No-Bake Lemon Curd Cheesecake

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Are you looking for a sweet treat that doesn’t need baking? This lemon curd cheesecake is just what you need! It’s creamy, tangy, and so full of sunshine flavor.

I love making this dessert when I want something that feels special but doesn’t take a lot of work.

The bright yellow center makes it look like summer on a plate!

Even if you’ve never made a cheesecake before, this recipe is super easy to follow.

Why You’ll Love Lemon Curd Cheesecake?

No oven needed
Make it ahead of time – it needs to chill anyway!
Bright, fresh flavor that everyone loves
Creamy texture with a nice crunchy base

Ingredients You’ll Need

Digestive biscuits: These make the perfect crunchy base. If you’re in America, Graham crackers work just as well.
Butter: Helps bind the base together and adds richness. You can use either salted or unsalted.
Cream cheese: Full-fat works best to help your cheesecake set properly. The Philadelphia brand gives the best results.
Icing sugar: Sweetens the filling without making it grainy. It blends smoothly with the cream cheese.
Lemon curd: The star of the show! Use good-quality store-bought or make your own for a fresh flavor.
Lemon zest: Adds little bursts of lemon flavor and makes the cheesecake look pretty, too.
Lemon extract: Gives an extra punch of lemon flavor that makes this cheesecake special.
Double cream: Also called heavy cream, this helps the cheesecake set firmly so you can slice it neatly.
Vanilla extract: Just a touch enhances all the other flavors without overpowering the lemon.

Equipment You’ll Need

Springform tin: Makes removing the cheesecake super easy once it’s set. A 23cm (9-inch) size works perfectly.
Food processor: Turns your biscuits into fine crumbs quickly. You can use a rolling pin instead if needed.
Electric mixer: Helps get your cheesecake filling smooth and thick. Either a stand mixer or hand mixer works great.
Measuring tools: Digital scales give the most accurate results, but measuring cups and spoons work too.
Zester: Gets the bright yellow zest off lemons without the bitter white pith. A fine grater can work too.
Piping bags and nozzles: For making pretty swirls of cream around the edge. Optional, but makes it look professional.
Mixing bowls: You’ll need at least two – one for the base and one for the filling.

How to Make Lemon Curd Cheesecake?

This no-bake dessert comes together in a few simple steps. Then just let the fridge do the hard work of setting it perfectly!

Step 1: Make the base

Crush the biscuits into fine crumbs using a food processor. Mix with melted butter until it looks like wet sand. Press firmly into the bottom of your springform tin.

Step 2: Chill the base

Pop the tin in the fridge for about 30 minutes. This helps it set firm, so it doesn’t mix with the filling when you add it later.

Step 3: Mix the filling

Beat together the cream cheese, icing sugar, lemon curd, lemon zest, and lemon extract until smooth. Make sure there are no lumps hiding anywhere.

Step 4: Add the cream

Pour in the double cream and keep mixing until the mixture gets very thick. It should hold its shape when you lift the beater.

Step 5: Fill the tin

Spread the mixture carefully over the chilled base. Smooth the top flat with a spatula. Return to the fridge for at least 4 hours.

Step 6: Decorate

Whip the cream with a little icing sugar and vanilla. Pipe swirls around the edge and fills the center with more lemon curd. Sprinkle with lemon zest.

Tips for the Best Lemon Curd Cheesecake

Use room temperature cream cheese. It mixes much more smoothly and helps avoid lumps in your filling.
Don’t skimp on chilling time. A minimum of 4 hours is needed, but overnight is even better for the perfect set.
Check your mixture thickness. The filling should be thick enough that you need to tap the spoon to get it off.
Press the base firmly. Use the back of a spoon or a flat-bottomed glass to compress the crumbs well.
Use full-fat ingredients. Lower-fat versions won’t set properly and could leave you with a wobbly cheesecake.

Variations and Substitutions

Gluten-free option. Just swap the regular biscuits for gluten-free ones. The rest of the recipe stays the same!
Different base flavors. Try ginger nuts or Hobnobs instead of digestives for a new twist on the flavor.
Citrus swap. Use lime or orange curd instead of lemon for a different but equally delicious citrus cheesecake.
Add some berries. Fresh raspberries or blueberries make a lovely addition to the top or mixed into the filling.
Chocolate lover’s version. Add white chocolate chips to the filling for little bursts of sweetness against the tangy lemon.

Make-Ahead and Storage Tips

Make 1-2 days ahead. This cheesecake keeps well in the fridge for 3-4 days, making it perfect for planning ahead.
Freeze for later. The undecorated cheesecake freezes well for up to 3 months. Thaw in the fridge overnight before decorating.
Slice before freezing. Cut into portions before freezing so you can defrost just what you need each time.
Wait to decorate. Add the whipped cream and extra lemon curd just before serving for the freshest look.
Store covered. Keep in an airtight container or covered with plastic wrap to prevent it absorbing fridge smells.

Serving Ideas

Fresh fruit platter: Serve with strawberries, blueberries, and raspberries for a colorful summer dessert.
Ice cream sidekick: A small scoop of vanilla ice cream works wonderfully with the tangy cheesecake.
Tea time treat: Pairs perfectly with Earl Grey tea for an afternoon pick-me-up.
Mint garnish: Add a few fresh mint leaves on top for a pop of color and fresh flavor.
Dessert sauce: Drizzle with a bit of warm berry sauce for an extra special finishing touch.

Frequently Asked Questions (FAQs)

The mixture should hold its shape when you lift your beater. If it drops too easily, keep mixing until it gets firmer. It should need a tap to fall off the spoon.

Using low-fat cream cheese isn’t recommended for a sliceable cheesecake. If you want a lighter version, try making individual portions in small glasses instead.

When stored properly in the refrigerator, this cheesecake stays fresh for 3-4 days. Keep it covered to maintain the best flavor and texture.

Common reasons include not whipping the mixture enough, using low-fat ingredients, or not chilling long enough. Make sure to follow all steps carefully.

Yes! You can leave out the lemon extract if you don’t have any. Just add extra lemon zest to boost the flavor naturally.