Light Creamy Layered Lemon Cheesecake
Elevate your dessert game with this Light Creamy Layered Lemon Cheesecake—a no-bake masterpiece bursting with zesty citrus flavor and decadent creaminess. Built on a buttery graham cracker crust, this cheesecake features a velvety lemon-infused cream cheese filling folded with whipped cream for a light, airy texture. Topped with a glossy layer of tangy lemon curd, this dessert perfectly balances sweetness and tartness in every bite. The addition of gelatin ensures a smooth, sliceable consistency, while fresh lemon juice and zest pack a refreshing pop of flavor. Ideal for spring gatherings, summer celebrations, or any occasion where a show-stopping treat is a must, this easy-to-make lemon cheesecake guarantees to impress with its vibrant layers and luscious finish. Ready in under an hour (with a little chill time), it’s as simple as it is stunning!
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Ingredients
- 200 grams Graham cracker crumbs
- 100 grams Unsalted butter, melted
- 450 grams Cream cheese, softened
- 120 grams Powdered sugar
- 240 milliliters Heavy whipping cream
- 80 milliliters Lemon juice, freshly squeezed
- 2 tablespoons Lemon zest
- 1 teaspoon Vanilla extract
- 250 grams Lemon curd (store-bought or homemade)
- 5 grams Gelatin powder
- 3 tablespoons Water, cold
Directions
Step 1
Prepare the crust: In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and have the texture of wet sand.
Step 2
Press the crust mixture into the bottom of a 9-inch springform pan, ensuring it is evenly distributed and smooth. Refrigerate for 10 minutes to set.
Step 3
Prepare the creamy filling: In a large mixing bowl, use a hand mixer or stand mixer to beat the cream cheese and powdered sugar together until smooth and fluffy.
Step 4
Dissolve the gelatin: Sprinkle the gelatin powder over the cold water in a small bowl and let it bloom for about 5 minutes. Then, gently heat the gelatin mixture in the microwave for about 10 seconds, or until fully dissolved. Let it cool slightly.
Step 5
Add the gelatin mixture, lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat until well combined.
Step 6
In a separate bowl, whip the heavy cream to medium-stiff peaks. Gently fold the whipped cream into the cream cheese mixture, maintaining as much air as possible.
Step 7
Assemble the cheesecake: Pour the creamy filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until set.
Step 8
Top with lemon curd: Spread the lemon curd evenly over the set cheesecake layer. Refrigerate for an additional 30 minutes to allow the layers to meld.
Step 9
To serve: Run a knife around the edge of the springform pan before carefully releasing the sides. Slice and serve chilled.
Nutrition Facts
| Serving size | (1507.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5495.9 |
| Total Fat 388.8g | 0% |
| Saturated Fat 228.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1289.9mg | 0% |
| Sodium 2928.3mg | 0% |
| Total Carbohydrate 435.7g | 0% |
| Dietary Fiber 7.4g | 0% |
| Total Sugars 301.9g | |
| Protein 55.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 691.1mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 1070.8mg | 0% |
Source of Calories