This no-bake lemon curd cheesecake is incredibly delicious, super festive, and, as the name suggests, requires no oven! It's a creamy, tangy treat with a crunchy cookie base—what’s not to love?
Why you'll love this No Bake Cheesecake
- Easy to make – No need to turn on the oven; mix, chill, and enjoy!
- Bright and refreshing flavor – The perfect balance of creamy sweetness and zesty lemon.
- Make-ahead friendly – It can be prepared in advance; in fact, the cake must be set in the fridge overnight, making this the perfect meal prep cake.
Creamy Lemon Cheesecake with a Crunchy Base
You might be familiar with the classic cream cheese pie, a timeless favorite many have grown up with. This lemon curd cheesecake is a fresh and zesty twist on that classic, replacing the traditional cherry topping with a vibrant, citrusy flavor.
Previously, I experimented with a chocolate peanut version, but with spring in the air, I wanted something bright and refreshing. Enter this no-bake lemon curd cheesecake!
Ingredients for No Bake Lemon Curd Cheesecake
To make this luscious lemon cheesecake, you’ll need the following:
- Cookies – I recommend a neutral cookie, such as graham crackers, for this recipe. Ground graham crackers can sometimes be found in the baking section of the supermarket. You can also use a food processor to create your cookie crumbs. Or put the cookies in a freezer bag and beat them up with a rolling pin until you have fine crumbs.
- Butter – Melted unsalted butter helps bind the cookie crust together.
- Cream cheese and whipped cream – The creamy filling consists of full-fat and whipped cream cheese. Avoid light versions like Philadelphia Light, as they compromise the texture and taste.
- Lemon curd and lemon zest are the stars of the show! You can use store-bought lemon curd, but homemade is always best. Fresh lemon zest adds an extra citrusy punch—only grate the yellow part, as the white pith is bitter.
- Sugar – For best results, use white caster sugar, which dissolves more smoothly than granulated sugar.
- Easter chocolate (optional) – If you’re making this cheesecake for a festive occasion, decorate with sprinkles, chocolate eggs, or other Easter-themed treats. Remember to add decorations before serving, as some colored chocolates may melt when in contact with the lemon curd.
Variations: replace the lemon curd with a berry compote, caramel, or a (white) chocolate drizzle.
How to Prepare and Store this no-bake cheesecake
One of the best things about this cheesecake is that it can be prepared beforehand. It must be set in the fridge for several hours, preferably overnight, to achieve the perfect consistency.
You can store the cheesecake in the refrigerator for up to two days. For best results, please keep it in the springform pan and cover it with beeswax wrap, tea towel, or plastic wrap until ready to serve.
How to freeze cheesecake
The no bake cheesecake can be stored in the freezer. I recommend to freeze it without any toppings. Store the cake in an airtight container or bag in the freezer. It will keep for up to 3 months. Defrost the cheesecake in the fridge, this will take a few hours.
Frequently asked questions
Full-fat is recommended for the best texture, but low-fat can work if you accept a slightly softer consistency.
At least 4-6 hours, but overnight is best for the perfect firmness.
Absolutely! Digestive biscuits, graham crackers, shortbread cookies or even ginger snaps all work well.
You can make it 1-2 days in advance and store it in the fridge.
No Bake Lemon Curd Cheesecake
Equipment
- non-stick deep round cake tin (8.5 inch)
- mixer
- mixing bowl
- spatula
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter
Cheesecake filling
- 1 ¾ cup cream cheese (softened, at room temperature)
- 1 cup heavy whipping cream
- ½ cup white caster sugar
- 1 lemon
Topping
- ½ cup lemon curd (store bought or home made)
- sprinkles, whipped cream or chocolate decoration (optional)
Instructions
- Slightly grease the cake tin. Line the bottom of the springform tin with parchment paper and close the tin.
- Grind the cookies as finely as possible. A food processor works best, but you can also put the cookies in a freezer bag. Hit them with a rolling pin until you are left with fine crumbs.
- Melt the butter in a pan and add the melted butter to the cookie crumbs. Stir well and put the mixture into the cake tin. Spread the mixture over the bottom and push the mixture into the bottom with the rounded side of a spoon. Let the cookie crust set in the fridge for at least half an hour.
- Meanwhile, mix the cream cheese with the caster sugar untill well combined. Grate the lemon and mix the lemon zest into the cream cheese mixture.
- Beat the whipping cream until stiff peaks form and carefully fold it into the cream cheese mixture. Spread the cream cheese mixture over the cookie crust. spread it out evenly and smoothen the top. Now put the no bake cheesecake in the refrigerator overnight.
- Top the no bake lemon curd cheesecake with lemon curd and decorate with sprinkles, chocolate decorations or whipped cream (optional). Take the cake out of the fridge half an hour before serving, to ensure optimal flavours.
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