Introduction
This elegant no bake cheesecake delivers a double punch of bright, tangy lemon flavor, combining a creamy filling with a homemade lemon curd topping. You’ll love how it achieves perfect balance—rich and indulgent yet refreshingly light. The fact that it doesn’t require an oven makes it an ideal, stress-free dessert for any occasion.
Prep & Cook Time
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
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 saucepan, whisk together the ¾ cup granulated sugar, egg yolks, ⅜ cup lemon juice, and 2¼ teaspoon lemon zest. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon (about 10-12 minutes). Remove from heat. Stir in the 4½ Tablespoons room temperature butter until fully melted and incorporated. Pour into a bowl, cover, and refrigerate to chill completely.
- Make the Crust: Finely crush the graham crackers. Mix the crumbs with 1½ Tablespoons granulated sugar and 3 Tablespoons melted butter until combined. Press firmly into the bottom of a 9-inch springform pan or pie dish. Refrigerate to set.
- Make the Cheesecake Filling: Using an electric mixer, whip the cold heavy cream until stiff peaks form. Set aside. In a separate large bowl, beat the room temperature cream cheese, sour cream, and 1 cup granulated sugar until smooth and creamy. Add the 2 Tablespoons lemon zest, 1½ Tablespoons lemon juice, and vanilla powder (use half this amount if you prefer less rich vanilla flavor). Beat again until combined.
- Fold: Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
- Assemble: Spread the cheesecake filling evenly over the prepared crust. Smooth the top with a spatula. Carefully spread the chilled lemon curd over the cheesecake layer.
- Chill: Cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, until completely set.
Variations
- For individual servings, make the cheesecake in a muffin tin lined with parchment cups or in small glasses for a layered parfait effect.
- Create a decorative pattern by piping the lemon curd over the cheesecake layer instead of spreading it smoothly.
- Add texture by incorporating the crushed graham cracker crumbs into the cheesecake filling as a ribbon layer before adding the curd.
- Serve with a garnish of fresh berries or a light dusting of extra lemon zest for a pop of color.
Tips for Success
- Ensure your cream cheese is truly at room temperature to avoid a lumpy filling.
- Chill your mixing bowl and beaters before whipping the heavy cream for faster, better results.
- For a clean slice, dip your knife in hot water and wipe it dry before each cut.
Storage & Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. This dessert is meant to be served cold and does not require reheating. For best texture, serve directly from the fridge.
FAQ
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for its bright, vibrant flavor. Bottled juice will result in a less fresh, more muted taste.
Why is my curd not thickening?
You may need to cook it a bit longer. It should thicken noticeably as it heats. Ensure you are using only the egg yolks, as whites can interfere with the setting.
My cream cheese filling is runny. What happened?
This is likely because the cream cheese was too cold, or the whipped cream was under-whipped and deflated during folding. Ensure all components are at the correct temperature and consistency.
Can I make this ahead of time?
Absolutely. This cheesecake needs a long chill to set, making it perfect for making the day before you need it.
Is there a substitute for graham crackers in the crust?
You can use the same method with any similar dry biscuit you have, like digestive biscuits, to maintain the crust structure.
Can I freeze this cheesecake?
It’s not recommended. Freezing can alter the texture of the creamy filling and cause the curd layer to become weepy upon thawing.