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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
473
kcal
Author
Jolina
Ingredients
For the Oreo Cookie Crust:
2
cups
Oreo cookie crumbs
½
cup
unsalted butter
melted, slightly cooled
pinch
salt
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:
473
kcal
|
Carbohydrates:
46
g
|
Protein:
2
g
|
Fat:
31
g
|
Saturated Fat:
17
g
|
Cholesterol:
76
mg
|
Sodium:
229
mg
|
Potassium:
47
mg
|
Sugar:
33
g
|
Vitamin A:
815
IU
|
Vitamin C:
0.2
mg
|
Calcium:
31
mg
|
Iron:
0.7
mg