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No-Bake Lemon Curd Swirl Cheesecake with Graham Cracker Crust

A close-up of a single slice of lemon curd cheesecake showing a graham cracker crust and a white filling swirled with bright yellow lemon curd.
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Make this creamy lemon cheesecake without turning on your oven. This recipe features a simple graham cracker crust, a tangy no-bake filling, and a bright swirl of homemade lemon curd for a rich lemon dessert indulgence.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 cup homemade lemon curd (plus extra for topping)
  • 1/4 cup heavy whipping cream

Instructions

  1. Prepare the Crust: In a medium bowl, mix the graham cracker crumbs and 1/4 cup sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the freezer for 15 minutes while you prepare the filling.
  2. Make the Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the sweetened condensed milk until fully combined.
  3. Add Flavor: Mix in the fresh lemon juice and lemon zest until the mixture thickens slightly. This is your tangy cheesecake filling base.
  4. Whip Cream: In a separate, clean bowl, whip the heavy whipping cream until medium peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
  5. Swirl the Curd: Gently spoon half of the cheesecake filling over the chilled crust. Dollop spoonfuls of the 1/2 cup of lemon curd over the filling. Top with the remaining filling. Use a knife or skewer to gently swirl the curd into the filling to create a marbled effect.
  6. Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  7. Serve: Before serving, carefully remove the sides of the springform pan. Top the cheesecake with additional homemade lemon curd for presentation.

Notes

  • For the best texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • If you want a richer flavor, substitute 4 ounces of the cream cheese with mascarpone cheese.
  • This no-bake graham cracker crust sets best when frozen initially.
  • Use fresh lemon juice for the brightest flavor in your cheesecake filling.

Nutrition

Find it online: https://juliameal.com/lemon-curd-cheesecake-recipe/