Lemon Curd Cheesecake

Get set to dive into the ultimate treat with this amazing no-bake lemon cheesecake! Picture this: a creamy, dreamy concoction infused with zesty lemon goodness, all nestled on a graham cracker crust kissed with just a hint of cinnamon for that perfect balance of sweetness and spice. Now, let's not forget the best part – a generous amount of tangy lemon curd on top, adding that extra pop of flavor.

But wait, there's more! This recipe isn't just delicious; it's also a breeze to whip up. No oven required, no complicated steps – just mix, pour, and pop it in the fridge to set. And the hardest part? The agonizing wait while it chills to perfection, teasing your taste buds with anticipation. So go ahead, treat yourself to a slice of this easy no bake lemon cheesecake with lemon curd!

Love sweets like me? Check out my lemon curd muffins and my orange chocolate chip. muffins! No bake gingerbread cheesecake and my pumpkin olive oil cake!

Why you'll love this recipe

• Irresistible Texture: Sink your fork into a cloud-like creamy delight! This lemon curd cheesecake boasts a smooth and velvety texture that melts in your mouth with each bite. The combination of the airy cheesecake filling and the silky lemon curd topping creates a heavenly sensation that's both satisfying and indulgent.
• Effortless Preparation: Who says delicious desserts have to be complicated? This no bake lemon cheesecake with lemon curd recipe is a breeze to whip up, making it perfect for both seasoned bakers and kitchen novices alike. With minimal ingredients and no need for baking, you can have a stunning dessert ready to impress in no time, leaving you more time to savor every delectable moment.
• Lemon-Lovers' Paradise: Prepare to be transported to citrus bliss! The cheesecake delivers a burst of vibrant lemon flavor in every mouthful. From the tangy zest infused throughout the cheesecake filling to the tart lemon curd topping that adds a refreshing zing, each layer is bursting with the bright and sunny essence of lemon, guaranteed to tantalize your taste buds and leave you craving more lemon curd cheesecake no bake.

Equipment

Microplane zester

9 inch springform pan

Handheld or stand mixer

Mixing bowls

Rubber spatula

Ingredients

Ingredients needed for no bake lemon cheesecake with lemon curd recipe:

• Full-Fat Brick Style Cream Cheese: Opting for full-fat, brick-style cream cheese is essential for achieving the creamy and luxurious texture that sets the lemon curd cheesecake apart. The higher fat content ensures richness and stability in the cheesecake filling, allowing it to set properly without the need for additional thickeners. Brick-style cream cheese provides a dense and smooth consistency, resulting in a velvety cheesecake that melts in your mouth with every bite.
• Lemon Zest for Intense Lemon Flavor: Lemon zest is a non-negotiable ingredient when it comes to infusing it with vibrant citrus flavor. The zest contains the essential oils and aromatic compounds that lend a bright and tangy essence to the cheesecake filling, elevating its taste to new heights. Without lemon zest, the cheesecake may lack the refreshing zestiness that defines a classic lemon dessert, making it a must-have ingredient for authentic lemon flavor.
• Whole Graham Crackers for Freshness and Texture: Using whole graham crackers and crushing them yourself ensures the freshest and most flavorful base for your cheesecake. By crushing the crackers yourself, you can control the texture, resulting in a crust that strikes the perfect balance between crumbly and firm. Whole graham crackers offer a robust and wholesome flavor that complements the creamy cheesecake filling, providing a sturdy foundation.
• Full-Fat Heavy Whipping Cream for Creaminess: Full-fat heavy whipping cream is indispensable for imparting richness and creaminess to the no bake lemon cheesecake with lemon curd. Its high fat content adds luxurious texture and smoothness. The cream needs to be able to whip to stiff peaks resulting in a decadent and velvety consistency that melts in your mouth.

See recipe card below for quantities.

Substitutions

• Orange Creamsicle Cheesecake. Swap the lemon zest and lemon curd for orange zest and orange curd respectively. This substitution will infuse the cheesecake with a delightful citrusy flavor reminiscent of orange creamsicles, offering a refreshing twist on the classic cheesecake recipe.
• Berries on top would make a fabulous addition, nothing beats berry lemon!
• Gingersnaps instead of graham crackers would be such a delicious twist for the crust.

This recipe has not been tested with other substitutions. These are just suggestions.

Instructions

Step by step instructions:

Step 1. Line a 9 inch springform pan with parchment paper.

Step 2. Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in medium bowl. Mix until combined and evenly moist (I use a food processor)

Step 3. Pour the mixture into the pan. Using a measuring cup push the crust into the bottom and up the sides about 1 ½ inches, making sure its packed evenly.
Place in the freezer until the cheesecake is ready.

Step 4. Place the granulated sugar and lemon zest in a large bowl. Beat together until fragrant and combined.

Step 5. Add the cream cheese, beat until fully combined and smooth.

Step 6. Pour in the powdered sugar, lemon juice, and vanilla. Beat until combined and smooth. Remembering to scrape down the bowl.

Step 7. Using a handheld mixer or stand mixer, beat the heavy cream until stiff peaks form.

Step 8. Place the whipped cream in, gently fold it in. Fold until a few white streaks remain, do not over mix or deflate the cream.

Step 9. Pour into the crust, spreading it out evenly, smoothing out the top. Refrigerator until set, about 6 hours or overnight.

Step 10. Once set, top the cheesecake with the lemon curd, spreading it out evenly. If desired, pipe whipped cream around the boarder.

