This lemon curd cheesecake is bursting with tangy, refreshing lemon flavor! The cheesecake filling and topping are both infused with luscious lemon curd, all resting on a thick graham cracker crust. Ultra creamy and delightfully simple, this no-bake recipe is a breeze to make. For an even quicker option, you can use store-bought lemon curd—or switch things up with raspberry curd for a fruity twist!
INGREDIENTS
Lemon Curd (about 1 cup):
- ⅔ cup granulated sugar
- 1 large egg
- 2 large egg yolks
- ⅓ cup freshly squeezed lemon juice
- Zest of 1 lemon
- 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 cold heavy whipping cream
- ½ cup granulated sugar
- Zest of 1 lemon
- 24 oz softened cream cheese
- ½ cup prepared lemon curd
- 1 tablespoon freshly squeezed lemon juice
INSTRUCTIONS
- Make the Lemon Curd:
- In a medium saucepan, whisk together sugar, egg, and egg yolks. Add lemon juice, zest, and salt. Whisk to combine.
- Heat over medium-low, stirring frequently, until the mixture thickens and simmers.
- Remove from heat and stir in cold, cubed butter until smooth. Pour into a non-metal container, cover with plastic wrap or parchment paper (pressed against the surface), and refrigerate until chilled and thickened.
- Prepare the Crust:
- Grease a 9” springform pan and line the bottom with parchment paper.
- In a bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Stir until fully mixed.
- Press the mixture evenly into the bottom and up the sides of the prepared pan. Set aside.
- Make the Filling:
- Whip the heavy cream to stiff peaks in a chilled bowl. Set aside in the fridge.
- In another bowl, combine lemon zest and sugar. Mix with an electric mixer until fragrant and yellow in color.
- Add softened cream cheese and blend until fluffy and smooth, scraping down the bowl as needed.
- Mix in lemon curd and lemon juice until fully incorporated.
- Gently fold in the whipped cream to keep the mixture light and airy.
- Assemble the Cheesecake:
- Pour the cheesecake filling into the crust and smooth the top. Cover and refrigerate for at least 8 hours or overnight.
- Serve:
- Before serving, spread the remaining lemon curd over the top of the cheesecake. Garnish with lemon slices if desired. Slice carefully, wiping the knife between each cut for clean slices.
NOTES
- Make Ahead & Storage: Store the cheesecake in the fridge for up to 4 days or freeze for up to 3 months. Lemon curd can be stored in the fridge for up to a week or frozen for 3 months.
- Tips for Success: Use full-fat, brick-style cream cheese (like Philadelphia) for the best texture. Allow the cheesecake to set overnight for the best results.
- For clean slices, freeze the cheesecake for an hour before cutting and wipe the knife after each slice.
NUTRITION (PER SERVING):
- Calories: 296kcal
- Carbohydrates: 31g
- Protein: 9g
- Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 78mg
- Sodium: 414mg
- Fiber: 1g
- Sugar: 23g
- Vitamin A: 533IU
- Vitamin C: 10mg
- Calcium: 176mg
- Iron: 1mg
