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+ servings
slice of creamy cheesecake on a small plate

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.
Course Pies and Cheesecakes
Cuisine American
Prep Time 15 minutes
Additional Time 12 hours
Total Time 12 hours 15 minutes
Servings 8
Calories 510kcal
Author Adina


  • 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)


  • 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.


  1. Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).
  2. Graham crackers, digestives, butter biscuits, or cookies (Butterkekse/Petit Beurre) are all perfect.
  3. Homemade or bought.
  4. Homemade or bought.


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