As a pastry chef, I’m picky about no bake cheesecakes because they can easily turn out too soft or runny if the balance is off. This no bake cheesecake took testing to get the texture just right, creamy and smooth, but still firm enough to slice cleanly. I wanted the lemon flavor to be bright and fresh without tasting too sharp, and the filling to feel rich without being overly sweet.
This cheesecake has a buttery graham cracker crust, a smooth lemon filling, and a tangy lemon curd topping that makes every bite feel fresh and balanced. There is no oven, no water bath, and no worrying about cracks, just an easy no bake cheesecake that sets beautifully, slices cleanly, and tastes like something you would be proud to serve.
Love citrus? Check out mylemon curd shortbread, lemon curd muffins , lemon chocolate cake, and my orange chocolate chip. muffins!
Jump to:
- Why you'll love this no bake lemon cheesecake with lemon curd recipe
- Equipment
- No Bake Lemon Curd Cheesecake Ingredients
- What is Lemon Curd?
- Variations
- Instructions
- Easy Lemon Curd Cheesecake Pro tips
- Best Lemon Curd Cheesecake FAQs
- How to store cheesecake with lemon curd!
- Related
- More like this from Stir Taste Smile:
- 📖 Recipe
Why you'll love this no bake lemon cheesecake with lemon curd recipe
- Irresistible Texture: This lemon curd cheesecake has 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 satisfying bite. Strawberry and white chocolate cheesecake has the same texture!
- 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! With minimal ingredients and no need for baking. Cannoli cheesecake bars are low effort as well!
- Lemon Lovers' Paradise: 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! Check out my graham cracker cust lemon bars too.
Equipment
Microplane zester is a must when zesting lemon. It creates fine zest that meshes with the sugar so you don't get big pieces of rind in the cheesecake.
No Bake Lemon Curd Cheesecake Ingredients
- Full Fat Brick Style Cream Cheese: Opting for full fat, brick style Philadelphia 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.
- Lemon Zest for Intense Lemon Flavor: Lemon zest is a non negotiable ingredient when it comes to infusing it with vibrant citrus flavor because of the oils in the lemon rind. Lemon cardamom cookies are also amazing!
- 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. If you are in the UK, digestive biscuits, ginger nuts, or Hobnobs all work well for the crust.
- Full Fat Heavy Whipping Cream for Creaminess: Use full fat heavy whipping cream for the best texture. Heavy whipping cream is usually around 36% milk fat, which is what allows it to whip into stiff peaks and give this no bake lemon cheesecake structure. I use it in my no bake gingerbread cheesecake.
What is Lemon Curd?
Homemade Lemon curd is a thick, creamy citrus spread made with lemon juice, lemon zest, sugar, eggs, and butter. It has a bright, tangy lemon flavor with a smooth, rich texture, almost like a soft custard. In this cheesecake, it adds that fresh lemon flavor on top and helps balance the creamy filling.
See recipe card below for quantities.
Variations
- 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 citrusy flavor reminiscent of orange creamsicles. Chocolate orange cake is amazing as well.
- Berries on top would make a fabulous addition, nothing beats berry lemon! If you love berries, check out my white chocolate and blueberry muffins.
- Gingersnaps instead of graham crackers would be such a delicious twist for the crust. Check out my lime and ginger cheesecake for the gingersnap crust recipe!
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. Break down the graham crackers in a food processor. 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 graham cracker crust 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.
Easy Lemon Curd Cheesecake 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.
- 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.
Best Lemon Curd Cheesecake FAQs
To ensure your cheesecake sets properly, it's crucial to refrigerate it for the recommended time. Typically, this ranges from 4 to 6 hours or overnight. During this chilling period, the cheesecake firms up as it cools, allowing it to achieve the desired texture.
When selecting lemon curd for your cheesecake, you have the option of using either homemade or store bought lemon curd. Homemade lemon curd offers the advantage of customization, allowing you to adjust the sweetness and tartness to your preference! My lemon curd recipe is in the recipe card below.
Yes, this cheesecake can be made gluten free by using gluten free graham crackers or cookies. Ensure that all other ingredients, including the cheesecake filling and lemon curd, are also gluten free. By making simple substitutions and verifying the gluten free status of each ingredient, you can create a delicious gluten free version.
To remove the no bake cheesecake from the springform pan, make sure the bottom of the pan is lined with parchment paper before adding the crust. Once the cheesecake is fully chilled and set, run a thin knife or offset spatula around the edge to loosen it from the sides of the pan. Gently release the springform ring and lift it away.
Yes, use gluten free graham crackers or gluten free biscuits for the crust. The rest of the ingredients are naturally gluten free, but always double check labels on things like lemon curd, cream cheese, and vanilla extract to make sure there is no hidden gluten or cross contamination.
How to store cheesecake with lemon curd!
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.
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📖 Recipe
Lemon Curd Cheesecake No Bake
Equipment
- 9 inch springform pan
- Handheld or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Microplane zester
- Food Processor to crush graham crackers
Ingredients
Homemade Lemon Curd (can also use store bought)
- 5 large egg yolks
- 1 large whole egg
- ¾ cup granulated sugar
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 6 tablespoons salted butter cold, cut into cubes
Graham Cracker Crust (can also use biscuits if in the UK)
- 1 ½ cups (150 grams) graham cracker crumbs
- 3 tablespoons (42 grams) granulated sugar
- 7 tablespoons (100 grams) salted butter melted
- 1 teaspoon cinnamon
Cheesecake Filling
- 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 Decoration (optional)
- 1 cup (232 grams) heavy cream cold
- ¼ cup (28 grams) powdered sugar
- ½ teaspoon vanilla extract
Instructions
Homemade Lemon Curd
- Separate the egg yolks, zest and juice the lemons, and cut the butter into small cubes.
- In a medium saucepan, whisk together the egg yolks, whole egg, granulated sugar until smooth. Whisk in the lemon juice and lemon zest. The mixture will be thin at this stage.
- Cook in a heavy bottomed saucepan directly over low to medium-low heat. Whisk constantly as the mixture cooks, making sure nothing sticks to the bottom. Cook until the curd thickens, about 8–10 minutes. To test, dip a spoon into the curd and run your finger down the back—if the line stays clean and separated, it’s ready.
- Remove from the heat and whisk in the cold butter, a few cubes at a time, until completely smooth and glossy. For an extra smooth curd, press through a fine mesh sieve into a clean bowl. Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate until set, about 2 hours. Store covered in the refrigerator for up to 1 week.
Crust
- Line a 9 inch springform pan with parchment paper (see photo in post)
- I like to use a food processor for this step! 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.
Alina Schüßler says
The lemony dream
My dad brought me some fresh lemons from Portugal, and when I saw this recipe, I instantly had to try it out.
I have shared this cake with my family and my coworkers, and everyone loved it very much, including me, of course (:
Thank you so much for this. I’ll do another one next week!
(Had to do this recipe the German way, since I don’t have cream cheese the way you guys have it, but it also works perfectly with Philadelphia and instead of Graham Crackers I’ve used Leibniz Butterkekse/Vollkornkekse)
Amanda says
You are so sweet!!! Thank you for taking the time to leave this thoughtful review! I'm thrilled it worked out, I'm honored you used special lemons and found cream cheese to make my recipe. It looked perfect 🙂
Amanda says
I made this right after I saw it on IG! it was ridiculously delicious
Lauren says
I will make this over and over again
Amanda says
I love hearing that, thank you!!