No Bake Lemon Cheesecake with Lemon Curd

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Skip turning on the oven this summer with this effortlessly pretty and oh-so simple No Bake Lemon Cheesecake. This is truly unlike any other lemon cheesecake you’ve ever had. Three distinct layers of deliciousness. A sweet and simple graham cracker crust, topped with a creamy and rich lemon flavored cheesecake, and finally finished with a bright and tangy lemon curd! Every bite is lemony, silky smooth, rich, and is truly melt in your mouth delicious. The perfect dessert to enjoy this summer!

About The Recipe

In my opinion, there is nothing better than a big slice of cheesecake to kick off a week! It’s creamy, rich, decadent, and always so full of flavor. And, with summer right around the corner (I mean, we are already halfway through May!!! Can you believe it?), we thought it would be fun to share a new no-bake cheesecake.

One of our more popular recipes every summer is always our No Bake Strawberries and Cream Cheesecake Bars. Which, is understandable. Not only are they delicious, but they are SUPER simple to make.

But, we wanted to do something a little different for this summer.

We kept the idea. No bake cheesecake…but made some tweaks to really make this cheesecake something everyone would love!

Classic graham cracker crust, rich and creamy cheesecake infused with lemon zest, as well as lemon juice, and finally finished with a dreamy lemon curd.

Every bite just melts in your mouth!

And, while strawberries and cream are a classic combo, this lemon cheesecake is really the perfect flavor for summer.

It’s effortlessly gorgeous, a real crowd pleaser, and pretty much tastes like edible sunshine!

Baked Cheesecake vs No Bake. What’s the difference?

While the two are technically the same dessert, the two cheesecakes are made and prepared completely differently. So, let’s get into the differences…shall we?

Firstly, the big difference. One is baked, the other isn’t. But why is that? Well, that comes down to the different ingredients in the two cheesecakes! Yep. You read that right. Different ingredients.

A baked cheesecake includes eggs. The eggs are what “set” the cheesecake while it bakes in a water-bath.

Whereas a no-bake cheesecake has no eggs (which means, no cooking required!), uses whipped cream for lightness and aeration, then is placed in the fridge overnight to set up.

Though, that’s not where the differences end! The two actually have vastly different textures. The baked cheesecake is dense and extremely rich. The no-bake cheesecake is light, fluffy, almost mousse-like.

Both are equally delicious and carry flavor well! But for this recipe, we opted to make a no-bake cheesecake to keep our kitchen a little cooler during these warmer months!

Reasons You Will Love This No Bake Lemon Cheesecake

• Three layers of deliciousness.
• Bright, lemony, creamy, and SO. GOOD.
• The perfect made-ahead summer dessert.
• A real crowd pleaser.

Equipment Needed

• Food Processor
• 9-Inch Springform Pan
• Mixing Bowls
• Hand Mixer
• Stand Mixer
• Rubber Spatula

Ingredients

Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.

For The Lemon Curd:

• Granulated Sugar – This is essential for the curd! Make sure the sugar has no lumps.
• Egg Yolks – You will need a LOT of egg yolks for this curd, as this is the most important ingredient. Though, don’t throw away the egg whites. You can make our Meringue Cookies with the leftover egg whites!
• Lemon Juice – For the best flavor, use fresh lemon juice.
• Lemon Zest – Adds just the right amount of flavor to this curd.
• Salted Butter – It’s best to slice your butter to help it mix into the curd!

For The Crust:

• Graham Crackers – Either homemade or store-bought graham crackers work beautifully for this recipe! We recommend using honey graham crackers for the best flavor.
• Granulated Sugar – Adds just the right amount of sweetness.
• Melted Butter – This is what binds the crust!

For The Cheesecake:

• Heavy Cream – Whipping the heavy cream creates a light and fluffy cheesecake!
• Cream Cheese – This is essential in every cheesecake! Make sure you’re using regular cream cheese and not low-fat or neufchatel.
• Sour Cream – Adds a creaminess and silkiness to this cheesecake.
• Granulated Sugar – Adds just the right amount of sweetness.
• Lemon Zest – Adds an undertone of lemon to every bite!
• Lemon Juice – Fresh lemon juice adds an immediate bright flavor to this cheesecake.
• Vanilla Extract – Rounds out the flavors in this recipe.

