The Best {No-Bake} Lemon Cheesecake

For 12 servings, The Best {No-Bake} Lemon Cheesecake keeps the list centered on whole rectangular graham crackers, grated lemon zest and egg plus 1 egg yolk. Set aside about 387 minutes.

• Yield 12 servings
• Ready in 387 minutes
• Prep 375 minutes
• Cook 12 minutes

Ingredients

Crust

• 9 whole rectangular graham crackers , for about 1 1/2 cups (150g) crushed
• 5 tablespoons ( 71 g ) butter , melted
• 1 teaspoon grated lemon zest

Lemon Curd

• 1 large egg plus 1 egg yolk
• ¼ cup ( 53 g ) sugar
• Pinch salt
• 2 tablespoons fresh lemon juice
• 1 tablespoon ( 14 g ) butter
• 1 tablespoon heavy cream

Filling

• ¼ cup fresh lemon juice , from about 2 lemons
• 1 envelope unflavored gelatin , (2 3/4 teaspoons)
• 3 packages (8-ounces each) ( 681 g ) cream cheese , softened to room temperature
• ¾ cup ( 159 g ) sugar
• Pinch salt
• 1 ¼ cups heavy cream , room temperature

Instructions

1. For the crust: preheat the oven to 350 degrees and adjust an oven rack to the middle position. In a food processor, pulse the graham crackers until they are finely ground. Add the butter and lemon zest and pulse until combined. Alternately, the graham crackers can be crushed in a resealable bag with a rolling pin and then poured into a bowl where the zest and butter can be stirred in. Press the mixture onto the bottom of a 9-inch springform pan. Bake the crust until it is lightly golden brown, about 8 minutes. Cool the crust completely on a wire rack before filling.
2. For the curd: while the crust is cooling, whisk the egg, egg yolk, sugar and salt together in a small saucepan. Whisk in the lemon juice and cook over medium-low heat, stirring constantly, until the mixture is thick and pudding-like, about 3-4 minutes. Remove from the heat and stir in the butter and cream. Press the mixture through a fine mesh strainer or sieve into a small bowl and refrigerate until needed.
3. In a small bowl, put the 1/4 cup fresh lemon juice. Sprinkle the gelatin over the top and let it stand until the gelatin softens, about 5 minutes. Microwave the mixture until it is bubbling around the edges and the gelatin dissolves, about 30 seconds. Set aside.
4. For the filling: In a large bowl with a handheld mixer or in the bowl of a stand mixer, beat the cream cheese, sugar, and salt until smooth and creamy, scraping down the sides of the bowl, about 2 minutes. Slowly add the cream and beat until the mixture is light and fluffy, about 2 minutes. Add the gelatin mixture and 1/4 cup of the refrigerated lemon curd. Beat until the mixture is smooth and airy, about 3 minutes.
5. Pour the filling into the cooled crust and smooth the top. Following the photos below, pour thin lines of remaining curd on top of the cake and lightly drag a pairing knife or skewer through the lines to create a marble appearance. It doesn’t have to be perfect since the imperfections are somewhat hidden after you drag through the lines.
6. Refrigerate the cheesecake until set, at least 6 hours. Remove the sides of the pan, cut into slices and serve.
7. Scoop/Pour the lemon curd into thin lines. This doesn’t have to be perfect – it’s a bit hard to pour so do the best you can. (Photo #1 below)
8. Drag the paring knife or skewer through the lines to create the decorative pattern. (Photo #2 below)

Cool the layers before you stack them.