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No Bake Lemon Cheesecake
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No Bake Lemon Cheesecake

No bake lemon cheesecake - light, creamy, so easy to make. Lemon curd filling, scrumptious Oreo cookie crust, whipped cream topping. Perfect!
Course Dessert
Cuisine North American
Keyword Easter, Easy, Mother's Day, Spring, Summer
Prep Time 30 minutes
Total Time 8 hours 30 minutes
Servings 8 people
Calories 473kcal
Author Jolina

Ingredients

For the Oreo Cookie Crust:

For the Lemon Curd Cheesecake Filling:

  • 1 8-oz block cream cheese room temperature
  • 1 cup lemon curd
  • ½ cup granulated sugar
  • 1 cup heavy cream whipped to stiff peaks
US Customary - Metric

Instructions

  • Line the bottom of a 9-inch springform pan with parchment paper. Set aside.
  • In a medium bowl, stir all crust ingredients until evenly moist (resembling wet sand). Transfer to your prepared pan. Make sure to pack the crust firmly and evenly on the bottom of the pan. Chill while you prepare the filling.
  • Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat all cheesecake ingredients (except whipped heavy cream) until smooth and incorporated. 
  • Fold in your whipped cream until combined. Transfer to your pan and smoothen the top.
  • Chill 6-8 hours, preferably overnight. Serve with whipped cream (optional).

Video

Nutrition

Calories: 473kcal | Carbohydrates: 46g | Protein: 2g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 76mg | Sodium: 229mg | Potassium: 47mg | Sugar: 33g | Vitamin A: 815IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 0.7mg