds warmth and depth of flavor
• Truvia® Cane Sugar Blend – Lightly sweetens the whipped cream
• Garnish options – lemon slices, lemon zest, and fresh mint

How to Make Lemon Shortbread Cheesecake

1. Preheat your oven and prepare an 8×8 baking pan with parchment or grease.
2. Mix together flour, chopped pecans, and Truvia® Cane Sugar Blend.
3. Add melted butter and stir until the mixture resembles damp sand.
4. Press the mixture firmly and evenly into the prepared pan.
5. Bake until lightly golden around the edges, then let cool.
6. Beat the cream cheese until smooth and creamy.
7. Add the egg, lemon juice, lemon zest, vanilla, and Truvia® Cane Sugar Blend. Mix just until combined.
8. Pour the filling over the cooled crust and smooth the top.
9. Bake until the center is set and no longer jiggly.
10. Cool completely, then refrigerate until fully chilled.
11. Whip the cream with Truvia® Cane Sugar Blend and vanilla until stiff peaks form.
12. Spread whipped cream over the cheesecake, garnish as desired, slice, and serve.

Expert Tips

• Don’t overmix the filling to keep the cheesecake smooth and prevent cracks.
• Use fresh lemon juice and zest for the best bright flavor.
• Let it chill completely before slicing for clean, neat pieces.
• Press the crust firmly so it holds together when sliced.
• Use room temperature cream cheese for a lump-free filling.

Storage Instructions

Store in an airtight container in the refrigerator for up to 4–5 days. Keep chilled until ready to serve for best texture. For longer storage, freeze (without whipped topping) for up to 2 months. Thaw overnight in the refrigerator and add fresh whipped topping before serving

Frequently Asked Questions

This post was created in partnership with Truvia. All thoughts and opinions are 100% my own.