(Almost) No-Bake Lemon Curd Icebox Cheesecake
Bright and sunny No-Bake Lemon Curd Icebox Cheesecake is the ideal treat to cool the hot summer days. You’ll love the light and airy cream filling infused with a vibrant lemon curd on top of a crisp lemony crust. Whether you want to escape the sweltering heat or brighten a dreary day, this Lemon Curd Icebox Cheesecake, adapted from Cook’s Country, is sure to hit the spot!
Servings: 8 servings
Calories: 642kcal
Ingredients
Lemon Crust
- 10 lemon sandwich cookies broken into pieces (about 1-¼ cups)
- 2 Tablespoons (1 ounce, 28 grams) unsalted butter, melted and cooled
- 1 teaspoon grated lemon zest
Lemon Curd
- 1 large egg plus 1 egg yolk
- ¼ cup (1.75 ounces, 50) grams granulated sugar
- Pinch of salt
- 2 Tablespoons (1 ounce, 28 ml) freshly squeezed lemon juice
- 1 Tablespoon (0.5 ounce, 14 grams) unsalted butter, room temperature
- 1 Tablespoon (0.5 ounce, 14 ml) heavy cream
Filling
- 1 envelope 2-½ teaspoons, .25 ounces, 7 grams unflavored gelatin
- ¼ cup (2 ounces, 55 grams) freshly squeezed lemon juice (about 2 lemons)
- 1 ½ pounds (24 ounces, 680 grams) cream cheese, cut into 1-inch pieces, room temperature
- ¾ cup sugar 5.25 ounces, 149 grams granulated sugar
- Pinch of salt
- 1 ¼ cups (10 ounces, 283 ml) heavy cream
Instructions
Lemon Crust
- Preheat oven to 350° F. Process cookies in food processor fitted with steel blade until finely ground, about 30 seconds. Add melted butter and lemon zest; pulse process until well combined, about 10 pulses. Press mixture into bottom of 9-inch springform pan. Bake until lightly browned, about 10 minutes. Cool completely on wire rack, at least 30 minutes.
Lemon Curd
- Whisk egg, egg yolk, sugar, and salt together in a small saucepan. Whisk in lemon juice; cook over medium-low heat, stirring constantly, until thick, about 5 minutes. Remove from heat; stir in butter and cream. Press through fine-mesh strainer into small bowl. Place ¼ cup of curd (about half) in a small bowl; place remainder in pastry bag fitted with #7 round tip or Ziploc bag. Place both in refrigerator until ready to use.
Filling
- Combine lemon juice and gelatin in small bowl. Let stand until gelatin is softened, about 5 minutes. Microwave on high until mixture is bubbling around the edges, and gelatin dissolves, about 30 seconds. Set aside.
- Beat cream cheese with electric mixer on high until smooth, about 1 minute. Add sugar and salt; beat on high until smooth and creamy, about 2 minutes. Add cream; beat on high until light and fluffy, about 2 minutes. Add gelatin mixture and ¼ cup lemon curd. Beat on high until smooth and airy, about 3 minutes.
Finishing No-Bake Lemon Curd Icebox Cheesecake
- Pour filling into cooled crust; smooth top. Pipe 4 or 5 thin lines of remaining lemon curd on top of cheesecake. Lightly drag paring knife or skewer through curd lines to form marbled appearance.
- Refrigerate until set, at least 6 hours.
- Carefully run paring knife around edges of cheesecake to release from sides of springform pan. Remove springform pan sides. Cut into slices and serve.
- Yield: 1 9-inch No-Bake Lemon Curd Icebox Cheesecake.
Nutrition
Calories: 642kcal | Carbohydrates: 41g | Protein: 7g | Fat: 51g | Saturated Fat: 28g | Cholesterol: 178mg | Sodium: 348mg | Potassium: 174mg | Sugar: 33g | Vitamin A: 1875IU | Vitamin C: 4.6mg | Calcium: 115mg | Iron: 0.8mg