No-Bake Cheesecake With Lemon Curd

No-Bake Cheesecake With Lemon Curd


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A fresh lemon curd can be a bit of work, but it is well worth having this tart and sweet citrusy spree don hand for toast, scones, or this no-bake cheesecake.

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Time needed

30 min preparation

Serving Size / Yield

7 servings


  • 1 graham cracker crust
  • 16 oz. cream cheese
  • 1 pt. heavy whipping cream
  • 1/3 C. sugar
  • 2 tsp. lemon juice; 1/4 C. lemon juice
  • 2 lemons
  • 3/4 C. sugar
  • 1/2 stick softened butter
  • 2 eggs
  • dash of salt

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With an electric mixer, combine cream cheese, whipping cream, sugar, and lemon juice until thick and creamy. Pour this mixture into the crust and refrigerate.

In a food processor, pulse zest from your two lemons and the sugar until fine.

Now cream the butter and add in the processed sugar and lemon. 

To this mixture, add the eggs, lemon juice and salt. 

In a large saucepan over low heat, stir this mixture constantly until thick, about ten minutes. Once thickened, refrigerate. 

After two hours, spread the lemon curd over the cheesecake and refrigerate for at least two more hours before serving. 

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