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'd happily eat this anytime of year but I think it particuary suits summertime with it's bright sunshine yellow centre!
How to make Lemon Curd Cheesecake
To make the base use a food processor to whizz up the biscuits into crumbs. 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.
For the cheesecake filling use an electric hand whisk to mix together the cream cheese, lemon zest, lemon extract, lemon curd and icing sugar. Once it is smooth with no lumps, add the double cream and whisk until it is very thick and holds it’s shape.
Smooth the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set, or for 4 hours. Remove it from the tin and smooth the sides. To decorate, pipe swirls of whipped cream around the edges, then fill the centre with lemon curd and add lemon zest on top of the cream.
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!
What lemon curd should you use?
If you are using a shop bought lemon curd, make sure to get a good quality one. They are worth the extra pennies for that delicious lemon zing! If you fancy giving Homemade Lemon Curd a try, check out my recipe. It's easy and quick to make with only a few ingredients, it's also creamy and silky smooth, and the flavour is incredible!
Recommended Equipment and Ingredients*
- 23cm Springform tin
- Electric hand mixer
- Food processor
- Wilton 2D Piping nozzle
- Lemon Curd
- Piping bags
- Lemon extract
*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 Curd Cheesecake (No Bake)
For the biscuit base
- 300 g Digestive biscuits
- 135 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
- 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
- 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
- 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
- Add the double cream and whisk until it is very thick and holds it's shape
- 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
- Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
- To decorate, whip up the double cream with the icing sugar and vanilla extract, and pipe it all around the edges of the cheesecake
- Pour the lemon curd into the centre and add the lemon zest on top of the cream
- Serve immediately, store any leftovers in the fridge and eat within 2 days