Desserts

No-Bake Lemon Cheesecake with Lemon Curd Topping

If you love cheesecake and lemon, you are in for a treat! This no-bake lemon cheesecake is creamy, tangy, and easy to make. You don’t need any cooking or gelatin to set this cheesecake. Just a few simple ingredients and a fridge.

Plus, it has a delicious lemon curd topping that adds more flavor and texture. This cheesecake is perfect for any occasion, whether it’s a birthday, a picnic, or just a sweet craving.

Trust me, this recipe is going to be good because I’m famous for my cheesecakes!

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No-Bake Lemon Cheesecake With Lemon Curd Topping 1

How to Make a No-Bake Lemon Cheesecake

Step 1: Prepare the Base

The base of this cheesecake is made with digestive biscuits. You can also use graham crackers or any other biscuits you like. You’ll need 1 and 1/2 cups of crumbs. You can use a food processor to crush the biscuits, or you can do it by hand with a rolling pin and a ziplock bag. I prefer the latter method because it’s less messy and easier.

Once you have fine crumbs, add 1/4 cup of melted butter and mix well. The butter will help the crumbs stick together and form a crust. Transfer the mixture to an 8-inch springform pan and press it firmly and evenly to the bottom. You can use the back of a spoon or a glass to smooth it out. Chill the base in the freezer for 30 minutes or while you prepare the filling.

Step 2: Make the Filling

The filling of this cheesecake is made with cream cheese, sweetened condensed milk, lemon zest, and lemon juice. You’ll need 16 ounces of full-fat cream cheese at room temperature. Whisk it with an electric mixer for a few minutes until it gets creamy and smooth.

Next, add 14 ounces of sweetened condensed milk. This will add sweetness and creaminess to the filling. It will also be our only sweetener in this recipe. Whisk again until well combined.

Then, add the zest of 1 large lemon and 1/3 cup of freshly squeezed lemon juice.

No-Bake Lemon Cheesecake With Lemon Curd Topping 2

The lemon zest will boost the flavor and aroma of the cheesecake, while the lemon juice will add tanginess and help thicken the filling. Whisk until you get a thick and smooth mixture.

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Set the filling aside and whip some cream. You’ll need 2/3 cup of whipping cream that is very cold. Whip it with an electric mixer until it forms stiff peaks. This will add airiness and stability to the filling.

Fold the whipped cream into the cream cheese mixture gently with a spatula until well incorporated. Be careful not to overmix or deflate the whipped cream.

Step 3: Assemble the Cheesecake

Take the base out of the freezer and pour the filling over it.

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Spread it evenly with a spatula or an offset spatula. Tap the pan gently on the counter to release any air bubbles.

Refrigerate the cheesecake for at least 8 hours or overnight until it sets completely. You can also put it in the coldest part of your fridge to speed up the process.

Step 4: Add the Topping

The topping of this cheesecake is made with homemade lemon curd. Lemon curd is a thick and smooth sauce made with eggs, sugar, butter, lemon juice, and lemon zest. It has a bright yellow color and a rich lemon flavor.

You can make your own lemon curd following this recipe (link below) or use store-bought lemon curd if you prefer. You’ll need about 1 cup of lemon curd for this cheesecake.

To add the topping, remove the cheesecake from the fridge and run a knife around the edge to loosen it from the pan. Carefully remove the springform ring and transfer the cheesecake to a serving plate or stand.

Spoon the lemon curd over the top of the cheesecake and spread it evenly with a spatula or an offset spatula. Leave some space around the edge for a nice contrast.

Step 5: Decorate and Serve

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The final touch for this cheesecake is some whipped cream around the edge. You can make your own whipped cream by whipping 1 cup of whipping cream with 2 tablespoons of powdered sugar until stiff peaks form. Or you can use canned whipped cream if you like.

Pipe or spoon some whipped cream around the edge of the cheesecake using a piping bag fitted with a star tip or a ziplock bag with a corner snipped off.

You can also garnish your cheesecake with some lemon slices or zest if you want.

Cut into slices and enjoy your no-bake lemon cheesecake! You can store any leftovers in an airtight container in the fridge for up to 3 days.

Tips and Variations

  • You can use any type of biscuits or cookies for the base, such as Oreos, shortbread, or vanilla wafers. Just adjust the amount of butter accordingly to get a moist and crumbly texture.
  • You can add some vanilla extract or lemon extract to the filling for more flavor and aroma. You can also use lime juice and zest instead of lemon for a different citrus twist.
  • You can use any type of fruit curd for the topping, such as orange, raspberry, or passion fruit. You can also use jam, jelly, or fresh fruit instead of curd if you prefer.
  • You can make this cheesecake in individual cups or jars for easy serving and portion control. Just divide the base, filling, and topping among the cups or jars and chill until set.

