No-Bake Lemon Cheesecake with Lemon Sugar Cookie Crust
If you love bright citrus desserts with layers of texture and flavor, this Lemon Cheesecake is about to become your new obsession. With a soft-baked lemon sugar cookie crust, a silky no-bake lemon cheesecake filling, and a glossy homemade lemon curd topping, every bite is bursting with fresh, tangy sweetness.
Hi, I’m Jason from Chef Maniac, and this recipe is one of those show-stopping desserts that looks bakery-level but is surprisingly simple to pull together. Whether you’re hosting brunch, celebrating a birthday, or just craving something lemony and luxurious, this cheesecake delivers every single time.
Why I Love This Recipe
There’s something magical about lemon desserts. They’re bright but comforting. Sweet but refreshing. This recipe hits all the right notes:
- The crust is a soft lemon sugar cookie instead of traditional graham crackers.
- The filling is no-bake, ultra-smooth, and incredibly creamy.
- The lemon curd adds a bold, tangy finish.
- It’s elegant enough for holidays but easy enough for weekends.
It’s the kind of dessert that pairs beautifully with light drinks like This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days for the ultimate citrus-inspired spread.
Ingredients
Lemon Sugar Cookie Crust
- 1¼ cups all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- ¾ cup sugar (plus extra for rolling)
- 1 tbsp lemon zest
- ½ cup unsalted butter, room temperature
- 1 egg, room temperature
- ¼ tsp vanilla extract
- ¼ tsp lemon oil
No-Bake Lemon Cheesecake Filling
- 2 tsp unflavored powdered gelatin
- ¼ cup water
- 16 oz cream cheese, room temperature
- ½ cup sugar
- 1 tbsp lemon zest
- ½ tsp lemon oil
- ⅔ cup heavy cream
- ½ cup powdered sugar, sifted
Lemon Curd
- 2 eggs, beaten
- Pinch of salt
- ⅓ cup sugar
- 1 tbsp lemon zest
- ⅓ cup lemon juice
- 1 tbsp unsalted butter
Whipped Cream
- ½ cup heavy cream, cold
- 2 tbsp powdered sugar
Swaps and Notes
- No lemon oil? You can substitute additional lemon zest for a natural boost.
- Short on time? You can use store-bought lemon curd, though homemade really shines.
- Want extra tang? Add a tablespoon of sour cream to the filling.
- Make ahead: This cheesecake is perfect for preparing the night before serving.
Step-by-Step Instructions
1. Prepare the Cookie Dough
Preheat oven to 375°F (190°C) and grease a 9-inch springform pan.
Whisk flour, baking powder, and salt in a bowl. In a mixer, rub lemon zest into sugar until fragrant. Beat in butter until light and fluffy. Add egg, vanilla, and lemon oil. Mix in dry ingredients just until combined.
2. Bake Garnish Cookies
Scoop about 10 small dough balls, roll in sugar, and bake on a lined tray for 7–9 minutes until lightly golden. Cool completely.
3. Bake the Crust
Press remaining dough evenly into the springform pan. Bake 13–15 minutes until lightly golden at the edges. Cool completely.
4. Bloom the Gelatin
Sprinkle gelatin over water and let sit 5 minutes. Microwave 10–20 seconds until smooth and dissolved. Cool slightly.
5. Make the Cheesecake Filling
Beat cream cheese and sugar until smooth. Slowly mix in cooled gelatin, lemon zest, and lemon oil.
In a separate bowl, whip heavy cream with powdered sugar to soft peaks. Gently fold into cream cheese mixture. Spread over cooled crust and chill at least 2 hours.
6. Cook the Lemon Curd
Rub zest into sugar in a saucepan. Add lemon juice and eggs. Cook over low heat, stirring constantly, until thickened and it coats the back of a spoon.
Strain through a sieve, stir in butter, press plastic wrap directly on the surface, and chill 30 minutes.
7. Whip & Finish
Whip heavy cream with powdered sugar until peaks form. Spread or pipe over chilled cheesecake. Spoon lemon curd on top and garnish with lemon sugar cookies or crumbs.
Tips for Success
- Always use room temperature cream cheese for a silky filling.
- Rub lemon zest into sugar to release maximum flavor.
- Let the crust cool completely before adding filling.
- Chill at least 2–4 hours for proper setting.
- For clean slices, dip your knife in hot water and wipe between cuts.
Serving Suggestions & Pairings
This cheesecake makes a stunning dessert centerpiece. Serve it after a savory dinner like Classic Spaghetti Recipe with Homemade Sauce or alongside an elegant appetizer such as This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guests.
If you’re creating a dessert table, it pairs beautifully with:
- These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert
- This No-Bake Oreo Cream Pie Is My Favorite Quick Dessert Hack
The citrus cuts through richer desserts, balancing everything perfectly.
Nutritional Information (Per Serving – Approximate)
Serves 10–12
- Calories: ~420
- Fat: 28g
- Carbohydrates: 38g
- Sugar: 28g
- Protein: 6g
Storage & Leftover Tips
- Store covered in the refrigerator for up to 4 days.
- Keep lemon curd layer covered to prevent drying.
- You can freeze the cheesecake (without whipped cream topping) for up to 1 month. Thaw overnight in the refrigerator before serving.
More Recipes You’ll Love
If you’re a citrus fan or love no-bake desserts, you’ll definitely want to try:
- This No-Bake Oreo Cream Pie Is My Favorite Quick Dessert Hack
- These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert
They’re crowd-pleasers that require minimal effort but deliver maximum flavor.
Final Thoughts
This Lemon Cheesecake is sunshine in dessert form. The soft cookie crust, creamy filling, and tangy lemon curd create a layered masterpiece that feels both fresh and indulgent.
If you make this recipe, I’d love to hear how it turned out! Leave a comment, share it with friends, and follow along on Chef Maniac for more irresistible recipes.
Happy baking (and chilling)! 🍋
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