The Best No-Bake Lemon Cheesecake

By Tatyana's Everyday Food · 300 min

Ingredients

Instructions

1. Make a batch of lemon curd first (store-bought is fine).
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 well coated.
3. Press the crumbs firmly and evenly into the base and sides of an 8 or 9-inch springform pan, lined with parchment on the base.
4. Beat the softened cream cheese for 6 to 8 minutes, scraping the bowl down as needed, until smooth.
5. Add the lemon zest of 2 large lemons, then the sour cream, 1 cup of cooled lemon curd, condensed milk and vanilla, and beat until smooth.
6. Dissolve the gelatin in 2 tablespoons of water in the microwave for 20 to 30 seconds until completely hot and 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, covered loosely with plastic wrap.
9. Run a knife around the top edge, then release and lift off the springform ring. Slide the cake onto a cake stand using two spatulas.
10. Spread the remaining lemon curd on top. Whip the cold cream with the powdered sugar, vanilla and salt for 4 to 6 minutes until stiff peaks form, starting slow and increasing speed, then pipe it around the edges with a star tip. Keep chilled until serving.

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

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EggLemonCreamHeavy creamCream cheeseSour creamSweetened condensed milkGraham cracker