No-Bake Lemon Bar Cheesecake

Name: No-Bake Lemon Bar Cheesecake
Prep time: 30 min
Total time: 6 h 30 min
Yield: 10 - 12
Ingredients: 2 c. graham cracker crumbs; 10 tbsp. (1 1/4 sticks) unsalted butter, melted; Pinch kosher salt; 2 (8-ounce) blocks cream cheese, at room temperature; 1 1/2 c. confectioners’ sugar; 1 tbsp. finely grated lemon zest plus 1 tablespoon lemon juice; 1 tsp. pure vanilla extract; 1 (12.7-ounce) jar lemon curd, divided; 1 1/2 c. heavy cream; 1/2 c. heavy cream; 1 tbsp. confectioners’ sugar; 1/2 tsp. pure vanilla extract; Lemon slices, for garnish

No need to heat up the house making this rich and creamy cheesecake.

By Beth BranchPublished: Mar 17, 2025

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a no bake lemon cheese cake on a pink cake stand with a piece out on a plate

Becky Luigart-Stayner for Country Living

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Yields:

10 - 12

Prep Time:

30 mins

Total Time:

6 hrs 30 mins

Since the lemon curd is such a key ingredient in this recipe it's best to use a high quality one. We used Bonne Maman.

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Ingredients

For the Crust:

2 cups graham cracker crumbs
10 Tbsp. (1 1/4 sticks) unsalted butter, melted
Pinch kosher salt

For the Filling:

2 (8-ounce) blocks cream cheese, at room temperature
1 1/2 cups confectioners’ sugar
1 Tbsp. finely grated lemon zest plus 1 tablespoon lemon juice
1 tsp. pure vanilla extract
1 (12.7-ounce) jar lemon curd, divided
1 1/2 cups heavy cream

For the Whipped Cream:

1/2 cup heavy cream
1 Tbsp. confectioners’ sugar
1/2 tsp. pure vanilla extract
Lemon slices, for garnish

Directions

1. Step 1Make the crust: Stir together graham cracker crumbs, butter, sugar, and salt in a bowl. Press mixture firmly into bottom and up the sides of a 9-inch springform pan.
2. Step 2Make the filling: Beat cream cheese with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in confectioners’ sugar, lemon zest and lemon juice, vanilla, and 1/2 cup lemon curd. Whisk heavy cream with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes. Fold whipped cream into the cream cheese mixture. Spread filling in prepared crust. Chill for 4 to 6 hours or up to overnight.
3. Step 3Make the whipped cream: Before serving, spread remaining lemon curd over the top of the cheesecake. Whisk together heavy cream, confectioners’ sugar, and vanilla with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes. Pipe whipped cream around the top of the cheesecake and garnish with lemon slices. Store covered in the refrigerator for 2 to 3 days.