Lemon Cheesecake Fondue

Perfect for pairing with summer berries or your favorite cookies, this lemon cheesecake fondue is easier than pie!

Lemon cheesecake fondue with a variety of dippers, including cookies and seasonal fruit

I've had a craving for my mom's cooking lately, drooling at the thought of a cool bite of her sweet and tangy lemon cheesecake with a moist graham cracker crust. I'm not a baker, though; not even an aspiring one. If you've seen a few of The Tabletop Cook recipes, you've seen enough to know I like being able to adjust ingredients "to taste" and I shamelessly use substitutions when it will save time or money. But baking, baking is too much of a science for me, and I can't commit to following all the rules. 

But I'm still resourceful, especially when inspired by a craving, so I came up with this Lemon Cheesecake Fondue recipe. By the time I got around to making it, I figured I'd take a few pictures and stash it away for later, but after one taste, I was in until the creamy, sweet and tangy end. (Doesn't matter: I can make dessert fondues at a moment's notice by now!)

Mr. Tabletop Cook liked it so much he said, "I'd vouch for this." I'm not yet fluent in his native Midwestern, but I am pretty sure that's his succinct way of saying, "This is an amazing treat and I'm so lucky I married such a creative, talented, and generous woman."

Dipping a cookie in the lemon cheesecake fondue. #wishihadnillawafers

Does my fondue look lumpy? Yes, it does. I do not own a mixer because it is a baking tool and I do not bake. But I regretted not having a mixer this day. The fondue was delicious, but it would have been more beautiful if I could have beaten it smooth. (Not too many situations where you get to say that!) 

If you can get your hands on some graham crackers or Nilla wafers, you get them and you never let them go. Don't ever take them for granted. You can get all the seasonal fruits and veggies you want here, even Western and Asian cuts of meat, but many of the most 'Merican processed foods and ingredients aren't easy to find. I saw some other people using "digestive biscuits" (looking at you, England) or suggesting "any kind of bland cracker" for a cheesecake crust, and all I could think was, "You don’t get it!" But then again, if I'd had Nilla Wafers or graham crackers when I made this, I might not have been so generous with my husband.


  • one 6-oz package of Philly cream cheese
  • 3 tablespoons heavy cream
  • 2 tsp vanilla extract
  • 3 tablespoons fresh lemon juice (strain out the seeds)
  • 1/2 cup powdered sugar


This is how I did it:

Melt the cream cheese in a ceramic bowl in a pot of water on the stove. Add the cream, vanilla and lemon and stir until creamy. (Mine was a little bit lumpy in the end. C’est la vie!) Stir in the powdered sugar with a fork.

This is how I think you should do it:

In a large bowl, mix together the softened cream cheese, cream, lemon juice and vanilla with a hand mixer. Spoon the mixture into a microwave-safe bowl and heat in the microwave at 30-second intervals until soft (or melt it in a ceramic bowl in a pot of water on the stove). Stir in the powdered sugar with a fork. 

The strawberries were a great complement to the lemon cheesecake fondue.

Suggestions for lemon cheesecake fondue dippers

  • cold pound cake
  • fresh strawberries
  • fresh raspberries
  • Nilla wafers
  • or any other kind of cookie
  • graham crackers
  • Rice Krispie treats, cut into small cubes
  • banana pieces
  • marshmallows

Check out our fondue dippers page for more ideas.


Pour the lemon cheesecake fondue into your ceramic fondue pot and light the tea candle underneath. An electric fondue pot with the heat on very low would also work. Plate the dippers so that everyone has easy access. Make sure everyone has a fondue fork and a small plate to collect their dippers and any potential drips. Be dainty! 

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