No Bake Lemon Cheesecake with Lemon Curd

Introduction

This no-bake lemon cheesecake is the perfect combination of vibrant, tangy lemon curd and a rich, creamy filling all resting on a buttery graham cracker crust. You get all the bright flavor of a classic lemon dessert without ever turning on your oven, making it ideal for warm weather. It’s a stunning dessert that’s surprisingly simple to put together.

Prep & Cook Time

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes (plus 6+ hours chilling)

Servings: 12

Ingredients

For the Lemon Curd:

• ¾ cup granulated sugar
• 6 large egg yolks
• ⅜ cup fresh lemon juice
• 2¼ teaspoon lemon zest
• 4½ Tablespoons salted butter (room temperature)

For the Graham Cracker Crust:

• 8 graham crackers
• 1½ Tablespoons granulated sugar
• 3 Tablespoons salted butter (melted)

For the Cheesecake Filling:

• 1 cup heavy cream (cold)
• 3 cups cream cheese (room temperature)
• ¼ cup sour cream
• 1 cup granulated sugar
• 2 Tablespoons lemon zest
• 1½ Tablespoons lemon juice
• 1½ teaspoons vanilla powder (use half this amount if you prefer less rich vanilla flavor)

Instructions

1. Make the Lemon Curd: In a medium heatproof bowl, whisk together ¾ cup sugar, egg yolks, ⅜ cup lemon juice, and 2¼ teaspoons lemon zest. Place the bowl over a saucepan of simmering water (double boiler), ensuring the bottom of the bowl doesn’t touch the water. Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 10-12 minutes.
2. Finish the Curd: Remove the bowl from the heat. Whisk in the 4½ Tablespoons of room temperature butter, one tablespoon at a time, until fully incorporated and smooth. Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Let it cool to room temperature, then refrigerate until ready to use.
3. Prepare the Crust: In a food processor or sealed bag, crush the graham crackers into fine crumbs. Mix crumbs with 1½ Tablespoons sugar and 3 Tablespoons melted butter until combined. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Place in the freezer to set while you make the filling.
4. Make the Cheesecake Filling: In a large bowl, use an electric mixer to beat the cold heavy cream until stiff peaks form. Set aside. In another large bowl, beat the room-temperature cream cheese, sour cream, and 1 cup sugar until completely smooth and creamy, about 3 minutes.
5. Combine Filling: Beat the 2 Tablespoons lemon zest, 1½ Tablespoons lemon juice, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) into the cream cheese mixture. Gently fold the whipped cream into the cream cheese mixture in two additions until no white streaks remain.
6. Assemble: Remove the crust from the freezer. Spread half of the cheesecake filling over the crust. Dollop about half of the chilled lemon curd over the filling, then gently swirl it with a knife. Carefully spread the remaining cheesecake filling on top.
7. Chill: Smooth the top. Cover the pan with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, until completely set.
8. Serve: Before serving, run a thin knife around the edge of the pan, then release the springform ring. Serve slices with the remaining lemon curd drizzled or dolloped on top.

Variations

• Individual Servings: Layer the crust, filling, and lemon curd in small jars or glasses for easy, single-serve portions.
• Cookie Crust: Swap the graham crackers for gingersnaps or vanilla wafers for a different flavor base.
• Lemon Curd Swirl: Instead of layering, gently fold half of the lemon curd into the cheesecake filling before adding it to the crust for a marbled effect throughout.
• Berry Topping: Serve each slice with a fresh berry compote or a handful of fresh raspberries or blueberries for added color and flavor contrast.

Tips for Success

• Ensure your cream cheese is at true room temperature to avoid a lumpy filling; let it sit out for 1-2 hours.
• Use cold heavy cream and a cold mixing bowl when whipping the cream to achieve stiff peaks faster and more reliably.
• For clean slices, dip your knife in hot water and wipe it dry between each cut.
• Be patient during the chilling time; the cheesecake needs a full 6+ hours to set properly so it holds its shape when sliced.

Storage & Reheating

Store the cheesecake covered tightly in the refrigerator for up to 5 days. This dessert is served cold and does not require reheating. The lemon curd can be stored separately in an airtight container in the fridge for up to 2 weeks.

FAQ

Can I use bottled lemon juice?

It’s best to use fresh lemon juice for the brightest, most authentic flavor, especially in the curd.

My curd isn’t thickening. What went wrong?

You may not have cooked it long enough over the double boiler. Ensure you’re whisking constantly until it visibly thickens and coats the back of a spoon.

Can I make this recipe ahead of time?

Absolutely. In fact, it’s better made a day in advance to ensure it’s fully set and the flavors have melded.

Why is my cheesecake filling runny?

This is usually because the cream cheese was too cold, the heavy cream was over-whipped and turned grainy, or the cheesecake hasn’t chilled long enough.

What can I do with the leftover egg whites?

You can use them to make meringues, add them to an omelet, or freeze them for later use in other recipes like angel food cake.

Can I freeze this cheesecake?

Yes, you can freeze it for up to 2 months. Wrap the whole cheesecake or individual slices tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.