Creamy Lemon Cheesecake

Prepare yourself for an extraordinary dessert experience with this fabulous no-bake lemon cheesecake! Imagine this: a luscious, creamy delight infused with vibrant lemon flavor, nestled on a graham cracker crust with a touch of cinnamon for that perfect sweet and spicy balance. But wait, there’s more – a generous layer of tangy lemon curd on top, adding an extra burst of flavor.

Creamy Lemon Cheesecake

Creamy Lemon Cheesecake


  • Graham Cracker Crust:
  • 1 ½ cups (185 grams) graham cracker crumbs
  • ¼ cup (56 grams) granulated sugar
  • 7 tablespoons (100 grams) melted salted butter
  • 1 teaspoon cinnamon
  • Cheesecake:
  • 3 (8 ounce) packages (681 grams) full-fat cream cheese, softened
  • 1 ½ cups (212 grams) powdered sugar
  • 2 tablespoons (30 grams) granulated sugar
  • 1 tablespoon packed lemon zest
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 ¼ cups (348 grams) cold heavy cream
  • 1 cup (300 grams) lemon curd
  • Whipped Cream Garnish (optional):
  • 1 cup (232 grams) cold heavy cream
  • ¼ cup (28 grams) powdered sugar
  • ½ teaspoon vanilla extract



  1. Line a 9-inch springform pan with parchment paper.
  2. Mix graham cracker crumbs, sugar, cinnamon, and melted butter until moistened.
  3. Press mixture into the pan bottom and up the sides evenly.
  4. Freeze while preparing the cheesecake.


  1. Beat heavy cream until stiff peaks form, set aside.
  2. Combine granulated sugar and lemon zest in a large bowl, then add cream cheese and beat until smooth.
  3. Add powdered sugar, lemon juice, and vanilla; beat until smooth.
  4. Fold in whipped cream gently.
  5. Pour mixture into crust, spread evenly, and refrigerate until set, about 6 hours or overnight.


  1. Spread lemon curd evenly over the set cheesecake.

Whipped Cream Garnish (optional)

  1. Beat all ingredients until stiff peaks form.
  2. Pipe rosettes around the cake border for decoration.

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