No Bake Lemon Curd Cheesecake
Bright, creamy, and irresistibly tangy, this No Bake Lemon Curd Cheesecake is a refreshing twist on a classic dessert. Featuring Barker’s Lemon Curd swirled into a smooth cream cheese filling over a buttery biscuit base, it’s easy to make and perfect for entertaining. No oven required—just chill, slice, and enjoy!
By Barker's
Ingredients
Biscuit Base
- 400 g Digestive biscuits, crushed
- 60 g Caster sugar
- 175 g Unsalted Butter, melted and slightly cooled
- 1/4 tsp Salt
Filling
- 300 ml Thickened cream, plus 120ml extra
- 2 tsp Powdered gelatine
- 450 g Cream cheese
- 130 g Caster sugar
- 1 tsp Vanilla bean paste
- 1/4 tsp Salt
- 200 g Barker's NZ Lemon Curd
Method
- Grease and line a 9” square baking pan with two strips of baking paper, leaving an overhang on all sides to create a sling for easy removal later.
- Crush the digestive biscuits and sugar in a food processor until they form fine crumbs.
- Tip into a bowl, then stir through the melted butter and salt. Mix until evenly coated – it should feel like damp sand.
- Press the mixture firmly into the base of the lined pan using the back of a spoon or flat glass.
- Chill in the freezer while you prepare the filling.
- In a small saucepan, gently heat the 120 ml cream with the gelatine over low heat, stirring until the gelatine is fully dissolved. Set aside to cool slightly.
- Whip the remaining 300 ml cream to soft peaks using a stand mixer or hand mixer. Set aside in a separate bowl.
- Without needing to clean the mixer bowl, beat the softened cream cheese and sugar until smooth and fluffy. Add the vanilla, salt, and cooled gelatine-cream mixture, beating until combined. Fold in 200 g of Barker’s Lemon Curd, then gently fold through the whipped cream until the mixture is smooth and airy.
- Spoon the cheesecake mixture over the chilled base. Tap the tin on the bench to remove air bubbles, then smooth the top with an offset spatula.
- Dollop extra Barker’s Lemon Curd on top and use a spoon to gently swirl it through the surface. Tap the tin again to level.
- Refrigerate for at least 3 hours or until fully set.
- Lift the cheesecake out of the tin using the paper overhang. Cut into squares using a sharp knife dipped in hot water and wiped dry between each cut.
- Serve and enjoy!
