Description
This no-bake lemon cheesecake with lemon curd is a refreshing and creamy dessert perfect for any occasion. It features a buttery graham cracker crust, a smooth and tangy lemon-infused cream cheese filling, and a luscious homemade lemon curd topping. The cheesecake sets overnight in the fridge, making it a hassle-free sweet treat that doesn’t require any baking.
Ingredients
Lemon Curd
- ¾ cup granulated sugar
- 6 large egg yolks
- ⅜ cup fresh lemon juice
- 2¼ teaspoons 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
- Make Lemon Curd: In a small, heat-proof bowl, whisk together sugar, egg yolks, and lemon juice. Place the bowl over a pot of simmering water (double boiler method). Cook, stirring constantly, until the custard thickens to a pudding-like consistency, about 10-25 minutes. Remove from heat, strain through a mesh strainer, then stir in the lemon zest and butter. Set aside to cool.
- Prepare the Crust: Place graham crackers in the bowl of a food processor and process until fine crumbs form. Add sugar and melted butter, pulsing until combined. Press the mixture firmly and evenly into the bottom of a 9-inch lined springform pan. Set aside.
- Make the Cheesecake Filling: In a medium bowl, beat the cold heavy cream to medium stiff peaks; set aside. In a large bowl, use an electric mixer to beat the cream cheese and sour cream together until smooth, about 1-2 minutes. Add sugar and lemon zest, then continue beating while scraping down the sides often until light and fluffy, about 2-3 minutes. Mix in lemon juice and vanilla extract.
- Combine and Assemble: Gently fold the whipped cream into the cream cheese mixture to keep it light and airy. Spoon and level the filling over the prepared crust. Spread the cooled lemon curd evenly on top.
- Chill: Refrigerate the assembled cheesecake overnight or for at least 8 hours until fully set and cold.
Notes
- To make this recipe gluten-free, substitute the graham crackers with gluten-free graham crackers.
- You can use store-bought lemon curd if preferred.
- Full-fat Greek yogurt can substitute for sour cream.
- Use room temperature eggs, butter, and lemons for best results.
- The custard should thicken to pudding consistency and requires gentle cooking over simmering water using a glass bowl.
- Save leftover egg whites to make meringue cookies or pavlova.
- Line the bottom of your springform pan with parchment paper or a cake board for easier removal and to prevent crust breakage.
- Ensure graham cracker crumbs are finely processed to the consistency of sand.
- Press the crust firmly using a metal measuring cup for an even, tight base.
- Beat the cream cheese and sour cream well to avoid lumps.
- Fold whipped cream gently into the filling to keep the texture light and airy.
- Refrigerate cheesecake a full 8 hours or overnight for proper setting.
- Use a sharp knife wiped between cuts for clean slices.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
