If you’re craving a dessert that’s both delightfully refreshing and wonderfully creamy without the fuss of baking, this Lemon No-Bake Cheesecake with Lemon Curd and Whipped Cream Recipe is exactly what you need. Imagine a buttery graham cracker crust hugging a lusciously smooth lemon-infused cream cheese filling, topped with velvety whipped cream and vibrant lemon curd—the perfect combination of sweet and tart, creamy and zesty. It’s the kind of treat that brightens any day, impresses every guest, and quickly becomes a beloved favorite in your dessert repertoire.
Ingredients You’ll Need
The magic of this cheesecake lies in the simplicity and quality of its ingredients. Each component plays a crucial role, whether it’s the buttery crust that adds crunch and richness, or the fresh lemon juice and zest that infuse brightness and depth. The balance between creamy, sweet, and tangy is what makes this recipe truly stand out.
- 2 ¼ cups graham cracker crumbs: Provides the perfect crisp, buttery base that holds the cheesecake together with a hint of sweetness.
- 2 tablespoons brown sugar: Adds a warm caramel note that enhances the crust’s flavor.
- 1 pinch salt: Balances the sweetness and brightens the flavors.
- ½ cup unsalted butter (melted): Binds the crust crumbs, delivering richness and a lovely golden color.
- 3 (8-oz) blocks full-fat cream cheese (room temperature): The creamy, tangy heart of the cheesecake, ensuring velvety texture.
- 1 ½ cups powdered sugar: Sweetens the filling evenly without grit.
- ¼ cup full-fat sour cream (room temperature): Adds tang and smoothness, making the filling irresistibly silky.
- 3 tablespoons fresh lemon juice (about 1 large lemon): Brings the essential bright, citric zing that makes this dessert sing.
- 1 tablespoon finely grated lemon zest: Intensifies the lemon flavor with fresh oils and aroma.
- 1 teaspoon vanilla extract: Adds warmth that complements the tartness beautifully.
- ¼ teaspoon lemon extract (optional): For an extra lemon punch if you adore that zing.
- ¾ cup heavy whipping cream (35% fat, cold): Whipped to airy perfection, it lightens the filling for that melt-in-your-mouth finish.
- ¾-1 cup lemon curd (store-bought or homemade): The luscious topping that’s bursting with citrusy goodness.
- Sweetened whipped cream: Perfect for decorating and adding a creamy cloud on top.
- Lemon zest and slices: For a fresh and pretty garnish that signals all the lemony joy inside.
How to Make Lemon No-Bake Cheesecake with Lemon Curd and Whipped Cream Recipe
Step 1: Make the Crust
Start by combining the graham cracker crumbs, brown sugar, and a pinch of salt in a medium bowl. Then, pour in the melted butter and stir until every crumb is evenly moistened. This step is key because it ensures your crust will hold together firmly. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Pop it in the freezer as you move on to the filling; chilling the crust first helps it set perfectly.
Step 2: Start the Filling
In a large bowl, beat the softened cream cheese on medium speed until perfectly smooth — this usually takes about 1 to 2 minutes. Next, add the powdered sugar and continue beating until fluffy and fully combined, stopping occasionally to scrape down the sides for a silky batter without lumps.
Step 3: Add the Liquids Gradually
Slowly mix in the sour cream, vanilla extract, lemon zest, and lemon juice one tablespoon at a time. This gradual approach helps prevent the mixture from curdling and keeps the texture beautifully smooth. If you want more lemony depth, stir in the optional lemon extract here too. It’s a little trick that really kicks up the brightness.
Step 4: Whip the Cream
Using a separate chilled bowl, whip the cold heavy cream until stiff peaks form. This step is crucial for a light and airy cheesecake texture. Then, gently fold the whipped cream into the lemon cream cheese mixture with a spatula, taking your time so you maintain all that lovely volume and fluffiness.
Step 5: Assemble and Chill
Spoon the luscious lemon filling into your chilled crust, smoothing the top with a spatula for a clean finish. Cover your cheesecake and transfer it to the refrigerator for at least 6 hours or overnight if you can wait that long—patience here means better flavor and perfect set.
Step 6: Finish and Serve
Once chilled, spread a generous layer of lemon curd over the cheesecake. Pop it back in the fridge for another 30 minutes to let the curd set wonderfully. Before serving, decorate with swirls of sweetened whipped cream, fresh lemon slices, and a sprinkling of lemon zest. Slice it up and watch how quickly this dreamy dessert disappears!
How to Serve Lemon No-Bake Cheesecake with Lemon Curd and Whipped Cream Recipe
Garnishes
A few thoughtful garnishes make this Lemon No-Bake Cheesecake with Lemon Curd and Whipped Cream Recipe truly shine. Consider bright lemon zest curls, fresh lemon slices, or delicate sprigs of mint. The vibrant colors not only elevate the look but also add subtle freshness with every bite. Dollops of sweetened whipped cream add clouds of softness, balancing the lively citrus flavors perfectly.
Side Dishes
For an inviting dessert spread, pair this cheesecake with fresh berries like blueberries or raspberries, which offer bursts of complementary sweetness and color. A light cup of Earl Grey tea or sparkling lemonade also complements the zesty, creamy layers beautifully, rounding out a perfect dessert experience.
Creative Ways to Present
Want to wow your guests? Serve this Lemon No-Bake Cheesecake with Lemon Curd and Whipped Cream Recipe in individual clear glasses or mini jars for charming portions that highlight its layers. Alternatively, sprinkle toasted almond slices or edible flowers on top for an elegant touch. Presentation is key, and this dessert is the perfect canvas to showcase your creativity.
