Description
This No Bake Lemon Curd Cheesecake is a refreshing and tangy dessert perfect for warm days or when you want a quick yet elegant treat. A buttery biscuit base pairs perfectly with a luscious lemon cream cheese filling, swirled with vibrant lemon curd. Topped with toasted almonds or coconut flakes and fresh berries, it offers a delightful mix of textures and flavors without the need for baking.
Ingredients
Scale
Base
- 200 g Digestive Biscuits (or graham crackers)
- 100 g Unsalted Butter, melted
Filling
- 300 g Cream Cheese
- 397 g Condensed Milk (full-fat preferred)
- Zest of 3 large Lemons
- Juice of 3 large Lemons
Topping
- 4 tablespoons Lemon Curd
- Toasted Almonds or Coconut Flakes for garnish
- Fresh Berries or Berry Compote for serving
Instructions
- Prepare the Base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the crumbs with melted unsalted butter in a mixing bowl until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan to form an even layer. Chill in the refrigerator for at least 1 hour to allow it to set and firm up.
- Make the Filling: In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add in the condensed milk while continuing to beat, ensuring everything is well combined without lumps. Add the lemon zest and freshly squeezed lemon juice, mixing gently until the filling is fully incorporated and has a smooth, tangy flavor.
- Combine Base and Filling: Pour the lemon cream cheese filling over the chilled biscuit base, spreading it evenly with a spatula. Spoon dollops of lemon curd on top of the filling. Using a skewer or the back of a spoon, swirl the lemon curd gently through the filling to create a marbled visual effect without fully mixing it in.
- Chill Until Set: Cover the cheesecake with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set completely and develop its flavors.
- Serve and Garnish: Before serving, sprinkle toasted almonds or coconut flakes over the top for added crunch and texture. Serve with fresh berries or a berry compote on the side to enhance the freshness and add color to your dessert presentation.
Notes
- For a firmer base, chill the biscuit crust longer before adding the filling.
- Use full-fat condensed milk for a creamier texture.
- Make sure to swirl the lemon curd gently to maintain the marbled effect without blending it completely into the filling.
- Refrigerate overnight if possible; this improves the flavor and texture.
- Can be made a day in advance and stored in the refrigerator, covered.
- Toasted nuts or coconut add a delightful crunch but can be omitted for nut-free diets.