How To Make This No Bake Lemon Cheesecake

Step 1: Prepare curd

In a small, heat-proof bowl, whisk together sugar, egg yolks, and lemon juice.

Place over a pot of simmering water and cook, stirring constantly, until custard thickens to a pudding consistency.

Strain through a mesh strainer.

Stir in lemon zest and butter. Set aside.

Step 2: Make the crust

Place graham cracker in the bowl of a food processor. Process to fine crumbs.

Add sugar and melted butter. Pulse until blended.

Press into bottom of 9-inch a lined springform pan. Set aside.

Step 3: Make filling

In a medium bowl, beat cream to medium stiff peaks. Set aside.

With an electric mixer, beat cream cheese and sour cream until smooth, about 1-2 minutes.

Add sugar and lemon zest. Beat, scraping down the sides often, until light and fluffy, about 2-3 minutes.

Mix in lemon juice and vanilla.

Fold in whipped cream.

Step 4: Fill and refrigerate

Spoon and level over prepared crust.

Top with lemon curd. Refrigerate overnight, or until set.

Frequently Asked Questions

Decorating Ideas

One of my favorite parts of making cheesecakes is getting to decorate it! While this cheesecake is simply stunning on its own, it’s always fun to add a few decorations to really make it pop.

• Make some Chantilly cream and add it on top! Whether that’s dolloped or piped, it will add a gorgeous element on top.
• Use edible flowers on top, especially yellow ones to add a cute addition.
• Fresh berries not only add color, but adds a delicious addition!
• Mini meringue cookies also add a sweet addition on top of this cheesecake.

How To Store

Once the cheesecake has been refrigerated overnight and taken out of the pan, you can store the cheesecake in the refrigerator in a cake plate with a cover. You can also slice it and keep the slices in a zip-top bag! It will keep in the refrigerator for up to 7-10 days.

You can also freeze this cheesecake for up to 2 months! Once it has been refrigerated overnight and turned out, place the cheesecake in a freezer safe container or zip-top bag. You can also freeze individual slices.

Substitutions

• To make this recipe gluten-free, you can use gluten-free graham crackers.
• You can use store-bought lemon curd to top this cheesecake!
• Full-fat greek yogurt can be used instead of sour cream.

Looking for more recipes like this? Here are a few you may like:

No Bake Strawberries and Cream Cheesecake Bars

Honey and Goat Cheese Cheesecake

New York-Style Cheesecake

Blueberry Cheesecake Ice Cream

Lemon Buttermilk Coffee Cake with Lemon Cheesecake Filling

Expert Tips

• Make sure your eggs, butter, and lemons are at room temperature!
• When making the curd, the texture should be about pudding consistency. It takes anywhere from 10-25 minutes to thicken. Just be sure to use a GLASS bowl and it needs to be over a simmering (not boiling) pot of water.
• Don’t waste the leftover egg whites! Feel free to make something like our Meringue Cookies or even our Pavlova.
• For an easier time getting the cheesecake out of the pan, line the bottom of your springform with either a sheet of parchment paper or a 9 inch cake board. It’s not a necessity, but without it, the bottom crust may break when you try to remove it from the pan.
• Be sure to not leave not leave large chunks of graham cracker! It needs to be about the consistency of sand.
• When packing down the crust, it’s best to use a metal measuring cup to ensure a tight and even pack!
• Be sure to beat the cream cheese and sour cream VERY WELL. Scrape down the sides and beater blade often to ensure no lumps.
• Don’t beat/mix in the whipped cream! Gently fold it into the cream cheese mixture. This will help keep your cheesecake as light and airy as possible.
• Make sure to refrigerate this cheesecake for a full 8 hours, or preferably overnight! It needs to be COLD to fully set.
• Use a sharp knife to get even slices. You can also wipe the knife after each cut to keep the slices clean!

When you make these No Bake Lemon Cheesecake with Lemon Curd, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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