A Cool Slice of Summer

During the peak of summer, when turning on the oven feels like an absolute chore, I still crave the rich, satisfying bite of a good cheesecake. I needed a solution that was entirely oven free but didn’t compromise on that classic, dense texture.

By combining a buttery, chilled crust with a gel set filling, this incredibly refreshing dessert was born. It is now a permanent fixture in my summer rotation, proving that you do not need heat to create a stunning, bakery quality Lemon curd cheesecake.

Why This No-Bake Recipe is a Winner

You are going to absolutely love this recipe because it takes all the stress out of cheesecake making. Here is why it is brilliant:

• Zero Oven Time: Not a single minute of baking is required for the crust or the filling.
• Foolproof Texture: Using a touch of gelatin ensures the filling sets up beautifully and slices cleanly every time.
• Punchy Flavor: Because the filling is never baked, the bright, tart notes of the Lemon curd recipe remain incredibly vibrant and fresh.

Everything You Need

• 2 cups graham cracker crumbs: For the sturdy, no bake base.
• 1/2 cup (1 stick) unsalted butter: Melted, to bind the crust.
• 24 ounces (3 blocks) cream cheese: Must be full fat and softened to room temperature.
• 1/2 cup powdered sugar: Dissolves much easier in a cold batter than granulated sugar.
• 1 cup heavy whipping cream: Cold from the fridge, to lighten the dense cream cheese.
• 1 and 1/2 cups Lemon Curd: Thick store bought or homemade filling.
• 1 packet (2 and 1/4 teaspoons) unflavored gelatin: This is the secret to a sliceable no bake cake.
• 1/4 cup cold water: To bloom the gelatin.

Crafting Your Cheesecake

• STEP 1In a medium bowl, stir together the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom and slightly up the sides of a 9 inch springform pan. Place the pan in the freezer to set while you make the filling.
• STEP 2In a small microwave safe bowl, sprinkle the unflavored gelatin over the cold water. Let it sit (bloom) for 5 minutes until it becomes solid. Microwave it for 15 seconds until it melts into a clear liquid. Set it aside to cool slightly.
• STEP 3In a large bowl, use an electric mixer to beat the softened cream cheese and powdered sugar until completely smooth.
• STEP 4In a separate, chilled bowl, whip the cold heavy cream until stiff peaks form.
• STEP 5Add the lemon curd and the slightly cooled, liquid gelatin to the cream cheese mixture. Beat on medium speed just until fully combined and a uniform yellow color is achieved.
• STEP 6Use a rubber spatula to gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
• STEP 7Remove the crust from the freezer. Pour the filling over the crust and smooth the top with a spatula.
• STEP 8Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, before releasing the springform ring and slicing.

Fun Twists and Serving Ideas

• Cookie Base: Substitute the graham crackers with crushed Lemon curd cookies for an intensely citrusy crust.
• Whipped Cream Border: Pipe a border of fresh, sweetened whipped cream around the top edge of the chilled cake before serving.
• Berry Compote: Serve generous slices with a warm blueberry or blackberry compote on the side. The dark berries beautifully offset the bright yellow cake.
• Extra Glaze: Spread a thin, extra layer of the citrus filling over the top of the set cheesecake right before releasing it from the pan.

Pro Tips

• Press the Crust Firmly: Because it isn’t baked, the crust relies entirely on the butter and pressure to hold together. Use the flat bottom of a measuring cup to pack it down tightly.
• Do Not Skip the Gelatin: While some no bake recipes skip it, gelatin is absolutely necessary here to offset the extra liquid from the citrus filling and ensure clean slices.
• Soften the Cream Cheese Completely: Cold cream cheese will leave tiny, unpleasant lumps throughout your beautiful, smooth filling.
• Whip the Cream to Stiff Peaks: The whipped cream provides the necessary structure and volume. If it is only softly whipped, the cheesecake will be too dense and slightly runny.
• Chill Time is Mandatory: Do not try to rush the setting process. It takes a minimum of 6 hours for the gelatin to fully firm up the heavy cream cheese mixture.

