The Best No-Bake Lemon Cheesecake

By Tatyana's Everyday Food · 300 min

Ingredients

Instructions

1. Make the lemon curd first, or use store-bought curd.
2. Pulse the graham crackers in a food processor until fine crumbs form (or crush them in a bag with a rolling pin). Add the melted butter and pulse until coated.
3. Press the crumbs firmly and evenly into the base and sides of an 8 or 9-inch springform pan lined with parchment.
4. Beat the softened cream cheese for 6-8 minutes, scraping down the bowl, until smooth.
5. Add the lemon zest, sour cream, 1 cup of cooled lemon curd, condensed milk and vanilla, then beat until creamy and smooth.
6. Dissolve the gelatin in 2 tbsp water in the microwave for 20-30 seconds until hot and fully dissolved. With the mixer on low to medium, pour it in and mix for 1 minute.
7. Pour the filling over the crust and level the top.
8. Refrigerate for at least 12 hours, or overnight, loosely covered with plastic wrap.
9. Loosen the edges with a knife, release the springform, and transfer to a cake stand.
10. Spread the remaining lemon curd over the top. Pipe whipped cream dollops around the edge and garnish with lemon slices if desired. Keep chilled until serving.
11. For the whipped cream, whisk the chilled heavy cream with the powdered sugar, vanilla and salt for 4-6 minutes, until stiff peaks form, starting slow and increasing speed gradually.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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EggLemonCreamHeavy creamCream cheeseSour creamSweetened condensed milkGraham cracker