Frequently Asked Questions

  • How do I know when the cheesecake is set? The cheesecake is set when it is firm to the touch and doesn’t jiggle when you shake the pan. It should also pull away slightly from the edge of the pan. If it is still too soft or runny, refrigerate it for longer until it sets completely.
  • How do I prevent cracks in the cheesecake? Cracks are usually caused by overmixing the filling, which incorporates too much air into the batter. To prevent this, whisk the cream cheese mixture gently and fold in the whipped cream carefully. Also, avoid opening the fridge door too often while the cheesecake is chilling, as this can cause temperature fluctuations that can crack the cheesecake.
  • How do I store and freeze the cheesecake? You can store the cheesecake in an airtight container in the fridge for up to 3 days. You can also freeze the cheesecake for up to 3 months. To freeze it, wrap it tightly in plastic wrap and aluminum foil and place it in a freezer-safe bag or container. To thaw it, transfer it to the fridge overnight and let it come to room temperature before serving.
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Kitchen Tools/Equipment Needed

  • An 8-inch springform pan
  • A food processor or a rolling pin and a ziplock bag
  • A microwave-safe bowl
  • An electric mixer
  • A spatula or an offset spatula
  • A piping bag and a star tip (optional)
  • A knife
  • A measuring cup and spoons
  • A zester and a juicer
Print
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No-Bake Lemon Cheesecake With Lemon Curd Topping 6

No-Bake Lemon Cheesecake with Lemon Curd Topping


  • Total Time: 8 hours and 20 minutes

Description

This no-bake lemon cheesecake is creamy, tangy, and easy to make. You don’t need any cooking or gelatin to set this cheesecake. Just a few simple ingredients and a fridge. Plus, it has a delicious lemon curd topping that adds more flavor and texture.


Ingredients

Scale

For the base:

  • 1 and 1/2 cups of digestive biscuit crumbs
  • 1/4 cup of melted butter

For the filling:

  • 16 ounces of full-fat cream cheese at room temperature
  • 14 ounces of sweetened condensed milk
  • Zest of 1 large lemon
  • 1/3 cup of freshly squeezed lemon juice
  • 2/3 cup of whipping cream

For the topping:

  • 1 cup of lemon curd (homemade or store-bought)
  • 1 cup of whipping cream
  • 2 tablespoons of powdered sugar
  • Lemon slices or zest for garnish (optional)

Instructions

  1. To make the base, combine the biscuit crumbs and melted butter in a bowl and mix well. Press the mixture firmly and evenly into the bottom of an 8-inch springform pan. Chill in the freezer for 30 minutes or while you prepare the filling.
  2. To make the filling, whisk the cream cheese with an electric mixer for a few minutes until creamy and smooth. Add the sweetened condensed milk and whisk until well combined. Add the lemon zest and juice and whisk until thick and smooth.
  3. In another bowl, whip the whipping cream with an electric mixer until stiff peaks form. Fold it into the cream cheese mixture gently with a spatula until well incorporated.
  4. Pour the filling over the base and spread it evenly with a spatula or an offset spatula. Tap the pan gently on the counter to release any air bubbles.
  5. Refrigerate the cheesecake for at least 8 hours or overnight until it sets completely.
  6. To make the topping, remove the cheesecake from the fridge and run a knife around the edge to loosen it from the pan. Carefully remove the springform ring and transfer the cheesecake to a serving plate or stand.
  7. Spoon the lemon curd over the top of the cheesecake and spread it evenly with a spatula or an offset spatula. Leave some space around the edge for a nice contrast.
  8. To make the whipped cream, whip the whipping cream with the powdered sugar with an electric mixer until stiff peaks form. Pipe or spoon some whipped cream around the edge of the cheesecake using a piping bag fitted with a star tip or a ziplock bag with a corner snipped off.
  9. Garnish with some lemon slices or zest if desired.
  10. Cut into slices and enjoy!
  • Prep Time: 20 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 12 slices
  • Calories: 489
  • Sugar: 38 g
  • Sodium: 262 mg
  • Fat: 32 g
  • Saturated Fat: 19 g
  • Unsaturated Fat: 10 g
  • Carbohydrates: 44 g
  • Fiber: 1 g
  • Protein: 8 g
  • Cholesterol: 97 mg

Keywords: no-bake lemon cheesecake

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