This Lemon Oreo Cheesecake Bundt is perfectly moist and bursting with lemon flavor. The filling is a lemon Oreo cheesecake and it’s topped with a cream cheese glaze and lemon zest.
Outside of my normal weekend routine I try and keep to more structured eating habits, but lately I’ve had major sugar cravings in the afternoon. I love a nice piece of dark chocolate to finish of a meal, but that doesn’t seem to be enough. I made the mistake of trying the chocolate chip cookies from the cafeteria at work and they are straight up delicious. Now I find myself craving them. It’s bad news. I do NOT need to be eating more sweets.
Sometimes I grab a piece of mint gum to try and curb my cravings, but I can’t seem to focus on anything else until I have a cookie in my hand. Luckily my coworker will split one with me if it’s a large cookie, so we’re both eating only half. We’ve got this 4 o’clock snack thing going on. I need to fuel up before my evening workout and she’s usually down for a little snack time too. So yesterday I brought single serving bags of animal crackers to try and help wean myself off of the cookies. I’ll let you know how that goes.
It’s a good thing we’re back with more cake because you can never have too much cake. And with spring teasing us on the daily, it’s time we start thinking about our favorite spring flavors. We’re kicking it off with this Lemon Oreo Cheesecake Bundt. It is a perfectly moist lemon cake with a lemon Oreo cheesecake filling and it’s topped with a cream cheese glaze and lemon zest
I cannot even take the credit for this recipe, even though it is adapted from my Oreo Chocolate Cheesecake bundt cake, one of my readers (hi Sue!) left a comment saying that she made hers with a lemon cake mix and lemon Oreos. Naturally I had to try this for myself.
First let me tell you the cake is insanely addicting. Every bite is burst with lemon, but it’s perfectly moist with a dense crumb. As much as I crave chocolate, once I dive into a lemon dessert, it is equally as hard to stop.
For the filling, it’s an easy cheesecake made with cream cheese and an egg. For this cake, I’ve added crushed lemon Oreos and a bit of lemon zest. This is layered into the lemon cake. Then it’s topped off with a cream cheese glaze with some lemon zest. The lemon zest adds an element of fresh flavor to the cake, and is a nice compliment to the tangy cream cheese.
There is usually some leftover glaze if you frost the cake the way I have shown here, but feel free to pour it over the top of your cake so there’s even more glaze to enjoy with your cake.
I’ve can definitely say that I caught the lemon fever and I hope you don’t mind!
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- For the cake:
- 1 box lemon cake mix
- 1 box instant lemon jello or pudding mix
- 3 large eggs
- ½ cup vegetable oil
- ¾ cups milk
- 1 cup sour cream
- 1 teaspoon vanilla
- For the cheesecake:
- 1 pkg (8 oz) cream cheese
- 1 large egg
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- Zest 1 large lemon
- 1½ cups crushed Lemon Oreos
- For the topping:
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 4–5 teaspoons heavy whipping cream
- 3–4 Lemon Oreos, crushed
- Zest 1 large lemon
- For the cake: Preheat the oven to 350° F. Generously grease a large bundt pan with Crisco and coat it with flour. Do not skip this step, it is important to help the cake release from the pan!
- In a large mixing bowl, combine the cake mix, lemon Jell-o mix, eggs, oil, water, sour cream and vanilla extract. Mix all of the ingredients until they are well combined. Set aside.
- For the cheesecake: Remove the wrapper and microwave the cream cheese for 20-25 seconds.
- In a medium-sized bowl, combine the softened cream cheese with the egg, granulated sugar, vanilla extract and zest of one lemon. Mix all of the ingredients until they are well combined and smooth. Stir in the crushed Lemon Oreos.
- Place at least ⅓ of the cake batter into the bottom of the greased and floured pan, be sure to cover at least the bottom nooks and crannies.
- Then spread the Lemon Oreo cheesecake over top of the cake batter and try to spread it evenly.
- Finally, cover the cheesecake layer with the remaining cake batter. Bake at 350° F for 50-55 minutes. Note that baking times will vary by oven and pan type. To test the cake for doneness, insert a knife into the cake, if the knife comes out clean, the cake is done.
- Allow the cake to cool for at least 15-20 minutes and gently run a knife around the sides of the pan to help release the cake from the sides of the pan. Turn the cake onto a pan by placing the pan on the top of the cake and use two hands to invert it. Allow the cake to cool completely.
- For the topping: Remove the wrapper and microwave the cream cheese for 20-25 seconds and then beat the cream cheese until it’s smooth.
- Then add the powdered sugar and vanilla extract and beat until the ingredients are well combined. Then slowly add the heavy cream, one teaspoon at a time until the cream cheese reaches your desired consistency. It should still be thick, not watery, but it should run off your spoon without too much effort.
- Place the cream cheese in a piping bag and cut off the edge of the piping bag about ¼-inch from the bottom. Pipe the cream cheese frosting along the top and sides of the cake.
- Finally, sprinkle more crushed Oreos over top and add the lemon zest. Keep this cake refrigerated in an airtight container.
Cake recipe slightly adapted from The Cake Mix Doctor
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