Hint: Whip the heavy cream to stiff peaks, this will help with the texture and stabilization for the lemon cheesecake no bake.

Pro tips

• Room temperature cream cheese blends more smoothly, resulting in a creamier and lump-free cheesecake filling. This step is crucial for achieving the perfect texture and consistency in the lemon curd cheesecake no bake.
• When zesting lemons for your cheesecake, strive for precision and avoid grating the white pith beneath the yellow zest, as it can impart a bitter taste. Use a microplane or fine grater to zest the lemons, taking care to only remove the outermost layer of zest, which contains the aromatic oils and vibrant citrus flavor.
• To ensure even distribution, start by combining the granulated sugar and lemon zest. This step is crucial because if you add the lemon zest to the cream cheese without the sugar, it won't distribute evenly.

FAQ

Storage

Refrigerator:

Cover securely with plastic wrap or aluminum foil to protect it from absorbing any odors in the refrigerator. Place the cheesecake on a flat surface in the refrigerator, making sure it's not tilted or leaning to maintain its shape.

Freezer:

Wrap the cheesecake in several layers of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn and maintain freshness. Put the wrapped cheesecake in an airtight container or a freezer-safe bag to provide additional protection against freezer odors and moisture.

When ready to enjoy, thaw the frozen cheesecake in the refrigerator overnight. Avoid thawing at room temperature to prevent the cheesecake from becoming too soft or losing its shape.

Related

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📖 Recipe

Lemon Curd Cheesecake

Amanda Valsamis

No bake creamy lemon cheesecake with a buttery graham cracker crust, packed with lemon flavor, topped with tangy lemon curd! A dreamy lemon dessert perfect for the lemon lover in your life.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Chilling Time 6 hours hrs

Total Time 6 hours hrs 35 minutes mins

Course Dessert

Cuisine American

Servings 16 slices

Equipment

• 9 inch springform pan
• Handheld or stand mixer
• Mixing bowls
• Measuring cups and spoons
• Microplane zester
• Food Processor to crush graham crackers

Ingredients

  

Graham Cracker Crust

• 1 ½ cups (150 grams) graham cracker crumbs
• ¼ cup (56 grams) granulated sugar
• 7 tablespoons (100 grams) salted butter melted
• 1 teaspoon cinnamon

Cheesecake

• 3 (8 ounce) packages (681 grams) cream cheese full fat, brick style, room temperature
• 1 ½ cups (212 grams) powdered sugar
• 2 tablespoons (30 grams) granulated sugar
• 1 tablespoon lemon zest packed
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 ¼ cups (348 grams) heavy cream cold
• 1 cup (300 grams) lemon curd

Whipped Cream Garnish (optional)

• 1 cup (232 grams) heavy cream cold
• ¼ cup (28 grams) powdered sugar
• ½ teaspoon vanilla extract

Instructions

 

Crust

• Line a 9 inch springform pan with parchment paper (see photo in post)
• Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in medium bowl. Mix until combined and evenly moist (I use a food processor)
• Pour the mixture into the pan. Using a measuring cup push the crust into the bottom and up the sides about 1 ½ inches, making sure its packed evenly.
• Place in the freezer until the cheesecake is ready.

Cheesecake

• Using a handheld mixer or stand mixer, beat the heavy cream until stiff peaks form, set aside.
• Place the granulated sugar and lemon zest in a large bowl. Beat together until fragrant and combined.
• Add the cream cheese, beat until fully combined and smooth.
• Add the powdered sugar, lemon juice, and vanilla. Beat until combined and smooth. Remembering to scrape down the bowl.
• Add the whipped cream, gently fold it in. Fold until a few white streaks remain, do not over mix or deflate the cream.
• Pour into the crust, spreading it out evenly, smoothing out the top. Refrigerator until set, about 6 hours or overnight.

Topping

• Once set, top the cheesecake with the lemon curd, spreading it out evenly. (lemon curd recipe link below)

Whipped Cream Garnish (optional)

• Beat all of the ingredients until stiff peaks form. Pipe rosettes around the boarder of the cake.

Notes

This site has great tips for making lemon curd. However, for convenience, store-bought lemon curd can be a great option. Look for high-quality brands that use natural ingredients and avoid artificial flavors or preservatives. Ensure the lemon curd complements the flavor profile of your cheesecake and provides a vibrant lemony taste.

Room temperature cream cheese blends more smoothly, resulting in a creamier and lump-free cheesecake filling. This step is crucial for achieving the perfect texture and consistency.

When zesting lemons for your cheesecake, strive for precision and avoid grating the white pith beneath the yellow zest, as it can impart a bitter taste. Use a microplane or fine grater to zest the lemons, taking care to only remove the outermost layer of zest, which contains the aromatic oils and vibrant citrus flavor.

To ensure even distribution, start by combining the granulated sugar and lemon zest. This step is crucial because if you add the lemon zest to the cream cheese without the sugar, it won't distribute evenly.

Storage

Refrigerator:

Cover securely with plastic wrap or aluminum foil to protect it from absorbing any odors in the refrigerator. Place the cheesecake on a flat surface in the refrigerator, making sure it's not tilted or leaning to maintain its shape.

Freezer:

Wrap the cheesecake in several layers of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn and maintain freshness. Put the wrapped cheesecake in an airtight container or a freezer-safe bag to provide additional protection against freezer odors and moisture.

When ready to enjoy, thaw the frozen cheesecake in the refrigerator overnight. Avoid thawing at room temperature to prevent the cheesecake from becoming too soft or losing its shape.