Name: No Bake Lemon Cheesecake with Lemon Curd Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 8 h 40 min
Cuisine: American
Ingredients: ¾ cup granulated sugar; 6 large egg yolks; ⅜ cup fresh lemon juice; 2¼ teaspoons lemon zest; 4½ tablespoons salted butter, room temperature; 8 graham crackers; 1½ tablespoons granulated sugar; 3 tablespoons salted butter, melted; 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

Jump to Recipe· 4.1 from 43 reviews

There’s nothing quite like the bright, refreshing zing of a No Bake Lemon Cheesecake with Lemon Curd Recipe to brighten up any gathering or sweet craving. This delightful dessert combines a buttery graham cracker crust, a velvety smooth lemon-infused cheesecake layer, and the crowning glory of silky homemade lemon curd. The layers work harmoniously to deliver a perfect balance of tartness and creaminess, all without ever needing to turn on the oven. It’s a guaranteed crowd-pleaser and one of those recipes you’ll want to share with everyone you know.

Ingredients You’ll Need

Five small clear glass bowls sit on a white marbled surface. The top left bowl holds bright yellow lemon zest with a fine texture. To the right, a bowl contains three bright yellow egg yolks smooth and glossy. Below the lemon zest, there is a larger bowl filled with fine white sugar, smooth and bright. At the bottom left, a bowl has a small solid piece of pale yellow butter. The bottom right bowl contains clear, slightly cloudy lemon juice. All bowls are evenly spaced in a loose circular shape, showing a clean and fresh setup. Photo taken with an iphone --ar 4:5 --v 7

This No Bake Lemon Cheesecake with Lemon Curd Recipe relies on a handful of straightforward yet essential ingredients. Each component plays a crucial role — from creating a crisp crust to whipping a luscious filling and finishing with zesty lemon curd that truly makes this dessert sing.

Granulated Sugar: Used in both the curd and cheesecake, it sweetens while balancing the tanginess of the lemons.
Egg Yolks: Provide richness and help thicken the lemon curd to that perfect pudding-like texture.
Fresh Lemon Juice: The star of the show, delivering vibrant citrus flavor in both the curd and cheesecake layers.
Lemon Zest: Offers an extra punch of lemon aroma and brightness throughout the dessert.
Salted Butter: Adds creaminess to the lemon curd and binds the crust crumbs together beautifully.
Graham Crackers: Crushed finely to form the buttery, crunchy base that supports all the creamy layers.
Heavy Cream: Whipped to airy peaks to lighten the cheesecake filling.
Cream Cheese: The rich and tangy foundation of the cheesecake, blended until perfectly smooth.
Sour Cream: Adds a subtle tartness and helps keep the cheesecake texture silky and smooth.
Vanilla Extract: Enhances the overall flavor with a warm, mellow note.

How to Make No Bake Lemon Cheesecake with Lemon Curd Recipe

Step 1: Prepare the Lemon Curd

Start by whisking together the sugar, egg yolks, and fresh lemon juice in a small heat-proof bowl. Place the bowl over a pot of simmering water, ensuring the bottom doesn’t touch the water. Stir constantly until the mixture thickens to the consistency of pudding — this can take anywhere between 10 to 25 minutes. Once thickened, remove from heat, strain through a fine mesh to remove any lumps, then stir in the lemon zest and the softened salted butter until luscious and smooth. Set this golden curd aside to cool while you move on.

Step 2: Make the Graham Cracker Crust

For the crust, pulse your graham crackers in a food processor until they resemble fine sand, ensuring no large chunks remain. Mix in the granulated sugar and melted salted butter until well combined. Press this crumb mixture firmly into the bottom of a lined 9-inch springform pan, using the bottom of a measuring cup to pack it down evenly. This crust will form a crisp, buttery base that perfectly complements the creamy layers above.

Step 3: Whip the Cheesecake Filling

Whip the heavy cream in a medium bowl until you reach medium-stiff peaks, and set it aside. In a separate large bowl, beat the cream cheese and sour cream until completely smooth, scraping the bowl often to prevent lumps. Add sugar and lemon zest, then beat until light and fluffy — this might take a good 2-3 minutes. Mix in the fresh lemon juice and vanilla extract for a final flavor boost. Gently fold in the whipped cream without overmixing, preserving the airy texture essential for a light, dreamy cheesecake.

