How to make a quick and easy, lemon curd cheesecake. Digestive biscuit base topped with a creamy mascarpone cheese flavoured with sweet lemon curd.
Mascarpone is an Italian cream cheese that is perfect for a rich no-bake cheesecake dessert.
No cooking skills required to make this dessert and finish with a simple decoration of lemon curd piped on top.
We love a lemon dessert and this is one of our best. A family favourite that makes an appearance all year round, Christmas, Easter, Birthday parties and BBQs.
How to make Lemon Curd Cheesecake
Easy step by steps to make a no bake mascarpone cheesecake are shown in our video below
Jump down to the recipe for the full instructions and ingredients needed to make this lemon cheesecake. Measurements are given in both UK metric grams and US imperal ounces.
Jump to Recipe
For the mascarpone cheesecake biscuit base we use digestive biscuits, a popular sweet oatmeal biscuit in the UK.
If you are in America you can use graham crackers with sugar added for sweetness.
- Crush digestives
- Add melted butter
To help mould the cheesecake biscuit base into the tin, melt the butter and mix it in with the crushed biscuits.
Pour the biscuit and butter into a greased springform tin. We used a 17cm (6 ½ inches) cake tin for big thick layered cheesecake. You can use a bigger tin, it will just make thinner layers.
- Place in a greased springform tin
- Make a digestive biscuit base for cheesecake
Use the back of a spoon to firmly push the digestive biscuits into the cake tin base. It must be even and very firmly compacted to save the base crumbling away when sliced.
Place the biscuit cheesecake base in the freezer to help firm up, whilst you prepare the mascarpone mixture.
What is mascarpone cheese?
Mascarpone is an Italian cream cheese. It has a creamy smooth thick texture with a rich silky taste making it in my opinion, the best soft cream cheese to use in a cheesecake.
It has a higher fat content than other soft cheeses but its worth the extra calories! You can substitute for a lower fat version, such as cream cheese if preferred.
To give this cheesecake a delicious sweet and tart lemon flavour we use lemon curd to mix into mascarpone cream cheese. You can buy from most supermarkets, or check out Camilla’s recipe at Fab Food 4 all, to make your own lemon curd.
Add icing sugar to help it firm up. Whisk for a couple of minutes until thick. We use a stand mixer with a balloon whisk, you can whisk by hand instead if needed.
Place the lemon mascarpone cheesecake mix on top of the digestive biscuit base. Use a silicone spatula to push the mix firmly all the way around the tin.
Once all firmly packed all around, try to smooth the top using the spatula as best as you can ready to be decorated.
You can decorate your cheesecake straight away or wait until set.
Pop 1 tbsp of lemon curd into a piping bag or just a sandwich bag with a corner cut off will do!
We show you two techniques here, this one is simple lemon curd stripes which are then dragged using a wooden skewer or toothpick
Or use lemon curd to make circles on the cheesecake. Use a sharp tool to drag from the centre out, creating a spider web effect. Perfect decoration for a Halloween cheesecake!
You can also see how thin this cheesecake is when using a bigger 10 inches / 26cm base springform tin.
Place the cheesecake into the fridge to set for a minimum of 1 hour. I find it best to make cheesecake the night before, to allow maximum chilling and setting time!
Keep the springform tin on the cheesecake and wrap with cling film during the setting time.
When you remove the lemon cheesecake from the springform tin, if needed smooth the edges around with a cake spreader/smoother, palette blade or a blunt knife.
There you have it, a deep thick layered cheesecake ready to eat with no cooking skills involved!
Mascarpone lemon cheesecake is so thick and rich, it can be served just as it is. Or for extra indulgence add some fresh cream!
Lemon Curd Cheesecake
Make a delicious deep layered lemon curd cheesecake using mascarpone, tart lemon curd and sweet icing sugar mixed together and added to a digestive biscuit base.Mascarpone is an Italian cream cheese that is perfect for making a thick no-bake cheesecake.Finish with a simple decoration of lemon curd piped on top.The best dessert idea that is easy enough for anyone to make, as there is no cooking involved!Make this your family favourite year round showstopper for Christmas, Easter, Birthday parties and BBQs.
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Prep Time 25 mins
Cook Time 0 mins
Chill Time 1 hr
Total Time 1 hr 25 mins
Course Dessert, Party, Sweet
Cuisine British, Italian
Servings 10 People
Calories 414 kcal
Springform Tin 17cm (6 ½ inches)
- 150 grams Digestive biscuits substitute (1 ½ cups Graham Crackers + ¼ cup sugar)
- 100 grams (½ cup) unsalted butter melted
- 500 grams (17 oz) Mascarpone Keep at room temp
- 90 grams (¾ cup) icing sugar
- 3 tbsp lemon curd 2 tbsp for mascarpone cheesecake mix and 1 tbsp for decorating
Calories: 414kcalCarbohydrates: 25gProtein: 5gFat: 33gSaturated Fat: 20gTrans Fat: 1gCholesterol: 72mgSodium: 117mgPotassium: 23mgFiber: 1gSugar: 17gVitamin A: 950IUCalcium: 76mgIron: 1mg
Keyword biscuit base, Cheesecake, cheesecake decoration, Digestive Biscuits, lemon cheesecake, Lemon Curd, mascarpone, no bake cheesecake, no bake dessert, Non bake cheesecake
This post was originally published on 16/11/2019 and has been modified on 24/05/2021 with updated pictures, new video, new tin size for the best no bake deep layer lemon cheesecake.
Frequently Asked Questions
How long does cheesecake last?
Store leftover cheesecake in the fridge, covered with cling film or in an airtight container for 3-4 days.
Can I eat mascarpone cheesecake when pregnant?
Yes, shop bought mascarpone cheese is pasteurised making it safe to eat during pregnancy.
Can I freeze no bake cheesecake?
It is at it’s best fresh. It will freeze if needed and is safe to eat when defrosted, but the texture will not be the same and the biscuit base will become soggy.
Mascarpone cheese substitutes?
You can use any soft cheese for this no bake cheesecake, such as Philadelphia, cream cheese, ricotta or crème fraiche.
If you like lemon, why not try out our lemon drizzle cake or for another easy no-bake dessert recipe try this Eton mess.