No Bake Lemon Cheesecake with Lemon Curd

Introduction

This no bake lemon cheesecake delivers the perfect balance of tangy and sweet, with a silky smooth filling and a vibrant homemade lemon curd topping. You’ll love how the bright citrus flavor cuts through the richness of the cream cheese, all without ever turning on your oven. It’s an impressive dessert that comes together with surprisingly simple steps.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 25 minutes
Cook Time: 30 minutes (for curd)
Total Time: 55 minutes (plus chilling)
Servings: 12

Ingredients

¾ cup granulated sugar
6 large egg yolks
⅜ cup fresh lemon juice
2¼ teaspoon lemon zest
4½ Tablespoons salted butter (room temperature)
8 graham crackers
1½ Tablespoons granulated sugar
3 Tablespoons salted butter (melted)
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

Make the Lemon Curd: In a medium heatproof bowl, whisk together the ¾ cup granulated sugar, egg yolks, ⅜ cup lemon juice, and 2¼ teaspoons lemon zest. Place the bowl over a saucepan of gently simmering water (double boiler), ensuring the bowl does not touch the water. Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 10-15 minutes.
Finish the Curd: Remove the bowl from the heat. Whisk in the 4½ Tablespoons of room temperature salted butter, one tablespoon at a time, until fully incorporated and smooth. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate until completely cool and set, at least 1 hour.
Make the Crust: Place the graham crackers in a zip-top bag and crush finely with a rolling pin. In a medium bowl, mix the fine cracker crumbs with 1½ Tablespoons granulated sugar and 3 Tablespoons melted salted butter until the mixture resembles wet sand.
Press the Crust: Firmly press the crumb mixture into the bottom and slightly up the sides of a 9-inch springform pan. Use the bottom of a glass or measuring cup to pack it down evenly. Place the crust in the refrigerator to set while you prepare the filling.
Make the Cheesecake Filling: In a large mixing bowl, beat the cold heavy cream with an electric mixer on high speed until stiff peaks form. Set aside.
In another large bowl, beat the room temperature cream cheese, sour cream, and 1 cup granulated sugar together on medium speed until completely smooth and creamy, about 2-3 minutes.
Combine Filling: Beat in the 2 Tablespoons lemon zest, 1½ Tablespoons lemon juice, and 1½ teaspoons vanilla powder (use half this amount if you prefer less rich vanilla flavor) until just combined. Using a spatula, gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
Assemble: Spread the cheesecake filling evenly over the chilled crust. Smooth the top with an offset spatula or the back of a spoon.
Add Curd & Chill: Spoon or pour the cooled lemon curd over the cheesecake filling. Gently swirl it with a knife or skewer, if desired, or leave it as a smooth top layer. Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until completely firm.
Serve: Carefully run a thin knife around the edge of the cheesecake before releasing the springform pan sides. Slice, serve cold, and enjoy.

Variations

Individual Servings: Layer the crust, filling, and curd in small glasses or jars for portable, single-serve desserts.
Different Crust: Use digestive biscuits or vanilla wafers instead of graham crackers for a slightly different flavor.
Swirl Design: Instead of topping with curd, dollop it over the filling and use a knife to create deep, decorative swirls before chilling.
Garnish Creatively: Top slices with fresh berries, a dollop of whipped cream, or a sprinkle of additional lemon zest just before serving.

Tips for Success

Ensure all dairy ingredients (cream cheese, sour cream, butter) are truly at room temperature to avoid a lumpy filling.
When making the curd, whisk constantly and keep the heat low to prevent the eggs from scrambling.
Chill the mixing bowl and beaters before whipping the heavy cream to help it reach stiff peaks faster.
For clean slices, dip your knife in hot water and wipe it dry between each cut.

Storage & Reheating

Store the cheesecake covered in the refrigerator for up to 5 days. It does not reheat well and is best served cold. For longer storage, you can freeze the entire cheesecake (without garnish) for up to 2 months; thaw overnight in the refrigerator before serving.

FAQ

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best, brightest flavor in both the curd and the filling.

My curd is runny. What happened?

The curd likely needed more cooking time. It should thicken noticeably on the stove. If it’s still runny after chilling, you can re-cook it gently over the double boiler.

Can I make this ahead of time?

Absolutely. In fact, making it a full day ahead allows the flavors to meld and the dessert to set perfectly.

What can I do with the leftover egg whites?

You can use them to make meringue cookies, add them to an omelet, or freeze them for future use.

Do I have to use a springform pan?

A springform pan is best for easy removal. A deep 9-inch pie dish works, but serving slices will be messier.

Why is my filling grainy?

This is usually caused by cream cheese that was too cold or not beaten long enough. Make sure it’s soft and beat it until completely smooth before adding other ingredients.