Gluten-Free Lemon Curd Cheesecake (No Bake)

Lemon Curd Cheesecake on a plate with slices cut from it. Lemons behind.

5 from 1 vote

Gluten-Free Lemon Curd Cheesecake (No Bake)

You'll adore this Easy No-Bake Gluten-Free Lemon Curd Cheesecake Recipe. It is so quick and simple to make (just factor in the chilling time) and doesn’t need any setting agents. The creamy cheesecake filling has just a few ingredients: cream cheese, sour cream, double cream, tangy lemon curd and a touch of sugar. And the homemade gluten-free digestive biscuit crust takes this lemon lover cheesecake to heavenly territory.

Prep Time40

Setting Time8 30

Course: Dessert

Cuisine: British

Servings: people

Calories: 652kcal

Author: Georgina Hartley

Ingredients

Biscuit Base

440 g gluten-free digestive biscuits*
150 g unsalted butter melted and cooled
½ teaspoon salt

Lemon Curd Cheesecake Filling

360 g cream cheese
90 g sour cream
45 g icing sugar
190 g lemon curd*
270 g double cream

Topping

170 g lemon curd
330 g double cream
1 fresh lemon sliced

Instructions

Biscuit Base

Drop the biscuits into a food processor and process until they reach fine crumbs.
With the mixer still running add the cooled melted butter and salt and mix until the mixture resembles wet sand.
Tip the biscuit crumbs into an 23cm (9 inch) round x 7cm (2.5 inches) deep springform cake tin.
Use a silicone spatula or the base of a glass to press the crumbs into an even layer at the base of the cake tin and up the sides. The pie crust should be about 3cm (1 inch) deep. Place in the freezer for 30 minutes to set (or in the fridge for 1 hour).
Once the biscuit base has set then remove it.
Ensure that the base is firm, and the sides are well-formed and then pour in the lemon curd cheesecake filling.

Lemon Curd Cheesecake Filling

Place the cream cheese, sour cream, lemon curd and icing sugar in a large bowl. Mix together until the mixture is very smooth.
Pour in the double cream and mix again using an electric hand beaters until the filling has thickened. It should have firmed up but still be ultra creamy and floppy so it can easily drop off a spoon.
Spoon the filling into the cooled biscuit base. Use a silicone spatula or the back of a spoon to smooth the surface of the cheesecake filling, ensuring an even(ish) layer.
Cover the tin with plastic wrap then place the assembled cheesecake in the refrigerator to allow it to set overnight (at least 8 hours).
Just before you are ready to serve, carefully remove the sides of the springform pan and lift out the cheesecake onto a serving dish and add the topping.

Topping

Spoon the 170g lemon curd over the top of the cheesecake in the centre and smooth into an even layer, taking it to the edges with a silicone spatula.
Mix the double cream with an electric hand whisk in a large mixing bowl until thickened and pillowy.
Pour the cream into a piping bag then pipe around the edge of the cheesecake, creating a decorative border.
Garnish with the additional lemon slices for a finishing touch.
Serve the Lemon Curd Cheesecake immediately or chill until ready to serve.

Video

Notes

Digestive biscuits. Use your favourite gluten-free biscuit for the biscuit base. I recommend my Homemade Gluten-Free Digestive Biscuits or these Homemade Gluten-Free Ginger Biscuits. But if you are short on time then shop bought gluten-free oat biscuits like Nairns are very delicious too.

Lemon curd. Shop bought lemon curd is fine but Homemade Lemon Curd takes this cheesecake to another level. My lemon curd recipe is surprisingly quick and easy to make – but do bear in mind it needs an overnight set before using.

Cake tin. This recipe was tested in a 23cm springform tin (23cm (9 inch) round x 7cm (2.5 inches) deep).

Make sure to cool the butter after melting, otherwise it can create a greasy cheesecake base.

Adding the butter to the crumbs. I found that when I use Homemade Biscuits the butter absorbs into the crumbs very quickly so make sure not to over mix otherwise it all breaks down too much. Commercial biscuits may take longer to absorb the butter and create the ‘wet sand’ consistency.

Store. Store the cheesecake for up to 5 days in the fridge.

Freeze. This cheesecake freezes very well. I suggest freezing without the topping though. If you can spare the cake tin I recommend freezing in the cake tin to keep it nice and secure. Double wrap in plastic wrap and aluminium foil. You can freeze for up to 2 months. Thaw overnight in the fridge.

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