Lemon Curd Cheesecake (No Bake)

Lemon Curd Cheesecake

Lemon curd and lemon in general is one of my favourite ingredients to bake with. I just love that sharp citrus flavour in sweet baked goods! Or in this case, a No Bake Lemon Curd Cheesecake! My Lemon Cupcakes with Lemon Curd Filling is one of the most popular recipes on my blog so I really wanted to create another fabulous lemon recipe for you all to enjoy. I’ve added lemon curd, lemon extract and lemon zest to this cheesecake filling so there is no doubt you’ll get that lemon hit in every bite! Plus there’s extract lemon curd on top which makes the whole cheesecake look so bright and summery. I used a good quality shop bought lemon curd, but you could also make your own too if you like.

Step by step…

To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.

For the cheesecake filling I used my electric hand whisk to mix together the cream cheese, lemon zest, lemon extract, lemon curd and icing sugar. Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape.

Then I smoothed the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set. The next day I removed it from the tin and smoothed the sides. To decorate I piped swirls of whipped cream around the edges, then filled the centre with lemon curd and added lemon zest on top of the cream.

Lemon Curd Cheesecake

How do I make sure the cheesecake sets?

When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.

How do you remove a no bake cheesecake from the tin?

To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!

Lemon Curd Cheesecake

The Lemon Curd Cheesecake was so vibrant, creamy and fresh! I’d happily eat this anytime of year but I think it particuary suits summertime with it’s bright sunshine yellow centre!

Recommended Equipment and Ingredients*

23cm Springform tin Electric hand mixer Food processor
Wilton 2D Piping nozzle Lemon Curd Piping bags
Lemon extract Zester

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

More Lemon Curd recipes…

Lemon Rainbow Cake Lemon Meringue Cupcakes
Lemon Rainbow Cake Lemon Meringue Cupcakes Lemon Cupcakes with Lemon Curd Filling
Triple Lemon Cake Lemon Curd & White Chocolate Bread Rolls
Triple Lemon Cake Lemon Curd & White Chocolate Bread Rolls Lemon Meringue Dessert Pots


Lemon Curd Cheesecake
5 from 9 votes

Lemon Curd Cheesecake (No Bake)

Delicious creamy cheesecake with lots of lemon zing!

Course Dessert
Cuisine British
Keyword Cheesecake
Prep Time 20 minutes
Decorating time 20 minutes
Total Time 40 minutes
Servings 16
Author thebakingexplorer


For the biscuit base

  • 300 g Digestive biscuits
  • 125 g Butter or baking spread melted

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 150 g Lemon curd good quality shop bought or homemade
  • 2 Lemons zest only
  • 3 tsp Lemon extract
  • 300 ml Double cream

For the decoration

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 75 g Lemon curd good quality shop bought or homemade
  • 1 Lemon zest only


  1. To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

  3. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, lemon curd, lemon zest, lemon extract and icing sugar until smooth with no lumps

  4. Add the double cream and whisk until it is very thick and holds it's shape

  5. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

  6. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  7. To decorate, whip up the double cream with the icing sugar and vanilla extract, and pipe it all around the edges of the cheesecake

  8. Pour the lemon curd into the centre and add the lemon zest on top of the cream

  9. Serve immediately, store any leftovers in the fridge and eat within 2 days

If you like this, check out more of my Cheesecake recipes!

Lemon Curd Cheesecake

Pin it for later!

I’m linking this recipe up with Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by Zoale and Angie.

35 comments / Add your comment below

  1. 5 stars
    This looks amazing! I’d eat it all! I’ve been meaning to remake some of my own cheesecake recipes to make them….bigger. I think you’ve just forced me to start today! Thanks 🙂

  2. What a beautiful cheesecake! And lemon curd really is perfect for summer.. it always brightens up a dessert.

    Dropping in from Fiesta Friday 🙂

  3. This looks absolutely delicious – I’ve had no-bake lemon cheesecakes lots (we have a favourite family recipe for one) but never one made with lemon curd! It sounds so sweet, tart, citrusy and perfect for summer!

  4. Made this yesterday for dessert for lunch with friends. Delicious! Unfortunately didnt note that it was 16 servings!! HAHA! There were only 4 of us! Is it possible to freeze whats left. (Have already visited neighbours with the odd piece).
    Fully recommend it. Thanks.

    1. Hi Janette, I’m so glad you enjoyed it! Sorry I don’t think you can freeze this type of cheesecake. You might like to try my Lemon Meringue Dessert Pots next time – 4 servings and lots of lovely lemon flavour 🙂

  5. 5 stars
    Love love love! Thank you so much for sharing your recipe, this is only the downing cheesecake I have ever made and it was so tasty! I was warned that none bake cheesecakes don’t hold their shape as well as baked ones but this cheesecake certainly did! I was very happy with the result and made your banoffee cheesecake the week after which was equally as yummy. X

  6. 5 stars
    Made this cheesecake yesterday, even copied the decorating – it looked beautiful and tasted really good. Will definitely make it again and again 🙂

  7. 5 stars
    This lemon cheesecake is the best one ever ,made it a couple of weeks ago, got loads of compliments thanks to another great recipe from you 😍

    1. Hi, you can but the lemon flavour won’t be as strong. I would advise not using more than 1 tbsp, otherwise the cheesecake won’t set as firm. You can buy lemon extract easily and for a reasonable price online or from a supermarket.

  8. I need to transport this for an hour before serving. Do you think it will hold up or should I add some gelatin?

    1. Hi, I think it will be ok as long as it’s not very hot weather or left in direct sunlight. If you’re going to be in a car you could put cool air on (and wear a jumper so you don’t get cold) to help keep the environment cool. I’ve left cheesecakes out at room temperature for longer than one hour before and they do soften but they’ve never collapsed. I would advise getting it back in a fridge once you arrive at your destination.

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