No Bake Lemon Cheesecake with Lemon Curd

Introduction

This no bake lemon cheesecake is the perfect bright and creamy dessert that requires zero oven time. You get a zesty, smooth filling and a homemade lemon curd topping that creates a beautiful contrast. It’s an impressive yet surprisingly simple treat you can make ahead for any occasion.

Prep & Cook Time

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes (plus at least 6 hours 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 extract

Instructions

1. Make the Lemon Curd: In a medium heatproof bowl, whisk together the ¾ cup sugar, egg yolks, ⅜ cup lemon juice, and 2¼ teaspoon lemon zest. Place the bowl over a pot of gently simmering water, ensuring the bottom of the bowl does not touch the water. Cook, whisking constantly, for about 10-15 minutes until the mixture thickens enough to coat the back of a spoon.
2. 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. Cover the surface of the curd directly with plastic wrap to prevent a skin from forming and refrigerate until completely cooled, at least 1 hour.
3. Make the Crust: In a food processor or zip-top bag, finely crush the 8 graham crackers. Transfer to a bowl and mix with 1½ Tablespoons sugar and 3 Tablespoons melted salted butter until the mixture resembles wet sand.
4. Press the Crust: Firmly press the crumb mixture into the bottom of a 9-inch springform pan. Use the bottom of a flat glass to create an even, compact layer. Place the crust in the freezer to set while you make the filling.
5. Make the Cheesecake Filling: Using an electric mixer with a whisk attachment, beat the 1 cup of cold heavy cream on medium-high speed until stiff peaks form. Transfer the whipped cream to another bowl and set aside.
6. Mix the Cheese Base: In the same mixing bowl (no need to clean it), beat the 3 cups of room-temperature cream cheese and ¼ cup sour cream on medium speed until completely smooth, about 2 minutes.
7. Combine Filling: Add the 1 cup sugar, 2 Tablespoons lemon zest, 1½ Tablespoons lemon juice, and 1½ teaspoons vanilla extract to the cream cheese mixture. Beat on low speed until just combined and smooth.
8. Fold in Cream: Using a spatula, gently fold the reserved whipped cream into the lemon-cheese mixture until no white streaks remain.
9. Assemble: Remove the crust from the freezer. Pour the cheesecake filling over the crust and smooth the top with an offset spatula.
10. Top & Chill: Spoon the chilled lemon curd over the cheesecake filling and gently spread it into an even layer. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until completely set.
11. Serve: Carefully run a thin knife around the edge of the pan before releasing the springform collar. Slice, serve cold, and enjoy.

Variations

• Individual Servings: Layer the crust, filling, and curd in small glasses or jars for easy, portable desserts.
• Crust Swap: Instead of pressing the crust into the pan, simply sprinkle it loosely over the bottom for a more casual, crumbly base.
• Lemon Curd Swirl: For a marbled effect, dollop the lemon curd over the cheesecake filling and use a knife or skewer to swirl it in before chilling.
• Garnish Creatively: Top slices with fresh berries, a dollop of extra whipped cream, or a sprinkle of additional lemon zest just before serving.

Tips for Success

• Ensure both the cream cheese and the butter for the curd are at true room temperature to prevent a lumpy filling and to help the curd emulsify smoothly.
• When making the curd, whisk constantly and keep the heat low to medium-low to avoid scrambling the egg yolks.
• For the cleanest slices, dip a sharp knife in hot water and wipe it clean between each cut.
• Chill the mixing bowl and whisk attachment before whipping the heavy cream; this will help it whip up faster and hold its structure better.

Storage & Reheating

Store the cheesecake, covered tightly in the springform pan or transferred to an airtight container, in the refrigerator for up to 5 days. This dessert is meant to be served cold and should not be reheated. For longer storage, you can freeze individual slices wrapped in plastic wrap and foil for up to 2 months; thaw in the refrigerator overnight before serving.

FAQ

Can I use unsalted butter?

Yes, you can substitute unsalted butter for the salted butter in both the curd and the crust. Consider adding a tiny pinch of salt to the curd and crust mixture to balance the flavors.

Why is my cheesecake filling runny?

This is usually because the cream cheese was too cold when mixed, or the whipped cream was under-whipped and too soft. Ensure all ingredients are at the correct temperature and whip the cream to stiff peaks.

Can I make the lemon curd ahead of time?

Absolutely. The lemon curd can be made and stored in a sealed container in the refrigerator for up to 5 days before assembling the cheesecake.

Do I have to use a springform pan?

A springform pan is highly recommended for easy removal, but you can use a deep 9-inch pie dish. You will just serve it directly from the dish.

My graham cracker crust is crumbly and won’t hold together. What happened?

You likely need a bit more melted butter. The mixture should hold together when pinched. Add more melted butter, one teaspoon at a time, until it reaches the right consistency.

Is there a substitute for sour cream?

Full-fat plain Greek yogurt can be used as a 1:1 substitute for the sour cream in the filling without significantly altering the texture or flavor.