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.
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.
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
- 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
- Place the digestive biscuits in a sandwich bag, crush with a rolling pin
- Place the melted butter into the biscuit mix and stir together.
- Grease a springform tin, we use a 6 ½ inches / 17cm tin for a nice deep layered cheesecake, use a bigger tin for thinner layers.Pour the crushed biscuits into the greased cake pan base.
- Press down firmly with the back of a spoon, to make a evenly compacted base layer. Place in the freezer to set whilst preparing the lemon mascarpone mixture.
- Place the mascarpone, icing sugar and 2 tbsp lemon curd in a mixing bowl.
- Whisk together until it forms stiff peaks.
- Pour the lemon mascarpone filling onto the chilled biscuit base.
- Use a spatula to push down firmly and level out the top as smooth as you can.
- Use 1 tbsp of lemon curd in a piping bag to make lines across the cheesecake.
- Use a wooden skewer or toothpick to skim over the lemon curd lines.
- Place in the fridge for at least 1hr to firm, preferably overnight.
- Remove cheesecake from the springform tin, if needed smooth the edges around with a cake spreader/smoother, palette blade or a blunt knife.
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
Store leftover cheesecake in the fridge, covered with cling film or in an airtight container for 3-4 days.
Yes, shop bought mascarpone cheese is pasteurised making it safe to eat during pregnancy.
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.
You can use any soft cheese for this no bake cheesecake, such as Philadelphia, cream cheese, ricotta or crème fraiche.