No-Bake Lemon Curd Cheesecake
This creamy, tangy no-bake cheesecake bursts with bright lemon flavor. The sunshine-yellow filling sits on a crunchy biscuit base and needs no baking, just chilling time to set perfectly.
Ingredients
For the Biscuit Base:
- 300 g Digestive biscuits
- 135 g Butter melted
For the Cheesecake Filling
- 750 g Full-fat cream cheese
- 150 g Lemon curd
- 125 g Icing sugar
- Zest of 2 lemons
- 3 tsp Lemon extract
- 300 ml Double cream
For the Decoration:
- 300 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- 75 g Lemon curd
- Zest of 1 lemon
Instructions
- Prepare the base: Crush biscuits into fine crumbs, mix with melted butter, and press firmly into a 23cm springform tin.
- Chill the base: Refrigerate for 30 minutes until firm.
- Mix filling: Beat cream cheese, icing sugar, lemon curd, zest, and extract until smooth.
- Add cream: Pour in double cream and whip until very thick and holding its shape.
- Fill and chill: Spread mixture over base and refrigerate overnight or at least 4 hours.
- Decorate: Whip remaining cream with sugar and vanilla, pipe around edges, fill center with lemon curd, and sprinkle with zest.
Notes
- Always use full-fat cream cheese and double cream for proper setting.
- Philadelphia cream cheese gives the best results for texture.
- The mixture should be very thick before pouring into the tin.
- For best results, chill overnight rather than just the minimum 4 hours.
- Store in the refrigerator for up to 4 days.