No Bake Lemon Curd Cheesecake
If you love lemon desserts but often find them too sour, too bitter, too sweet or just not quite sweet enough — this no-bake lemon curd cheesecake was made for you. It strikes the perfect balance: between being rich, creamy, and sweet, while still being vibrant, zesty and bright.
Equipment
- 8 - 9 inch loose bottomed or spring form cake tin
- Stand Mixer / Hand Mixer or Whisk
- 2 Large bowls
- Rubber Spatula
Ingredients
Cheesecake Crust
- 250 g digestive biscuits or graham crackers
- 80 g melted butter
- 2 tbsp white sugar
Cheesecake Filling
- 500 g full fat cream cheese
- 250 ml double cream / heavy cream
- 50 g white sugar
- 60 g icing sugar / powdered sugar
- 2 tbsp lemon juice
- zest of one lemon (optional)
- 1/4 tsp salt
- 2 tsp vanilla extract
Toppings - Decorations
- 200 - 250 g lemon curd - (about half a jar) You can find the recipe below! :)
- Whipped cream
- Lemon slices
Instructions
Cheesecake Crust
- Crush the biscuits using a food processor or a rolling pin and food bag, into fine crumbs
- In a large mixing bowl, combine the crumbs with melted butter and sugar. Mix until the texture resembles wet sand
- Press the mixture into the base (and slightly up the sides) of a greased 8 or 9-inch springform pan or loose bottomed cake tin
- Place the crust into the fridge or freezer for 10–20 minutes while preparing the filling
Cheesecake Filling
- In a large bowl, using a hand-mixer, stand mixer or whisk, beat the softened cream cheese for around 3-5 mins, until smooth and creamy
- Add in the icing sugar, caster sugar, salt, vanilla extract and lemon zest (optional). Gently combine together until fully combined and well incorporated
- In a separate bowl, using a hand-mixer, stand mixer or whisk, whip the double cream until stiff peaks form
- Gently fold ⅓ of the whipped cream into the cream cheese to loosen it, then gently fold in the rest of the cream, until fully combined
- Pour the lemon juice into the cheesecake mixture and gently fold. You should end up with a mixture that is smooth, light and airy
Assemble and Decorate the Cheesecake
- Spoon the cheesecake filling onto the chilled base and smooth it out into an even layer
- Cover and refrigerate for at least 6–8 hours, or ideally overnight, until fully set
- Once set, spoon the lemon curd over the top and gently spread it into an even layer
- Decorate with thin lemon slices and dollops of whipped cream — or anything else you fancy!
- Return to the fridge for at least 15 - 20 minutes to help the curd firm up slightly, this will make it easier to slice
- Then simply slice, serve, and enjoy!
Notes
- Chill the cheesecake as long as possible - the cheesecake needs to chill for at least 6 - 8 hours, ideally overnight. Basically the longer it chills the better it will taste.
- Use room temperature cream cheese - this makes all the difference. Using room temp cream cheese, will ensure the cheesecake filling is super smooth.
- Don’t overmix the no bake cheesecake filling - overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
- Use a sharp + clean knife - helps you get even clean slices, that looks super professional
- The recipe video is on my TikTok and IG - please tag me @aceofspoons if you make this recipe!