Refreshing Lemon Curd No-Bake Cheesecake

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Refreshing lemon curd no-bake cheesecake topped with fresh lemons and berries.

Lemon Curd No-Bake Cheesecake: A Refreshing Delight

No-bake cheesecakes are a beloved treat for good reason. They are easy to whip up and deliver delightful flavors without the need for baking. This Lemon Curd No-Bake Cheesecake is a perfect example, featuring a rich cream cheese filling, bright lemon curd, and an optional crunchy almond flour crust. Ideal for warm weather gatherings or a sweet end to any meal, this dessert offers a unique blend of creamy and tangy that is sure to impress!

Ingredients:

  • 6 egg yolks (approximately 108 grams)
  • 1/2 cup lemon juice (fresh or from concentrate) (120 milliliters)
  • 1/2 cup THM Gentle Sweet (100 grams)
  • 1 stick butter (salted or unsalted, it doesn’t matter) (113 grams)
  • 1 cup almond flour (96 grams)
  • 2 tablespoons butter (28 grams)
  • 1 tablespoon THM Gentle Sweet (12 grams)
  • 1.5 cups heavy whipping cream (360 milliliters)
  • 1.5 tablespoons vanilla extract (22.5 milliliters)
  • 24 ounces 1/3 less fat cream cheese (or full fat if you prefer) (680 grams)
  • 1.5 tablespoons lemon juice (fresh or from concentrate) (22.5 milliliters)
  • 1.5 tablespoons vanilla extract (22.5 milliliters)
  • 2/3 cup THM Gentle Sweet (plus 3 more tablespoons, adjust to taste) (133 grams, plus 37 grams)

Directions:

First, make the lemon curd!

  1. Heat the egg yolks, lemon juice, and sweetener in a pot over medium heat, whisking constantly until thickened and bubbly.
  2. Remove from heat and whisk in the chunks of butter.
  3. Pour the curd into a mason jar and store it in the fridge until ready to top your cheesecake (don’t use it warm over your cheesecake!).

Now, let’s make the crust! This is technically optional and you do need to bake it, but I love this bit of crust on the bottom!

  1. Add the melted butter to the almond flour and sweetener and press it into the bottom of a 9" springform pan.
  2. Bake at 350°F (175°C) for 12-15 minutes.

Make the cheesecake filling!

  1. Whip the cream with 1.5 tablespoons of vanilla into stiff peaks and set aside.
  2. In a separate bowl, using an electric mixer, mix the cream cheese, 1.5 tablespoons of lemon juice, 1.5 tablespoons of vanilla, and Gentle Sweet until smooth and creamy.
  3. Gently fold the whipped cream mixture into the cream cheese mixture.

Assemble your cheesecake!

  1. Plop the cheesecake mixture by spoonfuls onto the cooled crust and smooth the top.
  2. Spoon the lemon curd over the cheesecake, smoothing the top again.
  3. Cover with plastic wrap and chill in the fridge for 2-3 hours (or overnight).

How to Serve Lemon Curd No-Bake Cheesecake

Serve this delightful cheesecake chilled, sliced into generous pieces. It pairs beautifully with a dollop of whipped cream or fresh berries on the side for added color and flavor. You can also sprinkle some crushed nuts on top for a bit of crunch. This dessert is the perfect balance of creamy and tangy, making it an impeccable choice for any occasion or just a sweet treat at home. Enjoy!