No Bake Lemon Cheesecake with Lemon Curd

lemon cheesecake on parchment paper with lemons, and white flowers around, a knife beside, empty glasses, and a stack of white plates behind.

No Bake Lemon Cheesecake with Lemon Curd

Rich, creamy, and extra lemon-y! This No Bake Lemon Cheesecake with Lemon Curd is super easy to make, requires minimal effort, and is the perfect treat for summertime.

Course: Dessert

Cuisine: American

Prep Time: 25

Refrigeration Time: 12

Total Time: 12 25

Servings:

Calories: 406kcal

Ingredients

Lemon Curd

¾ cup granulated sugar
6 large egg yolks
⅜ cup fresh lemon juice
2¼ teaspoon lemon zest
4½ Tablespoons salted butter room temperature

Crust

8 graham crackers
1½ Tablespoons granulated sugar
3 Tablespoons salted butter melted

Cheesecake

1 cup heavy cream cold
3 cups cream cheese room temperature
¼ cup sour cream
1 cup granulated sugar
2 Tablespoons lemon zest
1½ Tablespoons lemon juice
1½ teaspoons vanilla extract

Instructions

Lemon Curd

In a small, heat-proof bowl, whisk together sugar, egg yolks, and lemon juice.
Place over a pot of simmering water.
Cook, stirring constantly, until custard thickens to a pudding consistency.
Remove from heat.
Strain through a mesh strainer.
Stir in lemon zest and butter.
Set aside.

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.

Cheesecake

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.
Spoon and level over prepared crust.
Top with lemon curd.
Refrigerate overnight, or until set.

Notes

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.

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!

Nutrition