No Bake Lemon Curd Cheesecake
This no-bake lemon curd cheesecake is the perfect dessert for any occasion—fresh, creamy, and absolutely irresistible!
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.
Video
Notes
The cake will keep for at least two days. Cover the cake tin with a tea towel and store the cake in the fridge.