Why You’ll Love Lemon Curd Cheesecake Slice Recipe

I enjoy this recipe because it delivers a beautifully balanced flavor—sweet, tangy, and rich without feeling heavy. I appreciate that the base comes together quickly in the food processor, and the topping is silky and effortless to whip. The set-it-and-chill approach makes it perfect for entertaining or preparing ahead.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Base
250g packet plain biscuits
100g butter, melted

Topping
250g thickened cream – see notes
250g cream cheese, softened
2 Tbsp caster sugar
2 Tbsp lemon juice
1⁄2 cup lemon curd

Directions

1. I line the base of a 20cm square tin with baking paper.

2. I add the biscuits to a food processor and blitz to a fine crumb. I pour in the melted butter and blitz again until everything is well combined.

3. I press the mixture firmly into the lined tin, smoothing the top with a spatula, then refrigerate it while I prepare the topping.

4. In the bowl of a stand mixer, I whisk the thickened cream on high for about 1 minute until fluffy.

5. I add the cream cheese, caster sugar, lemon juice, and half of the lemon curd, whisking on high for a few minutes and scraping the bowl as needed until smooth and fully combined.

6. I pour the topping over the chilled base and spread it evenly.

7. I dollop the remaining lemon curd across the surface and swirl it gently through the mixture with a spoon.

8. I place the cheesecake slice in the fridge overnight to set completely.

9. Once set, I remove it from the tin, peel away the baking paper, and place it on a serving plate.

10. I slice it into 16 pieces using a sharp knife, wiping the blade clean between slices.

Servings and Timing

Yield: 16 pieces
Prep Time: 25 minutes
Setting Time: 4 hours
Total Time: 4 hours 25 minutes

Variations

I sometimes mix a little lemon zest into the topping for extra brightness. If I’m craving something different, I swirl through raspberry or passionfruit curd. I also enjoy adding a handful of desiccated coconut to the base for a subtle tropical twist.

Storage/Reheating

I store the slice in an airtight container in the refrigerator for up to 5 days. Since it’s a chilled dessert, I serve it cold straight from the fridge. It doesn’t need reheating, but I let it sit out briefly if I prefer a softer texture.

FAQs

Why does the cream need to be thickened?

It contains gelatin, which helps the cheesecake set without baking.

Can I use regular cream?

I prefer thickened cream because it sets better; regular cream may not hold as firmly.

Can I use different biscuits for the base?

Yes, any plain biscuit works well.

How do I get clean slices?

I wipe the knife with a paper towel between each cut.

Can I freeze the slice?

I don’t usually freeze it because the texture softens, but it can be frozen if necessary.

Can I make it ahead of time?

Yes, I prepare it a day in advance so it has plenty of time to set.

Can I reduce the sweetness?

I reduce the sugar or use less lemon curd if I want a less sweet result.

Do I need an electric mixer?

A mixer makes it easier, but it can be whisked by hand with extra effort.

Why is my topping lumpy?

The cream cheese may not have been softened enough before mixing.

Can I double the recipe?

Yes, I double the ingredients and use a larger rectangular tin for gatherings.

Conclusion

I love making this lemon curd cheesecake slice because it’s smooth, tangy, and wonderfully easy to prepare. The no-bake process keeps it simple, and the bright lemon flavor makes each piece refreshing and satisfying.