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The Best No-Bake Lemon Cheesecake Recipe

The Best No-Bake Lemon Cheesecake Recipe
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5 from 11 reviews

Indulge in the creamy, tangy goodness of this no-bake lemon cheesecake. With layers of zesty lemon curd and luscious whipped cream, this dessert is a perfect blend of flavors and textures.

Ingredients

For the Crust:

  • 12 graham crackers, about 1 1/2 cups cookie crumbs
  • 1/3 cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz cream cheese, softened at room temp; 3, 8-oz packages
  • 1 cup sour cream
  • 14 oz can sweetened condensed milk
  • 1 cup Homemade Lemon Curd
  • 2 tsp vanilla extract
  • zest from 2 large lemons
  • 1 tbsp unflavored gelatin
  • 2 tbsp water

For Cheesecake Topping:

  • 1 cup Homemade Lemon Curd, for topping

For Whipped Cream:

  • 2 cups heavy cream, well chilled
  • 1/2 cup powdered sugar
  • 1 1/2 tsp vanilla extract
  • pinch of sea salt

Instructions

  1. Preparing Lemon Curd: Prepare a batch of my Homemade Lemon Curd first. This curd can be refrigerated for up to 1 week and can be made ahead of time. You can also use store-bought curd for the recipe.
  2. Making the Crust: Next, make the crust. Place the cookies into a food processor and pulse until fine crumbs form. Don’t have a food processor? Place the cookies into a plastic bag and crush them using a rolling pin. Pour in the melted butter, then pulse again until the crumbs are well coated. Transfer the cookie crumb mixture into an 8 or 9-inch springform pan. For easier cake transfer, line the bottom of the pan first with parchment paper. Using the bottom of a glass, press the crumbs into the sides and bottom of the pan, creating an even and firm crust.
  3. Making the Cheesecake Filling: For the filling: Place the softened cream cheese into a mixer bowl with a flat beater attached. You can also use a hand mixer. Beat the cheese for 6 to 8 minutes, stopping to scrape down the sides of the mixing bowl to ensure all the cheese is well beaten and smooth. To the beaten cream cheese, add the zest of 2 large lemons. Next, add in the sour cream, 1 cup of cooled lemon curd, sweetened condensed milk, and vanilla extract. Beat again on medium speed for a few minutes, scrape down the mixing bowl, then beat again until creamy and smooth. Next, prepare the gelatin. Combine the gelatin with a few tablespoons of water in a small ramekin. Heat in the microwave for 20 to 30 seconds, until the gelatin is completely dissolved and hot. With the mixer running on low to medium speed, pour in the gelatin and mix for 1 minute.
  4. Setting the Cheesecake: Pour the prepared lemon cheesecake batter over the graham cracker crust and level the top with an off-set spatula. Set the cake into the refrigerator to set for at least 12 hours, or overnight for best results. Cover the springform pan loosely with plastic wrap to prevent the top from drying out.
  5. Topping the Cake & Serving: Once the cheesecake has set, run a butter knife along the top edges to release the cake from the pan. Release the springform and gently lift. To transfer the cake to a cake stand, first run a flat spatula underneath the cake to loosen it from the pan. Slide a second spatula on the opposite side, then quickly lift and transfer to a cake stand. Add the remaining lemon curd on top of the cake. Pipe dollops of whipped cream along the edges, then garnish with lemon slices if desired. Add more whipped cream on the side with each slice! Keep the cheesecake chilled until ready to serve.
  6. For Whipped Cream: Pour the chilled heavy cream into a large mixing bowl. Add in the powdered sugar, vanilla extract, and salt. Whisk the cream for 4 to 6 minutes, until stiff peaks form. Start out at a slow speed and work your way up to high speed gradually to prevent splatters. Transfer the whipped cream into a pastry bag tipped with a star tip; I used Ateco tip 847. Keep the whipped cream chilled until ready to use.

Notes

  • Make sure the cream cheese is softened to room temperature for a smooth filling.
  • Chill the cheesecake for at least 12 hours to set properly before serving.
  • Feel free to garnish with additional lemon zest or fresh berries for extra flavor.

Nutrition

Find it online: http://bitezly.com/the-best-no-bake-lemon-cheesecake-recipe/