Hello foodies,
Get ready to melt…
The recipe I’m about to share is sure to spark something in you, excite your taste buds, and please your eyes… Yes, I’m confident, because this one is a total knockout!!
Here is my no-bake lemon cheesecake!
In the tradition of cheesecakes already shared here…
This recipe quite naturally follows the many cheesecakes and cream pies already featured here. Let me remind you of the (rather impressive!!) list.
- the no-bake cheesecake (my base recipe)
- Aunt Marthe’s cream cheese tart
- the New York cheesecake
- the triple chocolate no-bake cheesecake (dark, milk, and white)
- the airy rhubarb and strawberry cheesecake
- the blueberry cream cheese tart
- the no-bake raspberry cheesecake
- the no-bake caramel cheesecake
- the no-bake Loir-et-Cher cheesecake with faisselle
- the Easter egg cheesecakes
- the mini roasted mirabelle cheesecakes
- the cream cheese and rhubarb tart
- and the key lime fraisier-style cheesecake.
13 recipes and not a single one with lemon?! How could I have done that to you??? That clearly needed fixing…
The origin of cheesecake
Cheesecake, with its smooth texture and delicately tangy flavor, is now beloved by foodies around the globe. But while we often associate it with New York, its history stretches much further back.
The first records of a cheese-based cake come from ancient Greece. It was served during religious ceremonies and weddings. It’s even said that athletes in the Olympic Games around 776 B.C. ate it for energy. This early version was made with fresh cheese, honey, and wheat, cooked on a hot stone.
When the Romans conquered Greece, they adopted the recipe and added eggs, baking it in an oven—a technique that spread throughout Europe. In the Middle Ages, various versions appeared in England, Germany, and Italy, often tied to religious celebrations.
But it was in 19th-century America that cheesecake as we know it really took shape. In 1872, a New York dairyman tried to recreate a French cheese and instead invented a dense cream cheese—thus, the famous “cream cheese” was born. It quickly became the cornerstone of American cheesecake.
From there, cheesecake went global: baked or raw, crusted or crustless, fruity or chocolaty. Every country and region has its own twist, always keeping that timeless base: a blend of creaminess, freshness, and indulgence. From Antiquity to modern plates, cheesecake has stood the test of time without losing popularity.
Back to my no-bake lemon cheesecake
This recipe came together in my head quite easily—it’s a blend of two favorites: my famous no-bake cheesecake (the base of all the no-bake variations mentioned earlier) and my lemon curd.
Both are super simple and very popular on the blog. I just had to find the right balance to marry them perfectly. And I think I nailed it…
My tip for perfecting your no-bake lemon cheesecake
As I mentioned, this is a really accessible recipe, so no need to overload you with advice. But there’s one key tip I want to share: watch the temperature of your lemon curd when pouring it onto the cheesecake. If it’s too hot, it will shock the cheesecake layer and may cause it to split… So it’s best to let it cool to room temperature (at least) or even chill it beforehand.
Since we’ve added gelatin to ensure the curd sets, its texture will already be firm, so you’ll need to smooth it out again to get a nice flat surface.
Tools you’ll need:
A saucepan,
A citrus juicer,
A zester,
A fine-mesh strainer,
A rubber spatula,
A blender,
A mixing bowl,
A whisk,
A small offset spatula,
And a 24 cm springform pan (or a ring mold at least 4.5 cm tall).
That’s everything! Ready to get started?
The recipe, Chef!
Lemon Cream Soak the gelatin sheet in cold water. Zest the lemons and squeeze them. Pour the lemon juice into a saucepan along with the zest, sugar, and butter. Cook for 3 minutes over medium heat (3 out of 6), whisking constantly. Mix the egg and the yolk, add them to the previous mixture while whisking, and cook over slightly higher heat (4 out of 6). Whisk a bit more vigorously for about 2 minutes. Your cream should begin to thicken. Remove from heat. Strain the cream through a fine sieve to remove any solids. Add the softened gelatin sheet (lightly patted dry with paper towel). Mix for a few seconds. Let your lemon cream cool at room temperature, then refrigerate. Biscuit Base Melt the butter in a saucepan or microwave. Blend the biscuits (or crush them with a rolling pin, for example) and mix with the melted butter. Spread this mixture over the bottom of your pan and press down firmly to compact it well. Refrigerate. Cream In a mixing bowl, combine the lemon zest, lemon juice, and sugar. Add the Philadelphia. Whisk until smooth. Make a whipped cream (unsweetened!!) with your liquid cream. Then gently fold it into the previous mixture using a spatula. Spread over the biscuit base. Whisk your lemon cream to loosen it, then pour it over the cream layer. Use a small offset spatula to smooth the surface. Chill in the refrigerator for at least 2 hours before serving.No-Bake Lemon Cheesecake
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