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    Flouring Kitchen » Cheesecakes

    Lemon Curd Cheesecake

    Published: May 4, 2023 by Mary · This post may contain affiliate links · 5 Comments

    1.2K shares
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    Jump to Recipe Jump to Video

    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. 

    lemon curd cheesecake on glass cake stand topped with lemon curd with a wedge cut out
    Jump to:
    • 🍋 Why you'll LOVE this recipe
    • 📝 Key ingredients
    • ✔️ Ingredient substitutions
    • 👩‍🍳 How to make lemon curd cheesecake
    • 📝 Expert No Bake Cheesecake Tips
    • 🥄 Make ahead and storage
    • ❔ Can you use other toppings?
    • 📖 Recipe FAQs
    • 🍰 More related recipes
    • 📖 Recipe
    • 💬 Comments

    🍋 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!

    cheesecake topped with lemon curd on a plate with a bite taken out of it

    📝 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.

    whisking cooked lemon curd in saucepan

    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. 

    whisking cooked lemon curd in glass bowl with cold butter

    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. 

    mix graham cracker crust in a glass bowl with a silicone spatula

    Step 1: In a large bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Stir until fully combined. 

    press graham crumb mixture into the bottom and sides of a springform pan with your fingers

    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. 

    rubbing lemon zest and sugar together with a handheld electric mixer

    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. 

    beating lemon sugar and cream cheese together in a large bowl with an electric handheld mixture

    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. 

    pouring lemon curd into lemon cheesecake filling

    Step 4: Add lemon curd and lemon juice into the mixture, blend well to combine. Scrape down the sides of the bowl frequently. 

    folding lemon cheesecake filling with a silicone spatula in a large glass bowl

    Step 5: Add the whipped cream and fold it into the cheesecake mixture very gently to prevent deflating the mixture. 

    filled lemon cheesecake in a springform pan

    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. 

    spreading lemon curd on top of lemon cheesecake with a spoon

    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.
    lemon curd cheesecake flatlay with lemon curd and sliced lemons on top

    🥄 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.

    sliced lemon cheesecake to show creamy texture and lemon curd drip

    📖 Recipe FAQs

    Do you need to strain lemon curd?

    You only need to strain it if it turns out lumpy. I don't usually strain lemon curd.

    How does the cheesecake set without gelatin?

    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.

    Why is my cheesecake not setting?

    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).

    How do I get extra clean slices?

    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!

    Can I chill the cheesecake for less time?

    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.

    🍰 More related recipes

    • lemon raspberry cheesecake with raspberry curd topping sliced
      Lemon Raspberry Cheesecake
    • slice of creamy lemon tiramisu on white plate topped with lemon curd
      Lemon Tiramisu with Lemon Curd
    • funfetti cheesecake slice with lit candle on plate
      Funfetti Cheesecake
    • sliced strawberry cheesecake topped with strawberry crunch and whipped cream
      Strawberry Crunch Cheesecake

    Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.

    📖 Recipe

    lemon curd cheesecake on glass cake stand topped with lemon curd with a wedge cut out

    Lemon Curd Cheesecake

    Mary
    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.
    5 from 3 votes
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 50 minutes mins
    Cook Time 10 minutes mins
    Chill Time 8 hours hrs
    Total Time 1 hour hr
    Course Cheesecake, Dessert
    Cuisine American
    Servings 16 slices
    Calories 296 kcal

    Equipment

    • nine inch springform round baking pan
    • electric mixer

    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
    Makes: 9inch9 x 9inch round

    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!

    Video

    Notes

    Make ahead & 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.
    Tips for success:
    • 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.

    Nutrition

    Calories: 296kcalCarbohydrates: 31gProtein: 9gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 78mgSodium: 414mgPotassium: 182mgFiber: 1gSugar: 23gVitamin A: 533IUVitamin C: 10mgCalcium: 176mgIron: 1mg
    Tried this recipe?Let us know how it was!
    « Lemon Raspberry Cheesecake
    Blueberry Curd »

    Reader Interactions

    Comments

    1. Bree

      July 20, 2023 at 1:29 pm

      5 stars
      I made this for my brothers birthday and he loved it!

      Reply
    2. Angel

      May 21, 2023 at 12:44 pm

      5 stars
      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!!

      Reply
    3. Stephanie

      May 16, 2023 at 10:23 pm

      It was maybe too soft

      Reply
    4. Kylie

      May 08, 2023 at 3:01 am

      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?

      Reply
      • Mary

        May 09, 2023 at 12:20 am

        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.

        Reply

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