This no-bake lemon cheesecake has the softest fluffiest cream cheese filling and the most delicious lemon curd on top.
Less than two weeks from Valentine’s day!!! Whoa! I feel like I’m saying this in every single post, but man does the time fly these days! Am I right?
Are you already planning your Valentine’s day dinner? We don’t really celebrate Valentine’s day, but a dessert is always welcome. There’s nothing like a sweet but delicate dessert to share with someone you love. OR just eat on your own. That’s perfectly fine too 🙂
I can’t think of any better dessert but this fluffy cheesecake with lemon curd. I guarantee it’s gonna be a hit!
So how does the lemon pie look like?
The filling for this cheesecake was modified from Sally of Sally’s Baking Addiction blog. She’s a goddess when it comes to dessert and this filling is truly one of the best – if not the best – cheesecake filling I’ve ever tasted. IT’s the softest and creamies, I can’t stress this enough 🙂
I’ve topped the filling with some homemade lemon curd, which is just a fantastic way to brighten up the filling. Actually, I love it so much, I can easily eat it on it’s own 😉
You might think it’s hard to make lemon curd. I feel like people are scared of it. But it’s super simple. I promise! Just make sure you cook it long enough, to make sure the yolk is done. I prefer to err on the side of overcooking here.
As for the crust, I like to use butter cookies, but you can easily swap this for any kind of cookies you like or graham crackers. It’s really a very forgiving crust. You can even add some spices to it! The sky is the limit.
The best no-bake lemon cheesecake
- 150 g plain cookies
- 1/3 stick unsalted butter (40 g)
Cream Cheese Filling
- 12 oz cream cheese (350 g)
- 1/4 cup sugar (50 g)
- 2 TBSP creme fraiche (30 g)
- 1 tsp lemon juice
- 1/2 cup whipping cream (115 ml)
- 2 TBSP sugar (25 g)
- 2 TBSP lemőn juice (25 ml)
- 1 egg yolk
- zest of half of a lemon
- 1/4 stick unsalted butter (25 g)
Add cookies to a food processor and pulse a few times until you get a chunky sand texture. Move to a small bowl.
Melt butter in a saucepan and add it to the bowl with cookies. Mix with a spoon.
Line a cake tin with baking paper and add the cookie mixture.
Use a spoon to distribute it around the bottom evenly and firmly press.
Place into the fridge while you are preparing the fillings.
Cream Cheese Filling
Using a stand mixer with a pedal attachment mix together the cream cheese and sugar until well combined.
Add creme fraiche and lemon juice and beat for a few minutes, until the cream becomes smooth.
Using a hand mixer whip the whipping cream separately until you get stiff peaks.
Add the whipped cream to the cream cheese mixture and fold it in gently with a rubber spatula.
Spread evenly over the firmed crust and place in the fridge while you make the lemon curd.
Place sugar, egg yolk, lemon juice and lemon zest in a heat-proof bowl and place over a pot with simmering water to create a double boiler.
Cook while whisking for about 10 minutes or until the mixture gets thick resembling a homemade mayonnaise consistency (not extremely thick).
Remove from the heat and add butter. Whisk until the butter completely melts and incorporates.
Cover with plastic wrap, making sure the wrap is touching the surface of the curd. Keep at room temperature to cool down.
Once cooled, pour over the cheesecake and decorate with toppings of your liking (I used candied lemons here).
Loving the no-bake pies? I have a few other options: