This lemon curd cheesecake is packed full of tart, zesty lemon flavor! It has lemon curd in the cheesecake filling and the topping, and a thick graham cracker crust. It’s ultra creamy, and such an easy, no bake cheesecake recipe! For an even bigger shortcut you can use store bought lemon curd - or even use raspberry curd for a berry twist.
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🍋 Why you'll LOVE this recipe
- Creamy: It has an ultra creamy, smooth mousse like texture.
- Lemon curd: There's lemon curd in the filling and the topping for lots of rich, creamy and tart lemon flavor.
- Easy: It's an easy gelatin free, no bake cheesecake - perfect for the summer when it's too hot to turn the oven on.
For a raspberry baked version, check out my lemon raspberry cheesecake recipe. It's topped with raspberry curd!
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Heavy whipping cream: Use 35% whipping cream or heavy cream. This will help add lift and set your cheesecake.
- Cream cheese: Use a full fat brick style cream cheese for the best results. I always use Philadelphia original bricks.. Don’t use low fat because it has a higher water content and your cheesecake won’t set properly.
- Lemon curd: I go over how to make lemon curd at home. But for a more thorough recipe with lots of tips, this lemon curd recipe goes into a lot more detail.
- Lemon: An extra lemon in the cheesecake filling gives it extra tang and zesty flavor.
- Graham crumbs: Crush graham crackers in a bag with a rolling pin, or use a food processor. You can also use pre-ground graham crackers, commonly found in the baking section of the grocery store.
If you love creamy no bake lemon desserts, you would love this lemon tiramisu recipe! It also has a glossy lemon curd topping.
✔️ Ingredient substitutions
For a shortcut, you can use pre-made lemon curd - you'll need about one cup! You can substitute lemon curd for this raspberry curd for a raspberry twist.
👩🍳 How to make lemon curd cheesecake
I've divided this recipe into three sections - the curd, crust, and the filling. If using store-bought or premade lemon curd, you will need about one cup.
Lemon curd step by step
Tip: to prevent a metallic flavor, use a coated or non-metal saucepan such as a ceramic or enamel coated pan. The lemon curd can be made a few days ahead of time.
Step 1: In a medium saucepan, whisk together sugar, egg, and yolks. Add lemon juice, lemon zest, and salt. Whisk to combine and heat on medium low heat until simmering and thickened. Stir frequently to prevent burning.
Step 2: Pour into a non-metal container or jar, and add unsalted cubed butter. Stir to melt, cover with a piece of plastic wrap or parchment paper right on the surface. Refrigerate until chilled and thickened.
Graham cracker crust step by step
Prep: Grease a 9” springform pan with a thin layer of vegetable oil and line the bottom with a round of parchment paper for easy release.
Step 1: In a large bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Stir until fully combined.
Step 2: Pour crust into the prepared springform pan and press the crust up the sides of the pan. Tightly pack the crust into the bottom with your fingers or the bottom of a glass. Set aside.
Cheesecake filling step by step
Step 1: In a chilled medium bowl or stand mixer, whip the cream to stiff peaks. Set aside in the fridge until later.
Step 2: In a large bowl or standmixer, combine grated lemon zest and sugar. Blend the sugar and zest with an electric mixer until very fragrant and yellow in color.
Step 3: Add softened cream cheese into the lemon sugar. Blend until fluffy and creamy, scraping down the bowl’s sides frequently to prevent lumps.
Step 4: Add lemon curd and lemon juice into the mixture, blend well to combine. Scrape down the sides of the bowl frequently.
Step 5: Add the whipped cream and fold it into the cheesecake mixture very gently to prevent deflating the mixture.
Step 6: Once you get an even, fluffy mixture, transfer it into the crust and spread it out to the edges. Smooth the top, cover, and chill for at least 8 hours or overnight.
Step 7: Once ready to serve, spread the remaining lemon curd on top of the cheesecake, top with lemon slices, slice (wipe the knife clean with every slice), and serve!
📝 Expert No Bake Cheesecake Tips
- Whip the whipped cream to stiff peaks. It should hold its shape and not be gloopy. Make sure the cream is cold and use a chilled bowl to help. This is very important to thicken your cheesecake.
- Use good quality, full fat, brick style cream cheese for the cheesecake to set properly - I love using Philadelphia cream cheese.
- The cheesecake needs to set in the fridge for at least 8 hours or overnight to firm up successfully and allow the flavors to develop.
- To get extra clean cuts, freeze the cheesecake for an hour before cutting, and wipe the knife after every cut.
🥄 Make ahead and storage
The cheesecake will keep well in a container or cake carrier in the fridge for up to 4 days and in the freezer for up to 3 months. It can be topped with lemon curd ahead of time!
Lemon curd will keep in the fridge in an airtight container or jar for up to one week. To store for longer, store in an airtight container or bag in the freezer for up to 3 months. Defrost overnight in the fridge or at room temperature for an hour. Stir until smooth and serve.
❔ Can you use other toppings?
Technically you can swap the lemon curd for any other curd or similar spread you prefer! Blueberry curd, raspberry curd, and passionfruit curd are all such great ideas.
📖 Recipe FAQs
You only need to strain it if it turns out lumpy. I don't usually strain lemon curd.
