No Bake Lemon Cheesecake
Rich, creamy, and tangy with a thick lemon curd topping, this no bake lemon cheesecake sets overnight and needs just 6 main ingredients. Watch the video below to see how I make it in my kitchen!
Servings 12 servings
Calories 345kcal
Ingredients
- 2 1/2 cups cream cheese softened
- 1 cup powdered sugar
- 1 1/4 cups heavy cream
- 1/4 cup + 1 tablespoon lemon juice
- 1 cup lemon curd
Cheesecake crust
- 1 1/2 cups Graham cracker crumbs
- 1/3 cup white sugar
- 1/3 cup unsalted butter melted
Instructions
- Combine Graham cracker crumbs with the white sugar and melted butter. Transfer to a 9-inch pie dish and refrigerate while you prep the filling.
- In a mixing bowl with a beater attached, add your softened cream cheese and powdered sugar, and beat until smooth. Add the heavy cream, lemon juice, and yellow food coloring, and beat until smooth and thick.
- Transfer the mixture onto the prepared pie crust. Refrigerate overnight.
- Remove from the refrigerator and top with the lemon curd.
Video
Notes
Pie crust: You can use a pre-made 9-inch graham cracker or cookie crust.
Food coloring: If you want a more pronounced yellow color, add 1 to 2 drops of yellow food coloring.
Leftovers: Keep in the fridge, covered, for up to 2 weeks. You can also freeze slices for up to 6 months.
Nutrition
Serving: 1serving | Calories: 345kcal | Carbohydrates: 39g | Protein: 9g | Fat: 17g | Sodium: 464mg | Potassium: 181mg | Fiber: 0.4g | Sugar: 31g | Vitamin A: 547IU | Vitamin C: 3mg | Calcium: 192mg | Iron: 1mg | NET CARBS: 39g