Nigella No Bake Lemon Curd Cheesecake Recipe

This no-bake lemon curd cheesecake is creamy, smooth, and full of fresh lemon flavor. You don’t need an oven—just mix, chill, and enjoy. It’s perfect for spring and summer days or when you need a make-ahead dessert that looks impressive but is super easy to make.

Jump to Recipe

Ingredients Needed:

For the biscuit base:

• 300 g Digestive biscuits
• 135 g Butter or baking spread 

For the cheesecake filling:

• 750 g Full-fat cream cheese
• 125 g Icing sugar
• 150 g Lemon curd 
• 2 Lemons 
• 3 tsp Lemon extract
• 300 ml Double cream

For the decoration:

• 300 ml Double cream
• 1 tbsp Icing sugar
• 1 tsp Vanilla extract
• 75 g Lemon curd
• 1 Lemon 

How To Make No-Bake Lemon Curd Cheesecake Recipe?

1. Crush the biscuits: use a food processor or put them in a bag and crush them with a rolling pin until fine crumbs.
2. Mix with butter: pour in the melted butter and stir until fully combined.
3. Press into tin: press the mixture into the bottom of a 23cm springform tin and chill in the fridge for 30 minutes.
4. Make the filling: in a bowl, whisk the cream cheese, icing sugar, lemon curd, lemon zest, and lemon extract until smooth.
5. Add the cream: pour in the double cream and whisk until thick and fluffy. The mixture should hold its shape.
6. Chill to set: spoon the filling over the biscuit base, smooth the top, and chill for at least 4 hours or overnight.
7. Remove from tin: take the cheesecake out of the tin and place it on a serving plate. Use a butter knife to smooth the sides.
8. Decorate the top: whip the double cream with icing sugar and vanilla extract, then pipe or spoon around the edges. Add the lemon curd in the center and sprinkle with lemon zest.

Recipe Tips:

• Use room-temperature cream cheese: cold cream cheese won’t mix well and can leave lumps. Take it out of the fridge 30 minutes before using.
• Don’t skip the lemon extract: it gives a strong lemon flavor that balances the sweetness. Without it, the cheesecake might taste too mild.
• Whip the cream until very thick: the filling needs to be firm enough to hold its shape. Stop whisking when the cream forms stiff peaks.
• Press the biscuit base down firmly: use the back of a spoon or a flat cup to make the base tight and even. This stops it from crumbling when slicing.
• Chill the cheesecake overnight if possible: this gives it time to set fully and makes it much easier to cut into neat slices.

How To Store Leftovers?

• Refrigerate: first, let the leftover no-bake lemon curd cheesecake sit at room temperature until it’s no longer cold from the fridge. Then cover it with plastic wrap or place it in an airtight container and store it in the fridge. Eat within 2 days for the best taste.
• Freeze: let the cheesecake come to room temperature, then slice and wrap each piece tightly in cling film and foil. Freeze for up to 1 month.

Nutrition Facts:

• Calories: 560 kcal
• Total Fat: 43 g
• Saturated Fat: 26 g
• Cholesterol: 145 mg
• Sodium: 230 mg
• Potassium: 110 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 1 g
• Sugars: 25 g
• Protein: 6 g

Try More Nigella Lawson Recipes:

• Nigella Malteser Tray Bake Recipe
• Nigella White Chocolate And Raspberry Cheesecake Recipe