No-Bake Lemon Curd Cheesecake
No-bake lemon curd cheesecake marbled with blueberry pie filling, this is the creamiest, softest cheesecake you can imagine. Ready in 15 minutes.
Servings: 8
Calories: 510kcal
Ingredients
- 100 g cookies 3.5 oz , (Note 2)
- 60 g unsalted butter 2 oz/ ¼ cup
- 250 g cream cheese Philadelphia, 8.8 oz/ 1 cup
- 250 g mascarpone 8.8 oz/ 1 cup
- 300 g lemon curd 10.5 oz/ 1 ¼ cup, (Note 3)
- sugar optional (about 1-3 tablespoons, to taste)
- 4-5 tablespoons blueberry pie filling (Note 4)
Instructions
- Lightly grease the bottom of a 20 cm/8-inch 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.
- 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.
- Marble filling: Add some dollops of the blueberry pie filling all over the surface of the cake and marble the cake using a fork.
- Refrigerate to firm up overnight. Remove the ring of the springform and transfer the cake onto a serving platter very carefully.
Notes
- Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).
- Graham crackers, digestives, butter biscuits, or cookies (Butterkekse/Petit Beurre) are all perfect.
- Homemade or bought.
- Homemade or bought.
Nutrition
Serving: 1slice | Calories: 510kcal | Carbohydrates: 33g | Protein: 6g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 358mg | Sugar: 25g