Tangy No-Bake Lemon Curd Cheesecake

This tangy no-bake lemon curd cheesecake is a cool, creamy summer dessert with a buttery graham cracker crust and a smooth, citrus-packed filling. Cream cheese, whipped cream, lemon curd, and gelatin create a rich yet airy texture that sets beautifully in the refrigerator. No oven is needed, making it an easy make-ahead dessert for warm-weather gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 minute min

Chilling Time 6 hours hrs

Total Time 6 hours hrs 31 minutes mins

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Graham Cracker Crust

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter 1 stick, melted

Lemon Cheesecake Filling

• 24 oz full-fat cream cheese 3 blocks, softened completely to room temperature
• 1/2 cup powdered sugar
• 1 cup heavy whipping cream cold from the refrigerator
• 1 1/2 cups lemon curd thick, store-bought or homemade
• 1 packet unflavored gelatin about 2 1/4 teaspoons
• 1/4 cup cold water for blooming the gelatin

Equipment

• 9-inch Springform Pan
• Mixing bowls
• Electric mixer
• Small Microwave-Safe Bowl
• Whisk
• Rubber Spatula
• Measuring Cups and Spoons
• Plastic Wrap
• Measuring Cup with Flat Bottom

Method

 

1. In a medium bowl, stir together the graham cracker crumbs and melted butter until evenly combined. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan, using the flat bottom of a measuring cup to compact it. Place the pan in the freezer while preparing the filling.
2. Sprinkle the unflavored gelatin evenly over the cold water in a small microwave-safe bowl. Let it stand for 5 minutes to bloom. Microwave for about 15 seconds, just until fully melted and clear. Stir and set aside to cool slightly without allowing it to begin setting.
3. In a large bowl, beat the softened cream cheese and powdered sugar with an electric mixer until completely smooth and creamy, scraping down the sides as needed.
4. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.
5. Add the lemon curd and slightly cooled melted gelatin to the cream cheese mixture. Beat on medium speed just until fully combined and evenly blended.
6. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until no white streaks remain and the filling is light and uniform.
7. Remove the chilled crust from the freezer. Pour the filling over the crust and smooth the top evenly with a spatula.
8. Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until completely firm. Carefully release the springform ring and slice with a clean knife before serving.

Notes

Make ahead: This cheesecake can be prepared up to 2 days in advance and stored in the refrigerator. It will keep for up to 3 days when covered and chilled.

Freezing: Freeze the fully set cheesecake, wrapped tightly in plastic wrap and foil, for longer storage. Thaw overnight in the refrigerator before slicing and serving.

Serving ideas: Use crushed lemon cookies instead of graham crackers for a more citrus-forward crust. Pipe a border of sweetened whipped cream around the top, serve with blueberry or blackberry compote, or spread a thin layer of extra lemon curd over the set cheesecake.

Tips for success: Press the crust firmly so it holds together without baking. Use fully softened cream cheese to prevent lumps, and whip the cold cream to stiff peaks for good structure. Do not skip the gelatin, as it helps the filling set firmly enough for clean slices. Mix the melted gelatin into the cream cheese mixture while it is still liquid but slightly cooled; if it becomes too cool, it may start to set before being incorporated. Allow at least 6 hours of chilling time before serving.

A 9-inch springform pan makes removing and serving the cheesecake easiest. Alternatively, use a 9-by-13-inch dish and serve the dessert in squares.

FAQs

Can I make this cheesecake two days in advance? Yes! No bake cheesecakes are wonderful make ahead desserts. It will keep perfectly in the refrigerator for up to 3 days before serving.

Can I freeze this no bake cheesecake? Yes, it freezes beautifully. Wrap the fully set cheesecake tightly in plastic wrap and foil. Let it thaw overnight in the refrigerator before slicing.

Why did my filling turn out lumpy? This usually happens if the cream cheese was not fully softened, or if the melted gelatin was allowed to cool too much and began to solidify before being mixed in.

Do I have to use a springform pan? It is highly recommended for easy serving, but if you do not have one, you can make this in a 9×13 inch glass dish and serve it in squares.

Can I use a low fat cream cheese? It is not recommended. Low fat cream cheese has a higher water content and less structure, which can prevent the cake from setting up firmly.

A Bright Finish

This Tangy No-Bake Lemon Curd Cheesecake is the ultimate solution for effortless summer entertaining. The bright, punchy flavor combined with that luxuriously smooth, cool texture is guaranteed to have your guests asking for seconds. I hope you enjoy the ease and the incredible taste of this wonderful dessert!

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