Lemon Curd Cheesecakes

Hi there,

Yesterday I made these cheesecakes for my in-laws, and they turned out great! I’m personally not a big fan of baked cheesecake, so I always tend to make these no-cook cheesecake versions, and I think they’re so much better!

I would advise to make the curd ahead so it has time to cool down beforehand, as when I added the cheesecake mix on top it, the curd was moving about.

For the ratios in this recipe, I made one 20cm large cheesecake, and 5 mini ramekins. If you want to make one large cheesecake, make it in a 23cm tin.

This is obviously too sweet and sugary for little ones under one year old, but the grown ups definitely will enjoy them.

Let me know how you like your cheesecake – baked or not baked? Could it be that I just haven’t tried the right recipes? Let me know yours.

Love, Natalie x


Lemon Curd:
4 Unwaxed Lemons, zest and juice of
200g Caster Sugar
100g Unsalted Butter, cubed
3 Free Range Eggs, plus 1 Egg Yolk, whisked

250g Digestive Biscuits
100g Butter, Melted
1 Vanilla Pod or 1 tsp Vanilla Essence
600g Cream Cheese
100g Sifted Icing Sugar
284ml Pot of Double Cream


  1. To make the lemon curd, add the lemon juice and zest to a large bowl over a pan of simmering water, taking care for the bowl not to touch the water. Then add the caster sugar and butter, and stir intermittently, cooking until all of the butter has melted. Take off the heat and leave to cool.
  2. Add the eggs and whisked together until mixed, then cook for 10-15 minutes, stirring occasionally until the mixture coats the back of the spoon.
  3. Butter any ramekins you are using, and butter and line any tins.
  4. Bash the biscuits in a bag until the are crumbs, then add to melted butter and stir well until thoroughly mixed. Push down into whatever dishes you are using. Put in the fridge for one hour.
  5. Take the tins/ramekins out of the fridge and add a thin layer of curd to each dish (around 3 tsp for the ramekins and the rest for the large cheesecake). Put them back in the fridge for at least 30 minutes.
  6. Make the cheesecake mix by adding the cream cheese and vanilla to a large bowl and whisking with a hand held whisk. Then add the cream and whisk together until mixed. Add on top of the curd and smooth with the back of a spoon. Put back in the fridge for at least an hour, but ideally overnight.


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