Dessertscakemehometonight4.6
No Bake Lemon Cheesecake
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.
👥 12 Servings👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- measuring cup
- mixing bowl
- saucepan
- whisk
- strainer
📝 Preparation Steps
1
Vanilla Wafer Crust
2
In a medium bowl, combine vanilla wafer crumbs, granulated sugar, salt and melted unsalted butter.
3
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.
4
Lemon Cheesecake Filling
5
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.
cream cheese (room temperature)16 ozlemon zest2 tsp½ tsp lemon zest
6
In a separate bowl, whip heavy cream and powdered sugar until medium-stiff peaks form.
heavy cream1 cup¾ cup heavy cream¾ cup powdered sugarpowdered sugar2 tbsp
7
Add the whipped cream to the lemon cream cheese mixture and mix on low speed until just combined. Do not over mix the filling.
cream cheese (room temperature)16 oz
8
Pour the lemon cheesecake filling into the chilled crust and spread evenly. Chill the cheesecake for at least ⏱️ 6 hours or overnight.
9
Lemon Curd (Make ahead)
10
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.
egg yolks3lemon zest2 tsp½ tsp lemon zest
11
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.
12
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.
13
Whipped Cream
14
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.
heavy cream1 cup¾ cup heavy cream¾ cup powdered sugarpowdered sugar2 tbsp
15
Assembling the Cheesecake
16
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.
lemon slices (for garnish)
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