No Bake Lemon Cheesecake

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No Bake Lemon Cheesecake is a beautiful lemon dessert that is a perfect way to bring sweet sunshine to any occasion and it's so easy to make!

Course Dessert

Cuisine American

Keyword no bake lemon cheesecake

Prep Time 25

Chilling Time 4

Total Time 4 25

Servings slices

Calories 864kcal

Author Krissy Allori

Add the lemon cookies to a food processor. Cover and pulse until they are a fine crumb. Transfer the crumbs to a medium mixing bowl. Pour in the melted butter and stir until the crumbs are evenly moistened.
Spread the crumb mixture across the base of a springform pan. Press down evenly to form the crust, leaving a gap around the edges for the ladyfingers.
Arrange ladyfingers vertically around the pan's edge so that the tops of the cookies are facing the wall. Press the crust up against the bottoms of the ladyfingers to keep them in place. Set aside.
Using a stand mixer with the whisk attachment, beat the heavy cream on medium high speed until stiff peaks form. Set aside.
Using a stand mixer with the paddle attachment, beat cream cheese on medium speed until light and fluffy, about 3-4 minutes. Add the powdered sugar, mix slowly to combine, and then beat for 2 minutes on medium speed. Add the lemon curd and mix thoroughly.
Add one large scoop of the whipped cream to the cream cheese mixture and fold it in. Repeat until all the whipped cream has been incorporated.
Pour the lemon cheesecake filling over the crust. Spread the top into an even layer. Cover the pan with plastic wrap and refrigerate for at least 4 hours, but chilling overnight is recommended.
Once the filling has set up, remove the plastic wrap and cut the cheesecake into slices. You'll want to cut in between the ladyfingers for the best presentation. Garnish with lemon slices if desired.

Instead of a food processor, you can add the lemon cookies to a large food storage bag. Press out the air, seal the bag, and then use a rolling pin to crush the cookies into a fine crumb.
The length of ladyfingers can vary by brand. If they are really long (as shown), you can leave them whole or cut them to fit your pan. Hold one cookie up to the side of the springform pan and make a little cut where the top edge hits the cookie. Then, cut the cookie and use it as a guide to trim all of the other cookies. Place the trimmed cookies with the curved side up in the pan. The extra bits can become a fun snack, or you can pipe a dollop of whipped cream on each slice and place an extra cookie piece on the whipped cream.