Lemon desserts are one of my all-time favorites. This no-bake lemon cheesecake mixture is an incredible, low-carb dessert; so rich and creamy with just the right amount of tartness from the lemon curd.
This recipe is the perfect balance of sweet and tart that will satisfy that craving for something decadent!
INGREDIENTS:
GLUTEN-FREE CRUST
- 2 c. finely ground blanched almond flour
- 3 tbsp. sweetener blend
- 6 tbsp. butter, melted
- 1½ teaspoons vanilla extract
LEMON CHEESECAKE FILLING
- 3 8 oz. packages cream cheese, softened
- ½ c. powdered sweetener blend
- 1½ tsp. vanilla extract
- 1 recipe sugar-free lemon curd
STEP 1: Line the bottom of a non-stick springform pan with parchment paper.
STEP 2: In a medium mixing bowl, mix together almond flour, 3 tablespoons sweetener blend, melted butter and 1½ teaspoons vanilla extract until well combined. It should be moist enough to press together, but still slightly crumbly.
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STEP 3: Press mixture into bottom of prepared springform pan to form crust. Chill in the refrigerator while preparing the filling.
STEP 4: Beat together cream cheese, powdered sweetener and vanilla extract until fluffy; add ¾ cup lemon curd and beat until smooth. Be sure to taste the mixture to make sure it is sweet enough or lemony enough for you! If not, add more lemon curd and/or sweetener to taste.
STEP 5: Spoon filling into pan over the crust, then smooth with a spatula to make sure the pan is evenly filled.
STEP 6: Then spread with remaining lemon curd. Chill in the refrigerator until set—at least 2 hours or overnight.
TIPS
Follow these tips to get the best results when you make this no-bake lemon cheesecake.
- Eat it fresh. The longer you let it sit in the refrigerator, the more the flavor will diminish.
- Use almond flour, not almond meal. If you use almond meal, the crust will taste extra grainy, which might be distracting. This guide explains more.
- Soften the cream cheese first. This will make it easier to fluff and mix.
EASY NO BAKE LEMON CHEESECAKE
Ingredients
CRUST
- 2 c. finely ground blanched almond flour
- 3 tbsp. sweetener blend
- 6 tbsp. butter, melted
- 1½ tsp. vanilla extract
FILLING
- 3 8 oz. packages cream cheese, softened
- ½ c. powdered sweetener blend
- 1½ tsp. vanilla extract
- 1 recipe sugar-free lemon curd
Instructions
- Line the bottom of a non-stick springform pan with parchment paper.
- In a medium mixing bowl, mix together almond flour, 3 tablespoons sweetener blend, melted butter and 1½ teaspoons vanilla extract until well combined. It should be moist enough to press together, but still slightly crumbly.
- Press mixture into bottom of prepared springform pan to form crust. Chill in the refrigerator while preparing the filling.
- Beat together cream cheese, powdered sweetener and vanilla extract until fluffy; add ¾ cup lemon curd and beat until smooth. Be sure to taste the mixture to make sure it is sweet enough or lemony enough for you! If not, add more lemon curd and/or sweetener to taste.
- Spoon filling into pan over the crust, then smooth with a spatula to make sure the pan is evenly filled, then spread with remaining lemon curd. Chill in the refrigerator until set—at least 2 hours or overnight.
Nutrition
PIN FOR LATER
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I’ve signed up for the 28 Day Reset starting September 6. This sounds delish. Where can I find the “ 1 recipe sugar-free lemon curd ” recipe? Thanks!
I found the lemon curd recipe, but it indicates “20” servings. I also see I can toggle the amount that I want to make, which alters the measurements. Would I use the entire “20 servings” recipe for this dessert? Is it possible to translate the “one curd recipe” into cups? Thanks in advance!
Yes, you use the entire recipe of the Lemon Curd in the cheesecake.
It’s linked above in the blog post in the very first paragraph.