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A slice of lemon curd cheesecake on a plate with a bite taken out.

Lemon Curd Cheesecake No Bake

Amanda
Super creamy no bake lemon curd cheesecake with a buttery graham cracker crust, packed with lemon zing and topped with tangy lemon curd! A dreamy lemon dessert perfect for the lemon lover in your life.
5 from 3 votes
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Prep Time 35 minutes
Chilling Time 6 hours
Total Time 6 hours 35 minutes
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
 

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.

Notes

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, make sure to use full fat brick style Philadelphia style! 
I highly recommend weighing your ingredients if you have a kitchen scale.
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.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.