This No-Bake Lemon Bar Cheesecake Is Oh-So Easy To Make

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Yields: 10-12

Prep Time: 30 mins

Total Time: 6 hours 30 mins

Ingredients

For the Crust:

• 2 c.

  graham cracker crumbs

• 10 tbsp.

  (1 1/4 sticks) unsalted butter, melted

• Pinch kosher salt

For the Filling:

• 2

  (8-ounce) blocks cream cheese, at room temperature

• 1 1/2 c.

  confectioners’ sugar

• 1 tbsp.

  finely grated lemon zest plus 1 tablespoon lemon juice

• 1 tsp.

  pure vanilla extract

• 1

  (12.7-ounce) jar lemon curd, divided

• 1 1/2 c.

  heavy cream

For the Whipped Cream:

• 1/2 c.

  heavy cream

• 1 tbsp.

  confectioners’ sugar

• 1/2 tsp.

  pure vanilla extract

• Lemon slices, for garnish

Directions

1. Make the crust: Stir together graham cracker crumbs, butter, sugar, and salt in a bowl. Press mixture firmly into bottom and up the sides of a 9-inch springform pan.

2. Make the filling: Beat cream cheese with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in confectioners’ sugar, lemon zest and lemon juice, vanilla, and 1/2 cup lemon curd. Whisk heavy cream with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes. Fold whipped cream into the cream cheese mixture. Spread filling in prepared crust. Chill for 4 to 6 hours or up to overnight.

3. Make the whipped cream: Before serving, spread remaining lemon curd over the top of the cheesecake. Whisk together heavy cream, confectioners’ sugar, and vanilla with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes. Pipe whipped cream around the top of the cheesecake and garnish with lemon slices. Store covered in the refrigerator for 2 to 3 days.

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