Lemon Curd Cheesecake

This Lemon Curd Cheesecake is so refreshing and packed full of fresh lemon flavors and topped with zesty lemon curd. It's so easy to make and doesn't require any baking as this recipe is a no bake lemon cheesecake.

You can use your favorite lemon curd or make an easy lemon curd at home.

In springtime, I always crave fresh citrus desserts such as my Lemon meringue cake, Gluten free Lemon sheet cake and I always have a jar of homemade lemon curd chilling in the refrigerator.

This lemon curd cheesecake is a no bake recipe so it's so easy to make, doesn't require the oven to be on, and it's much lighter than a regular baked cheesecake. It's hands down one of my favorite gluten free no bake desserts in the spring.

Recipe Development

When I decided to make a lemon cheesecake I originally started from my gluten free vanilla cheesecake recipe and added a couple of teaspoons of lemon juice it was really good but didn't quite have the fresh lemon flavor I was craving so thought I would continue testing.

I then took inspiration from my no bake pumpkin cheesecake bars which add in fresh pumpkin puree, as I usually have my easy lemon curd in the refrigerator every spring I added a few tablespoons into the mix and thought I might as well go all in and top with fresh homemade lemon curd so the fresh lemon flavors shine through.

📋 Ingredients Notes

• Graham crackers/Cookies or Digestives (Be sure to use gluten free) I used Gluten free digestives. You can also use your preferred base, see my substitutions below for suggestions.
• Butter - The melted unsalted butter blends with the cookie crumbs to form a scrumptious no-bake cheesecake crust. I melted it in the microwave for convenience.
• Cream cheese - Opt for full-fat cream cheese as its higher fat content is essential for achieving a firm texture. I chose Philadelphia cream cheese for my lemon curd cheesecake, as it's my preferred brand. If in the US be sure to use block cream cheese as the tubs have a higher moisture content. Dry the cream cheese with a clean kitchen towel or paper towel to remove any excess water as the increased moisture will result in a cheesecake filling that won't set well.
• Heavy cream - AKA double cream. Use full-fat cream as this is required for the cheesecake filling to firm up.
• Powdered sugar - I recommend sifting through a fine metal strainer before adding the powdered sugar to the cream cheese.
• Fresh lemon - Use an unwaxed lemon for the zest and juice for the best flavor but you can use store bought lemon juice if thats all you have available.
• Lemon curd - The lemon curd really takes the flavors in this cheesecake to the next level with the fresh zesty tangy flavor that compliments the sweet cheesecake filling. When making cheesecake with lemon curd I always use my homemade lemon curd but a store-bought thick lemon curd will work well.
• Vanilla extract - adds additional flavor.
• Salt - A little salt will enhance and bring out the flavors within the cheesecake.

See the recipe card below for ingredient measurements.

⚡ Substitutions & Variations

🥣 Step by Step Instructions

Below is a brief step-by-step process with photos of how to make Lemon Curd Cheesecake.

See the recipe card below for more detailed recipe instructions.

Step 1: Line the bottom and sides of the springform pan with parchment paper.

Place the graham crackers/cookies in a food blender until they resemble fine crumbs. If you don't have a food blender place the graham crackers in a food bag and using a rolling pin or wooden spoon crush them until they resemble crumbs. Add the crumbs into a mixing bowl.

Melt the butter and add to the crumb mixture, Mix well until fully combined. I find it easier to pop the butter in a jug and in the microwave on short bursts.

Step 2: Pour the mixture into the lined pan, ensuring even distribution, then firmly press down on the crumbs until they form a solid, compact layer on the bottom and around the side of the pan. I like to use a glass to help shape the base around the sides but you can also use the base of a measuring cup (See image 2).

Chill in the fridge to set while preparing the filling. I suggest letting it set for at least an hour in the refrigerator.

Tip: I recommend using a springform pan and line the sides and the bottom as this makes for a cleaner finish and easy to release from the pan.

Step 3: In a large bowl, use an electric handheld whisk to whip the heavy cream until it reaches stiff peaks (Refer to image 3). Then, set the bowl aside.

Step 4: In another bowl, whip the cream cheese until it's soft. Add the powdered sugar and beat until smooth, next add the lemon curd, vanilla, lemon juice, lemon zest, and salt. Continue beating until the mixture is smooth and thick. See the Pro tips below for advice on cream cheese.

Tip: I used Philadelphia full-fat cream cheese as this is my preferred brand. If in the US be sure to use block cream cheese as the tubs have a higher moisture content. Dry the cream cheese with a clean kitchen towel or paper towel to remove any excess water as the increased moisture will result in a cheesecake filling that won't set well.

Step 5: Add the whipped cream to the lemon cream cheese and fold in gently until it is fully combined and no streaks appear (See image 5 ).

Step 6: Transfer the lemon curd cheesecake filling to the pan prepared earlier and spread it evenly and smooth it out on top of the mixture. Place in the fridge to set for at least 8 hours preferably overnight for best results.

Tip: I recommend chilling overnight for best results.

Step 7: Once the cheesecake has set spread lemon curd evenly over the top of the cheesecake.

Step 8: Finish with homemade whipped cream if desired.