No Bake Lemon Cheesecake
Indulge in a creamy, luscious No Bake Lemon Cheesecake with a zesty lemon flavor, perfect for warm summer days or festive gatherings.
Servings: 8 servings
Ingredients
Crust Ingredients
- 9 ounces thin lemon cookies 1 package
- ½ cup unsalted butter melted
Filling Ingredients
- 4.75 ounces ladyfingers
- 3 cups heavy whipping cream
- 8 ounces cream cheese softened
- ⅔ cup powdered sugar
- 10.5 ounces lemon curd about ¾ cup
Garnish
- lemon slices for garnish
Instructions
- Step 1: Prepare the Cookie Crust - Crush the thin lemon cookies to create a fine crumb and mix with melted butter.
- Step 2: Form the Crust in the Pan - Press the cookie mixture into the bottom of a 9-inch springform pan and refrigerate.
- Step 3: Whip the Heavy Cream - Whip the heavy whipping cream until stiff peaks form.
- Step 4: Make the Cream Cheese Filling - Beat the softened cream cheese and powdered sugar until smooth, then fold in lemon curd.
- Step 5: Combine the Mixtures - Gently fold the whipped cream into the cream cheese mixture.
- Step 6: Assemble the Cheesecake - Pour the filling over the crust and arrange ladyfingers around the edges.
- Step 7: Chill the Cheesecake - Cover and refrigerate for at least 4 hours or overnight.
- Step 8: Garnish and Serve - Remove the sides of the springform pan, garnish with lemon slices, and serve chilled.
Equipment
- Mixing Bowl
- Food Processor
- Springform Pan
- Electric Mixer
Notes
Make sure the cream cheese is at room temperature for easier blending. Do not skip the chilling time for the cheesecake to firm up properly.