Make Ahead and Storage
Storing Leftovers
This cheesecake keeps wonderfully in the fridge for up to 3 days when tightly covered. Keeping it chilled helps maintain its creamy texture and fresh lemon flavor. Store leftovers in an airtight container or cover the springform pan tightly with plastic wrap to avoid absorbing any other fridge odors.
Freezing
You can freeze individual slices of this Lemon No-Bake Cheesecake with Lemon Curd and Whipped Cream Recipe wrapped securely in plastic wrap and then in foil. Frozen cheesecake lasts up to 1 month. Thaw overnight in the refrigerator before serving, allowing it to regain its perfect texture and flavor.
Reheating
Since this is a no-bake, chilled cheesecake, reheating is not recommended. Serve it cold for the best creamy and refreshing experience that highlights all the lemony goodness. Simply let slices sit at room temperature for a few minutes if you prefer a slightly softer texture.
FAQs
Can I use low-fat cream cheese or sour cream for this recipe?
Using full-fat versions is highly recommended for the best creamy texture and rich flavor. Low-fat options tend to make the filling less smooth and can affect the cheesecake’s ability to set properly.
Is lemon curd necessary, or can I skip it?
Lemon curd adds an extra layer of tangy sweetness that enhances the overall flavor profile, but you can certainly enjoy this cheesecake without it. Just be sure to adjust garnish and whipped cream accordingly for balance.
How do I prevent the crust from getting soggy?
Freezing the crust before adding the filling helps it firm up and resist sogginess. Pressing the buttered crumbs firmly and chilling the entire cheesecake for sufficient time also keeps the crust crisp and delicious.
Can I make this cheesecake vegan or dairy-free?
This particular recipe relies heavily on dairy ingredients for its texture and taste. However, you could experiment with dairy-free cream cheese, vegan butter, and coconut cream, though the final result may differ in consistency and flavor.
What if I don’t have lemon extract?
Lemon extract is optional and mainly enhances the lemon flavor. Fresh lemon juice and zest provide plenty of brightness, so feel free to skip the extract if you don’t have it on hand.
Final Thoughts
This Lemon No-Bake Cheesecake with Lemon Curd and Whipped Cream Recipe is one of those desserts that feels both casually simple and surprisingly elegant. It’s the perfect pick-me-up for a sunny afternoon, a cheerful ending to any meal, or a crowd-pleasing showstopper at your next gathering. With its effortless preparation and irresistible flavor, I wholeheartedly encourage you to give it a try—you’re going to fall in love!
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Lemon No-Bake Cheesecake with Lemon Curd and Whipped Cream Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes
- Yield: 12 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This no-bake lemon cheesecake features a crisp graham cracker crust topped with a light, fluffy cream cheese and lemon filling. Infused with fresh lemon juice and zest, it offers a refreshing citrus flavor perfect for warm weather or any time you want a bright, creamy dessert without turning on the oven. Topped with lemon curd and whipped cream, this cheesecake is easy to prepare and impresses with its delicate texture and tangy sweetness.
Ingredients
Crust
- 2 ¼ cups graham cracker crumbs
- 2 tablespoons brown sugar
- 1 pinch salt
- ½ cup unsalted butter, melted (1 stick)
Filling
- 3 (8-oz) blocks full-fat cream cheese, room temperature
- 1 ½ cups powdered sugar
- ¼ cup full-fat sour cream, room temperature
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon extract (optional)
- ¾ cup heavy whipping cream (35% fat), cold
Topping
- ¾–1 cup lemon curd (store-bought or homemade)
- Sweetened whipped cream
- Lemon zest and lemon slices for garnish
Instructions
- Make the crust: In a medium bowl, stir together graham cracker crumbs, brown sugar, and salt. Add melted butter and mix until evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Freeze the crust while you prepare the filling to help it set firmly.
- Start the filling: In a large mixing bowl, beat the cream cheese on medium speed until completely smooth, about 1 to 2 minutes. Add powdered sugar and beat again until the mixture is fluffy and well combined, scraping down the bowl sides as needed to ensure even texture.
- Add the liquids gradually: Mix in the sour cream, vanilla extract, lemon zest, and fresh lemon juice, adding the lemon juice one tablespoon at a time and mixing well on medium-low speed after each addition to prevent curdling and maintain a smooth batter. If using lemon extract, add it at this step and blend thoroughly.
- Whip the cream: In a separate bowl, beat the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon cream cheese mixture using a spatula, taking care to maintain the light and airy texture without deflating the whipped cream.
- Assemble and chill: Spoon the filling into the chilled crust and smooth the top with a spatula. Cover the pan and refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set properly.
- Finish and serve: Once set, optionally spread the lemon curd evenly over the top of the cheesecake and chill for an additional 30 minutes. Garnish with sweetened whipped cream, lemon zest, and fresh lemon slices. Slice and serve chilled.
Notes
- For best results, allow the cream cheese and sour cream to come to room temperature before mixing to ensure a smooth filling.
- Freezing the crust before adding the filling helps it hold together and prevents sogginess.
- Use freshly squeezed lemon juice for the brightest citrus flavor.
- Chilling the assembled cheesecake overnight results in a firmer texture and enhanced flavors.
- Lemon curd topping is optional but adds an extra layer of lemony sweetness and visual appeal.
- If you prefer a less sweet dessert, reduce the powdered sugar by ¼ cup.
- To lighten the dessert, substitute part of the heavy cream with whipped topping, but this may slightly change the texture.
