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No Bake Lemon Cheesecake
Yield: 12 servings
When it's too hot to turn on the oven and you need a delicious dessert, this no bake lemon cheesecake is a winner! Made with a vanilla wafer crust, creamy no bake cheesecake filling, lemon curd, and whipped cream, this cheesecake has the perfect balance of sweet and tart flavors.
Equipment
- 8" round cheesecake or springform pan
Ingredients
Vanilla Wafer Crust
- 2 ½ cups (275 g) vanilla wafer crumbs
- ¼ cup (50 g) granulated sugar
- ¼ tsp (0.2 tsp) salt
- ½ cup (114 g) unsalted butter melted
Lemon Cheesecake Filling
- 16 oz (454 g) cream cheese room temperature
- ⅓ cup (67 g) granulated sugar
- 2 tsp (2 tsp) lemon zest
- ⅓ cup (79 ml) lemon juice
- 1 cup (237 ml) heavy cream
- ¾ cup (90 g) powdered sugar
Lemon Curd
- 3 (3) egg yolks
- ½ cup (100 g) granulated sugar
- ¼ cup (59 ml) lemon juice
- ½ tsp (0.5 tsp) lemon zest
- ¼ cup (57 g) unsalted butter cold and cubed
Whipped Cream
- ¾ cup (177 ml) heavy cream
- 2 tbsp (2 tbsp) powdered sugar
- ½ tsp (0.5 tsp) vanilla extract
Additional Ingredients
- lemon slices for garnish
Instructions
Vanilla Wafer Crust
- In a medium bowl, combine vanilla wafer crumbs, granulated sugar, salt and melted unsalted butter.
- Pour the crumbs into an 8-inch cheesecake or springform pan lined with a parchment circle. Use a flat-bottomed measuring cup or glass to firmly press the crumbs into the bottom and up the sides of the pan. Chill the crust in the refrigerator for 30 minutes while making the filling.
Lemon Cheesecake Filling
- In a large mixing bowl using an electric hand mixer, cream together the softened cream cheese, granulated sugar, lemon juice, and lemon zest until smooth and creamy.
- In a separate bowl, whip heavy cream and powdered sugar until medium-stiff peaks form.
- Add the whipped cream to the lemon cream cheese mixture and mix on low speed until just combined. Do not over mix the filling.
- Pour the lemon cheesecake filling into the chilled crust and spread evenly. Chill the cheesecake for at least 6 hours or overnight.
Lemon Curd (Make ahead)
- Add egg yolks, granulated sugar, and lemon juice to a small saucepan. Whisk until combined. Place over low heat on the stovetop. Cook the mixture, stirring occasionally for approximately 10 to 15 minutes until the mixture thickens. Once the mixture thickens, add in lemon zest and stir until combined.
- Remove the saucepan from the heat. Add the cubed unsalted butter, one piece at a time, whisking in between each addition until combined and smooth.
- Pour the lemon curd through a fine mesh strainer into a heat-proof container to remove any lumps. Cool the lemon curd to room temperature and transfer to the refrigerator to chill for at least 2 hours. The lemon curd will continue to thicken as it cools. To prevent a "skin" from forming on the lemon curd, you can place a piece of plastic wrap directly on top of the lemon curd.
Whipped Cream
- In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Use an electric hand mixer to whip the cream on medium-high speed until medium-stiff peaks form. The whipped cream should hold it's shape but still be soft and smooth.
Assembling the Cheesecake
- Remove the cheesecake from the pan. Spread a thick layer of the lemon curd over the top of the cheesecake. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream frosting. Pipe the whipped cream onto the cheesecake. Add lemon slices for garnish, if desired.
Notes
No bake lemon cheesecake can be stored in the refrigerator, in the pan covered with plastic wrap, for up to 5 days. Add the lemon curd and whipped cream the day you serve the cheesecake.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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