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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Recipe Information
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
Instructions
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.
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.
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.
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.
Add the gelatin mixture, lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat until well combined.
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.
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.
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.
To serve: Run a knife around the edge of the springform pan before carefully releasing the sides. Slice and serve chilled.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 287 mg | 12% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 31.4 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 107 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
