No-Bake Lemon Cheesecake

A slice of cheesecake with a smooth, yellow topping is garnished with three blueberries. The cheesecake rests on a crumbly biscuit base and is served on a simple, round, grayish-blue plate on a light wooden surface.

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5 from 1 vote

Creamy, zesty and super delicious no-bake lemon cheesecake recipe.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Keyword: cake, cheesecake, lemon

Servings: slices

Calories: 219kcal

Ingredients

For the lemon curd:

½ cup 120ml Lemon juice
½ cup + 2 tablespoons 125g Sugar
3 Large Egg yolks
4 tablespoons 60g Butter
1 tablespoon Lemon zest

For the crust:

Pinch Salt
180 g Biscuits/graham crackers
90 g 6 tablespoons Butter
1 teaspoon Lemon zest
1 tablespoon Milk optional

For the cheesecake:

3 teaspoons 9g Gelatin powder
50 ml Water
2¼ cups 500g Cream cheese
1 cup 125g Powdered sugar
1 teaspoon Vanilla bean paste
⅔ cup 180ml Heavy cream, cold
1 tablespoon Lemon zest
4-5 tablespoons Lemon curd optional

Instructions

Prepare lemon curd: In a small saucepan, combine the egg yolks, sugar, lemon juice, lemon zest, and a pinch of salt. Stir everything together until well mixed.
Now, turn the heat to low and cook the mixture for about 10 minutes. Make sure to stir frequently to prevent it from sticking or curdling. You'll know it's ready when it thickens nicely.
Once thickened, remove the pan from the heat. Add cold butter to the pan and whisk until the butter has fully melted. Keep stirring until the curd becomes smooth and uniform.
Place a mesh strainer over a bowl and pour the custard through the strainer. This will remove any lumps and ensure a silky texture.
Cover with a plastic warp, and let the lemon curd cool completely, then refrigerate it until you're ready to use it.
Make cheesecake crust: In a food processor or a Ziploc bag place biscuits and crush into fine crumbs. Add melted butter and pulse until combined. Add lemon zest and give it a stir. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
Make cheesecake filling: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
In a large bowl beat cream cheese, powdered sugar, lemon zest and vanilla bean paste until smooth. Add heavy cream and beat until light and fluffy.
Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
Add few tablespoons of lemon curd and give it quick stir.
Pour into the springform pan and refrigerate for at least 5-6 hours or overnight.
Take the cheesecake out of the fridge and spread the lemon curd on top of the cheesecake.
Refrigerate the cheesecake until ready to serve.
Serve and enjoy.

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