The acidity in the lemon and stiffly whipped cream work together to make a set, creamy texture. It's not as stiff as a cheesecake with gelatin - so it won't hold its shape well in a really warm place.
This cheesecake sets on the softer side because it doesn’t have any gelatin. Make sure the whipping cream is whipped to stiff peaks and fold it in very very gently so that it doesn’t deflate. It's important to use good quality, full fat, brick style cream cheese (like Philadelphia original cream cheese).
Freeze the cheesecake for at least an hour to get it more firm. Use a large, sharp knife - cleaning between each slice for crisp, clean slices. Run it under hot water to make it even easier!
I've had success with freezing the cheesecake for 3 hours to cut down on the 8 hours of refrigerator time. It works, but I still recommend the 8 hours in the refrigerator - the flavor and texture was better this way.
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📖 Recipe
Lemon Curd Cheesecake
Ingredients
Lemon Curd (about 1 cup)
- ⅔ cup granulated sugar
- 1 large egg
- 2 large egg yolks
- ⅓ cup lemon juice freshly squeezed
- 1 lemon zested
- ⅛ teaspoon sea salt
- ⅓ cup unsalted butter cold and cubed
Crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted and cooled to room temperature
- ⅛ teaspoon sea salt
Filling
- ¾ cup heavy whipping cream cold
- ½ cup granulated sugar
- 1 lemon zested
- 24 oz cream cheese softened
- ½ cup prepared lemon curd
- 1 tablespoon lemon juice freshly squeezed
Instructions
Lemon Curd (about 1 cup)
- Note: to prevent a metallic flavor, use a coated or non-metal saucepan such as a ceramic or enamel coated pan. The lemon curd can be made a few days ahead of time.
- In a medium saucepan, whisk together sugar, egg, and yolks. Add lemon juice, lemon zest, and salt. Whisk to combine and heat on medium low heat until simmering and thickened. Stir frequently to prevent burning.⅔ cup granulated sugar, 1 large egg, 2 large egg yolks, ⅓ cup lemon juice, 1 lemon, ⅛ teaspoon sea salt
- Pour into a non-metal container or jar, and add unsalted cubed butter. Stir until melted and smooth, cover with a piece of plastic wrap or parchment paper right on the surface. Refrigerate until chilled and thickened.⅓ cup unsalted butter
Crust
- Grease a 9” springform pan with a thin layer of vegetable oil and line the bottom with a round of parchment paper for easy release.
- In a large bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Stir until fully combined.2 cups graham cracker crumbs, ¼ cup granulated sugar, ½ cup unsalted butter, ⅛ teaspoon sea salt
- Pour crust into the prepared springform pan and press the crust up the sides of the pan. Tightly pack the crust into the bottom with your fingers or the bottom of a glass. Set aside.
Filling
- In a chilled medium bowl or stand mixer, whip the cream to stiff peaks. Set aside in the fridge until later.¾ cup heavy whipping cream
- In a large bowl or standmixer, combine grated lemon zest and sugar. Blend the sugar and zest with an electric mixer until very fragrant and yellow in color.½ cup granulated sugar, 1 lemon
- Add softened cream cheese into the lemon sugar. Blend until fluffy and creamy, scraping down the bowl’s sides frequently to prevent lumps.24 oz cream cheese
- Add lemon curd and lemon juice into the mixture, blend well to combine. Scrape down the sides of the bowl frequently.½ cup prepared lemon curd, 1 tablespoon lemon juice
- Add the whipped cream and fold it into the cheesecake mixture very gently to prevent deflating the mixture.
- Once you get an even, fluffy mixture, transfer it into the crust and spread it out to the edges. Smooth the top, cover, and chill for at least 8 hours or overnight.
- Once ready to serve, spread the remaining lemon curd on top of the cheesecake, top with lemon slices, slice (wipe the knife clean with every slice), and serve!
Notes
- The cheesecake will keep well in a container or cake carrier in the fridge for up to 4 days and in the freezer for up to 3 months. It can be topped with lemon curd ahead of time!
- Lemon curd will keep in the fridge in an airtight container or jar for up to one week. To store for longer, store in an airtight container or bag in the freezer for up to 3 months. Defrost overnight in the fridge or at room temperature for an hour. Stir until smooth and serve.
- Whip the whipped cream to stiff peaks. It should hold its shape and not be gloopy. Make sure the cream is cold and use a chilled bowl to help. This is very important to thicken your cheesecake.
- Use good quality, full fat, brick style cream cheese for the cheesecake to set properly - I love using Philadelphia cream cheese.
- The cheesecake needs to set in the fridge for at least 8 hours or overnight to firm up successfully and allow the flavors to develop.
- To get extra clean cuts, freeze the cheesecake for an hour before cutting, and wipe the knife after every cut.
Angel
I made this yesterday and oh my God it was so good!!! I found you on tiktok and I LOVE your recipes!! So easy and so much to make!!
Stephanie
It was maybe too soft
Kylie
Loved the lemon curd - easiest recipe ever. I usually make baked cheesecake so eventhough I chilled this overnight it was very soft. What could I add to firm it up? Gelatine? Cornflour?
Mary
Hi! Sorry it turned out too soft. It is supposed to be a softer cheesecake - more like a mousse but you should be able to slice it! It's a very different texture to baked cheesecake. You could serve it in little cups if it's not sliceable or add dissolved gelatin into the filling.