This no-bake lemon curd cheesecakeย is marbled with blueberry pie filling. It is the creamiest, softest cheesecake you can imagine, and it is ready in 15 minutes.
This no-bake lemon curd cheesecake with blueberries might be the quickest, simplest cheesecake I have ever made. The main reason is using canned ingredients, which I already had in the fridge/pantry, like homemade Thermomix lemon curd and blueberry pie filling.
Once you have all the ingredients in front of you, you will probably only need 10 minutes to make it.
It is also one of the most delicious. It is incredibly creamy, sweet, and tangy, and those blueberries make everything perfect. Next time, try a baked lemon curd blueberry cheesecake.
Jump to recipe
Recipe ingredients
Cookies and butter for the base: You can use graham crackers, digestives, butter cookies, or biscuits (Butterkekse/Petit Beurre).
Dairy: Cream cheese, Philadelphia-style and mascarpone. Try these Philadelphia Cream Cheese Brownies, too.
Lemon curd: Homemade or bought.
Blueberry filling: Homemade or bought. You can also use other pie fillings, like cherry, for instance.
How to make no-bake lemon curd cheesecake?
The no-bake lemon curd cheesecake must be made one day in advance as it will have to set well overnight.
Cheesecake crust:
- Step #1: You can crush the cookies in the food processor, place them in a freezer bag, and crush them with a rolling pin.
- Step #2: Melt the butter in a small saucepan and mix it with the crushed cookies.
- Step #3: Press the mixture onto the base of a small springform.
Cheesecake filling:
- Step #4: Whisk cream cheese, mascarpone, and lemon curd until smooth.
Add some sugar to taste if you like. I never find it necessary because lemon curd is always so sweet, but taste it and add a couple of tablespoons of sugar if you like. Pour this mixture over the crust.
- Step #5:ย Add 4-5 tablespoons of blueberry sauce over the filling.
- Step #6: Marble the filling with a fork. Don't overdo it, or the mixture will no longer marble.
Serve:
- Step #7: Place in the refrigerator and let set overnight.
- Step 8: Remove the springform ring before serving and carefully transfer the cake to a serving platter.
No-Bake Lemon Curd Cheesecake
Equipment
- springform 20 cm/8-inch springform
Ingredients
- 100 g cookies 3.5 oz , Note 2
- 60 g unsalted butter 2 oz/ ยผ cup
- 250 g cream cheese Philadelphia, 9 oz/ 1 cup
- 250 g mascarpone 9 oz/ 1 cup
- 300 g lemon curd 10.5 oz/ 1 ยผ cup, Note 3
- sugar optional, about 1-3 tablespoons, to taste
- 4-5 tablespoons blueberry pie filling Note 4
Instructions
- Prepare springform: Lightly grease the bottom of the springform. Line the base with parchment paper.
- Crust: Place the cookies in a food processor and process them into crumbs. Alternatively, place them in a freezer bag and crush them with a rolling pin. Melt the butter in a small saucepan and mix it with the crushed cookies. Press this mixture onto the base of the springform.100 g cookies/ 3.5 oz + 60 g unsalted butter/ ยผ cup
- Filling: In a larger bowl, whisk the cream cheese, mascarpone, and lemon curd until smooth. Taste the mixture and add a little bit of sugar if you find it necessary. Pour the mixture into the springform and level.250 g cream cheese/ 9 oz/ 1 cup + 250 g mascarpone/ 9 oz/ 1 cup + 300 g lemon curd/ 10.5 oz/ 1 ยผ cup + sugar
- Marble filling: Add some dollops of the blueberry pie filling all over the surface of the cake and marble the cake using a fork. 4-5 tablespoons blueberry pie filling
- Refrigerate to firm up overnight. Remove the ring of the springform and transfer the cake onto a serving platter very carefully.
Notes
- Measurements: Always use a digital kitchen scale in baking; it ensures the best results (the Amazon affiliate link opens in a new tab).
- Cookies: Graham crackers, digestives, butter biscuits, or cookies (Butterkekse/Petit Beurre) are all perfect.
- Lemon curd: Homemade or bought.
- Blueberry filling: Homemade or bought.
John Garland says
Love these recipes
Problem is, hit print button and nothing happens
Using Apple cell phone
Adina says
Hi John. I've checked on my phone and laptop, it is working for me. I have no experience with apple though. Maybe it doesn't allow pop-ups, maybe you have to allow that manually? Or clear the cache, it's the advice my web developer always gives me, the first thing to try when something doesn't work.
Beth says
Blueberries and lemons are the best combination. This dessert looks spectacular!
grace says
i like this cheesecake even better! that lovely purple swirl might be what tipped the scales... ๐
Adina says
Thank you, Grace. ๐
Chris Scheuer says
You are a busy bee! This looks wonderful. I would use my blueberries on this too! Happy holidays!
Adina says
Thank you, Chris. It would be great if you tried it, I am sure your photos of it would be amazing. ๐
Angie@Angie's Recipes says
wow this looks beyond delicious! The texture is perfectly creamy and smooth.
Adina says
Thank you, Angie. It was indeed the creamiest cheesecake ever! ๐
Thao @ In Good Flavor says
You sure have a lot going on! I'm amazed with how you are managing to get everything done. This cheesecake looks divine...and dangerous...because I would want to go back for more!
Adina says
At the moment too much. But we go on holidays next week, so there will be enough time to relax. ๐
Cheyanne @ No Spoon Necessary says
Every week should start and end with cheesecake! Especially one this delicious! Love the blueberry and lemon curd combo! Cheers!
Adina says
I'm with you!!! Cheesecake!