Perfect for a any celebration, this perfectly sweet No Bake Lemon Ladyfinger Cheesecake is a wonderful citrus dessert that everyone will love.
Author Krissy Allori - Self Proclaimed Foodie
9ouncepackage lemon cookies
1/2cup1 cube unsalted butter
4.75ouncepackage soft ladyfingers
3cupsheavy whipping cream
10.5ouncejar lemon curd (about 3/4 cup)
Using a food processor or a rolling pin with a resealable plastic freezer bag, crush cookies until they are a fine crumb. Combine with melted butter and mix to combine. Spread across base of springform pan, pressing down evenly but leaving a gap around the edges for your lady fingers.
Arrange lady fingers vertically around inside wall of springform pan, with the top of the lady fingers facing out. You may need an extra set of hands. Press crumbs up against base of lady fingers to keep them in place.
Using a stand mixer with the whisk attachment, beat heavy cream on medium high speed until stiff peaks form. Be careful - there is a fine line between soft peaks and going too far and making butter. Set aside.
Using stand mixer with paddle attachment, beat cream cheese on medium speed until light and fluffy, 3-4 minutes. Add powdered sugar, mix slowly to combine, then beat for another couple of minutes. Add lemon curd and mix thoroughly.
Fold the fluffy whipped cream into the cream cheese mixture, one large scoop at a time, until well blended. Add to the springform pan and spread evenly.
Cover with plastic wrap and refrigerate or freeze at least one hour before slicing.