No Bake Lemon Cheesecake

5 from 6 votes

This No Bake Lemon Cheesecake is the ultimate citrus dessert—light, creamy, and bursting with fresh lemon flavor. It’s perfect for warm-weather gatherings since there’s no need to turn on the oven, making it ideal for summer parties, Easter celebrations, or anytime you’re craving something bright and refreshing.

Prep Time30

Cook Time0

Total Time30

Course: Dessert

Cuisine: American

Servings: servings

Author: Krissy Allori

Equipment

Food Processor
KitchenAid Stand Mixer
9-inch spring form pan

Ingredients

9 ounces lemon cookies Trader Joe's Meyer Lemon Cookie Thins recommended, can substitute with graham crackers
1/2 cup unsalted butter
4.75 ounces soft ladyfingers
3 cups heavy whipping cream
8 ounces cream cheese softened
2/3 cup confectioners' sugar
10.5 ounces lemon curd 10.5 ounces roughly equates to about 3/4 cup

Instructions

Using a food processor or a rolling pin with a resealable plastic freezer bag, crush 9 ounces lemon cookies until they are a fine crumb. Combine with 1/2 cup unsalted butter and mix to combine. Spread across base of springform pan, pressing down evenly but leaving a gap around the edges for your lady fingers.
Arrange 4.75 ounces soft ladyfingers vertically around inside wall of springform pan, with the top of the lady fingers facing out. You may need an extra set of hands. Press crumbs up against base of lady fingers to keep them in place.
Using a stand mixer with the whisk attachment, beat 3 cups heavy whipping cream on medium high speed until stiff peaks form. Be careful - there is a fine line between soft peaks and going too far and making butter. Set aside.
Using stand mixer with paddle attachment, beat 8 ounces cream cheese on medium speed until light and fluffy, 3-4 minutes. Add 2/3 cup confectioners' sugar, mix slowly to combine, then beat for another couple of minutes. Add 10.5 ounces lemon curd and mix thoroughly.
Fold the fluffy whipped cream into the cream cheese mixture, one large scoop at a time, until well blended. Add to the springform pan and spread evenly.
Cover with plastic wrap and refrigerate or freeze at least one hour before slicing.

Notes

For the cookie base, you must use a dry crispy cookie like the Trader Joe's Cookie Thins pictured. A soft and chewy cookie will not work. You can always substitute with graham crackers.

Nutrition