Step 4: Assemble and Chill

Spread the cheesecake filling evenly over your prepared crust and smooth the top. Spoon your freshly made lemon curd on top for a glossy, zesty layer that will delight with every bite. Refrigerate your masterpiece overnight, or at least 8 hours, ensuring the cheesecake is fully set and the flavors have melded beautifully.

How to Serve No Bake Lemon Cheesecake with Lemon Curd Recipe

The image shows a round lemon cheesecake with three main layers: a crumbly brown base layer, a thick white creamy middle layer, and a smooth bright yellow layer on top. Around the edge of the top layer, there are evenly spaced swirls of white whipped cream, each decorated with a small yellow edible flower. One slice is cut and slightly pulled out from the cheesecake to show the inside clearly. The cake is placed on a white marbled surface with lemon slices and white flowers nearby. In the background, there is a stack of white plates with another slice of cheesecake on top, two clear glasses, and a silver knife lying next to the cake. The photo is taken with an iphone --ar 4:5 --v 7

Garnishes

When it comes to garnishing this No Bake Lemon Cheesecake with Lemon Curd Recipe, simplicity is key. Fresh lemon slices or a few delicate lemon zest curls add a pop of color and a hint of natural aroma. You can also sprinkle thin candied lemon peel or a dusting of powdered sugar for an elegant finishing touch that invites admiration before the first forkful.

Side Dishes

This cheesecake pairs wonderfully with light sides that won’t overwhelm its refreshing tang. Think fresh berries, a dollop of whipped cream, or even a scoop of vanilla bean ice cream for an indulgent contrast. A cup of hot tea or sparkling lemonade also complements the lemon flavor perfectly, making the whole experience even more delightful.

Creative Ways to Present

Serve your No Bake Lemon Cheesecake with Lemon Curd Recipe in individual clear glasses layered with graham cracker crumbs, cheesecake filling, and lemon curd for a charming mini-dessert. Another fun idea is to top each slice with edible flowers or a drizzle of blueberry sauce to add visual interest and an extra burst of flavor. Presentation is your playground, so have fun with it!

Make Ahead and Storage

Storing Leftovers

After enjoying this cheesecake, be sure to cover it tightly and refrigerate any leftovers. It will keep well for up to 3-4 days, retaining its luscious texture and bright flavor. Proper storage prevents the crust from becoming soggy and helps maintain that fresh-from-the-fridge firmness everyone loves.

Freezing

You can freeze your No Bake Lemon Cheesecake with Lemon Curd Recipe, though the texture of the curd might shift slightly. Wrap tightly with plastic wrap and aluminum foil to avoid freezer burn, and thaw in the refrigerator overnight before serving. For best results, consume within 1 month of freezing to enjoy that vibrant lemon flavor at its peak.

Reheating

Since this is a no-bake, chilled cheesecake, reheating is not recommended. It’s best served cold to maintain its creamy texture and refreshing citrus zing. Simply thaw and serve directly from the fridge for the perfect cool dessert experience.

FAQs

Can I use store-bought lemon curd instead of making it myself?

Absolutely! While homemade lemon curd offers a wonderfully fresh and vibrant flavor, using a high-quality store-bought lemon curd is a convenient and delicious shortcut that still yields fabulous results in this recipe.

Is it possible to make this cheesecake gluten-free?

Yes, simply swap out the graham crackers for a gluten-free variety. Many stores now carry gluten-free graham cracker crumbs, or you could opt for crushed gluten-free cookies that pair well with lemon.

Why does my lemon curd take so long to thicken?

Lemon curd requires gentle, consistent heat to thicken properly. Make sure to use a simmering water bath and avoid boiling, which can cook the eggs too quickly and create curdled textures. Patience and constant stirring are key to achieving the perfect pudding-like consistency.

Can I substitute sour cream with another ingredient?

Yes! Full-fat Greek yogurt works beautifully as a substitute. It maintains the slight tang and smooth texture needed for the cheesecake filling while being a great alternative if you prefer or need to avoid sour cream.

How do I get clean slices when cutting the cheesecake?

Use a sharp knife and wipe it clean with a warm, damp cloth between each slice. This technique prevents the curd and cream layers from sticking to your knife, ensuring perfect, neat slices every time.

Final Thoughts

This No Bake Lemon Cheesecake with Lemon Curd Recipe is one of those special desserts that feels fancy but comes together with surprising ease. Its bright citrus flavor, creamy texture, and delightful crust will win over anyone lucky enough to taste it. So go ahead, give this recipe a try—you’ll find it’s hard to stop at just one slice, and even harder not to share it with all your loved ones.